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Mango Salad Recipe with Lime Dressing (2)
Ash Tyrrell

Fresh Mango Salad Recipe with Zesty Lime Dressing Recipe

I made this mango salad on a warm afternoon when I wanted something light, fresh, and full of flavor. The juicy mango paired with the tangy lime dressing instantly made me fall in love with this recipe. I personally enjoy how colorful and refreshing every bite feels without being too heavy.
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Total Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 cups fresh baby spinach – Fresh spinach gives the salad a tender texture and mild earthy taste. Avoid frozen spinach because it becomes watery and soggy.
  • 1 ripe mango peeled and sliced – Choose a perfectly ripe mango that feels slightly soft when pressed for the best sweetness and juicy texture.
  • 1/2 cup fresh pico de gallo – Adds freshness a little crunch, and a subtle spicy flavor that balances the sweetness of the mango.
  • 2 tablespoons extra virgin olive oil – Use high-quality olive oil for a smooth and rich dressing flavor.
  • Juice of 2 fresh limes – Fresh lime juice tastes brighter and more refreshing than bottled juice.
  • 2 tablespoons honey – Adds natural sweetness and balances the tanginess of the lime.
  • Salt to taste – Enhances all the fresh flavors in the salad.
  • Black pepper to taste – Gives the dressing a mild spicy kick.

Method
 

  1. Wash the baby spinach thoroughly under cold water to remove any dirt. Pat the leaves dry using paper towels or a salad spinner so the dressing sticks properly. Place the spinach into a large serving bowl or divide it onto serving plates.
  2. Peel the ripe mango carefully and cut it into thin slices or bite-sized cubes. I like using a slightly ripe mango because it stays juicy while holding its shape nicely. Add the mango pieces evenly over the spinach.
  3. Use freshly made pico de gallo for the best flavor and texture. The tomatoes, onions, and herbs add brightness and freshness to the salad. Spoon the pico de gallo evenly over the mango and spinach mixture.
  4. In a small bowl, whisk together olive oil, fresh lime juice, honey, salt, and black pepper. Continue whisking until the dressing becomes smooth and well blended. Fresh lime juice makes a huge difference in giving the salad a vibrant taste.
  5. Drizzle the prepared lime dressing over the salad right before serving. Gently toss everything together so the spinach and mango are lightly coated. Be careful not to overmix because the mango pieces can become mushy.
  6. Transfer the salad to chilled serving plates or bowls for the freshest experience. Garnish with extra lime wedges or herbs if desired. Serve immediately while the ingredients are crisp and refreshing.

Notes

  • I always use chilled mango because it makes the salad extra refreshing on hot days.
  • Fresh lime juice gives a brighter flavor than bottled juice, so I never skip squeezing fresh limes.
  • I like adding avocado right before serving because it creates a creamy texture that pairs beautifully with mango.
  • Sometimes I sprinkle roasted chili flakes on top for a sweet and spicy combination.
  • I found that serving the dressing on the side keeps the spinach crisp longer.
  • I prefer using homemade pico de gallo because store-bought versions can taste watery.