It’s sweet and tangy, with just a little bit of spice. This salad is packed with tropical sweetness and zesty flavors from a combination of juicy mango slices, crisp veggies like bell peppers and jicama, and fragrant herbs. Then, it’s all dressed in a tangy lime vinaigrette with a touch of chili-lime seasoning for a bold kick.
How do you pick the right mango?
For this recipe, we believe that Ataulfo mangoes are best. They’re sometimes labeled honey mangoes or even champagne mangoes, and are sweet with a buttery, smooth flesh. When searching through a bin of them, look for a mango that feels slightly soft when gently squeezed, similar to choosing a ripe avocado or banana. Avoid mangos that are too mushy, as they are overripe and will be difficult to cut. On the other hand, a firm, mango may not be ripe and will not have the sweetness that this salad needs. If your mango isn’t quite ripe yet and you’re not in a rush, place it in a paper bag for a few days to ripen to perfection.
How to make Mango Salad
Ingredients:
- 2 Tbsp. lime juice (from 1 or 2 limes)
- 2 Tbsp. olive oil
- 1 tsp. honey
- 3/4 tsp. kosher salt, plus more to taste
- 1/4 tsp. ground black pepper
- 2 Ataulfo mangoes, cut into 3-by-1/2-inch spears
- 1 red bell pepper, thinly sliced
- 1/2 small jicama, peeled and sliced into matchsticks (about 1/2 cup)
- 1/2 small red onion, thinly sliced
- 1/2 cup cilantro, chopped
- Chili-lime seasoning, such as Tajín, for serving
Directions:
- In a large bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper until well combined. Gently fold in the mango, bell pepper, jicama, onion, and cilantro.
- Taste the salad for salt. Serve with a sprinkle of chili-lime seasoning.
Serving Ideas:
- To make this salad a meal, add a favorite protein like crispy tofu or tempeh.
- Serve this salad over rice or quinoa.
- Serve mango salad alongside Asian-inspired noodle dishes
