This ripe Mango Salad is everything right now. Fresh mango and refreshing cucumber combine forces with a spicy-sweet and tangy dressing for a taste you won't soon forget. Crunchy, cool, hydrating and packed with nutrients, it's the summer salad that - until now - I've only dreamed of.
Why You Will Love This Salad
Now that the summer is upon us in full force, I have zero interest in turning on the oven. This delightfully tasty summer side dish requires just a few chops and a quick whisk of the dressing - what could be easier?
My healthy mango salad also happens to be both gluten-free and vegan, meaning it's perfect for any gathering. It's fast, it's nutritious and it is absolutely packed to the gills with flavor. What's not to love?
I am also a huge fan of how balanced my mango cucumber salad is. Texturally speaking, you have crisp romaine, snappy cukes and bell peppers, plus creamy mangoes. In terms of flavor, it is an agrodolce-peppery masterpiece.
Whether you treat yourself to a WFH lunch, light dinner or tasty side salad, this simple mango salad recipe is a winner.
To get started, let's talk about produce. Here's everything you'll need to make this mango salad:
- Mango Cubes - Choose nice, ripe mangos. They should be firm to the touch, but yield slightly with a firm squeeze.
- Red Bell Pepper - You can also swap in either yellow or orange capsicum if you prefer. I just love the bright red color against the rest of the dish!
- Red Onion - You can substitute sweet onions if you so desire. TIP: soak onion slices in chilled water for 5-7 minutes, then drain thoroughly. This will remove some of the "bite."
- Cucumber - Either use a seedless variety, or scoop the seeds out prior to chopping for best results.
- Lettuce - I love the crispity-crunch of romaine, but you can substitute any lettuce you prefer. Little gem or butter lettuces would make for a lovely swap.
- Cilantro - I definitely recommend using cilantro, as it gives this salad a certain je ne sais quois. However, if it is unavailable or you don't like it, you can substitute it with parsley instead.
Here's everything you'll need to make my tangy-spicy-sweet Lime Dill Vinaigrette:
- Red Pepper Flakes - These give a nice spicy punch to the salad. Feel free to increase or decrease as per your liking.
- Dill - Fresh is generally always better when it comes to herbs, but in a pinch you can use ¼ tsp of dried for every tablespoon fresh.
- Red Grape Vinegar - This is my personal favorite as it gives better flavor to the salad, but you may also substitute it with red wine vinegar or balsamic vinegar.
- Maple Syrup - This is my sweetener of choice for most things, but you can easily swap in honey, agave nectar or brown sugar.
- Lime - Grab some fresh citrus for this, just trust me. TIP: To get the most juice out of your limes, give them a firm roll on the counter for 10-15 seconds before cutting.
How to Make My Summer Mango Salad
Start with making the lime dill vinaigrette dressing. Add all the ingredients to a small bowl.
Whisk together all the ingredients well and let it rest for 10 minutes.
*Cover and refrigerate it until you are ready to serve the salad. Dressing will keep for up to 3 days in the refrigerator.
In a large bowl, add chopped lettuce, diced mangoes, sliced onions, diced cucumber, red pepper and cilantro.
*At this point you can cover and refrigerate it if you wish to serve it later.
Pour the prepared dressing over the salad...
...and toss to combine. Serve immediately. Enjoy!
Generally speaking, fresh tastes best when it comes to salad. That said, you can prepare by prepping the vegetables up to a few hours ahead of time and making the salad dressing up to 3 days in advance. Mix the two just before serving.
Store the leftovers in a clean, airtight box for up to 2 days in the refrigerator. Note that the romaine will wilt after just an hour or so after dressing.
You can either purchase it online, or try your hand at making your own!
While this easy mango salad is absolutely divine as is, feel free to make it your own with any of these optional add-ins:
- Protein : roasted chicken, shrimp, turkey, bbq salmon, grilled white fish
- Grains & Legumes: quinoa, black beans, or corn
- Fruits - avocado, strawberry, pineapple, tomatoes
- Greens - kale, spinach, or lettuce of choice (e.g. romaine, butterhead, arugula)
- Nuts : peanuts, cashew nuts, almonds
The list above is in no way comprehensive - the opportunities for customization are endless! Remember, there's no wrong answers. This is your salad, after all.
As a healthy, gluten free, vegan dish that is sweet enough for kids and complex enough for the adults, my mango salad recipe is perfect for just about any occasion and any summertime food pairing.
It's a great option as a potluck side for summer. It goes well with just about everything including: grilled fish, tandoori dishes, steaks, burgers, sandwiches, tacos, and skewers.
More tasty summer recipes:
If you tried this recipe for my simple Mango Salad, please let me know how it turns out! I'd love it if you rated and reviewed the recipe below. For more yummy meal ideas, sign up for my email newsletter! You can also follow me on Pinterest, Instagram or Facebook or YouTube to see what I'm up to in the kitchen.
Mango Salad Recipe
- 4 tablespoons Olive Oil
- 3 tablespoons Lime Juice
- 1 tablespoon Red Grape Vinegar (or Red Vine Vinegar)
- ½ tablespoon Maple Syrup
- 1 teaspoon Lime Zest
- 2 teaspoons Fresh Dill (finely chopped)
- ¾ teaspoon Red Pepper Flakes (increase or decrease as per your liking)
- ½ teaspoon Salt
- ¼ teaspoon Freshly Ground Black Pepper
- 4 cups Romaine Lettuce (chopped into bite-size)
- 2 large Mangoes (peeled and diced)
- ½ cup Red Onion (thinly sliced)
- ½ English Cucumber (diced)
- 1 Red Bell Pepper (thinly sliced)
- ¼ cup Cilantro (chopped)
- Start with making the lime dill vinaigrette dressing. In a small bowl, whisk together all the ingredients well and let it rest for 10 minutes. *Cover and refrigerate it until you are ready to serve the salad.
- In a large bowl, add chopped lettuce, diced mangoes, sliced onions, diced cucumber, red pepper and cilantro. *At this point you can cover and refrigerate it if you wish to serve it later.
- Pour the prepared dressing over the salad and toss to combine. Serve immediately.
- Store the leftovers in a clean, airtight box for up to 2 days in the refrigerator. Note that the romaine will wilt after just an hour or so after dressing.
- Salad dressing may be made up to 3 days ahead of time.