Mango Salad with Honey Lemon Dressing (Fresh & Easy)

Sweet, juicy, zesty and fresh, this mango salad is sunshine in a bowl. Ripe mango and crisp cucumber are tossed with red pepper, sliced onion and lots of fresh basil and mint. The honey and lemon dressing has a little warmth from chilli flakes and ginger. It makes a light lunch or a colourful side, and it’s ready in minutes.

Serves: 2 | Prep: 10 mins

Ingredients

• 1 cup diced mango
• ½ cup diced cucumber
• 1 small onion, thinly sliced
• 1 red bell pepper, diced
• A handful of fresh basil, sliced
• A handful of fresh mint, sliced

For the dressing

• 2 tbsp lemon juice
• 2 tbsp honey
• 1 tbsp olive oil
• ¼ tsp chilli flakes
• ¼ tsp ground ginger
• ¼ tsp salt

Method

1. Prepare the veg. Put the mango, cucumber, onion and red pepper in a large bowl.
2. Add the herbs. Scatter the sliced basil and mint over the top.
3. Make the dressing. Whisk the lemon juice, honey, olive oil, chilli flakes, ground ginger and salt together until smooth.
4. Dress. Pour the dressing over the salad.
5. Toss and serve. Toss gently so everything is coated, then serve straight away.

Tips

• Use ripe but firm mango so it keeps its shape when you toss it.
• Soak the sliced onion in cold water for 5 minutes if you want a milder flavour.
• Slice the herbs just before serving so they don’t go dark.
• Want more heat? Add a pinch more chilli flakes or some finely chopped fresh green chilli.

Serve it with

Grilled chicken, prawns or fish, or serve it as a side at a barbecue.

FAQs

Can I make it ahead? Chop the fruit and veg and mix the dressing ahead, but put it together just before serving.

Can I use frozen mango? Fresh is best, but frozen mango works if you thaw and drain it well.

Can I make it vegan? Yes. Use maple syrup or agave instead of honey.