Bright, juicy, and impossibly refreshing — this Mango Salad hits all the right notes for a quick lunch or a colorful side. It comes together in minutes and balances sweet, bright, and crunchy textures.
If you love easy, vibrant salads, this recipe will become a weeknight staple. For more light summer salad ideas, check out these best cucumber recipes for summer to pair with it.
Keep a sharp knife and a chilled bowl nearby to speed assembly and preserve texture. The flavors intensify if you let it rest briefly, but it’s also perfect straight away.
Why You’ll Love This Mango Salad
- Fast to prepare (under 15 minutes).
- Bright, balanced flavors from lime and fresh produce.
- Contrast of silky mango and crisp vegetables.
- Low-effort, high-impact presentation.
- Versatile — serves as side, salsa, or light main.
- Naturally gluten-free and vegetarian friendly.
This Mango Salad delivers a bright citrus tang with the sweetness of ripe mango and the cooling snap of cucumber. The red bell pepper adds a sweet crunch and color contrast while the red onion contributes sharpness that the lime and olive oil mellow. Each bite should feel lively, clean, and refreshing.
"Absolutely perfect on a hot day — sweet mango, crisp cucumber, and that lime dressing made it irresistible. My whole family asked for seconds!" — 5★ reader review
Key Ingredients for Mango Salad
When building a bright salad like this Mango Salad, a few components carry most of the sensory weight. Choose the best versions of these ingredients and you’ll elevate the whole dish.
Mangoes
Ripe mangoes provide the sweet, juicy core of this Mango Salad and determine much of its flavor profile. Look for mangoes that yield slightly to gentle pressure and give off a fragrant, tropical aroma near the stem. If you substitute with less-ripe fruit you’ll lose the sweetness; canned peaches or pineapple can work in a pinch but will change the texture and acidity.
Cucumber
Cucumber adds cooling crunch and watery freshness that offsets the mango’s sweetness in this Mango Salad. Choose English or Persian cucumbers for fewer seeds and thinner skin, which helps keep the salad crisp and prevents excess water. If you swap in zucchini, the salad will be firmer and less hydrating; salting and draining cucumber slices first can prevent sogginess if your cucumber is very seedy.
Lime Juice
Fresh lime juice brightens and balances the sugars in the mango, and the acid slightly "cooks" the onion and marries the flavors in this Mango Salad. Always use freshly squeezed limes rather than bottled juice for the clean, volatile aromatics. Lemon juice will work but will give a different citrus profile; increase quantity slightly if your lemons are milder.
Full Ingredient List for Mango Salad
- 2 ripe mangoes, diced
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Step-by-Step Instructions for Mango Salad
Step 1: Combine the produce
In a large bowl, add the diced mangoes, diced cucumber, diced red bell pepper, and finely chopped red onion. Gently fold the pieces together with a large spoon so the fruit isn’t mashed and the vegetables stay crisp.
Pro Tip: The mixture should look colorful and distinct; you want visible cubes of mango and crunchy flecks of pepper.
Step 2: Make the dressing
In a separate small bowl, whisk together the lime juice, olive oil, a pinch of salt, and several grinds of black pepper until the dressing is slightly emulsified. Taste and adjust salt or lime based on the sweetness of your mangoes.
Pro Tip: The dressing should appear glossy and slightly viscous, not separated or too oily.
Step 3: Dress and toss
Pour the dressing evenly over the salad ingredients and toss gently to coat each cube. Use a folding motion to avoid breaking the mango while ensuring the dressing reaches the cucumber and onion.
Pro Tip: After tossing, the salad should glisten with dressing but not pool liquid at the bottom of the bowl.
Step 4: Garnish
Garnish with chopped fresh cilantro if using, scattering it over the top so each serving picks up herb aroma. Cilantro is optional but adds a leafy, citrusy finish that complements lime.
Pro Tip: Fresh cilantro should look bright green and fragrant — no limp, brown edges.
Step 5: Serve or chill
Serve the Mango Salad immediately for the most pronounced textures, or chill it in the refrigerator for 30 minutes to let the flavors meld and the lime slightly soften the onion. If chilling, cover loosely to prevent condensation from making the salad soggy.
Pro Tip: If chilled, the salad should still retain crisp vegetable textures and the mango should remain intact, not mushy.
Expert Tips for Mango Salad
- Use ripe-but-firm mangoes for the best texture; overly soft mangoes will break down into mush.
- Keep ingredients cold: chill the bowl and cucumbers before assembly to preserve crunch.
- Texture troubleshooting: if the salad turns watery, drain excess liquid and toss in fresh diced mango or a spoonful of finely chopped nuts for lift.
- Equipment tip: a sharp chef’s knife and sturdy cutting board minimize crushing the mango and make clean dice.
- Common mistake: over-dressing — start with less lime and oil, then add more after tasting.
