Get the Recipe: Mango Salad
Ripe, sweet mango combined with red bell pepper and red onion, tossed with fresh basil and cilantro and dressed with a a zesty lime vinaigrette.
Ingredients
Mango salad:
- 3 mangoes, ripe, Alphonso recommended, peeled and thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh basil leaves, thinly sliced
- 1/4 cup fresh cilantro, chopped
Mango Salad Dressing:
- Zest of 1 lime
- 1/4 cup lime juice, freshly squeezed (about 2-3 limes)
- 2 teaspoons white granulated sugar
- 1/8 teaspoon red pepper flakes, adjust amount to taste
- 1/4 teaspoon salt
- 1 Tablespoon vegetable oil, or other neutral tasting oil
- Freshly ground pepper, to taste
Instructions
- Combine all the ingredients for the mango salad in a large bowl. Gently stir to combine. *If making ahead, cover and refrigerate now, before adding the salad dressing. The mango salad can be made several hours ahead and refrigerated.
- Prepare the mango salad dressing by combining all the ingredients in a small bowl and whisking well to combine. If making ahead, cover and refrigerate the dressing separately for up to 3 days. To use immediately, drizzle over the salad and gently stir to combine.
Notes
Tips!
- Not sure how to cut a mango? Mangoes can be a little trick to cut. If you're not sure how to cut them head on over to the Mango Board and check out this quick "How to Cut a Mango" page.
- Be sure to use perfectly ripe mangoes, for the best mango salad. Sometimes mangoes are sold quite firm, so just leave them on the counter until they ripen and soften before use.
- Leftover mango salad can be covered and refrigerated for up to 3 days.
Serving: 1serving, Calories: 127kcal, Carbohydrates: 24g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Sodium: 149mg, Potassium: 298mg, Fiber: 2g, Sugar: 20g, Vitamin A: 2435IU, Vitamin C: 88.6mg, Calcium: 16mg, Iron: 0.4mg
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!
