1-First Step: Mise en Place Rinse and dry all your produce to kick things off. Peel and dice the 2 ripe mangoes into even pieces, then set them aside. Prepare the other items like dicing the bell pepper and cucumber, thinly slicing the ½ red onion, and slicing the ½ cup fresh basil. Having everything prepped makes assembling your mango salad recipe quick and prevents any last-minute rushes.

2-Second Step: Make the Dressing In a small bowl, mix 3 tablespoons lemon juice with 2 tablespoons honey, 1 tablespoon avocado oil or olive oil, 1 tablespoon grated ginger, ¼ teaspoon red chili flakes, and ¼ teaspoon salt. Whisk until it’s well combined, and taste to adjust if needed. This dressing ties the whole mango salad recipe together with its bright flavors.

3-Third Step: Combine Base Ingredients In a large bowl, add the diced mangoes, bell pepper, cucumber, sliced red onion, and fresh basil. Toss gently to mix everything evenly. This step ensures the fresh components blend well before adding the dressing.

4-Fourth Step: Dress and Toss Drizzle the dressing over your mixed ingredients and toss lightly. Be sure not to overdo it so the salad stays crisp. For a vegan twist, use maple syrup instead of honey in the dressing to keep things plant-based.

5-Fifth Step: Serve Immediately Once tossed, serve your mango salad right away to enjoy its full crunch and flavor. If you’re adding proteins like grilled chicken, check out our guide to grilled chicken breasts for a protein boost that pairs perfectly.