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Pioneer Woman Mango Salad

Pioneer Woman Mango Salad - recipe card
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This vibrant mango salad balances sweet, tangy, and savory flavors with ripe mango, crisp bell pepper, red onion, and fresh herbs, all tossed in a zesty lime dressing. It’s refreshing, crunchy, and perfect as a light side or a colorful topping for grilled proteins.

Ingredients

Scale
  • 2 ripe but firm mangoes, peeled, pitted, and cut into 1/2-inch dice (about 2 cups)
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice (from 1–2 limes)
  • 1 tablespoon honey
  • 1 teaspoon lime zest
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil

Instructions

  1. Prepare the mangoes: Using a sharp knife, slice off the two broad sides of each mango, avoiding the flat pit. Score the flesh in a crosshatch pattern without cutting through the skin, then scoop out the cubes with a spoon. Alternatively, peel the mango with a vegetable peeler and cut the flesh away from the pit, then dice. You should have about 2 cups of 1/2-inch cubes.
  2. Combine the diced mango, red bell pepper, red onion, and cilantro in a medium mixing bowl. Gently toss with a spatula to distribute the ingredients evenly. The bell pepper adds crunch, while the red onion provides a sharp contrast to the sweet mango.
  3. In a small bowl, whisk together the lime juice, honey, lime zest, kosher salt, black pepper, and extra-virgin olive oil until the honey is fully dissolved. Este emulsion coats the fruit lightly without overpowering it.
  4. Pour the dressing over the mango mixture. Use a rubber spatula to gently fold the dressing in, being careful not to crush the mango cubes. The salad should be evenly coated but not drenched.
  5. Taste and adjust seasoning: add a pinch more salt if the salad needs brightness, or an extra teaspoon of honey if the mangoes are not very sweet. The balance should be tangy, sweet, and slightly savory.
  6. Cover the bowl and let the salad sit at room temperature for 5 minutes to allow the flavors to meld. Alternatively, refrigerate for 15 minutes if you prefer a chilled salad. Avoid letting it sit too long, as the mango will soften and release juices.
  7. Before serving, give the salad a final gentle stir. Transfer to a serving bowl or plate. Garnish with additional cilantro leaves if desired.
  8. Serve immediately as a side dish. This salad pairs beautifully with grilled chicken, fish, or tacos. Enjoy within 1-2 hours for best texture.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days, but note that the mango will become softer and the salad may water out. This salad is best served fresh and does not freeze well. If making ahead, prepare the dressing and keep it separate; toss just before serving. To refresh leftovers, drain excess liquid and add a squeeze of fresh lime juice.

Nutrition

Keywords: mango salad, pioneer woman mango salad, fresh mango salad, no-cook salad, summer salad, side dish, vegetarian, gluten-free, healthy salad, lime dressing

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-mango-salad-recipe/