Fresh and Flavorful Mango Salad: A Perfect Tropical Delight

If you’re craving something refreshing, vibrant, and packed with tropical flavor, a mango salad might just become your new go-to dish. Bursting with juicy sweetness, zesty undertones, and a satisfying crunch, this colorful salad brings summer to your plate—any time of the year. Ready to discover your next favorite recipe? Keep reading!

Description

Juicy, sun-ripened mangoes meet a refreshing crunch in this vibrant mango salad, a dish that delivers pure tropical joy in every bite. Imagine biting into a forkful of golden mango mingled with crisp cucumbers, tart lime, and a hint of chili heat. The sweet, tart, and tangy medley wakes up your taste buds like the first splash of cold water on a hot summer day. Topped with aromatic herbs and a light drizzle of citrusy dressing, it is the kind of salad that refuses to be boring.

This mango salad is a celebration of colors and contrasts. The bright oranges and greens create a visual feast, while the blend of textures turns every bite into a mini adventure. It tastes like vacation in a bowl – refreshing and invigorating, yet balanced and satisfying. Whether served as a standalone side or paired with grilled proteins, it brings big flavor for minimal effort.

Why You’ll Love This Recipe

This mango salad is as convenient as it is flavorful. It comes together in less than 20 minutes with simple, fresh ingredients that are easy to find in any grocery store. You do not need to turn on the stove, making it the perfect no-cook recipe for hot days or quick lunches.

Beyond its effortless prep, it is also incredibly versatile. You can customize it with your favorite herbs or add-ins like avocado, grilled shrimp, or toasted nuts. Plus, it is naturally gluten-free, vegan, and packed with fiber and vitamins, making it a nutrient-rich addition to any meal.

Serving and Storage Tips

This mango salad is best served chilled and fresh. You can prepare it up to 6 hours in advance and store it in the refrigerator in an airtight container. The lime juice helps preserve the freshness of the mangoes and cucumbers.

Leftovers can be stored in the refrigerator for up to 2 days, though the texture may soften slightly. This salad is not ideal for freezing, as mango and cucumber do not tolerate freezing well. For best texture and flavor, avoid storing with the dressing mixed in more than a few hours in advance. If prepping ahead, keep the dressing separate and toss just before serving.

Ingredients

• 2 ripe mangoes
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 small red bell pepper
• 1 small red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• 1 small red chili or jalapeño
• Juice of 2 limes
• 2 teaspoons light soy sauce
• 1 teaspoon honey or maple syrup
• 1 tablespoon olive oil
• Pinch of salt
• Crushed peanuts for topping

Equipment

• Cutting board
• Sharp knife
• Mixing bowl
• Small bowl
• Whisk or fork
• Measuring spoons
• Vegetable peeler
• Salad tongs or spoon

Instructions

1. Peel and slice the mangoes. I prefer slicing them into long, thin pieces but cubes work just as well. Choose mangoes that are ripe but still firm to avoid mushiness.
2. Prep the veggies. Julienne the carrots, thinly slice the cucumber, chop the bell pepper into strips, and slice the red onion. Toss them all in with the mango.
3. Add your herbs and chili. Finely chop the cilantro, mint, and red chili. That chili gives everything a gentle heat — you can use half or leave it out based on your spice level.
4. Make the dressing. In a separate small bowl, whisk together the lime juice, soy sauce, honey, olive oil, and salt. That citrus-honey balance is where the magic happens.
5. Toss gently. Pour the dressing over the mango mixture and use salad tongs or clean hands to combine. Be gentle, you do not want the mango to break apart.
6. Let it rest. Give the salad five or so minutes to marinate. This helps the flavors soak in without losing crunch.
7. Top and serve. Add crushed peanuts right before serving for that perfect nutty crunch.

Nutrition per serving

Course, Cuisine, Keywords

Salad, Thai, mango salad, summer recipe, healthy salad, tropical salad, quick side dish

Servings, Prep Time, Cook Time, Total Time, Serving Size

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serving Size: about 1 cup

Alternate Nutrition Facts (with protein add-in)

Recipe Notes

For a fun twist, add sliced avocado for creaminess or toss in shrimp for protein. Always slice mango along the pit then score and scoop — it is the easiest way to get clean pieces.

FAQ

We hope you enjoyed the article about Mango Chickpea Salad 2! If you did, let us know in the comments — we love hearing from you. And if it’s not too much trouble, please pin this article or any of the images to Pinterest and give the pin a like. It really helps us reach more people and inspires us to keep creating even better content. Thank you! 💛

Vibrant Mango Salad

Juicy, sun-ripened mangoes meet a refreshing crunch in this vibrant mango salad, delivering pure tropical joy in every bite. The sweet, tart, and tangy medley of mango, cucumber, and chili, topped with aromatic herbs and a citrusy dressing, is like vacation in a bowl. It’s colorful, easy, healthy, and incredibly versatile.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 25 minutes mins

Course Salad

Cuisine Thai

Servings 4 servings

Calories 145 kcal

Ingredients

  

1x2x3x

• 2 ripe mangoes
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 small red bell pepper
• 1 small red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• 1 small red chili or jalapeño
• Juice of 2 limes
• 2 teaspoons light soy sauce
• 1 teaspoon honey or maple syrup
• 1 tablespoon olive oil
• Pinch of salt
• Crushed peanuts for topping

Instructions

 

• Peel and slice the mangoes into thin strips or bite-sized cubes. Place in a large mixing bowl.
• Julienne the carrots and thinly slice the cucumber, red bell pepper, and red onion. Add to the bowl with the mango.
• Finely chop the cilantro, mint, and red chili or jalapeño. Add to the bowl and gently toss all ingredients together.
• In a small bowl, whisk together the lime juice, soy sauce, honey or maple syrup, olive oil, and a pinch of salt to make the dressing.
• Pour the dressing over the mango salad and toss until everything is evenly coated.
• Let the salad rest for 5 minutes to allow the flavors to blend.
• Serve chilled or at room temperature, topped with crushed peanuts just before serving.

Nutrition

Calories: 145kcalCarbohydrates: 26gProtein: 2gFat: 5gSodium: 210mgFiber: 3gSugar: 18g

Keyword Salad, Thai, mango salad, summer recipe, healthy salad, tropical salad, quick side dish

Tried this recipe?Let us know how it was!