There’s something about summer that makes me crave dishes that are light, fresh, and bursting with vibrant colors. And when it comes to seasonal fruits, mangoes reign supreme.
Sweet, juicy, and golden, they’re like little pieces of sunshine in every bite. That’s why a Summer Mango Salad is one of my go-to recipes during the hotter months. It’s not only refreshing but also incredibly simple to put together.
If you are looking for a side dish to complement grilled meats, something bright for a picnic, or even a light lunch on a busy day, this mango salad hits all the right notes.
Whats Special – It’s sweet, tangy, a little spicy, and loaded with texture.
Why You’ll Love This Mango Salad
This isn’t just any fruit salad. This is a flavor-packed, nutrient-rich bowl of goodness that brings together sweet mangoes with crisp vegetables, fragrant herbs, and a zesty dressing. Each bite feels like a vacation.
The combination of sweet and savory makes this salad stand out. The juicy mangoes contrast beautifully with crunchy cucumbers, red onions, and bell peppers. Add in some chili flakes or jalapeños for a touch of heat, and it’s elevated to something memorable.
I love how versatile it is—you can pair it with grilled chicken, shrimp, or tofu, or serve it as is for a refreshing vegetarian option.
Ingredients That Make It Shine
Here’s what you’ll need to make a delicious summer mango salad:
For the Salad:
- 2 ripe mangoes – peeled, pitted, and diced
- 1 cucumber – thinly sliced or chopped
- 1 red bell pepper – finely chopped
- ¼ small red onion – very thinly sliced
- 1 small avocado (optional) – cubed
- A handful of cherry tomatoes – halved
- Fresh cilantro – chopped
- Fresh mint leaves – a few torn leaves (optional)
- 1 small red chili or jalapeño – thinly sliced (optional for heat)
For the Dressing:
- 2 tablespoons lime juice – freshly squeezed
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
- ½ teaspoon chili flakes or paprika – optional
How to Choose the Right Mangoes
The star of this salad is, without question, the mango. Choosing the right ones makes all the difference. Look for mangoes that are slightly soft to the touch and have a fruity aroma near the stem. Avoid ones with too many black spots or wrinkled skin. I prefer Ataulfo or Alphonso mangoes when they’re in season—they’re sweet, smooth, and perfect for salads.
Step-by-Step Instructions
Making this mango salad couldn’t be easier. It takes about 15 minutes from start to finish. Here’s how I usually go about it:
- Prep the Ingredients:
- Peel and dice the mangoes into bite-sized chunks.
- Chop the cucumber, bell pepper, tomatoes, and avocado (if using).
- Slice the red onion thinly. If you find raw onion too strong, you can soak the slices in ice water for 5 minutes to mellow the flavor.
- Mix the Salad:
- In a large bowl, combine the mango, cucumber, bell pepper, onion, tomatoes, avocado, and fresh herbs. Toss gently to mix.
- Make the Dressing:
- In a small bowl, whisk together the lime juice, olive oil, honey, salt, pepper, and chili flakes. Taste and adjust according to your preference. Sometimes, I add a splash more lime for extra zing.
- Dress and Serve:
- Pour the dressing over the salad and toss everything together gently. You don’t want to mash the mango or avocado, so take your time here.
- Chill (Optional):
- You can serve it immediately or let it chill in the fridge for 10-15 minutes. I find that chilling helps the flavors meld beautifully.
Serving Suggestions
This salad is beautiful on its own, but it also works well with a variety of dishes:
- Grilled meats: Think chicken skewers, salmon, or even grilled halloumi.
- Tacos: Spoon some over shrimp or fish tacos for a tropical twist.
- On a bed of greens: Turn it into a hearty salad bowl with arugula or spinach.
- As a salsa: Dice everything smaller and serve with tortilla chips for a party dip.
Sometimes I’ll serve it with a handful of toasted cashews or crushed peanuts on top for crunch. A sprinkle of feta or goat cheese also takes it in a whole new direction—more creamy, salty, and indulgent.
Health Benefits of This Salad
This isn’t just tasty—it’s good for you, too.
- Mangoes are rich in vitamin C and beta-carotene, supporting your immune system and skin health.
- Cucumbers are hydrating and refreshing, perfect for warm days.
- Red bell peppers add a crunch and provide vitamin A and antioxidants.
- Avocados bring healthy fats to the mix, keeping you full and satisfied.
- Cilantro and mint not only add fragrance but also aid digestion.
The olive oil-based dressing ties it all together while keeping things light and wholesome.
Make-Ahead Tips
If you’re prepping this for a gathering or meal prep:
- Chop and store: You can chop all the veggies and mango a few hours in advance and store them in the fridge. Keep avocado and dressing separate until just before serving.
- Dressing: You can double the dressing and use it throughout the week on other salads or grilled veggies.
When I hosted a summer brunch last year, I made a giant bowl of this and it disappeared within minutes. It’s the kind of dish people come back for seconds—and ask for the recipe.
Variations to Try
The beauty of this salad is how flexible it is. You can play with it depending on your mood or what’s in your fridge.
- Add protein: Grilled shrimp, cubed tofu, or shredded rotisserie chicken.
- Switch the herbs: Basil or parsley can replace cilantro or mint.
- Tropical twist: Add pineapple or papaya alongside mango for a fruit medley.
- Spice it up: A dash of hot sauce or a sprinkle of Tajín seasoning brings bold flavor.
A good summer salad should feel effortless, yet satisfying—and this one checks all the boxes. It’s bright, colorful, nutritious, and incredibly easy to make. Plus, it brings a little bit of sunshine to any plate.
Whenever I make this mango salad, I’m reminded of how a few simple, quality ingredients can come together to create something truly special. Whether you’re hosting guests, prepping for the week, or simply enjoying a quiet meal on your balcony, this dish is sure to lift your spirits.