Serves 4
15 min
Mango Salad
Recipe GLPR5a876e1e48a3cf
A vibrant, refreshing mango salad bursting with tropical flavors. This colorful dish combines ripe mango with crisp bell peppers, aromatic cilantro, and a bright lime dressing for an easy-to-prepare side that tastes wonderful on its own or alongside grilled proteins.
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Ingredients
1 ripe mango, peeled and cut into 1/2-inch cubes
1/4 cup red bell pepper, diced into small cubes
1/2 cup green bell pepper, diced into small cubes
1/4 cup white onion, finely minced
1 jalapeño pepper, seeds removed and finely diced
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
1 piece Zest of 1 lime
Directions
Select a ripe mango that yields slightly to gentle pressure. Carefully cut the fruit lengthwise on either side of the large flat pit, then score the flesh in a crosshatch pattern without piercing the skin. Push the skin upward to invert the mango, then use a spoon or knife to separate the cubes from the peel. Transfer the mango cubes to a large mixing bowl.
Rinse the red and green bell peppers, remove the stems and seeds, then dice them into small, uniform cubes. Add both to the bowl with the mango.
Peel and finely mince the white onion, removing any papery skin. Add the minced onion to the bowl.
Slice the jalapeño pepper lengthwise and scrape away the seeds and white membranes with a small spoon to reduce heat, if desired. Finely dice the jalapeño and add it to the bowl. Wash your hands afterward and avoid touching your face.
Wash the lime thoroughly under running water, then use a microplane or fine grater to remove only the thin, colored zest, avoiding the bitter white pith. Add the lime zest to the bowl.
Cut the lime in half and squeeze the fresh juice through a fine mesh strainer to remove any pulp and seeds. Pour the lime juice into the bowl with the other ingredients.
Chop the fresh cilantro leaves and add them to the bowl. Gently toss all ingredients together with a spoon until evenly combined, being careful not to crush the mango cubes.
Taste the salad and adjust the lime juice or cilantro as desired. Serve immediately at room temperature, or cover and refrigerate for up to 2 hours before serving.
