From the recipe box
Mango Salad
Yield4
Prep15 min
Cook—
Total15 min
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Ingredients
0 of 9 gathered
Step by step
Method
4 steps
- 1
Peel and dice 3 ripe mangoes into bite-size pieces. Thinly slice ¼ red onion, dice 1 red bell pepper, and chop ¼ cup cilantro. Combine in a bowl.
- 2
Whisk the juice of 2 limes with 1 tablespoon olive oil, ½ teaspoon chili powder or Tajín, and a pinch of kosher salt until the salt dissolves.
- 3
Pour the dressing over the fruit and toss gently so the mango doesn't mash. Fold in 1 diced avocado just before serving if using — earlier and it browns and softens.
- 4
Taste and adjust lime or salt. Serve chilled. You want a bright, juicy mango salad with a chili-lime kick and crisp pepper crunch — not a mushy overripe mess or a bland underseasoned bowl.