Mango Salad Recipe

Mangoes: Provide the sweet and juicy base for the salad.

Red bell pepper: Adds a crunchy texture and a mild, sweet flavor.

Red onion: Offers a sharp, tangy taste that balances the sweetness of the mango.

Cilantro: Brings a fresh, herbaceous note to the salad.

Jalapeño: Adds a spicy kick to the dish.

Lime juice: Provides acidity and brightness to the dressing.

Olive oil: Adds a smooth, rich texture to the dressing.

Salt: Enhances all the flavors in the salad.

When preparing the mangoes, ensure they are ripe but still firm to maintain the salad's texture. To dice the mangoes, slice off the sides around the pit, score the flesh in a grid pattern without cutting through the skin, and then scoop out the cubes with a spoon. This method helps achieve uniform pieces, enhancing the salad's visual appeal and ensuring even distribution of flavors.

• mangoes - Substitute with pineapple: Pineapple provides a similar tropical sweetness and juicy texture.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell pepper offers a similar crunch and mild sweetness.

• red onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor without the strong taste of cilantro.

• jalapeño - Substitute with serrano pepper: Serrano pepper has a similar heat level and flavor profile.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami complexity.

• To store the mango salad, place it in an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Keep the container in the refrigerator. The mango salad can be stored for up to 2 days, but for the best flavor and texture, it's recommended to consume it within 24 hours.
• If you plan to make the mango salad ahead of time, consider storing the dressing separately. Combine the mango mixture and dressing just before serving to keep the ingredients crisp and vibrant.
• Avoid freezing the mango salad. Freezing can alter the texture of the mangoes and bell peppers, making them mushy and less appealing.
• If you must freeze, consider freezing the mangoes and bell peppers separately. Dice and spread them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Thaw in the refrigerator and combine with fresh red onion, cilantro, jalapeño, and dressing before serving.
• For a quick refresh, add a splash of lime juice and a sprinkle of fresh cilantro to the mango salad before serving. This will revive the flavors and make it taste freshly made.

• Gently warm the mango salad in a non-stick skillet over low heat for 2-3 minutes, stirring occasionally. This method helps to preserve the texture of the mangoes and bell peppers.

• Place the mango salad in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Microwave on low power for 30-second intervals, stirring in between, until it reaches the desired temperature.

• For a refreshing twist, serve the mango salad cold straight from the refrigerator. The flavors will have melded beautifully, offering a delightful burst of freshness.

• If you prefer a slightly warm salad, let the mango salad sit at room temperature for about 15-20 minutes before serving. This allows the salad to lose its chill without compromising the texture of the mangoes and red bell pepper.

• Avoid reheating the mango salad in the oven as the high heat can make the mangoes mushy and the red onion overly soft.

• Large mixing bowl: to combine the diced mangoes, red bell pepper, red onion, cilantro, and jalapeño.

• Small bowl: to whisk together the lime juice, olive oil, and salt for the dressing.

• Whisk: to mix the lime juice, olive oil, and salt thoroughly.

• Chef's knife: to dice the mangoes and red bell pepper, and to mince the jalapeño.

• Cutting board: to provide a safe surface for cutting the mangoes, red bell pepper, and jalapeño.

• Measuring cups: to measure the ½ cup of red onion and ¼ cup of fresh cilantro.

• Measuring spoons: to measure the 2 tablespoons of lime juice, 1 tablespoon of olive oil, and ½ teaspoon of salt.

• Serving bowl: to serve the mango salad once it is prepared.

• Refrigerator: to store the salad if you choose to let the flavors meld for up to 2 hours.

Prep ingredients in advance: Dice the mangoes, red bell pepper, and red onion ahead of time and store them in separate containers.

Use a food processor: Mince the jalapeño and chop the cilantro quickly with a food processor.

Pre-make the dressing: Whisk together the lime juice, olive oil, and salt and store in a jar for easy pouring.

Batch cooking: Double the recipe and store extra servings in the fridge for quick meals later.

Organize your workspace: Keep all ingredients and tools within reach to streamline the assembly process.