Save A neighbor from Thailand once brought over a bowl of fruit salad that made me rethink everything I thought I knew about lettuce-free dishes. It wasn't drowning in cream or sugar, just clean slices of mango tangled with crisp pepper and a dressing that tasted like sunshine with a bite. I scribbled down her tips on a napkin, tweaked the proportions over a few weekends, and now this salad shows up on my table whenever the air gets warm and I crave something that wakes up my taste buds without weighing me down. The sweetness of ripe mango plays off the lime so beautifully that even picky eaters reach for seconds.
I made this for a potluck brunch last spring, and three people asked if I'd catered it. One friend, who claims to hate cilantro, admitted she couldn't stop eating it because the mango sweetness mellowed the herb just enough. Another scooped up the last spoonfuls straight from the serving bowl when she thought no one was looking. Watching strangers bond over a simple fruit salad reminded me that good food doesn't need to be complicated, it just needs to taste alive.
Ingredients
- Ripe mangoes: Choose mangoes that yield slightly to gentle pressure and smell sweet near the stem; underripe fruit will taste starchy and flat.
- Red bell pepper: The crisp texture and mild sweetness anchor the salad and add a pop of color that makes the dish look as good as it tastes.
- Red onion: Slicing it thin is key so the sharpness doesn't overpower the delicate mango, and a quick soak in cold water can tame any lingering bite.
- Cucumber: Seeding prevents excess water from diluting the dressing, keeping every bite crunchy instead of soggy.
- Fresh cilantro leaves: Whole leaves give bursts of herbal brightness, but rough chopping works if you want the flavor more evenly distributed.
- Red Thai chilies: These tiny peppers pack serious heat, so start with one and taste before adding more.
- Lime juice: Freshly squeezed lime is non-negotiable; bottled juice tastes flat and won't give you that zesty punch.
- Honey or agave syrup: A touch of sweetness rounds out the acidity and ties the tropical flavors together without making the dressing syrupy.
- Fish sauce or soy sauce: Just a teaspoon adds umami depth that makes the whole salad sing, and soy sauce keeps it vegetarian if needed.
- Extra-virgin olive oil: It emulsifies the dressing and carries the other flavors across your palate, so don't skip the slow drizzle while whisking.
Instructions
- Prepare the produce:
- Peel the mangoes with a sharp knife, then slice the flesh away from the pit in long, even strips so every piece has that silky texture. Slice the bell pepper, onion, and cucumber thinly and evenly; uniform cuts mean every bite has the same balance of crunch and sweetness.
- Make the dressing:
- Whisk together lime juice, honey, fish sauce, and a pinch of salt in a small bowl until the honey dissolves completely. Drizzle in the olive oil slowly while whisking constantly; you'll see the mixture thicken and turn glossy as it emulsifies.
- Assemble the salad:
- Toss the mango, bell pepper, red onion, cucumber, cilantro, and chilies in a large mixing bowl, handling everything gently so the mango strips stay intact. Layer the ingredients loosely rather than packing them down; air between the pieces helps the dressing coat every surface.
- Dress and toss:
- Pour the lime dressing over the salad and use your hands or salad tongs to lift and turn the ingredients until each piece glistens. Taste a slice of mango or pepper to check if you need more salt or a squeeze of lime.
- Rest and meld flavors:
- Let the dressed salad sit at room temperature for five to ten minutes so the lime and honey can seep into the vegetables and the onion mellows slightly. This short rest transforms a good salad into a great one.
- Serve:
- Transfer to a shallow serving dish or divide among individual plates, then garnish with extra cilantro leaves or a lime wedge on the side. Serve immediately while everything is still crisp and vibrant.
Save The first time I served this at a summer cookout, a friend who usually avoids anything spicy took one bite, paused, then went back for a full plate. She said it reminded her of street food she'd eaten in Bangkok years ago, and suddenly we were all swapping travel stories over seconds. That's the magic of a dish like this: it doesn't just feed people, it sparks memories and opens up conversations you didn't see coming.
Making It Your Own
I've swapped cilantro for fresh mint when I want a cooler, more aromatic note, and I've added shredded rotisserie chicken on nights when I need extra protein. A handful of toasted cashews or peanuts scattered on top just before serving adds crunch and richness that turns the salad into a full meal. If you can't find Thai chilies, a pinch of red pepper flakes or a few slices of jalapeño work in a pinch, though the heat profile will be slightly different.
Storing and Serving Tips
This salad is best eaten the day you make it because the acid in the lime will start to soften the vegetables and dull their crispness overnight. If you do have leftovers, store them in an airtight container in the refrigerator and eat within twenty-four hours. I sometimes prep all the vegetables and keep them separate from the dressing in the fridge, then toss everything together right before serving so nothing gets soggy.
Perfect Pairings
I love serving this alongside grilled fish or coconut rice, where the tangy dressing cuts through richer flavors and refreshes your palate between bites. It also pairs beautifully with Thai-style chicken satay or a simple bowl of jasmine rice when you want a light, colorful meal that doesn't require turning on the oven.
- Serve with lime wedges on the side so everyone can add an extra squeeze if they like.
- Chill your serving bowl for ten minutes before plating to keep everything cool and crisp.
- Double the dressing recipe and keep extra in a jar; it's fantastic drizzled over grilled shrimp or roasted vegetables.
Save This salad has become my go-to whenever I want something that feels special without any fuss, and I hope it brings the same bright, easy joy to your table. Once you taste that first bite of sweet mango tangled with lime and chili, you'll understand why I keep coming back to it all summer long.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the ingredients and dressing separately up to 24 hours in advance. Store them in airtight containers in the refrigerator. Toss together just before serving for the best texture and flavor.
- → What if my mango isn't ripe enough?
If your mango lacks sweetness, let it sit at room temperature for 1-2 days until slightly soft and fragrant. Alternatively, increase the honey in the dressing to balance tartness from unripe fruit.
- → How do I reduce the spice level?
Simply omit the Thai chilies entirely or use only half a chili with seeds removed. The dressing provides plenty of flavor without heat, so the bowl remains delicious and refreshing.
- → Can I add protein to make it more filling?
Absolutely. Grilled shrimp, shredded rotisserie chicken, or cubed tofu work beautifully. Add your choice of protein after tossing with dressing so it doesn't get soggy from the lime mixture.
- → How long do leftovers keep?
Stored in an airtight container in the refrigerator, leftovers remain tasty for up to 1 day. Note that vegetables may soften slightly and cilantro may wilt, but flavors continue to develop beautifully.
- → What can I substitute for fish sauce?
For vegetarian version, use soy sauce or tamari. Coconut aminos work well for a soy-free option with slightly sweeter profile. Each provides the savory depth that balances the sweet mango and tart lime.