This mango salad recipe will become your favorite summer side dish! It’s bright and refreshing, made with fresh herbs and a zesty lime dressing.
This mango salad recipe is everything I want in a summer side dish. It has a short list of fresh ingredients, you can whip it up in 20 minutes, and it’s so light and refreshing.
I love the variety of textures and flavors in this dish. Mango is sweet and slippery, and when you bite into it, it’s almost creamy. I accent it with crispy bell peppers and red onions, along with jalapeños for a kick of heat. Peanuts add crunch, and a zesty lime dressing ties the whole thing together. A generous handful of fresh herbs (think spicy basil and cooling mint) puts it over the top.
This mango salad recipe will be a bold alternative to a regular one Fruit salad at a summer gathering, but it’s great to just save for special occasions. Make this a side dish for any weeknight dinner. You’ll love its burst of freshness in your food.
Mango Salad Recipe Ingredients
Here’s what you’ll need to make this mango salad recipe:
- Mango, of course! Any kind will work, but I especially love yellow mangoes, also called Ataulfo mangos. They have a delicious creamy texture and a tart, honey-like flavor.
- Red bell pepper and red onion – For crunch.
- Jalapeño – For warmth.
- Fresh basil and mint – They make this salad so fragrant, flavorful, and fresh! Cilantro would be great here too.
- Roasted peanuts – For nutty richness and crunch. Don’t make peanuts? Toasted cashews would be a delicious substitute.
- Fresh lime juice – This makes the mango salad dressing zingy and bright.
- Tamari or soy sauce – It adds a salty, savory flavor to the dressing. Be sure to use certified gluten-free tamari if you need this recipe to be gluten-free.
- Avocado oil – It gives dressing body and richness. Sub in another neutral oil if you don’t keep avocado oil on hand.
- honey – It sweetens the dressing. Agave nectar is a great vegan sub!
- Fresh ginger – It gives the dressing a refreshing, peppery kick.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Cut a Mango
I really have a guide how to cut a mango in its own blog post, but the method I use for this salad is a little different. Instead of using diced mango here, I cut the fruit into thin slices that mimic the shape of peppers and red onions.
You have two options on how to do this:
- Peel the mango first. Gently remove the skin using a vegetable peeler. Then, use a sharp knife to cut the flesh on the four sides of the pit. You will have two large boards and two small fruit boards. Carefully cut them into thin pieces.
- Do not peel. Start by cutting out the flesh on the four sides of the pit. Then place the fruit, skin side down, on your cutting board. Cut the fruit into thin slices, cutting through, but not through the skin. Cut horizontally between the fruit and the skin to release the mango pieces.
Mango Salad Recipe Tips
- Use ripe mangoes. Green mangoes, or unripe mangoes, are commonly used in Thai mango salad and other dishes in Indian, Southeast Asian, and Thai cuisine. While this recipe certainly draws inspiration from Thai mango salad, it is not intended to be an authentic version. This mango salad is best with ripe mangoes. Keep in mind that depending on where you live, you may not be able to find ripe mangoes at your farmers market or grocery store. If you can’t, pick some raw ones and leave them on your counter for a few days. Once soft and fragrant, make this mango salad recipe!
- Adjust heat to taste. Not a fan of spicy food? Just leave out the jalapeño! Or, if you want to moderate—but not completely eliminate—the heat, you can use half a pepper instead of a whole one. You can also remove the seeds and membrane from the jalapeño before adding it to the salad.
- Be first. You can absolutely make this mango salad recipe ahead of time for a potluck or picnic. Just wait to add the herbs and nuts until you’re ready to serve. That way, the grass stays lush and green and the nuts keep their crunch.
How to Serve Mango Salad
This mango salad recipe is a wonderful summer side dish! Pair it with…
A scoop of this mango salad would be a great addition to a bowl of grains. Pair it with black beans or grilled halloumi cheese, rice, avocado, and sliced English cucumber. Top it off with a drizzle of cilantro lime dressing or a squeeze of lime juice.
More Fresh Salad Recipes
If you love this mango salad, try one of these fresh salad recipes next:
Serving 4 until 6
This mango salad recipe is a bright, refreshing summer side dish! Sweet, juicy mango is mixed with crunchy red peppers, spicy jalapeños, and fresh herbs. A zesty lime dressing ties it all together.
- 3 medium or 2 large ripe mangoes, peeled and cut into pieces
- 1 red bell pepper, rooted, seeded, and thinly sliced
- ¼ medium red onion, very thinly sliced
- 1 jalapeño pepper, thinly sliced
- 2 cups a mixture of fresh basil and mint leaves, reserve some for garnish
- ½ cup chopped, toasted peanuts, reserving some for garnish
- 2 spoon fresh lime juice
- 1 spoon avocado oil
- 1 spoon tamari
- ½ teaspoon honey or agave nectar
- ¼ teaspoon grated fresh ginger
- ¼ teaspoon sea salt
In a large bowl, mix the mango, red pepper, onion, and jalapeño.
Make the dressing: In a small bowl, whisk together lime juice, avocado oil, tamari, honey, ginger, and salt.
Pour the dressing over the mango salad and toss. Add the herbs and nuts and toss again. Season to taste, garnish with reserved herbs and nuts, and serve immediately.