Mango Salad Recipe 

After a long Easter weekend filled with chocolate and hearty meals, I was really craving something light, fresh, and revitalizing. That’s when I whipped up this incredible Mango Salad Recipe—and wow, it did not disappoint. The juicy mango, crisp bell pepper, and the zingy lime-chili dressing come together like magic. It’s the perfect way to reset and recharge, especially during mango season.

If you’re into bold flavors, easy prep, and beautiful presentations, this is a must-try. It also reminded me how much I love experimenting with global flavors—from this tropical salad to cozy comfort meals like the Hungarian Chicken Paprikash Recipe.

Let me walk you through everything so you can enjoy this sunshine-in-a-bowl experience too!

Additional Tips for Making This Mango Salad Recipe

Once you’ve made this mango salad once, you’ll want to keep improving and customizing it. Here are a few personal tips I’ve picked up after making it a couple of times:

• Use a just-ripe mango – If it’s too soft, it’ll get mushy. If it’s too firm, it lacks that juicy sweetness. I go for ones that give slightly when pressed.
• Slice everything as thinly as possible – This gives a more elegant mouthfeel and ensures every bite has a mix of flavors.
• Chill the mango before slicing – I like to refrigerate the mango for 30 minutes before slicing. It makes the salad extra refreshing.
• Add chili oil gradually – Start small and add more if you like it spicy. It’s easy to go overboard!
• Toast the flax seeds – Gives a slightly nuttier flavor and a better crunch.

Creative Variations You’ll Love 

This mango salad is easy to customize, and you can adjust it based on your diet or taste preferences. I’ve played around with these variations and loved every version:

• Add avocado – For creamy richness and healthy fats.
• Make it dairy-free & vegan – It already is! Just double-check the chili oil brand you’re using.
• Protein boost – Add grilled shrimp or tofu to make it a meal.
• Sweet & spicy twist – Toss in a few pomegranate seeds or fresh mint.
• No vinegar? – Use apple cider vinegar or even a splash of orange juice.

If you’re into experimenting with salad recipes, this is a great base. From herbs to heat levels, it’s a blank canvas for creativity.

Equipment You Need 

This is a no-fuss recipe, but having the right tools helps things go smoothly:

• Sharp knife – For cleanly slicing mango, onion, and bell pepper.
• Cutting board – Keeps everything safe and organized while chopping.
• Mixing bowl – To toss everything together without making a mess.
• Citrus juicer (optional) – Makes squeezing the lime quicker and easier.
• Serving platter or bowl – For a beautiful presentation when serving.

How to Serve Mango Salad? 

The way you serve this salad can really elevate the experience. Presentation matters, especially for something as vibrant as this!

I like to spread it out on a large white plate or shallow bowl so the colors shine. Garnish with extra coriander leaves, a few lime wedges, and a final drizzle of chili oil for that glossy finish.

Pair this salad with warm flatbread or grilled pita—it’s ideal for scooping up juicy bites. If you’re doing a summer spread or a barbecue, serve it next to grilled meats or as a palate cleanser. It even goes surprisingly well with hearty dishes like a Cajun Chicken and Sausage Gumbo Recipe for a bold and balanced meal.

How to Store Mango Salad?

Even though this salad is best enjoyed fresh, here’s how to store it if you have leftovers:

• Refrigerating: Store in an airtight container for up to 2 days. It may get slightly watery, so give it a gentle toss before serving again.
• Freezing: Not recommended—mango and fresh herbs don’t hold up well after thawing.
• Reheating: No need to reheat! This salad is best enjoyed cold or at room temperature.

Why You’ll Love This Recipe 

This mango salad is a total win on all fronts. Here’s why it’ll be your new favorite go-to:

• Quick and easy to prepare
  No cooking required—just slice, mix, and serve in 10 minutes.
• Naturally healthy and plant-based
  Perfect for vegans, vegetarians, or anyone wanting a light, clean meal.
• Super customizable
  You can change up the herbs, spice levels, or add proteins as you like.
• Stunning presentation
  It looks as good as it tastes, making it ideal for brunches or potlucks.
• Perfect for hot weather
  Cool, hydrating, and energizing on hot summer days.

More About This Recipe You Should Know 

Here are a few key facts that’ll help you master this mango salad from your first try:

• Choose mangoes with care: Kent, Ataulfo, or Alphonso mangoes are best for this salad because of their sweetness and low fiber.
• Balance the dressing: The lime and vinegar combo creates a tangy base, while the chili oil brings heat and depth.
• Salt is essential: Don’t skip or underuse salt—it brings out the sweetness of the mango and lifts all the flavors.
• Fresh coriander makes a big difference: Its citrusy edge is perfect here. If you’re not a fan, try fresh mint instead.

Nancy

Mango Salad Recipe

Bright, zesty, and fresh — this Mango Salad is a celebration of everything that’s good about summer. The juicy sweetness of mango perfectly complements the crisp red bell pepper and tangy lime dressing. With just a handful of ingredients and bold flavors, this salad is easy to prepare and makes a fantastic light meal or side dish.

Print Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Salad

Calories: 180

Ingredients Method

Ingredients

  

• 1 ripe mango finely sliced – ripe mangoes offer the perfect sweetness and soft texture; avoid fibrous or unripe ones.
• 1 red bell pepper thinly sliced – for a mild crunch and vibrant color contrast.
• ½ red onion finely sliced – adds sharpness that cuts through the sweetness.
• A handful of cherry tomatoes halved – juicy bursts of acidity and color.
• A small bunch of fresh coriander cilantro, roughly chopped – for fresh, citrusy herbal flavor.
• Juice of 1 lime – brightens up all the other flavors with its zesty tang.
• 1 tbsp white wine vinegar – adds a gentle sharpness without overpowering the mango.
• 1 tbsp chili oil – brings just the right amount of heat; adjust to taste.
• 1 tsp flax seeds – for added crunch and a boost of omega-3s.
• Salt to taste – enhances every component and balances sweetness.
• Flatbread for serving – great for scooping and adding a hearty element.

Method

 

1. Begin by slicing your ripe mango into thin, elegant strips — ripe mangoes are key for their intense sweetness and soft bite. Move on to slicing the red bell pepper and red onion as thinly as possible to keep everything delicate and light. Halve the cherry tomatoes and roughly chop your coriander leaves to keep their texture rustic.
2. In a small bowl, squeeze in the juice of one fresh lime. Add the tablespoon of white wine vinegar and drizzle in the chili oil for that spicy punch. Give it a quick stir. The chili oil adds heat and depth, while the lime and vinegar bring tanginess to balance the mango’s natural sweetness. Adjust the seasoning with salt to taste.
3. Place all your prepared ingredients in a large mixing bowl. Pour over the dressing and toss everything gently so as not to crush the mango or tomatoes. Sprinkle the flax seeds evenly over the salad for texture and a bit of nutty flavor. Serve immediately with warm flatbread to scoop up the juices and flavors — and enjoy this refreshing dish in all its tropical glory.