Refreshing Tropical Mango Salad

This vibrant mango salad combines sweet tropical fruit with crisp cucumber and zingy lime dressing for a refreshing side dish perfect for summer meals. It takes just minutes to prepare yet delivers bright flavors that complement everything from grilled fish to spicy curries.

I first created this salad for an impromptu backyard barbecue when temperatures hit 95 degrees, and it's become my go-to refreshing dish whenever the weather turns warm. The combination of juicy mangoes and crisp cucumber never fails to impress guests.

Ingredients

• Ripe mangoes: Choose fruits that yield slightly to pressure but aren't mushy for the perfect sweet flavor and texture
• Cucumber: Adds refreshing crunch and balances the sweetness of the mango
• Red onion: Provides a sharp contrast that cuts through the sweet elements
• Fresh cilantro: Brings brightness and herbaceous notes that elevate the tropical flavors
• Lime juice: Adds essential acidity that makes all the flavors pop
• Olive oil: Creates a silky mouthfeel and helps carry the flavors
• Honey or maple syrup: Enhances the natural sweetness of the mango without overwhelming
• Salt and pepper: Seasoning that brings everything into balance
• Jalapeño (optional): Introduces a pleasant heat that complements the sweet mango beautifully

Step-by-Step Instructions

Prepare the Fruits and Vegetables:

Cut the mangoes into approximately 1/2-inch cubes, being careful to remove all the peel. Dice the cucumber into similar-sized pieces for even eating. Slice the red onion as thinly as possible to avoid overpowering bites. Roughly chop the cilantro including some of the tender stems for extra flavor.

Create the Dressing:

Combine the lime juice, olive oil, honey (or maple syrup), salt and pepper in a small bowl. Whisk thoroughly until the mixture becomes slightly emulsified and the honey is completely incorporated. Taste and adjust seasoning if needed the dressing should be bright and tangy.

Combine and Toss:

Add all prepared fruits and vegetables to a large mixing bowl. Pour the dressing over the ingredients and use two large spoons to gently fold everything together. Take care not to mash the soft mango pieces while ensuring all components are evenly coated with dressing.

Final Touches:

If using jalapeño, add it at this stage after removing seeds for less heat or keeping them for more intensity. Give everything one more gentle toss. Allow the salad to rest in the refrigerator for 15-20 minutes before serving to let the flavors develop and meld together.

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The mangoes are truly the star of this recipe. I discovered the perfect ripeness test from a fruit vendor in Thailand: a properly ripe mango should have a slight give when gently squeezed and release a sweet fragrance at the stem end. This small detail completely transformed how I select mangoes for this salad.

Storage Tips

This salad is best enjoyed fresh or within 24 hours of preparation. Store leftovers in an airtight container in the refrigerator. The cucumber will release water as it sits, so you may want to drain excess liquid before serving leftover portions. The flavors actually develop nicely after a few hours in the fridge, but the texture is most appealing when freshly made.

Seasonal Variations

In winter when good mangoes are harder to find, try substituting with persimmons or papaya for a similar tropical sweetness. During summer, add fresh berries like blueberries or strawberries for additional color and flavor complexity. For fall, incorporating pomegranate seeds adds beautiful jewel tones and a pleasant crunch that works wonderfully with the other ingredients.

Serving Suggestions

This mango salad makes a beautiful addition to any meal requiring a bright, fresh element. Serve it alongside spicy foods like curry or jerk chicken where the cooling effect provides balance. For an elegant presentation, serve individual portions in lettuce cups as a starter. The salad also pairs wonderfully with grilled seafood, particularly shrimp or white fish with simple seasonings.

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Enjoy this bright, zesty salad as a refreshing summer sensation your guests will love.

Frequently Asked Questions

→ How do you know when mangoes are ripe for salad?

Ripe mangoes will yield slightly to gentle pressure, similar to a ripe avocado. They should have a sweet, fragrant aroma at the stem end and may have some color changes to yellow-orange (depending on variety). Avoid mangoes that are too soft or have wrinkled skin.

→ Can I make this mango salad ahead of time?

Yes, you can prepare this salad up to 4 hours in advance. The flavors actually improve as they marinate together. For best results, add the dressing just before serving to maintain the crispness of the cucumber.

→ What protein pairs well with this salad?

This mango salad pairs beautifully with grilled shrimp, chicken, or fish. For vegetarian options, try adding avocado slices, toasted nuts, or grilled halloumi cheese to make it more substantial.

→ Can I substitute the cilantro with another herb?

If you don't enjoy cilantro, fresh mint or basil make excellent substitutions. Both herbs complement the sweet mango flavor while providing their own unique character to the dish.

→ How can I add more texture to this mango salad?

To add delightful crunch, consider incorporating toasted sliced almonds, chopped cashews, or crispy wonton strips. You could also add diced bell peppers or jicama for additional vegetable texture.

→ What's a good vegan sweetener alternative to honey?

Maple syrup works perfectly as mentioned in the recipe, but agave nectar is another excellent vegan alternative that complements the tropical flavors. You could also use a touch of coconut sugar dissolved in the dressing.