Mango Salad

A fresh and vibrant mango salad bursting with tropical flavors and crunchy textures, perfect for summer days and gatherings.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Asian, Tropical

Calories: 100

Ingredients Method Notes

Ingredients

Main Ingredients

2 pieces ripe mangoes, diced Look for mangoes that yield slightly to pressure for the best flavor.
1 piece cucumber, diced A crunchy Persian or English cucumber adds the perfect crispiness.
1 piece bell pepper, diced Choose any color—red, yellow, or orange for sweetness.
1 piece lime, juiced Freshly squeezed lime juice is crucial for that zesty kick.

Seasoning

to taste salt Use coarse sea salt for a delightful texture.
to taste pepper Freshly cracked black pepper elevates the salad's flavor.
optional fresh cilantro Adds herby freshness, perfect if you love cilantro.

Method

Preparation

Dice 2 ripe mangoes, 1 cucumber, and 1 bell pepper, and place them into a large serving bowl.
In a separate small bowl, combine the juice of 1 lime with salt and pepper, and whisk until well combined.
Gently pour the dressing over the diced mangoes, cucumber, and bell pepper, and carefully toss everything together.
If desired, sprinkle with fresh cilantro and give it one last gentle toss.
You can serve immediately or let it chill in the refrigerator for about 30 minutes to let the flavors meld.

Notes

For added depth, let the salad marinate for a few hours if time allows. Always use fresh lime juice rather than bottled for the brightest flavor. Avoid using overripe mangoes and be careful not to overdress your salad.