Refreshing Mango Salad Recipe with Lime Dressing
?Have you ever wanted a salad that tastes like summer squeezed into a bowl — bright, fragrant, and impossibly simple? I ask because this Refreshing Mango Salad with Lime Dressing does exactly that. It wakes you up with citrus and herbs, then soothes you with mango sweetness. If you love the grassy creaminess of avocado…
?Have you ever wanted a salad that tastes like summer squeezed into a bowl — bright, fragrant, and impossibly simple?
I ask because this Refreshing Mango Salad with Lime Dressing does exactly that. It wakes you up with citrus and herbs, then soothes you with mango sweetness. If you love the grassy creaminess of avocado with mango, you might enjoy a similar pairing in that avocado mango salad with zesty lime dressing, but today we’re focused on a version that is strictly about mango, crunch, and mint.
The first bright bite
This salad begins with two ripe mangoes, peeled, pitted, and thinly sliced. The texture of mango is critical here: too firm and it fights the fork, too soft and it blends into the dressing. Along with the mango, you’ll bring in a thinly sliced small red onion for a gentle bite, a thinly sliced small cucumber for cool crunch, one red bell pepper sliced into slivers for color and sweetness, and one cup of cherry tomatoes halved to add pops of juice. Fresh herbs matter: 1/4 cup fresh cilantro leaves chopped and 1/4 cup fresh mint leaves chopped lift the whole bowl.
For the dressing you’ll need 3 tablespoons fresh lime juice, 2 tablespoons honey, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. That combination becomes the thread that ties the fruit and vegetables together.
The lime dressing moment
Make the dressing in a small bowl by whisking together the fresh lime juice, honey, olive oil, salt, and black pepper until well combined and smooth. Taste for balance: if it feels too tart, add a little more honey; if it is flat, a pinch more salt brightens everything. Pour the lime dressing over the salad mixture and gently toss all the ingredients together until they are well coated with the dressing.
About the crunch and the sweetness
In a large salad bowl, combine the sliced mango, red onion, cucumber, red bell pepper, and cherry tomatoes. Add the chopped cilantro and mint leaves. The contrasting textures are what make this salad sing — the silky mango, the crisp cucumber, the snappy pepper, and the soft tomato. I like to set all the prepared ingredients aside on the counter while I make the dressing so assembly is fast. A practical routine: peel the mangoes and cut them into thin slices, thinly slice the red onion, cucumber, and red bell pepper, and halve the cherry tomatoes, then set all the prepared ingredients aside before moving on.
When the colors come together
Pour the dressing over the salad and gently toss everything to coat. Let it rest in the refrigerator for at least 15 minutes before serving. This chilling step helps the flavors to meld together and deepens the lime aroma. When you take it out, notice the shine on the mango slices and the tiny beads of dressing on the tomato halves. Those are the small visual cues that you did it right.
How to know when it’s done right
You’ll know the salad is finished when the dressing tastes balanced on the tongue and each bite includes at least two contrasting elements: a mango slice with a bit of red onion or a strip of bell pepper and a fleck of mint or cilantro. The mango should be ripe but still holding shape; the herbs should smell fresh; the dressing should not overpower the fruit. If the lime dominates, a teaspoon or two of honey calms it down.
A personal touch
I first made this for a backyard potluck on a humid afternoon when everyone needed something cooling. A neighbor asked for the recipe while she was scraping the bowl clean. She later told me she doubled the herbs and served it with grilled fish. Little moments like that are why salads like this stick in your memory — simple ingredients assembled with care.
Three practical tips
- Use ripe but firm mangoes: they slice well and stay present in the salad.
- Slice thinly and consistently so every mouthful has a similar balance.
- Chill for at least 15 minutes, but not much longer than an hour if possible, or textures soften too much.
Variations and swaps you can try
- For a spicy twist, add a thinly sliced jalapeno or a pinch of red pepper flakes to the dressing.
- If you don’t have cilantro, increase the mint and add a little chopped basil for freshness.
- Substitute lime juice with lemon in a pinch, and swap honey for maple syrup to make it vegan-friendly.
Pairings and what to serve it with
This salad can be a light main on its own or a bright side. It pairs beautifully with simple grilled proteins; try it next to baked salmon with grapefruit salad for a citrus-forward dinner. For a casual bowl, serve it alongside a lemon chili grilled chicken bowl — the crunchy cucumber and tender chicken are a natural match — see that grilled chicken bowl for inspiration. If you’re building a fruit-focused spread, a chilled watermelon fruit salad with lime and mint complements the flavors beautifully and keeps the menu light; read more about that style at this watermelon fruit salad with lime mint dressing.
Storage and leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 48 hours, though textures change: mango will become softer and the tomatoes may release more juice. If you plan to store it, add the herbs right before serving to keep them bright. Stir briefly before serving to redistribute the dressing.
A quick, clear method recap (so nothing gets lost)
Peel the mangoes and cut them into thin slices. Thinly slice the red onion, cucumber, and red bell pepper. Halve the cherry tomatoes. Set all the prepared ingredients aside. In a small bowl, whisk together the fresh lime juice, honey, olive oil, salt, and black pepper until well combined and smooth. In a large salad bowl, combine the sliced mango, red onion, cucumber, red bell pepper, and cherry tomatoes. Add the chopped cilantro and mint leaves. Pour the lime dressing over the salad mixture. Gently toss all the ingredients together until they are well coated with the dressing. Allow the salad to chill in the refrigerator for at least 15 minutes before serving. Serve the salad chilled as a refreshing side dish or a light main course.
If you want to tweak quantities, feel free: more herbs, less onion, or a drizzle more olive oil are small changes that personalize the salad without breaking its character.
Conclusion
If you want another take on a mango-lime dressing, try Simple Home Edit’s mango salad with sweet chilli lime dressing for a sweeter, spicier variation. For a dressing-focused reference that dives into different balances for mango salads, see Debra Klein’s mango salad dressing.
Refreshing Mango Salad with Lime Dressing
Ingredients
Method
- Peel the mangoes and cut them into thin slices.
- Thinly slice the red onion, cucumber, and red bell pepper.
- Halve the cherry tomatoes.
- Set all the prepared ingredients aside.
- In a small bowl, whisk together the fresh lime juice, honey, olive oil, salt, and black pepper until well combined and smooth.
- Taste for balance, adjusting with honey or salt if needed.
- In a large salad bowl, combine the sliced mango, red onion, cucumber, red bell pepper, and cherry tomatoes.
- Add the chopped cilantro and mint leaves.
- Pour the lime dressing over the salad mixture and gently toss all the ingredients until well coated.
- Let the salad rest in the refrigerator for at least 15 minutes before serving.
- Serve chilled as a refreshing side dish or a light main course.
