Refreshing Mango with Lime (Printable)

Sweet ripe mango paired with crisp vegetables in tangy lime-honey dressing with fresh herbs and gentle heat.

# What You'll Need:

→ Fruits & Vegetables

01 - 2 ripe mangoes (about 1 lb), 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 oz), peeled, seeded, and sliced into half-moons
05 - 1/4 cup fresh cilantro leaves, whole or roughly chopped
06 - 1–2 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 (vegetarian alternative)
10 - 2 tablespoons extra-virgin olive oil
11 - Pinch of salt
12 - Freshly ground black pepper to taste

# How To Make It:

01 - Peel and cut mangoes into even strips. Slice red bell pepper into thin strips, red onion into half-rings, and 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 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. Gently toss until all ingredients are evenly coated.
05 - Let the salad sit at room temperature for 5–10 minutes to allow the flavors to develop and blend.
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 takes barely fifteen minutes yet tastes like you fussed over it for an hour.
  • The lime dressing clings to every strip of mango and pepper without pooling at the bottom.
  • You can make it as mild or as fiery as your mood demands.
  • Leftovers actually taste better the next morning when the onion mellows and the cilantro blooms.
02 -
  • If your mangoes are underripe, the salad will taste starchy and the dressing will slide right off.
  • Whisking the oil in slowly makes the difference between a creamy emulsion and a separated puddle.
  • Letting the salad rest is not optional, the flavors need those ten minutes to marry and deepen.
03 -
  • Chill your mixing bowl for five minutes before assembling, it keeps the salad crisp on warm days.
  • Reserve a few cilantro leaves and a thin slice of chili for the top, it makes the dish look intentional and inviting.
  • If you accidentally add too much chili, a drizzle of extra honey or a handful of diced mango will temper the heat.
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