This summer mango salad is exactly what I want to eat the second the weather warms up — crisp lettuce, crunchy cucumber and bell pepper, sharp red onion, fresh cilantro, and ribbons of sweet, juicy mango, all tossed in a honey-lime dressing with just a pinch of heat. It’s an easy mango salad in the truest sense: ten minutes, one bowl for the dressing, zero cooking.
This is really a cucumber mango salad at heart — the cool crunch of cucumber is just as important here as the mango itself, balancing out all that sweetness.
For another delicious and refreshing salad, try this Zesty Quinoa Salad.
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What makes this a great Everylittlecrumb recipe:
- Mangoes are the star. Mangoes are huge in the Middle East, we have a massive mango tree right in our backyard. Every year, we look forward to when it’s heavy and laden with ripe mangoes so we can make recipes like this one!
- Ready in 10 minutes. No cooking, no oven, no stovetop — just chop, whisk, and toss. This is the easy mango salad you make when it’s too hot to turn anything on.
- Sweet and tangy. The honey-lime dressing with a pinch of chili flakes and ginger powder plays perfectly against the sweetness of ripe mango.
- A mango lettuce salad that still has crunch. Cucumber, bell pepper, and red onion all add texture so you aren’t just getting mango and lettuce.
- Naturally fresh and light — a great option for a hot day, a BBQ side, or anytime you want something bright on the table.
Ingredients you need:
For the dressing:
- Lemon or lime juice — the tangy base of the dressing; lime leans a little brighter, lemon a little softer.
- Olive oil — rounds out the acidity and helps the dressing coat the salad.
- Honey — balances the tang with a touch of sweetness that echoes the mango. For a vegan salad, you can substitute with maple syrup.
- Salt — to season the dressing itself.
- Ginger powder — just a pinch, for warmth in the background.
- Red chili flakes — a pinch for a little kick against all that sweetness.
- Black pepper — rounds out the flavor.
For the salad:
- Mixed lettuce greens — the fresh, crisp base of this mango lettuce salad. You can go as simple as plain lettuce, or add some peppery arugula, baby spinach, whatever mix you want.
- Cucumber — sliced into half-moons for cool crunch; because a cucumber mango salad is a winning combination.
- Red bell pepper — diced; these give a lovely sweetness, color and texture to the salad.
- Red onion — thinly sliced into half-moons for sharpness.
- Fresh cilantro (coriander) — chopped, for freshness.
- Ripe mango — peeled and cut into thin strips; the star of the salad, so use a mango that’s ripe but still holds its shape when sliced.
See recipe card for quantities.
How to make an easy, summery mango salad:
- Step 1: Combine all the dressing ingredients in a small bowl and set aside.
- Step 2: Layer your washed, dried lettuce or salad greens in the base of a platter.
- Step 3: Top with the cucumbers, mango, bell pepper, red onions, and cilantro (coriander).
- Step 4: Drizzle with dressing and toss right before serving.
Hint: Thoroughly dry the salad greens after washing them (preferably with a salad spinner), because you really want fresh and crisp greens, not soggy wilted ones.
Pro Tip
Pick a mango that’s ripe enough to be sweet but firm enough to slice into clean strips for the perfect balance between mango flavor and texture.
How to serve summer mango salad and recipe variations:
Serve as a side alongside grilled chicken or kebabs for a summer BBQ spread.
The flavors of this would work so well with salmon.
For some extra heartiness, you can add crumbled feta or grilled halloumi to turn it into more of a light main, or nuts for some more heartiness.
Mix up the greens and use arugula, baby spinach, and any other green or mix.
Storing Leftovers:
I would not store dressed salad, as it’ll become wilted and mushy quickly. You can store undressed salad for 3-4 days in the fridge, and the prepared dressing in a jar for 5-7 days. Dress leftovers right before serving.
Expert tips and tricks:
- Whisk the dressing before you start prepping the vegetables so the flavors have a few minutes to meld.
- Slice the mango into thin strips, not chunks, so it distributes through the salad instead of sitting in big pieces at the bottom.
- Dress right before serving and gently toss before serving — this salad doesn’t hold up once dressed, so finish it right before seving.
Top Tip
Make this when mangoes are in season so you really get the maximum flavor, this salad is really just a delicious vessel to let mangoes shine!
Recipe FAQs:
This mango cucumber salad is naturally gluten free, so it’s suitable for everyone!
Yup! If you are averse to the flavor of cilantro, you can sub it for fresh mint or parsley.
I really advise using fresh mangoes in this salad, it’ll make a world of difference in the flavor and texture.
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with summer mango salad:
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Summer Mango Salad
Ingredients
- 3 tablespoons lemon or lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon salt
- Pinch of ginger powder
- Pinch of red chili flakes
- Pinch of black pepper
- 1 pack mixed lettuce greens, cut into bite size pieces
- 1 cucumber, sliced into half moons
- 1 red bell pepper, diced
- 1 small red onion, thinly sliced into half moons
- 1/2 cup fresh cilantro (coriander), chopped
- 1 ripe medium to large mango
Instructions
- Whisk together the lemon (or lime) juice, olive oil, honey, salt, ginger powder, red chili flakes and black pepper in a small bowl. Set aside.
- Arrange the mixed greens on a large serving platter. Top with cucumber, bell pepper, red onion, coriander, and the mango strips.
- Drizzle the dressing over the salad and gently toss to combine. Serve immediately.
Video
Notes
- Mango — use one that’s ripe but still firm enough to slice into clean strips; too soft and it’ll turn mushy when tossed.
- Honey– substitute with maple syrup if you want a vegan salad
- Lime/lemon — either works for the dressing; lime is a touch brighter, lemon a touch softer. I like the tropical vibe that lime gives.
- Cheese/nuts– this is a very simple salad, but if you’d like to jazz it up with some cheese like grilled halloumi, or feta cheese, go for it! Similarly, pistachios or toasted walnuts can be added for some heft.
- Whisk the dressing first so the flavors have a few minutes to meld while you prep the vegetables.
- Slice the mango into thin strips, not chunks, so it distributes through the salad instead of sitting in clumps.
- Dress and toss right before serving
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