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A vibrant Mango Salad in a white bowl, tossed with fresh cilantro, red onion, and peanuts.

Zesty Crunch Mango Salad

This vibrant salad is a fanfare of color and texture, combining sweet mango, crisp bell pepper, and sharp red onion. Tossed in a tangy lime-honey dressing and topped with crunchy peanuts, it's a refreshing dish that captures the essence of sunshine in a bowl.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: Fusion, Tropical
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large, firm-ripe mangoes, peeled and diced
  • 1 red bell pepper, finely diced
  • 1/2 medium red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, minced optional, seeds removed for less heat
  • 1/3 cup roasted peanuts or cashews, roughly chopped
  • 1/4 cup fresh lime juice from about 2 limes
  • 2 tablespoons avocado oil or other neutral oil
  • 1 tablespoon honey or agave nectar
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste

Equipment

  • Large mixing bowl
  • Small bowl
  • Whisk
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Rubber spatula
  • Citrus juicer
  • Serving platter

Method
 

  1. In a large bowl, combine the diced mango, red bell pepper, red onion, and minced jalapeño (if using).
  2. In a separate small bowl, prepare the dressing. Whisk together the fresh lime juice, avocado oil, and honey until well combined and slightly emulsified. Season with salt and pepper, then taste and adjust if necessary.
  3. Pour about two-thirds of the dressing over the mango mixture. Add the chopped cilantro and use a rubber spatula to gently toss everything together until evenly coated.
  4. Cover the bowl and chill in the refrigerator for at least 15-20 minutes. This allows the flavors to meld together.
  5. Before serving, give the salad a final gentle toss. Taste and add the remaining dressing if desired. Transfer to a serving platter and sprinkle generously with the chopped roasted peanuts for a crunchy finish.

Notes

For the best texture, use mangoes that are firm to the touch, not overly soft. Be gentle when tossing the salad to keep the mango cubes intact. The salad is best served within an hour of making, as the mango will release water over time. For variations, add cooked shrimp, grilled chicken, or black beans for a heartier meal. You can also serve this as a salsa with tortilla chips or over grilled fish.