Mango Salad
A Thai-style lime dressing with pungent fish sauce and spicy chilies is just the thing to draw out the mango’s shy qualities.
Serves4
Prep15 minutes
This light and refreshing salad features my all-time favorite fruit: mango. The best time to dig into one, in my opinion, is when it’s straddling the line between ripe and raw — when it will allow its sweetness to be coaxed out but it’s still holding onto its waxy bite. A Thai-style lime dressing with pungent fish sauce and spicy chilies is just the thing to draw out the mango’s shy qualities.
Mango salad goes great with grilled mains, such as chicken, pork chops, and fish — the smokier the better — but it’s also very satisfying to eat on its own or with salty tortilla chips.
What Mango Is Best for Mango Salad?
Use a tart and sweet mango variety with firm flesh, such as Tommy Atkins, for your mango salad. They’re the most widely available variety in the United States. You don’t want a mango that is overly sweet, like the Ataulfo or champagne mango, which is best for desserts and tend to be too soft and delicate for tossing in a salad.
The Best Dressing for Mango Salad
Keep the dressing light and tropical. The bright, sweet flavor and intoxicating aroma of ripe mangoes are enhanced by chili peppers, lime, shallots, red onions, and fish. We feature all of these ingredients in this dressing, along with a bit of sugar to round it out.
How to Cut a Mango for Salad
1. Slice each side (the flatter sides) off the seed by cutting about a 1/4-inch from the stem.
2. Slice the fleshy sides of the mango halves lengthwise into 1/2-inch slices, without cutting through the skin.
3. Use a large spoon to scoop out the slices from the skin.
Mango Salad Recipe
A Thai-style lime dressing with pungent fish sauce and spicy chilies is just the thing to draw out the mango’s shy qualities.
Prep time 15 minutes
Serves 4
Nutritional Info
Ingredients
For the salad:
- 3
large ripe mangoes (about 2 1/4 pounds total)
- 1
medium red bell pepper
- 1
large shallot (2 1/2 to 3 ounces)
- 1/2 bunch
fresh cilantro
For the dressing:
- 1
fresh Thai bird's-eye chile
- 2
medium limes
- 1 tablespoon
neutral oil, such as canola
- 2 teaspoons
granulated sugar
- 2 teaspoons
fish sauce
Instructions
Make the salad:
Cut 3 large ripe mangoes: Cut the flatter sides off each mango. Slice the sides lengthwise by making parallel cuts through the flesh about 1/2-inch apart, stopping when you get to the skin. Use a large spoon to scoop out the slices into a large bowl.
Prepare the following, adding each to the bowl of mango as you complete it: Trim and thinly slice 1 medium red bell pepper lengthwise. Halve and thinly slice 1 large shallot lengthwise. Pick the leaves from 1/2 bunch fresh cilantro until you have 1/2 cup, then coarsely chop. Gently toss to combine.
Make the dressing:
Prepare the following, adding each to the same small bowl as it is completed: Trim and thinly slice 1 fresh Thai chile crosswise. Finely grate the zest of 2 medium limes (about 1 packed teaspoon). Juice the limes until you have 1/4 cup.
Add 1 tablespoon neutral oil, 2 teaspoons granulated sugar, and 2 teaspoons fish sauce. Whisk until the sugar dissolves. Pour over the fruit and vegetables and gently toss to coat.
Recipe Notes
Make ahead: The salad and dressing can be prepared up to 1 day ahead and refrigerated in seprate containers. Toss together right before serving.
Storage: Leftovers can be refrigerated in an airtight container for up to 1 day.