Mango Salad

This mango salad recipe is about to become your favorite summer side dish! It's bright and refreshing, made with fresh herbs and a zesty lime dressing.

Mango salad

This mango salad recipe is everything I want in a summer side dish. It has a short list of fresh ingredients, you can toss it together in 20 minutes, and it’s sooo bright and refreshing.

I love the variety of textures and flavors in this dish. The mango is sweet and slippery, and when you bite into it, it’s almost creamy. I accent it with crisp bell peppers and red onion, plus jalapeños for a kick of heat. Peanuts add crunch, and a zesty lime dressing ties the whole thing together. Generous handfuls of fresh herbs (think spicy basil and cooling mint) take it all over the top.

This mango salad recipe would be a bold alternative to a regular fruit salad at a summer gathering, but it’s too good to just save for special occasions. Make it as a side dish for any weeknight dinner. You’ll love the burst of freshness it brings to your meal.

Mango salad recipe ingredients

Mango Salad Recipe Ingredients

Here’s what you’ll need to make this mango salad recipe:

  • Mango, of course! Any variety will work, but I especially love yellow mangos, also called Ataulfo mangos. They have a delicious creamy texture and tart, honey-like flavor.
  • Red bell pepper and red onion – For crunch.
  • Jalapeño – For heat.
  • Fresh basil and mint – They make this salad so fragrant, flavorful, and fresh! Cilantro would be great here too.
  • Toasted peanuts – For nutty richness and crunch. Don’t do peanuts? Toasted cashews would be a yummy substitute.
  • Fresh lime juice – It makes the mango salad dressing zingy and bright.
  • Tamari or soy sauce – It adds salty, savory flavor to the dressing. Make sure to use certified gluten-free tamari if you need this recipe to be gluten-free.
  • Avocado oil – It gives the dressing body and richness. Sub another neutral oil if you don’t keep avocado oil on hand.
  • Honey – It sweetens the dressing. Agave nectar is a great vegan sub!
  • Fresh ginger – It gives the dressing a refreshing, peppery kick.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Cut a Mango

I actually have a guide to how to cut a mango in its own blog post, but the method I use for this salad is a little different. Instead of using diced mango here, I cut the fruit into thin strips that mimic the shape of the peppers and red onion.

You have two options for how to do this:

  1. Peel the mango first. Gently remove the skin with a vegetable peeler. Then, use a sharp knife to cut the flesh off the four sides of the pit. You’ll end up with two large planks and two small planks of fruit. Carefully cut them into thin strips.
  2. Don’t peel it. Start by cutting the flesh off the four sides of the pit. Then place the fruit, skin side down, on your cutting board. Score the fruit into thin strips, cutting down to, but not through, the skin. Slice horizontally between the fruit and the skin to release the mango strips.

Hand whisking dressing in small white mixing bowl

Mango Salad Recipe Tips

  • Use ripe mangos. Green mango, or unripe mango, is commonly used in Thai mango salad and other dishes in Indian, Southeast Asian, and Thai cuisine. While this recipe certainly draws inspiration from Thai mango salad, it’s not intended to be an authentic version. This mango salad is best with ripe mangos. Note that depending on where you live, you might not be able to find ripe mangos at your farmers market or grocery store. If you can’t, pick up a couple unripe ones and leave them on your counter for a few days. When they’re soft and fragrant, make this mango salad recipe!
  • Adjust the heat to taste. Not a fan of spicy food? Simply omit the jalapeño! Or, if you’d like to moderate—but not totally eliminate—the heat, you could use half a pepper instead of a whole one. You could also remove the seeds and membranes from the jalapeño before adding it to the salad.
  • Get ahead. You can totally make this mango salad recipe ahead of time for a potluck or picnic. Just wait to add the herbs and peanuts until you’re ready to serve. That way, the herbs will stay lush and green and the peanuts will retain their crunch.

Mango salad on a platter

How to Serve Mango Salad

This mango salad recipe is a wonderful summer side dish! Pair it with…

A scoop of this mango salad would also be a great addition to a grain bowl. Pair it with black beans or grilled halloumi cheese, rice, avocado, and thinly sliced English cucumber. Top it off with a drizzle of cilantro lime dressing or a squeeze of lime juice.


