Summer Mango Pepper Salad

This vibrant mango salad transforms juicy, ripe mangoes into a refreshing dish that balances sweet, spicy, and tangy flavors perfectly. It's become my go-to summer side when temperatures rise and I crave something light yet satisfying.

I first created this salad for a backyard gathering when mangoes were perfectly ripe at the market. The vibrant colors and bold flavors had everyone asking for the recipe, and it's now requested at every summer gathering I host.

Ingredients

• Ripe mangoes: their natural sweetness forms the foundation of this salad look for mangoes that yield slightly to gentle pressure
• Red bell pepper: adds beautiful color and crisp texture choose peppers with smooth, glossy skin
• Red onion: provides a sharp bite that balances the sweet mango soak in cold water to mellow if desired
• Jalapeño pepper: introduces gentle heat without overwhelming adjust amount based on your spice preference
• Fresh basil and mint leaves: bring aromatic complexity and freshness use a mix of both for best flavor profile
• Toasted peanuts: add crucial crunch and nutty depth toasting amplifies their flavor significantly
• Lime juice: provides essential acidity that brightens all other flavors use freshly squeezed for best results
• Avocado oil: offers a neutral base for the dressing olive oil works as a substitute if needed
• Tamari: adds savory depth and umami notes choose low sodium if salt sensitive
• Honey: balances the acidity with subtle sweetness use agave for a vegan option
• Fresh ginger: introduces warming spice that complements the mango perfectly grate it fresh for maximum impact

Step-by-Step Instructions

Prepare the fruits and vegetables:

Cut mangoes into uniform strips about finger length to ensure consistent bites. Slice bell pepper into similar sized strips for balance. Cut red onion very thinly to prevent overwhelming the dish. Slice jalapeño thinly being careful to remove seeds if you prefer less heat.

Create the dressing:

Whisk together lime juice, avocado oil, tamari, honey, ginger, and salt until fully emulsified. The dressing should have a perfect balance between tart, sweet, and savory notes. Taste and adjust if needed more lime for brightness, more honey for sweetness.

Assemble the salad:

Gently toss mangoes, peppers, onion, and jalapeño in a large bowl until evenly distributed. Pour dressing over and toss again to coat each piece lightly. The dressing should cling to the ingredients without pooling at the bottom.

Add finishing touches:

Tear herbs roughly and sprinkle throughout the salad along with most of the peanuts. Toss gently to incorporate without bruising the herbs. The herbs should be added just before serving to maintain their vibrant color and aroma.

Final presentation:

Reserve some whole herb leaves and chopped peanuts to scatter on top just before serving. This creates visual appeal and ensures fresh herb flavor in every bite.

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The secret to this salad is balancing the ripeness of your mangoes. I once made it with underripe fruit and missed that honeyed sweetness that perfectly contrasts with the spicy jalapeño. Now I always keep mangoes ripening on my countertop so they're ready when the craving hits.

Make It Ahead

This salad can be partially prepped in advance to save time before serving. Prepare the fruits and vegetables and store them separately in airtight containers in the refrigerator for up to 24 hours. Mix the dressing ingredients in a jar and refrigerate. When ready to serve, bring everything to room temperature, combine, and add the fresh herbs and peanuts just before serving. This method preserves the vibrant colors and prevents the herbs from wilting.

Ingredient Substitutions

The beauty of this mango salad lies in its adaptability. If mangoes aren't available, substitute with fresh peaches or nectarines during summer months. Allergic to peanuts? Toasted cashews or almonds provide similar crunch and nutty flavor. For those avoiding soy, coconut aminos make an excellent replacement for tamari with a slightly sweeter profile. The herb combination can be adjusted based on availability mint pairs beautifully with cilantro if basil isn't at hand.

Serving Suggestions

This versatile salad shines in multiple settings. Serve it alongside grilled fish or chicken for a complete meal that balances rich protein with fresh fruit. For an elegant presentation, spoon the salad into butter lettuce cups and serve as a vibrant appetizer. It also makes a stunning addition to a brunch spread, bringing tropical flavors to the table. For a more substantial dish, add cubed avocado and cooked quinoa to transform it into a satisfying main course.

Cultural Context

This mango salad draws inspiration from Southeast Asian cuisine, particularly Thai flavor profiles that masterfully balance sweet, sour, salty, and spicy elements. In Thailand, green mango salads are popular, but this version using ripe mangoes creates a different experience that highlights the fruit's natural sweetness. The addition of herbs and peanuts reflects traditional Thai cooking techniques where fresh herbs and textural elements are essential components of a complete dish.

Common Queries

→ How do you know when a mango is perfectly ripe?

A ripe mango will give slightly when gently squeezed, similar to a ripe avocado. Look for mangos that smell sweet at the stem end and have some reddish-orange coloring. Avoid mangos with wrinkled skin or that feel mushy, as these are overripe.

→ Can I make this salad ahead of time?

You can prepare the components up to 4 hours ahead, but it's best to add the herbs and dressing just before serving. If you need to prep further in advance, store the cut mango, vegetables, and dressing separately in the refrigerator, then combine when ready to serve for maximum freshness.

→ What can I substitute for peanuts if serving to someone with allergies?

Toasted sunflower seeds, pumpkin seeds, or cashews make excellent nut-free or peanut-free alternatives. They'll still provide that essential crunch while being allergen-friendly for many people with specific nut allergies.

→ What proteins pair well with this mango salad?

This salad pairs beautifully with grilled fish, particularly salmon or mahi-mahi. It also complements grilled chicken, shrimp, or even tofu. The bright flavors of the salad balance rich proteins while the acidity helps cut through fattier options.

→ How spicy is this salad with the jalapeño?

With one jalapeño distributed throughout 4-6 servings, the heat level is mild to medium. For less heat, remove the seeds and membranes from the jalapeño before slicing. If you prefer more spice, you can include the seeds or add a second jalapeño.

→ Can I use frozen mango instead of fresh?

While fresh mango provides the best texture and flavor, thawed frozen mango can work in a pinch. Be sure to thoroughly defrost and drain excess liquid before adding to the salad to prevent wateriness. The texture will be softer than fresh mango.