- Knife technique tip: trim mango flesh away from the pit in vertical cheeks, then score without piercing the skin for easy dicing.
- Flavor balance tip: if the salad tastes flat, add a pinch of flaky sea salt or an extra teaspoon of lime to brighten it.
- Make-ahead tip: assemble the mango and vegetables but store dressing separately; combine 10 minutes before serving for optimal texture.
Storage & Freezing for Mango Salad
For fridge storage of this Mango Salad, keep it in an airtight container for up to 48 hours. Use a shallow container to minimize trapped air and keep the salad chilled at 40°F (4°C) or below. If you want the best texture on day two, store the dressing separately and toss just before serving.
Freezing is not recommended for this Mango Salad because cucumbers and raw peppers become limp and watery after thawing. If you must freeze components, dice mangoes alone and freeze them on a tray until solid, then transfer to freezer bags for up to 3 months. Thaw mangoes in the refrigerator before use; they will be softer and better suited for smoothies or sauces rather than this crisp salad.
To thaw frozen mangoes, move them from freezer to fridge for several hours, then drain excess liquid before use. There is no reheating step for this salad — it is best served cold or at room temperature.
Use BPA-free airtight containers or glass jars with tight lids for best flavor retention. Label containers with date and contents to avoid keeping leftovers past their prime.
Variations & Substitutions for Mango Salad
Tropical Shrimp Mango Salad: Add 1/2 pound cooked shrimp tossed in a little lime and salt, then combine with the mango mixture. The shrimp add savory protein and make this a light main-course salad without changing the core dressing.
Avocado & Black Bean Mango Salad: Stir in diced avocado and 1 cup drained black beans for creaminess and fiber. The avocado softens the texture and the beans make it heartier while the lime dressing cuts through the richness.
Spicy Mango Salad: Add 1 small finely chopped jalapeño or a pinch of red pepper flakes to the dressing and let it sit 10 minutes. The heat contrasts the sweet mango and enhances the salad’s aroma and depth.
Greens & Grain Mango Salad: Toss the Mango Salad over a bed of baby spinach or arugula and add 1 cup cooked quinoa for bulk. This makes the recipe into a balanced lunch, adding earthier notes and a satisfying chew without masking the mango.
Frequently Asked Questions About Mango Salad
What kind of mango is best for Mango Salad?
Ataulfo (Honey) and Keitt mangoes are excellent choices because they are sweet and less fibrous. Tommy Atkins are widely available and firm but can be more fibrous; remove any stringy bits when dicing. Choosing mangoes that yield slightly to pressure ensures juiciness without collapsing.
Can I make Mango Salad ahead of time?
You can prepare components ahead: dice mangoes and vegetables and store separately, and keep dressing in a sealed jar. Combine and dress the salad no more than 30 minutes before serving to preserve crispness and prevent watery separation.
How do I prevent the Mango Salad from getting soggy?
Dry the cucumber and diced mango on paper towels if they appear wet after cutting. Store dressing separately and add it shortly before serving. Also, avoid over-salting until after dressing so salt doesn’t draw water from the vegetables prematurely.
Is Mango Salad gluten-free and vegan?
Yes, by ingredient list this Mango Salad is naturally gluten-free and vegan when made with olive oil and fresh produce. If you add ingredients like shrimp or cheese in variations, adjust labeling accordingly.
How can I complement Mango Salad on a dinner menu?
Pair Mango Salad with grilled fish or simple protein like roasted chicken for balanced meals. For additional side inspiration try a contrasting roasted vegetable or a grain dish like this asparagus chickpea quinoa salad to add warm, nutty flavors to the plate.
Final Thoughts on Mango Salad
This Mango Salad is a bright, easy recipe that showcases ripe fruit and crunchy vegetables with a lively lime dressing. If you enjoyed it, please leave a star rating in the recipe card below and pin it to Pinterest for later.
Mango Salad
Ingredients
Main Ingredients
- 2 pieces ripe mangoes, diced Choose ripe mangoes that yield slightly to pressure.
- 1 piece cucumber, diced Use English or Persian cucumbers for fewer seeds.
- 1 piece red bell pepper, diced Adds sweet crunch.
- 1/4 piece red onion, finely chopped The lime will mellow the sharpness.
- 2 tablespoons olive oil
- 2 pieces limes, juiced Use freshly squeezed for the best flavor.
- to taste salt and pepper
- Fresh cilantro, chopped (optional) Adds a fresh herbal finish.
Instructions
Preparation
- In a large bowl, add the diced mangoes, diced cucumber, diced red bell pepper, and finely chopped red onion. Gently fold the pieces together with a large spoon.
- In a separate small bowl, whisk together the lime juice, olive oil, a pinch of salt, and black pepper until slightly emulsified.
- Pour the dressing over the salad ingredients and toss gently to coat.
- Garnish with chopped cilantro if using, scattering it over the top.
- Serve immediately or chill for 30 minutes.
