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Easy mango salad with ripe mango, red onion, and a zesty lime dressing.

Easy Mango Salad

A fresh, bright, and easy salad featuring ripe mangoes, crisp vegetables, and a zesty dressing, perfect for warm days and gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Mango Salad Ingredients
  • 2 large ripe mangoes, diced Ataulfo mangoes are extra creamy, but any ripe mango works.
  • 1 large cucumber, diced Adds crunch and keeps it refreshing.
  • 1 medium red bell pepper, diced Sweet, crisp, and colorful.
  • 1/4 medium red onion, thinly sliced Soak in cold water for 10 minutes if too sharp.
  • 1/4 cup fresh cilantro, chopped Can substitute with mint or basil.
  • 2 tablespoons lime juice Main tang; lemon can be used as an alternative.
  • 1 tablespoon olive oil To smooth out the dressing.
  • 1/4 teaspoon salt Enhances mango flavor.
  • 1 medium sliced jalapeno (optional) For added heat.
  • 1/4 cup roasted peanuts, cashews, or pumpkin seeds (optional) For added crunch.

Method
 

Preparation
  1. Wash the mango and set it upright on a cutting board. Cut off the cheeks along the pit.
  2. Score the mango flesh in a grid pattern without cutting through the skin and scoop out the cubes.
  3. In a large bowl, combine diced mango, cucumber, red bell pepper, red onion, and cilantro.
  4. In a small bowl, whisk together lime juice, olive oil, and salt.
  5. Pour the dressing over the salad and toss gently to combine.
  6. Add sliced jalapeno and nuts if desired, and mix again.

Notes

For best freshness, store in an airtight container in the fridge and consume within 24-48 hours. Adding the dressing just before serving keeps vegetables crisp.