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Mango Salad Recipe Summer - Bright, Fresh, and Easy

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 ripe mangoes, peeled and sliced or cubed
  • 1 small English cucumber, thinly sliced or diced
  • 1/4 small red onion, very thinly sliced
  • 1 small red chili (Fresno, serrano, or jalapeño), finely sliced, seeds removed for less heat
  • 1/2 cup fresh herbs (mix of cilantro and mint), roughly chopped
  • 1/3 cup roasted peanuts or cashews, roughly chopped
  • 1 avocado, diced (optional but lovely)
  • For the dressing:
  • 3 tablespoons fresh lime juice
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon fish sauce or soy sauce (for vegetarian)
  • 2 teaspoons honey or maple syrup
  • 1 to 2 teaspoons toasted sesame oil
  • Pinch of salt and freshly ground black pepper

Method
 

  1. Prep the produce: Slice or cube the mango. Cut the cucumber and onion thin so they stay crisp. Chop the herbs and chili.
  2. Mix the dressing: In a small bowl, whisk lime juice, vinegar, fish sauce (or soy), honey, sesame oil, salt, and pepper until smooth.
  3. Combine the salad: In a large bowl, add mango, cucumber, onion, chili, and herbs. Gently toss with half the dressing.
  4. Add richness: Fold in avocado if using. Sprinkle with nuts for crunch.
  5. Taste and adjust: Add more dressing, lime, or salt as needed. You want bright, sweet-tangy balance.
  6. Serve right away: It’s best fresh, while the cucumbers are still snappy.