Description
A vibrant and refreshing Mango Salad with Sweet Chilli Lime Dressing that perfectly balances sweet, tangy, and spicy flavors. This quick and easy no-cook recipe features fresh mangoes, creamy avocado, crisp cucumber, and a zesty homemade dressing, making it an ideal light meal or side dish for any occasion.
Ingredients
Scale
Dressing
- 3 tbsp sweet chilli sauce
- Juice of 2 limes
- 1 tbsp olive oil
- 1 tsp honey or maple syrup
- ½ tsp freshly grated ginger
- Sea salt flakes, to taste
- Cracked black pepper, to taste
Salad
- 2 ripe mangoes, peeled and diced
- 1 avocado, peeled, pitted, and diced
- ½ small red onion, finely sliced
- 1 small cucumber, halved lengthways, then sliced
- 1 cup (30g) coriander (cilantro) leaves, roughly chopped
- ¼ cup (40g) crushed peanuts
Instructions
- Make the Dressing: In a small bowl, whisk together the sweet chilli sauce, lime juice, olive oil, honey (or maple syrup), and freshly grated ginger until well combined. Season with sea salt flakes and cracked black pepper to taste. Set aside to allow flavors to meld.
- Prepare the Salad Ingredients: In a shallow serving bowl, layer the diced mango, sliced cucumber, diced avocado, finely sliced red onion, and roughly chopped coriander leaves in that order. This layering creates a colorful and visually appealing presentation.
- Dress the Salad: Drizzle the prepared sweet chilli lime dressing evenly over the layered salad ingredients. Sprinkle the crushed peanuts over the top to add a satisfying crunch. Just before serving, gently toss the salad to ensure all ingredients are evenly coated with the dressing while preserving the vibrant colors.
Notes
- Use ripe but firm mangoes to maintain a nice texture in the salad.
- You can substitute peanuts with cashews or almonds if preferred or for nut allergies.
- For a spicier kick, add some finely chopped fresh chili to the dressing.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
- Optional: Add fresh mint leaves for extra freshness.
