Mangoes are, in my humble opinion, one of the most delicious foods on earth, which is pretty amazing because they grow on trees. Nature is amazing, isn’t it?! And while mangoes are available pretty much all the time, I find that the really good ones tend to come in spurts throughout the year. One of those spurts seems to be happening now! So I’m making the best of things and incorporating sweet, juicy mangoes into as many meals as possible, starting with this mango salad. This salad includes lots of flavors and textures that really complement mangoes, from the zippy lime dressing, to the crispy cucumbers and creamy avocado. I’ve been enjoying it as a side dish alongside some of my favorite summer main dishes like veggie burgers, but you could also pile it on top of greens and add some protein like marinated tofu to make a meal of it.
Ingredients You’ll Need
Lime juice. Make sure you use freshly squeezed juice to give your dressing the best flavor. Maple syrup. Another liquid sweetener such as agave could be substituted if needed. Olive oil. This enhances the flavor, but you can leave it out if you prefer to cook without oil. Salt. Mango. Make sure you’re using ripe mangoes. Not sure how to identify one? Check out this detailed guide. I also recommend choosing a variety with smooth flesh so it’s easy to dice. Ataulfo and Kent mangoes are both great choices! Red bell pepper. Red onion. Cucumber. Avocado. This needs to be ripe as well, bot not overripe to the point where it’s mushy. A firm-ripe avocado will hold up when diced and stirred in with the rest of the ingredients. Fresh herbs. We’re using fresh basil, mint, and cilantro.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start by mixing up your dressing. Stir together lime juice, maple syrup, olive oil and salt in a small container such as a liquid measuring cup.
Add diced mango, bell pepper, onion, cucumber and avocado to a large mixing bowl. Finely chop your herbs and add them as well.
Tip: If you often find onion to be an overpowering addition to salads, simply soak your diced onion in some cold water for 10 minutes and then drain it before adding it do the salad. This will reduce some of the bite.
Pour the dressing over the salad, then toss the ingredients to mix everything up. Taste-test the salad and adjust any flavors to suit your taste. This might mean adding more salt, lime juice, or maple syrup.
Serve your mango salad and enjoy!
Leftovers & Storage
Leftover mango salad will keep in an airtight container in the fridge for up to 4 days. The avocado may start to turn brown. This can be avoided by using an avocado that’s just barely ripe.
More Mango Recipes
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