Mango season is here, and honestly? The markets are overflowing with the most gorgeous, juicy mangoes. I had to share my favorite salad recipe because it’s easy and always gets compliments.
The secret is all about the mangoes. You want them ripe but still firm enough to hold their shape. Too squishy and you end up with mango mush.
Too hard and they are just… sad. I throw in some crisp cucumber and red bell pepper for crunch and a bit of red onion because I like that sharp bite. Fresh coriander is non-negotiable for me, and if you are into heat, a little chili really brings everything to life.
Ingredients (Serves 2–3)
- 2 ripe mangoes, peeled and cubed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 small red onion, thinly sliced
- A good handful of fresh coriander, chopped
- 1 small chili (optional), finely chopped
- Juice of 1 lime
- 1–2 tsp olive oil
- Salt and pepper
- Optional: roasted peanuts for crunch
Instructions
- Toss the mango, cucumber, bell pepper, onion, chili, and coriander in a large bowl.
- Squeeze the lime over everything, drizzle with olive oil, season with salt and pepper, and gently toss to coat.
- If you want to get fancy, sprinkle roasted peanuts on top.
- Serve immediately.
You can make it your own. Sometimes I add avocado for creaminess or a drizzle of honey if I want it sweeter. A pinch of chili powder works too if you like it spicy. But honestly, the combo of sweet, juicy mango with crisp veggies? Chef’s kiss.
It’s bright, colorful, and perfect for right now. One bite and you’ll get it. Sweet, tangy, and fresh. Everything you want in a mango salad.
