I make this Mango Salad when I want something fresh, bright, and a little sweet to balance out my meals. It’s a vibrant mix of juicy mango, crisp veggies, and a tangy dressing that’s perfect for warm days or as a light side.

Why I’ll Love This Recipe

What draws me to this recipe is how easy it is to prepare and how well the flavors come together. The sweetness of ripe mango contrasts beautifully with crunchy vegetables and a zesty dressing, making every bite refreshing and satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• ripe mango, diced
• cucumber, diced
• red bell pepper, diced
• red onion, thinly sliced
• fresh cilantro, chopped
• lime juice
• olive oil
• salt and pepper
• optional: chili flakes or chopped jalapeño for heat

directions

I start by peeling and dicing the mango and chopping all the veggies into bite-sized pieces. Then I toss the mango, cucumber, bell pepper, red onion, and cilantro together in a bowl. For the dressing, I whisk lime juice, olive oil, salt, and pepper, then pour it over the salad and gently mix everything until well coated. If I want a bit of heat, I add a pinch of chili flakes or some finely chopped jalapeño.

Servings and timing

This recipe makes about 4 servings and takes roughly 10–15 minutes to prepare.

Variations

Sometimes I add diced avocado for creaminess or sprinkle toasted nuts like cashews or peanuts for crunch. Swapping lime juice for lemon juice or adding a splash of honey can also change up the flavor profile nicely.

storage/reheating

I prefer to eat this salad fresh, but I can store leftovers in an airtight container in the fridge for up to 1 day. It’s best served cold and not reheated.

FAQs

Can I use frozen mango?

I find fresh mango works best for texture and flavor, but thawed frozen mango can work in a pinch.

What type of mango is best?

I like using ripe Ataulfo or Haden mangoes because they’re sweet and tender.

Can I add protein to this salad?

Yes, grilled chicken, shrimp, or tofu make great additions for a fuller meal.

How do I prevent the salad from getting soggy?

I toss the dressing right before serving and keep the salad refrigerated if making ahead.

Can I make this salad vegan?

Absolutely! This recipe is naturally vegan as written.

Conclusion

Mango Salad is one of my favorite quick, fresh dishes that balances sweet and tangy flavors with crisp textures. It’s perfect on its own or alongside grilled meats, and I always enjoy how easy it is to customize to my taste.