Mango Salad
A light and colorful mango salad bursting with flavor, perfect for quick weeknight meals or as a refreshing side dish.
Ingredients
Fresh Ingredients
- 2 pieces ripe mangoes Choose firm mangoes that yield slightly when pressed.
- 1 piece cucumber Use firm, unblemished cucumbers, ideally English cucumber.
- 1 piece bell pepper Any color works; red, yellow, or green for sweetness and color.
- 1 piece lime For dressing; ensure to catch any seeds when squeezing.
- salt and pepper To taste.
Instructions
Preparation
- Peel and dice the mangoes into bite-sized pieces.
- Chop the cucumber and bell pepper into bite-sized pieces.
Assembly
- In a large bowl, combine the diced mangoes, cucumber, and bell pepper.
- Squeeze the juice of one lime over the salad.
- Season the mixture with salt and pepper to taste.
- Toss everything together gently until well combined.
- Serve immediately for the freshest taste, or chill in the refrigerator before serving.
Notes
Use only fresh, ripe mangoes for the best flavor. Serve cold, especially on warm days. If you have leftovers, consume them within a day.