Mango salad recipe

More Fresh Salad Recipes

If you love this mango salad, try one of these fresh salad recipes next:

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Mango Salad

rate this recipe:
5 from 25 votes
Prep Time: 20 minutes
Total Time: 20 minutes
Serves 4 to 6
This mango salad recipe is a bright, refreshing summer side dish! Sweet, juicy mango mingles with crisp red peppers, spicy jalapeños, and fresh herbs. A zesty lime dressing ties it all together.


  • 3 medium or 2 large ripe mangos, peeled and sliced into strips
  • 1 red bell pepper, stemmed, seeded, and sliced into thin strips
  • ¼ medium red onion, very thinly sliced
  • 1 jalapeño pepper, thinly sliced
  • 2 cups mixed fresh basil and mint leaves, reserve some for garnish
  • ½ cup chopped, toasted peanuts, reserve some for garnish


  • 2 tablespoons fresh lime juice
  • 1 tablespoon avocado oil
  • 1 tablespoon tamari
  • ½ teaspoon honey or agave nectar
  • ¼ teaspoon grated fresh ginger
  • ¼ teaspoon sea salt


  • In a large bowl, toss together the mango, red pepper, onion, and jalapeño.
  • Make the dressing: In a small bowl, whisk together the lime juice, avocado oil, tamari, honey, ginger, and salt.
  • Pour the dressing over the mango salad and toss. Add the herbs and peanuts and toss again. Season to taste, garnish with the reserved herbs and peanuts, and serve immediately.


5 from 25 votes (18 ratings without comment)

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Alanna

    5 stars
    Soooo gooooood!!!! I didn’t expect the combination of bell peppers and mongoes would turn out to be this delicious. Didn’t have tamari so I replaced it with dark soy sauce and it was bomb. My family and I ended up fighting over who would get the last spoonful of this delight!!! Truly enjoyed this dish😋😋😋😋

    • Phoebe Moore (L&L Recipe Developer)

      Hi Alanna, amazing! I’m so glad the salad was such a hit.

  2. Zaky

    5 stars
    Wooow.. i must try this recipe

  3. Sherri G

    5 stars
    Our family of 4 just had a meal where each person was tasked with making something we’ve never made/had before.
    I had salad and made this and it was a huge hit! Everyone loved it! Thank you for sharing such creative recipes.

    • Jeanine Donofrio

      Hi Sherri, I’m so glad it was a hit!

  4. Barbara

    Alas, I can’t eat peanuts. I’m not sure almonds would be a good substitute. Maybe pumpkin seeds?? What do you recommend?
    Thanks –
    I’m looking forward to making this.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Barbara, if you can do cashews, they’d be great here! Otherwise, I think almonds would be nice too.

  5. Julia

    This was delicious! Loved the addition of toasted peanuts and all the fresh herbs. The sauce was light and added a nice touch. I used lemon juice instead of lime juice.

    • Jeanine Donofrio

      I’m so glad you loved it!

  6. Sally

    5 stars
    I made this for lunch and oh lord it was delicious! So fresh, bright, perfect tartness and crunch. I almost ate the entire salad before making the sauce! The sauce is fantastic on this salad. Thank you for a healthy and yummy recipe. I didn’t realize that one yellow mango could make such a good size salad. I bought two and can’t wait for round two!

  7. Teresa

    5 stars
    This was awesome! So fresh and tasty.

  8. Sage

    Can I use peanut butter in place of the tahini for a peanut sauce?

    • Nancy

      There is no tahini in this recipe; only tamari

  9. Alexandra

    What would you recommend in substitution for the bell peppers? I don’t digest them.

    Thank you

    • Jeanine Donofrio

      Hi Alexandra, you can just leave them out if you’d like.

  10. Camila Wilson

    5 stars
    This recipe is absolutely delicious and definitely one of my new favorite dishes! Thank you for sharing this amazing recipe, I will definitely be making it again and again. Keep up the good work!

  11. Sally

    In reference to “ spicy basil,” do you use Thai basil or regular basil for this dish?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Sally, either would be great here!

      • Sally

        Thank you! I ended up using regular Basil because it was more accessible.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.