Mango Salad with Lime ~ Food Buddy

This fresh mango salad recipe stars sweet tropical fruit and crisp vegetables in a zingy honey-lime dressing! Ready in just 15 minutes, it’s an ideal side dish for grilled seafood, tacos, or grain bowls.

If you’ve got fresh mangos on hand, here’s my go-to way to use them: this vibrant mango salad! There’s just something about the way the juicy mango melds with cool cucumber and fresh mint, all brought together with a zingy honey-lime dressing.

After testing different flavor combinations for mangos, I found this simple mix of ingredients has the perfect balance of sweet, tangy, and herbaceous flavors. I love serving it alongside grilled salmon or black bean tacos for dinner parties (then maybe add a mango margarita, because why not?).

Key ingredients in mango salad

You can build a mango salad in many different ways, but I love this simple pairing of colorful vegetables and a zingy dressing. The flavor profile is like mango salsa, but you can eat it in so many more ways! Here are the ingredients you need:

Mangos: I prefer using Tommy Atkins or Haden varieties for salads because they hold their shape well when diced. Champagne mangos (also called Ataulfo) have a different texture and aren’t my favorite here.
Red bell pepper: The sweet crunch of bell pepper adds color and texture contrast. Orange pepper works too.
English cucumber: I prefer the mild flavor and bright green color of an English cucumber and you don’t need to peel it! Peel a standard cucumber before using it here.
Red onion: A hint of thinly sliced red onion adds a sharp bite that balances the sweetness. I slice it very thin and sometimes soak it in cold water for 10 minutes to mellow the flavor even more.
Fresh herbs: The combination of mint and cilantro takes this salad from good to great! Don’t substitute dried herbs here: the fresh ones are essential.

5 star reader review

“Great recipe! Loved the lime honey dressing, very flavorful. Used up several mangos. Will make again!”

-Michelle

How to cut a mango

I’ll be honest: cutting a mango used to intimidate me. But once I learned the right technique, it became second nature. There are several ways to tackle this juicy fruit. Here’s my favorite method for how to cut a mango:

Cut around the pit: Stand the mango on its side, with the stem facing away from you. Using a large chef’s knife, cut around the pit on one side. Start about 1/4″ from the center, following the curve of the pit. Repeat the same cut on the other side of the pit.
Use a pairing knife to score it into squares: Use a paring knife to score the mango into squares, taking care not to cut through the peel.
Scoop it out with a spoon: Use a large spoon to scoop between the fruit and the peel to remove the diced mango.

Scale up tip

This mango salad recipe calls for 2 mangos. Want to scale it up slightly, or have more mangos to use? You can use the same quantities of all the ingredients, but use 3 mangos instead. Taste and add more salt to taste. You can also add a hint more lime if you’d like.

Ways to serve this versatile salad

Mango salad is so versatile and works with many styles and types of dishes! Here are a few ideas to get your wheels turning:

Seafood: It’s ideal with fish and seafood. Try it alongside grilled marinated salmon, pan fried cod, sauteed shrimp, grilled shrimp or pan seared scallops.
Bowl meals: Add a fresh, bright element to bowls like my rice bowls, shrimp bowls, burrito bowls or a salmon bowl.
Taco night: It’s a perfect side for tacos that’s a fresher and lighter than chips and salsa! Try it with my salmon tacos, mushroom tacos, fish tacos or shrimp tacos.
Potlucks or barbecues: Use it as a summer salad meal paired with quinoa salad, bean salad and elote salad.

Storage and make-ahead tips

This mango salad keeps well, making it great for meal prep or entertaining. Store it in an airtight container in the refrigerator for up to 3 days.

For the best flavor, I recommend adding the fresh herbs just before serving if you’re making it more than a few hours ahead.

Dietary notes

This mango salad recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Frequently asked questions

What can I use instead of honey?

Maple syrup and agave nectar work perfectly as a substitute and keep the recipe vegan.

How do I know if my mangos are ripe?

Ripe mangos will give slightly when you press them gently. They should also smell sweet and fragrant.

Can I add other ingredients?

Definitely! I’ve added diced avocado, toasted cashews, or even a sprinkle of feta cheese. Some readers have told me they love adding jalapeños for heat. Feel free to make it your own.

Is this salad spicy?

Not at all! It’s sweet and tangy with fresh, bright flavors. If you want heat, add diced jalapeño or a pinch of red pepper flakes.