Mango Salad Recipe

Prepare mango

Peel the mangoes and slice close to the large central seed. Score each cheek in a grid without cutting through the skin and then slice the cubes away from the skin. Alternatively, slice cheeks into 1/2-inch strips. Aim for about 3 cups diced or sliced mango total.

Prepare cucumber

Trim the cucumber ends, peel every other strip if you like a decorative skin, then halve lengthwise and use a spoon to scoop out large seeds if present. Slice into 1/4-inch half-moons or quarter-inch batons to match the mango size (about 1.5 cups).

Prepare pepper

Remove stem and seeds from the red bell pepper and cut into thin matchsticks or 1/4-inch dice (about 1 cup).

Thinly slice onion

Cut the red onion in half, remove root end, and slice very thinly (about 2 tablespoons when separated). If raw onion is strong, rinse slices briefly under cold water and drain.

Chop herbs and peanuts

Roughly chop the cilantro and mint leaves, discarding large woody stems. Lightly crush the toasted peanuts with the bottom of a glass or a knife to produce coarse bits.

Assemble salad

In a large bowl, combine the diced/sliced mango, cucumber, red bell pepper, and red onion. Add the chopped cilantro and torn mint leaves. If using mixed greens or butter lettuce, arrange them on a serving platter or toss them lightly with the other salad components.

Make dressing

In a small bowl or jar, add fresh lime juice, fish sauce, rice vinegar, and light brown sugar. Stir or shake until the sugar dissolves. Whisk in the neutral oil to emulsify. Taste and adjust balance: add more lime for brightness, more sugar for sweetness, or a splash more fish sauce for saltiness.

Add chili and season

Finely mince the optional fresh red chili (remove seeds for less heat) and stir into the dressing. Add the black pepper and salt; if your fish sauce is very salty, omit or reduce the added salt.

Dress the salad

Pour about three-quarters of the dressing over the salad and gently toss to combine, taking care not to mash the mango. Taste and add remaining dressing as desired.

Finish and serve

Sprinkle the crushed toasted peanuts over the top and give a light final toss. If serving on greens, place dressed mango mixture on or over the greens. Garnish with a few reserved cilantro leaves and mint. Serve immediately to preserve mango texture.