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Mango Pepper Salad - Bright, Fresh, and Full of Crunch

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 ripe mangoes, peeled and diced (preferably firm-ripe, not mushy)
  • 1 red bell pepper, thinly sliced
  • 1 yellow or orange bell pepper, thinly sliced
  • 1 small red onion, thinly sliced (or 3 scallions, sliced)
  • 1 small cucumber, halved and thinly sliced (optional but refreshing)
  • 1 small jalapeño or serrano, finely minced (optional for heat)
  • 1/3 cup fresh cilantro, chopped (sub parsley if you prefer)
  • 2 tablespoons fresh mint, chopped (optional, adds coolness)
  • 2 limes, juiced (about 3–4 tablespoons)
  • 2–3 tablespoons extra-virgin olive oil
  • 1–2 teaspoons honey or agave (to balance acidity; adjust to taste)
  • 1/2 teaspoon ground cumin (adds warmth)
  • Salt and black pepper, to taste
  • Toasted pumpkin seeds or peanuts, for crunch (optional)

Method
 

  1. Prep the produce. Peel and dice the mango into bite-size cubes. Slice the bell peppers and red onion thinly. If using cucumber, halve lengthwise and slice. Mince the jalapeño, removing seeds for less heat.
  2. Mix the dressing. In a small bowl, whisk lime juice, olive oil, honey, cumin, a pinch of salt, and a few grinds of black pepper. Taste and adjust—add more lime for tang, more honey for balance, or more salt if it tastes flat.
  3. Toss gently. Add mango, peppers, onion, cucumber, jalapeño, cilantro, and mint to a large bowl. Pour the dressing over the top. Toss gently with a spatula or clean hands to avoid crushing the mango.
  4. Rest briefly. Let the salad sit for 5–10 minutes so the flavors meld. This brief rest helps the onion mellow and the mango absorb the dressing.
  5. Finish and serve. Taste again. Add salt or lime as needed. Sprinkle with toasted pumpkin seeds or peanuts for crunch if you like, and serve chilled or at cool room temperature.