This vibrant Mango Salad is a burst of sunshine on your plate, blending sweet, tangy, and savory flavors in every bite. Juicy mango chunks mingle with crisp veggies, creating a refreshing texture that’s both light and satisfying. Perfect for a quick lunch or a colorful side, it’s ready in just 20 minutes, making it ideal for busy days. The bright, tropical notes of mango pair beautifully with zesty lime and a hint of spice, offering a dish that’s as delightful to eat as it is to prepare.
Packed with fresh ingredients, this salad is a feast for the senses, offering a balance of creamy, crunchy, and juicy elements. It’s not just a treat for your taste buds but also a nourishing choice, loaded with vitamins and natural sweetness. Whether you’re hosting a summer gathering or simply craving something wholesome, this Mango Salad brings a touch of exotic flair to your table. Its effortless preparation and vibrant flavors make it a go-to recipe you’ll want to revisit again and again.
Fresh & Flavorful Mango Salad Ingredients
- 3 medium or 2 large ripe mangos, peeled and sliced into strips (choose mangos that are slightly soft to the touch for sweetness)
- 1 red bell pepper, stemmed, seeded, and sliced into thin strips
- ¼ medium red onion, very thinly sliced (soak in cold water for 5 minutes to reduce sharpness if preferred)
- 1 jalapeño pepper, thinly sliced (remove seeds for less heat)
- 2 cups mixed fresh basil and mint leaves, reserve some for garnish
- ½ cup chopped, toasted peanuts, reserve some for garnish (substitute with cashews or almonds if desired)
- Dressing:
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon avocado oil (substitute with olive oil)
- 1 tablespoon tamari (or soy sauce)
- ½ teaspoon honey or agave nectar
- ¼ teaspoon grated fresh ginger
- ¼ teaspoon sea salt
Step-by-Step Mango Salad Instructions
- Prepare the vegetables and mango: In a large bowl, toss together the mango strips, red bell pepper, red onion, and jalapeño until evenly combined.
- Make the dressing: In a small bowl, whisk together the lime juice, avocado oil, tamari, honey, grated ginger, and sea salt until well blended.
- Combine and toss: Pour the dressing over the mango mixture and gently toss to coat all the ingredients evenly.
- Add herbs and peanuts: Add the mixed basil and mint leaves and chopped peanuts to the bowl. Toss again to distribute the herbs and nuts throughout the salad.
- Season and garnish: Taste and adjust seasoning if needed. Garnish with the reserved herbs and peanuts for a fresh and crunchy finish.
- Serve immediately: Enjoy this vibrant salad right away for the best flavor and texture!
Perfect Pairings: Serving Suggestions
This vibrant Mango Salad is a versatile dish that pairs beautifully with grilled chicken, shrimp, or tofu for a light yet satisfying meal. It also makes a refreshing side for summer barbecues or picnics. For a complete tropical vibe, serve it alongside coconut rice or a chilled glass of iced tea with a hint of mint.
Mix It Up: Recipe Variations
Feel free to customize this salad to suit your taste! Swap the mango with ripe peaches or pineapple for a different fruity twist. If you prefer less heat, remove the jalapeño seeds or substitute with a milder pepper. For a nut-free option, replace the peanuts with toasted sesame seeds or omit them entirely.
Quick Tips: Time-Saving Hacks
To save time, use pre-sliced mango or a mango slicer tool for perfectly even strips. You can also prep the dressing a day ahead and store it in the fridge—just give it a quick whisk before tossing. If you’re short on herbs, use just one type (basil or mint) instead of both.
Keep It Fresh: Storage Tips
This salad is best enjoyed immediately, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. Keep the herbs and peanuts separate until serving to maintain their texture. The mango may soften slightly, but the flavors will still shine!
Essential Tools: Equipment Guidance
A sharp chef’s knife is key for slicing the mango, pepper, and onion thinly and evenly. A microplane grater works wonders for the fresh ginger, and a small whisk ensures the dressing is well combined. If toasting your own peanuts, a nonstick skillet or baking sheet will do the trick.
Mango Salad
Ingredients
- 3 medium ripe mangos, peeled and sliced into strips
- 1 red bell pepper, stemmed, seeded, and sliced into thin strips
- 1/4 medium red onion, very thinly sliced
- 1 jalapeño pepper, thinly sliced
- 2 cups mixed fresh basil and mint leaves, reserve some for garnish
- 1/2 cup chopped, toasted peanuts, reserve some for garnish
Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon avocado oil
- 1 tablespoon tamari
- 1/2 teaspoon honey or agave nectar
- 1/4 teaspoon grated fresh ginger
- 1/4 teaspoon sea salt
Instructions
- In a large bowl, toss together the mango, red pepper, onion, and jalapeño.
- Make the dressing: In a small bowl, whisk together the lime juice, avocado oil, tamari, honey, ginger, and salt.
- Pour the dressing over the mango salad and toss. Add the herbs and peanuts and toss again. Season to taste, garnish with the reserved herbs and peanuts, and serve immediately.