Mango Salad: The Ultimate Tropical Summer Side
Tangy lime-honey dressing elevates sweet mango and crunchy jicama in every bite.
This vibrant mango salad blends fresh mango with crunchy jicama, sweet red bell pepper, pungent red onion, and a fragrant sprinkle of cilantro. Finished with a simple lime and honey dressing and a hint of chili-lime seasoning, this colorful dish embodies the spirit of summer. Whether you pair it with fish tacos, grilled meats, or serve it at your next cookout, it’s a refreshing side that brings a burst of tropical flavor to your table.
Why Mango Salad Is Perfect for Summer
The bright sweet-tartness of mango is balanced by crisp veggies and fresh herbs, making this salad a standout in both flavor and texture. With minimal prep and no cooking required, it’s an effortless way to celebrate seasonal produce and elevate any meal.
- Tropical flavor: Mango’s natural sweetness and tang.
- Crunchy texture: Jicama and red bell pepper add satisfying crunch.
- Simple, bold dressing: Lime, honey, and olive oil create a vibrant base.
- Fresh herbs: Cilantro lifts all the flavors and brings fresh aroma.
- Flexible serving: Works as a side with Mexican dishes, grilled meats, or as a light standalone salad.
Choosing and Preparing Mango for Salad
Choosing the perfect mango and preparing it well are key steps for the tastiest salad.
How to Pick a Ripe Mango
- Look for Ataulfo mangoes, also sold as honey or champagne mangoes.
- A ripe mango should yield slightly to gentle pressure, similar to a ripe avocado or banana.
- Avoid mangoes that are overly soft or have black spots—these can be overripe and mushy.
- If you have a firm, underripe mango, let it ripen in a paper bag at room temperature for a few days for ideal flavor and juiciness.
How to Peel and Slice a Mango
- Peel the mango: Use a Y-shaped vegetable peeler for best control and minimal waste. Peel the mango whole before cutting it up.
- Remove the cheeks: Slice the two large fleshy sides (cheeks) off the mango, keeping your knife close to the pit.
- Slicing: Cut the cheeks into spears—about 3 inches by 1/2 inch for this salad. Use any extra flesh around the pit, discarding the rough pit itself.
Pro tip: Peeled mango is slippery, so use a sharp knife and a non-slip cutting board to prevent accidents.
Ingredient Spotlight
This salad showcases simple ingredients. Here’s what you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Lime juice | 2 Tbsp (from 1–2 limes) | Freshly squeezed for zing |
| Olive oil | 2 Tbsp | Brings body to the dressing |
| Honey | 1 tsp | Subtle sweetness |
| Kosher salt | 3/4 tsp + more to taste | Balances the flavors |
| Black pepper | 1/4 tsp | For gentle spice |
| Mangoes (Ataulfo) | 2, cut into 3×1/2-inch spears | Sweet, tender flesh preferred |
| Red bell pepper | 1, thinly sliced | For crispness and color |
| Jicama | 1/2 small, peeled and sliced into matchsticks (about 1/2 cup) | Crunchy, mildly sweet |
| Red onion | 1/2 small, thinly sliced | Sharp, adds bite |
| Cilantro | 1/2 cup, chopped | Bright herbal flavor |
| Chili-lime seasoning | To taste | Optional; try Tajín |
Step-by-Step: How to Make Mango Salad
- Prepare the dressing:
In a large bowl, whisk together lime juice, olive oil, honey, salt, and black pepper until fully blended and smooth.
- Mix the salad:
To the dressing bowl, gently fold in the mango spears, red bell pepper, jicama matchsticks, thinly sliced red onion, and chopped cilantro. Toss gently to coat all pieces evenly and avoid breaking up the fruit.
- Final seasoning:
Taste and add more salt if desired. Just before serving, sprinkle with chili-lime seasoning (like Tajín) for a tangy, spicy kick.
This simple process yields a bold and refreshing salad ready in under 15 minutes!
Recipe Tips and Adjustments
- Fruit swap: Sub pineapple or papaya for some of the mango to vary flavors.
- Herb options: If you’re not a cilantro fan, try with fresh mint or basil for a different aromatic twist.
- Add protein: Top with grilled shrimp, chicken, or tofu for a balanced meal.
- Make ahead: Chop the veggies and make dressing ahead, but combine them just before serving for best texture and flavor.
- Chili-lime seasoning: Customise spice level to taste; add fresh jalapeño or a pinch of cayenne for more heat.
What others are reading
Serving Suggestions
- Perfect with tacos: Pairs beautifully with fish tacos or brisket tacos for a vibrant contrast.
- Ideal for cookouts: A fresh side for grilled meats, burgers, or barbecue fare.
- As a lunch salad: Add greens or a whole grain for a heartier bowl.
- Summer potlucks: Bring as a bright, healthy dish everyone will love.
Storing and Make-Ahead Tips
- Short-term storage: Store leftovers in an airtight container in the fridge for up to 2 days. Mango softens quickly, so the salad is best enjoyed fresh.
- Prep ahead: You can chop vegetables and mango in advance and store separately. Combine with dressing and herbs just before serving for peak freshness.
Nutritional Benefits of Mango Salad
- Mango: Rich in vitamins A and C, fiber, and antioxidants.
- Jicama: Low-calorie, high-fiber root vegetable, adds prebiotic fiber for gut health.
- Red bell pepper: Excellent source of vitamin C and antioxidants.
- Cilantro: Contains micronutrients and adds flavor without calories.
Frequently Asked Questions (FAQs)
Do you peel mango before cutting it?
Yes. It’s easiest to peel the whole mango with a Y-shaped vegetable peeler before slicing. Once peeled, remove the cheeks and cut as desired.
How do you know if a mango is ripe?
Gently squeeze the mango—if it yields slightly, it’s ripe. Look for Ataulfo (honey) mangoes for the sweetest, creamiest texture.
What’s the best way to add spice to mango salad?
Sprinkle chili-lime seasoning (like Tajín) just before serving. For extra heat, add fresh chopped chili or a dash of cayenne pepper.
Can I make this salad vegan?
Yes, simply swap honey for agave syrup in the dressing to keep it fully plant-based.
How do I keep salad ingredients crisp?
Combine and dress the salad just before serving. Prepped ingredients can be stored separately for a few hours if needed.
Related Summer Salad Inspiration
- Mexican Street Corn Salad
- Cucumber Watermelon Salad
- Pineapple Black Bean Salsa
- Rainbow Veggie Slaw
- Grilled Peach and Avocado Salad
Printable Mango Salad Recipe
- 2 Tbsp fresh lime juice
- 2 Tbsp olive oil
- 1 tsp honey (or agave syrup)
- 3/4 tsp kosher salt (plus more to taste)
- 1/4 tsp freshly ground black pepper
- 2 ripe Ataulfo mangoes, peeled and sliced into spears
- 1 red bell pepper, thinly sliced
- 1/2 small jicama, peeled, sliced into matchsticks (1/2 cup)
- 1/2 small red onion, thinly sliced
- 1/2 cup cilantro, chopped
- Chili-lime seasoning, to taste
- Whisk lime juice, olive oil, honey, salt, and pepper in a large bowl.
- Gently toss mango, bell pepper, jicama, onion, and cilantro in the dressing.
- Adjust salt to taste, sprinkle on chili-lime seasoning, and serve immediately.
More Salad Recipes to Try
- 15 Best Chicken Salad Recipes
- Easy Wraps for Lunch
- Ultimate Green Goddess Dressings
- Classic Caesar Salad with Tex-Mex Twist
- Retro Grape Salad
- Colorful Caprese Salads
- Autumn Harvest Salads
- Vibrant Tuna Salad Variations
References
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