There’s something about mango salad that instantly transports you to sun-drenched summer days, no matter what season it actually is. Growing up, I always knew it was mango season when the air carried that sweet, heady fragrance of ripe mangoes wafting through the house. Whether it was chopped up for breakfast or tossed into a fresh salad at dinner, mangoes had a way of bringing everyone to the table just a little faster.

This mango salad in particular holds a special place in my kitchen. It reminds me of potlucks with family where someone always brought a version of it — tangy, crunchy, sweet, and so refreshing. Each family added their own twist, but the heart of the dish remained the same: juicy mangoes paired with crisp veggies and a zesty, slightly spicy dressing.

Mango salad isn’t just delicious — it’s versatile. It works as a side dish for grilled meat, a light lunch on a warm day, or even a starter for a tropical-themed dinner. It’s a celebration of color, texture, and flavor. Plus, it’s incredibly simple to make — you can throw it together in under 15 minutes.

Let’s dive into how to make this vibrant and refreshing mango salad. You’re going to love it.

Why You’ll Love This Recipe:

• Bursting with flavor: Sweet mangoes, crunchy veggies, and a zingy dressing come together in the most mouthwatering way.
• Quick and easy: Minimal chopping and mixing means you’ll have this salad ready in no time.
• Healthy and fresh: It’s light, gluten-free, and full of vitamins — perfect for clean eating.
• Crowd pleaser: Great for parties, BBQs, or just a refreshing weekday lunch.
• Versatile: Add your favorite protein or adjust the spice level — it’s easy to make it your own.

INGREDIENTS YOU’LL NEED:

• 2 ripe mangoes, peeled and sliced into thin strips
• 1 small cucumber, julienned
• 1 small red bell pepper, thinly sliced
• 1 small carrot, julienned
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons 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, for a little heat)
• 2 tablespoons crushed roasted peanuts (for garnish)

HOW TO MAKE MANGO SALAD:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Choose the right mangoes
Start with ripe but firm mangoes. You want them to be sweet and juicy, but not so soft that they fall apart in the salad. If they have a bit of give when you press them gently, they’re just right.

Step 2: Prep your veggies
Peel and julienne the cucumber and carrot into thin matchsticks — this gives the salad its satisfying crunch. Slice the red bell pepper and red onion as thinly as possible so they blend well with the delicate mango slices.

Step 3: Slice the mango
Cut the mango into thin strips. I like to slice the cheeks off, score them in a crosshatch pattern, and then scoop out the flesh with a spoon. From there, it’s easy to slice them into thin strips.

Step 4: Make the dressing
In a small bowl, whisk together the lime juice, olive oil, honey (or maple syrup), salt, pepper, and chili flakes if using. Give it a taste — if your mangoes are super sweet, you might want to dial back the honey.

Step 5: Toss everything together
In a large mixing bowl, combine the mango, cucumber, bell pepper, carrot, red onion, and chopped cilantro. Pour the dressing over the salad and gently toss everything together until evenly coated.

Step 6: Garnish and serve
Just before serving, sprinkle the crushed roasted peanuts on top. They add the perfect touch of crunch and a slightly nutty depth that really brings everything together.

HELPFUL TIPS:

• Make ahead: You can prep the veggies and dressing in advance. Just store them separately and toss together right before serving.
• Spice it up: Add a finely chopped green chili or a dash of hot sauce for extra kick.
• Add protein: Top with grilled shrimp, chicken, or tofu for a more filling meal.
• Texture matters: Keep your cuts thin and uniform — it helps all the flavors mix beautifully in every bite.
• Nut-free option: If you’re avoiding nuts, try toasted sesame seeds instead of peanuts.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Salad
• Method: Tossed
• Cuisine: Asian-inspired / Tropical
• Diet: Gluten-Free, Vegetarian, Dairy-Free

NOTES:

This salad is incredibly adaptable. Feel free to switch up the veggies based on what you have — shredded red cabbage or snap peas make a great addition too. And if you’re a fan of herbs, a bit of fresh mint or Thai basil can really elevate the flavor.

NUTRITIONAL INFORMATION: (Estimated per serving)

• Calories: 140
• Protein: 2g
• Carbohydrates: 20g
• Fiber: 3g
• Sugars: 14g
• Fat: 6g
• Saturated Fat: 1g
• Sodium: 220mg

FREQUENTLY ASKED QUESTIONS:

Can I use frozen mango for this salad?
Fresh mango works best for texture, but if you’re using frozen mango, thaw it completely and pat it dry before slicing.

What if I don’t like cilantro?
No worries! You can use fresh mint or parsley instead — both bring a bright, fresh flavor to the dish.

Is this salad vegan?
Yes, just swap the honey with maple syrup or agave and you’re good to go.

Can I store leftovers?
Yes, although it’s best eaten fresh, leftovers can be stored in an airtight container in the fridge for up to 2 days. The mango may release some juice, so give it a quick toss before serving.

STORAGE INSTRUCTIONS:

Store your mango salad in an airtight container in the refrigerator. It’s best enjoyed within 1–2 days while the veggies are still crisp. If you’ve already added the peanuts, they may soften over time — to keep the crunch, add them just before serving.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other fresh and fruity delights:

• Avocado Mango Salad with a Zesty Lime Dressing
• Homemade Mango Sorbet (No-Churn Recipe)
• Avocado Mango Salad with a Zesty Lime Dressing
• Easy & Flavorful Chicken Street Tacos

CONCLUSION

This mango salad is more than just a side dish — it’s a burst of sunshine in a bowl. It brings together fresh ingredients, vibrant colors, and bold flavors in a way that’s both comforting and exciting. Whether you’re sharing it at a picnic or enjoying it solo on a quiet afternoon, it’s bound to become one of those go-to recipes you’ll keep coming back to.

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