Refreshing Mango Lime Dressing (Printable Version)

Sweet ripe mango meets crisp vegetables in a zesty lime-honey dressing with fresh cilantro and gentle chili heat.

# What You'll Need:

→ Fruits & Vegetables

01 - 2 ripe mangoes (about 1 pound), peeled and cut into thin strips
02 - 1 small red bell pepper, seeded and thinly sliced
03 - 1/2 medium red onion, thinly sliced
04 - 1 small cucumber (about 6 ounces), peeled, seeded, and sliced into half-moons
05 - 1/4 cup fresh cilantro leaves, whole or roughly chopped
06 - 1 to 2 small red Thai chilies, thinly sliced (optional)

→ Lime Dressing

07 - 3 tablespoons fresh lime juice (about 2 limes)
08 - 1 tablespoon honey or agave syrup
09 - 1 teaspoon fish sauce or soy sauce for vegetarian option
10 - 2 tablespoons extra-virgin olive oil
11 - Pinch of salt
12 - Freshly ground black pepper to taste

# Directions:

01 - Peel and slice the mangoes into even strips. Slice the red bell pepper into thin strips, the red onion into half-rings, and the cucumber into half-moon shapes. Remove seeds from chilies if you prefer less heat.
02 - In a small bowl, whisk together lime juice, honey or agave, fish sauce or soy sauce, and a pinch of salt. Slowly drizzle in the olive oil while whisking until emulsified. Season with black pepper to taste.
03 - In a large mixing bowl, combine the mango, bell pepper, red onion, cucumber, cilantro, and chilies if using.
04 - Pour the lime dressing over the salad and gently toss until all ingredients are evenly coated.
05 - Let the salad sit at room temperature for 5 to 10 minutes to allow the flavors to develop and meld together.
06 - Transfer to a shallow serving dish or individual plates. Garnish with extra cilantro leaves or a lime wedge if desired.

# Expert Tips:

01 -
  • It comes together in minutes and requires zero cooking, so you stay cool even on the hottest days.
  • The balance of sweet mango, tangy lime, and a whisper of heat feels like a mini vacation on a plate.
  • You can tweak the spice level and add-ins to suit whoever is sitting at your table.
02 -
  • If your mangoes are too firm, the salad will taste bland and lack that juicy burst; wait an extra day or two for them to ripen on the counter.
  • Don't skip the resting time after tossing; those few minutes transform the salad from good to unforgettable as the flavors marry.
03 -
  • Chill your serving bowl in the fridge for ten minutes before plating; it keeps the salad crisp and refreshing even on a warm day.
  • If you can't find Thai chilies, a few dashes of hot sauce whisked into the dressing will give you a similar kick.
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