Description

This mango salad is everything you want in a light, refreshing dish—it’s colorful, sweet, tangy, crunchy, and just a little spicy. With ripe mangoes as the star ingredient and a punchy lime-based dressing to bring everything together, this dish is perfect for summer lunches, side dishes, or even a quick dinner. It comes together in under 20 minutes, requires no cooking, and can be made vegan-friendly with a simple swap. Serve it chilled with a sprinkle of toasted nuts and a handful of herbs, and you’ve got a stunning salad that looks as good as it tastes.

Ingredients

Scale

2 ripe mangoes, peeled and sliced
½ red bell pepper, thinly sliced
½ cucumber, thinly sliced
¼ red onion, finely sliced
Handful of fresh cilantro, chopped
Handful of fresh mint, chopped
¼ cup toasted peanuts or cashews
1 small red chili, thinly sliced (optional)

2. For the dressing:

2 tbsp lime juice
1 tbsp fish sauce (or soy sauce for vegetarian)
1 tsp sugar
1 tsp sesame oil

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Instructions

Peel and slice mangoes into thin strips or cubes.
Slice cucumber, red bell pepper, and red onion thinly.
Roughly chop cilantro and mint.
In a small bowl, whisk together lime juice, fish sauce, sugar, and sesame oil.
In a large bowl, combine mangoes, veggies, and herbs.
Drizzle dressing over the top and toss gently.
Add toasted nuts and optional chili.
Taste and adjust seasoning before serving.

Notes

For the best flavor, use mangoes that are ripe but still firm. Toasting the nuts enhances their flavor. This salad can be made vegan by replacing fish sauce with soy sauce or a vegan alternative. Serve immediately for the freshest taste.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Southeast Asian-inspired

Nutrition

Serving Size: 4
Calories: 180
Sugar: 15g
Sodium: 380mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg