Featured in our Summer 2024 Food + Entertaining article, Savoring Summer Nights, this bright and fresh mango salad with a zesty lime vinaigrette is perfect on its own or as a summer side dish.
Mango Salad with Zesty Lime Vinaigrette
Course: Salads, SidesServings
4
servingsIngredients
- For the salad:
3 mangoes, peeled and thinly sliced
1 red bell pepper, thinly sliced
¼ red onion, thinly sliced
¼ cup fresh basil, thinly sliced
¼ cup fresh cilantro, roughly chopped
- For the dressing:
Zest of 1 lime
¼ cup lime juice, freshly squeezed (about 2 limes)
2 teaspoons white sugar
⅛ teaspoon red pepper flakes
¼ teaspoon salt
1 tablespoon vegetable oil, or other neutral tasting oil
Freshly ground pepper
Directions
- Combine all the ingredients for the mango salad in a large bowl. Toss to combine. If making ahead, cover and refrigerate at this point, before adding the salad dressing.
- To make the dressing:
- Combine all the dressing ingredients in a small bowl and whisk well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.
Notes
- Recipe from Jennifer Maloney, Seasons & Suppers
- You can make both the mango salad and the dressing several hours ahead of time, just don’t combine the two until just before serving.
- Not sure how to cut a mango? Mangoes can be a little tricky to cut. If you’re not sure how to slice them, this “How to Cut a Mango” page will be helpful.
