Mang Salad Recipe

Peel the mangoes, then slice the flesh away from the pit. Cut the flesh into 1/2-inch (1–1.5 cm) cubes or long thin strips, depending on your preferred presentation. Place in a large mixing bowl.

Peel (if desired) and halve the cucumber lengthwise; scoop out seeds if watery. Slice into 1/4-inch (0.5–1 cm) half-moons or matchsticks. Add to the bowl with mango.

Core and thinly slice the red bell pepper into thin strips. Add to the bowl.

Thinly slice the red onion and separate into rings; if raw onion is strong, rinse briefly under cold water and drain. Add to the bowl.

Roughly chop the cilantro and mint. Reserve a small amount of cilantro for garnish. Add the rest to the bowl with the mango mixture.

Roughly chop or crush the toasted peanuts and set aside for topping.

If using mixed salad greens, place them on a serving platter or toss them gently into the mango mixture now.

Combine dressing ingredients

In a small bowl or jar, whisk together the fresh lime juice, fish sauce, rice vinegar, honey (or palm sugar), sesame oil, grated ginger, chopped fresh red chili or chili flakes, and neutral oil until honey is dissolved and the dressing is emulsified.

Taste and adjust balance: add more honey if too tart, more fish sauce if it needs salt/umami, or more lime if too sweet. Stir in lime zest if using.

Pour about two-thirds of the dressing over the mango-cucumber mixture and gently toss to coat, taking care not to mush the mango pieces. Add more dressing to taste.

Season with salt and black pepper, toss briefly, and taste; adjust seasoning as needed.

Transfer salad to a serving bowl or platter if not already. Sprinkle the chopped toasted peanuts over the top and garnish with reserved cilantro leaves and mint.

Serve immediately at room temperature or chilled. Leftovers can be stored separately (dressing and solids) in airtight containers in the refrigerator for up to 24 hours; add dressing just before serving to preserve texture.