Dessert

Mango Salad with Lime, Basil, and Cilantro Recipe

ByMariam Harutyunyan November 8, 2025November 8, 2025

Introduction

This vibrant mango salad is a fresh, flavorful dish perfect for warm days or as a bright side at any meal. Combining ripe mangoes with crisp bell pepper and a zesty lime dressing, it’s a delightful balance of sweet, tangy, and mildly spicy flavors.

The image shows a fresh mango salad arranged on a white round plate on a white marbled textured surface. The salad has multiple layers: the bottom layer is made of bright yellow mango sticks, mixed with thin red bell pepper strips, and thin curved slices of purple-red onion laying scattered on top. The salad is decorated with fresh green basil and cilantro leaves spread across the top. Two small wedges of lime rest on the bottom right side of the plate. Around the plate, there is a small white bowl containing red chili flakes and a few loose basil leaves. A wooden-handled knife lies next to the plate on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ripe mangoes, peeled and thinly sliced
1 red bell pepper, stemmed and thinly sliced

1/4 medium red onion, thinly sliced
2-3 tablespoons chopped fresh basil, plus more for garnish

2-3 tablespoons chopped fresh cilantro, plus more for garnish
1/4 cup fresh lime juice (about 2 limes)

2 teaspoons agave or honey
1-2 teaspoons Aleppo pepper or 1/4 teaspoon red pepper flakes
1 tablespoon neutral tasting oil (such as avocado oil)

1/4 teaspoon salt

Instructions

Step 1: Arrange the sliced mango, red bell pepper, and red onion on a large serving platter or in a shallow bowl. Sprinkle the chopped basil and cilantro evenly over the top.
Step 2: In a small bowl, whisk together the lime juice, agave or honey, Aleppo pepper (or red pepper flakes), oil, and salt until well combined to create the dressing.

Step 3: Drizzle the dressing over the assembled mango salad. Garnish with additional chopped basil and cilantro, and sprinkle a pinch more Aleppo pepper if desired. Serve immediately for the freshest taste.

Tips & Variations

Use ripe but firm mangoes to maintain texture and avoid mushiness.
Add thinly sliced cucumber or avocado for extra freshness and creaminess.

Substitute fresh mint for basil to change the herbaceous note.
For a nuttier flavor, sprinkle toasted chopped peanuts or cashews on top before serving.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. The mango may release some juice, so stir gently before serving. It’s best enjoyed fresh and does not reheat well.

How to Serve

The image shows a white plate filled with a colorful mango salad. The bottom layer is made of bright yellow mango strips, laid out evenly across the plate. Mixed with the mango are thin red pepper slices and thin rings of purple onion, spread throughout the salad. Fresh green herbs like basil and cilantro leaves are scattered on top, adding pops of green. Two lime wedges are placed on the right side of the salad near the edge of the plate. Around the plate on a white marbled surface, there is a beige bowl with spicy dressing sprinkled with chili flakes and a small round dish containing more chili flakes. A knife with a wooden handle lies at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs if I don’t have fresh?

Fresh herbs are recommended for the best flavor and texture, but if needed, use about half the amount of dried herbs and add them to the dressing to help infuse their flavor.

What can I substitute for Aleppo pepper?

If Aleppo pepper is unavailable, mild red pepper flakes or a small pinch of cayenne pepper can be used to add a gentle heat without overpowering the salad.