Mango Salad
A fresh and colorful mango salad made with juicy mangoes, crisp vegetables, herbs, and a bright lime dressing. This easy salad is perfect as a light side dish, refreshing lunch, or summer meal.
Ingredients
- * 2 large ripe mangoes peeled and diced
- * 1 cup cucumber diced
- * 1 red bell pepper diced
- * 1/4 cup red onion thinly sliced
- * 1/4 cup fresh cilantro or mint chopped
- * 3 tablespoons fresh lime juice
- * 1 tablespoon olive oil
- * 1 teaspoon honey or maple syrup
- * 1/2 teaspoon salt or to taste
- * 1/4 teaspoon black pepper
- * 1/4 teaspoon chili flakes optional
Instructions
- Peel the mangoes and cut the flesh into bite-sized cubes. Place them in a large mixing bowl.
- Add the diced cucumber, diced red bell pepper, and thinly sliced red onion to the bowl.
- Sprinkle the chopped cilantro or mint over the salad ingredients.
- In a small bowl, whisk together the lime juice, olive oil, honey or maple syrup, salt, black pepper, and chili flakes if using.
- Pour the dressing over the mango and vegetables.
- Gently toss the salad until everything is lightly coated with the dressing.
- Taste and adjust with more lime juice, salt, or honey if needed.
- Let the salad rest for 5 to 10 minutes before serving for the best flavor.
Notes
* Swap cilantro for mint or basil for a different fresh flavor.
* Add diced avocado for a creamy variation.
* Add jalapeño or fresh chili if you like more heat.
* Toasted peanuts, cashews, or sesame seeds add extra crunch.
* Use ripe but firm mangoes so the salad does not become mushy.
* Store leftovers in an airtight container in the refrigerator for up to 2 days.
* This salad is best served cold and should not be reheated.
* Make the dressing ahead and store it separately, then toss with the salad just before serving.
* Freezing is not recommended because mango and cucumber release too much water after thawing. ## Nutrition Nutrition information is estimated per serving. * Calories: 165
* Protein: 2g
* Carbohydrates: 34g
* Fat: 4g
* Saturated Fat: 1g
* Fiber: 4g
* Sugar: 27g
* Sodium: 295mg
* Add diced avocado for a creamy variation.
* Add jalapeño or fresh chili if you like more heat.
* Toasted peanuts, cashews, or sesame seeds add extra crunch.
* Use ripe but firm mangoes so the salad does not become mushy.
* Store leftovers in an airtight container in the refrigerator for up to 2 days.
* This salad is best served cold and should not be reheated.
* Make the dressing ahead and store it separately, then toss with the salad just before serving.
* Freezing is not recommended because mango and cucumber release too much water after thawing. ## Nutrition Nutrition information is estimated per serving. * Calories: 165
* Protein: 2g
* Carbohydrates: 34g
* Fat: 4g
* Saturated Fat: 1g
* Fiber: 4g
* Sugar: 27g
* Sodium: 295mg