Description

This refreshing Mango Salad combines ripe, sweet mangoes with vibrant red bell pepper and red onion, dressed in a zesty lime and agave dressing infused with Aleppo pepper for a hint of heat. Fresh basil and cilantro add an aromatic herbaceous touch, making it an ideal light and flavorful dish perfect for a summer appetizer or side.

Ingredients

Scale

Salad

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

Dressing

1/4 cup fresh lime juice (about 2 limes)
2 teaspoons agave syrup 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

Prep the salad: Layer the thinly sliced mangoes, red bell pepper, and red onion on a large serving platter or shallow bowl. Evenly sprinkle the chopped fresh basil and cilantro over the top.
Make the dressing: In a small bowl, whisk together the fresh lime juice, agave syrup (or honey), Aleppo pepper, neutral oil, and salt until well combined.
Dress and garnish: Drizzle the prepared dressing evenly over the layered salad. Garnish with additional chopped basil and cilantro, and sprinkle a pinch more Aleppo pepper on top to enhance the spice if desired. Serve immediately for the freshest flavor.

Notes

For a spicier kick, increase the Aleppo pepper or substitute with a more potent chili powder.
Use honey instead of agave syrup if preferred or to suit taste preferences.
This salad is best served fresh, as the mango slices may release juice if left to sit for too long.
To make this recipe vegan, ensure the sweetener used is agave or another plant-based option.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: International

Keywords: mango salad, fresh mango, lime dressing, vegan salad, fresh herbs, easy summer salad, no-cook salad