Make this delicious and refreshing Mango Salad recipe for a summer lunch or a side dish. You can also serve it as a dip with tortilla chips.
Quick
Minimal prep
You’ll Learn: How to cook pasta and protein together in one skillet
Worth It: It’s a coloful, flavor-packed salad that keeps you full
Bonus: Easy to customize with your favorite flavors
Why You’ll Love this Recipe
- Fresh and bright salad – I absolutely love mangos, and I paired with peppers and cucumbers and a delicious spicy sweet dressing with amazing textures and flavors.
- Satiating summer dish – I made this mango salad with some extra veggies and black beans for protein and fiber so that I could up the nutrients of my usual mango snack.
- Versatile recipe – This mango salad recipe is delicious on its own, served with tortilla chips, or served as a simple summer side dish. My favorite way to enjoy it is straight out of the bowl. It is sweet, tangy and rereshing.
How to serve
Like I said this mango salad recipe is delicious as an appetizer with tortilla chips, as a simple, refreshing lunch OR as a side dish. It is perfect to serve when you grill up meats or seafood, like Grilled Surf and Turf Skewers, Grilled Ginger Lime Chicken, Turkey Burgers, or Perfectly Grilled Steak. It would also be delicious with some blackened salmon, or on top of some tacos.
Add even extra mango flavor to the meal by serving it with these frozen mango margaritas.
Ingredients
- Fresh diced mango – you can use any kind of fresh, ripe mango for this mango salad recipe. To make sure your mango is ripe, check that it is soft to the touch and smells very sweet.
- Bell pepper – I used red bell pepper, but you can use any color
- Cucumber – I prefer to use english cucumbers because they are seedless
- Black beans – black beans make this salad more satiating by adding some fiber and protein
- Fresh cilantro – cilantro and mango is one of my favorite combinations. They complement each other so well.
- Rice vinegar – the vinegar is the acid in your dressing that brightens the whole dish. You could also use apple cider vinegar
- Olive oil – I used olive oil but you can use any neutral oil too
- Salt, chili powder, cayenne pepper powder – this spice blend adds a bit of a kick to the salad. Add some red pepper flakes for even more spice
Ingredient Substitutions
You can use any kind of fresh, ripe mango for this mango salad recipe. To make sure your mango is ripe, check that it is soft to the touch and smells very sweet. Honey mangoes or ataulfo mangoes are my favorite because they are small, super sweet and ripen very quickly.
The most common mangoes in the US are Tommy Atkins mangoes, which take longer to ripen. They are a mix of green, yellow and red. If it’s a green mango, it’s an unripe mango, so be sure to buy them ahead of time.
You can customize this salad with any vegetables or herbs you enjoy. Red onion would be delicious. Fresh herbs like fresh basil or mint could also be great additions. For a bit of citrus, add a squeeze of lime juice to taste. If you want more crunch, add some nuts like peanuts or cashews. The options are endless!
For a dish inspired by a Thai mango salad recipe, you could make the dressing with lime juice, tamari or soy sauce, and fish sauce.
How to make a mango salad
Step 1: Prep ingredients
To begin, rinse and dice bell pepper into small (1/4 inch) pieces. Then, deseed and dice cucumber. Use a sharp knife to remove the mango peel and pit, and dice the mango.
Next, drain and rinse black beans and chop the cilantro.
Step 2: Prepare a simple dressing and toss it all together
Then, pour mango, diced pepper, diced cucumber, black beans and cilantro into a large mixing bowl.
Whisk together rice vinegar, olive oil, honey, chili powder, salt and cayenne to make a simple dressing. Pour over mixing bowl and toss to coat all of the ingredients in the dressing.
Finally, chill in the fridge and serve. Or serve immediately at room temperature. Garnish with more cilantro and red chili flakes if you would like.
Storage
Store leftovers of this summer mango salad in an airtight container in the fridge for up to 5 days. I like to serve it chilled or at room temperature.
Excess liquid may accumulate as this salad sits in the fridge. You can drain it off before serving if it bothers you.
Check out these other summer salads
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Mango Salad
Ingredients
- 2 cups diced fresh mango
- 1 red bell pepper
- 1 medium cucumber
- 1 can black beans
- 1/4 cup fresh cilantro leaves
- 1 tbsp rice vinegar
- 1 tbsp olive oil
- 1/2 tbsp honey
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/8 tsp cayenne optional
Instructions
- Rinse and dice bell pepper into small (1/4 inch) pieces. Deseed and dice cucumber. Drain and rinse black beans. Chop cilantro.
- Pour mango, diced pepper, diced cucumber, black beans and cilantro into a large mixing bowl.
- Whisk together rice vinegar, olive oil, honey, chili powder, salt and cayenne. Pour over mixing bowl and toss to coat all of the ingredients in the dressing.
- Chill in the fridge and serve or serve immediately at room temperature.
Recipe Notes
- You can use precut mango but I recommend chopping it into smaller pieces
- Feel free to use any color bell pepper
- You can use a 1/4 of a jalapeno pepper for extra spice
- Serve on its own, alongside fish or with tortilla chips
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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