Mango Salad

Mango Salad is a refreshing, vibrant dish that combines sweet, juicy mangoes with crisp vegetables and a tangy dressing. It’s the perfect balance of sweet, sour, salty, and spicy—making it ideal as a side dish, light lunch, or even a colorful appetizer.

Why You’ll Love This Recipe

I love how bright and flavorful this mango salad is. It’s quick to throw together, and the fresh ingredients make it feel super light yet satisfying. I often make it during warmer months when I want something cool and crisp. Plus, the mix of textures—from the soft mango to the crunchy veggies—makes every bite interesting. It’s also very flexible, so I can tweak it to match whatever I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe mangoes, peeled and sliced

• Red bell pepper, thinly sliced

• Cucumber, julienned or thinly sliced

• Red onion, thinly sliced

• Fresh cilantro or mint (or both), chopped

• Roasted peanuts or cashews, chopped

• Fresh lime juice

• Fish sauce or soy sauce

• Honey or maple syrup

• Fresh chili or red pepper flakes (optional, for heat)

Directions

1. I start by peeling and slicing the mangoes into thin strips or cubes, depending on the presentation I want.

2. Then I prep the veggies—thinly slicing the bell pepper, cucumber, and red onion.

3. In a small bowl, I whisk together lime juice, fish sauce (or soy sauce), and honey to make the dressing. I sometimes add a bit of chili for a kick.

4. In a large bowl, I toss the mango, veggies, and herbs with the dressing until everything is well coated.

5. Just before serving, I sprinkle chopped peanuts or cashews on top for crunch.

6. I serve it immediately, chilled or at room temperature.

Servings and timing

This recipe makes 4 servings.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Variations

Sometimes I add grilled shrimp or chicken to turn this salad into a complete meal. I also like swapping mango with green papaya or pineapple for a tropical twist. For a vegan version, I stick with soy sauce and maple syrup in the dressing. And when I want more richness, I top it with sliced avocado. Adding vermicelli noodles makes it more filling, especially for lunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The salad is best fresh, but if it sits, the flavors meld beautifully. I keep the nuts separate until just before eating so they stay crunchy. Since it’s a cold salad, there’s no reheating needed.

FAQs

How do I know if my mango is ripe?

I look for mangoes that give slightly when pressed and have a fruity aroma. If they’re still firm, I leave them out at room temperature for a couple of days.

Can I make this salad ahead of time?

Yes, I often prep everything except the dressing and nuts a few hours ahead. I toss everything together just before serving to keep it crisp.

What’s the best type of mango to use?

I like using Ataulfo (honey) mangoes because they’re super sweet and have fewer fibers, but any ripe mango works well.

Is this salad spicy?

It doesn’t have to be. I add chili only if I want some heat. It’s easy to adjust based on who I’m serving it to.

Can I use frozen mango?

I prefer fresh, but if I’m in a pinch, I thaw frozen mango and pat it dry to remove extra moisture. It won’t be as crisp, but it still tastes good.

Conclusion

Mango Salad is one of my favorite ways to enjoy fresh fruit in a savory dish. It’s colorful, full of bold flavors, and incredibly easy to make. Whether I’m serving it at a summer cookout or just making a quick lunch, it always brings a fresh, zesty bite to the table.