I love this salad because it’s incredibly quick to make yet tastes so lively and tropical. The balance of sweet mango, tangy lime, and a touch of heat from the sweet chilli sauce creates the perfect harmony. The textures—creamy avocado, crunchy peanuts, and crisp cucumber—make every bite interesting. It’s a great addition to any meal, whether I’m serving grilled meats, seafood, or simply enjoying it on its own.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Sweet Chilli Lime 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 Freshly 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 (I don’t peel it) 1 cup (30 g) coriander (cilantro) leaves, roughly chopped ¼ cup (40 g) crushed peanuts
Directions
I begin by making the dressing. In a small bowl, I whisk together the sweet chilli sauce, lime juice, olive oil, honey, and grated ginger until it’s smooth and well combined. I season it with a little salt and pepper to taste.
Next, I assemble the salad. In a large shallow bowl, I layer the diced mango, sliced cucumber, avocado, red onion, and coriander leaves in that order. This layering makes the salad look vibrant and inviting.
Finally, I drizzle the sweet chilli lime dressing evenly over the top, then sprinkle the crushed peanuts for a crunchy finish. Just before serving, I like to toss it gently to coat everything in the dressing while keeping the beautiful presentation intact.
Servings and Timing
This recipe serves 4–6 people and takes about 15 minutes to prepare from start to finish.
Variations
I sometimes add grilled prawns or chicken to make it a more filling main dish. For a bit of extra color, I include thinly sliced red bell pepper or shredded carrot. When I want extra crunch, I swap peanuts for toasted cashews. If I’m making it vegan, I use maple syrup instead of honey.
Storage/Reheating
I make the dressing up to 3 days ahead and store it in an airtight container in the fridge. For the salad, I prepare all the ingredients except the avocado and keep them in separate containers. Just before serving, I dice the avocado and assemble everything. Leftovers keep well in the fridge for up to 1 day—though the avocado may brown slightly, the flavors remain delicious. This salad isn’t suitable for freezing.
FAQs
Can I make the dressing in advance?
Yes, I often make the dressing up to 3 days ahead and store it in the fridge—it saves time when assembling the salad.
What kind of mango works best?
I like using ripe but firm mangoes so they hold their shape while still being juicy and sweet.
Can I use other nuts instead of peanuts?
Definitely—cashews, almonds, or macadamias work beautifully and add a nice crunch.
How do I keep the avocado from browning?
I add it just before serving and toss it with a little lime juice to help prevent discoloration.
Can I add protein to make it a full meal?
Yes, grilled prawns, chicken, or even tofu pair perfectly with this salad.
What can I substitute for coriander (cilantro)?
If I don’t have coriander, I use fresh mint or basil for a slightly different but refreshing flavor.
Is this salad spicy?
The sweet chilli sauce gives a gentle warmth rather than heat. If I want more spice, I add a pinch of chopped fresh chili.
Can I prepare the salad ahead of time?
I prep the components ahead, but I keep them separate and assemble just before serving for the freshest result.
What goes well with this salad?
It’s perfect alongside grilled fish, chicken, or barbecued meats. I also love it as a light lunch on its own.
Can I make it vegan?
Yes, by using maple syrup instead of honey, the salad becomes completely vegan-friendly.
Conclusion
I love this mango salad because it captures the perfect blend of freshness, sweetness, and tang. The combination of mango, avocado, and the sweet chilli lime dressing feels bright and uplifting, making it ideal for any occasion. Whether I’m hosting a summer lunch or craving something quick and colorful, this salad always hits the spot with its tropical flavor and beautiful presentation.
A vibrant mango salad featuring juicy mango, creamy avocado, crisp cucumber, and fresh coriander, tossed in a zesty sweet chilli lime dressing. Light, refreshing, and full of tropical flavor, it’s perfect as a side or a fresh main dish.
Ingredients
Sweet Chilli Lime Dressing:
3 tbsp sweet chilli sauce
Juice of 2 limes
1 tbsp olive oil
1 tsp honey or maple syrup
1/2 tsp freshly grated ginger
Sea salt flakes, to taste
Freshly cracked black pepper, to taste
Salad:
2 ripe mangoes, peeled and diced
1 avocado, peeled, pitted, and diced
1/2 small red onion, finely sliced
1 small cucumber, halved lengthways and sliced (unpeeled)
1 cup (30 g) coriander (cilantro) leaves, roughly chopped
1/4 cup (40 g) crushed peanuts
Instructions
In a small bowl, whisk together the sweet chilli sauce, lime juice, olive oil, honey (or maple syrup), and grated ginger until smooth. Season with salt and pepper to taste.
In a large shallow serving bowl, layer the diced mango, sliced cucumber, avocado, red onion, and coriander leaves.
Drizzle the dressing evenly over the salad and sprinkle with crushed peanuts for crunch.
Gently toss before serving to coat the ingredients evenly while maintaining the colorful presentation.
Notes
Use ripe but firm mangoes so they hold their shape and remain juicy.
To make it vegan, substitute maple syrup for honey.
Add grilled prawns, chicken, or tofu to turn it into a full meal.
Cashews or macadamias can replace peanuts for variation.
Prepare ingredients ahead but assemble just before serving for maximum freshness.
