Dessert

Mango Salad with Sweet Chilli Lime Dressing Recipe

ByMaya Arden July 14, 2026July 14, 2026

Introduction

This vibrant mango salad combines sweet, tangy, and spicy flavors for a refreshing dish that’s perfect on its own or as a side. With a luscious sweet chilli lime dressing and crunchy peanuts, it’s a bright and healthy choice for warm days.

A white bowl filled with a fresh mango salad showing several colorful layers: the bottom layer has bright orange mango cubes, mixed with light green avocado pieces and shiny dark green cucumber chunks. Thin slices of purple-red onion are scattered on top along with green cilantro leaves. There are crushed nuts or seeds sprinkled over the salad for texture. On the side inside the bowl, there are two lime wedges. A wooden spoon scoops some of the salad from the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp sweet chilli sauce
2 tsp all-purpose soy sauce or tamari

2 limes, juiced
1 tbsp olive oil

1 tsp honey or maple syrup
½ tsp freshly grated ginger

Sea salt flakes, to taste
Freshly cracked black pepper, to taste
2 ripe mangoes, peeled and diced

1 avocado, peeled, pitted and diced
½ small red onion, finely sliced
1 small cucumber, halved lengthways, then sliced

30 g coriander (cilantro) leaves, roughly chopped
40 g crushed peanuts

Instructions

Step 1: Make the dressing by whisking together the sweet chilli sauce, soy sauce or tamari, lime juice, olive oil, honey, and grated ginger in a small bowl. Season with sea salt flakes and freshly cracked black pepper to taste.

Step 2: In a shallow serving bowl, layer the diced mango, sliced cucumber, diced avocado, finely sliced red onion, and chopped coriander leaves in that order.
Step 3: Drizzle the sweet chilli lime dressing over the layered salad. Sprinkle the crushed peanuts on top. Just before serving, toss the salad gently to combine and enjoy the fresh flavors.

Tips & Variations

Substitute peanuts with toasted cashews or almonds for a different crunch.

Add finely sliced red chilli if you prefer extra heat.
Use agave syrup instead of honey or maple syrup to keep it vegan.
Serve on a bed of mixed greens or baby spinach for more volume.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 1 day. To prevent the avocado from browning, add it just before serving if possible. Re-toss gently before serving cold; this salad is best enjoyed fresh.

How to Serve

A white bowl filled with a colorful salad showing three main layers: large chunks of bright orange mango, thick slices of green cucumber, and medium-sized cubes of pale green avocado. Thin strips of purple-red onion are scattered throughout the bowl, along with fresh green cilantro leaves. The salad is topped with crushed nuts and small red chili flakes, adding texture and a hint of spice. Two lime wedges are placed in the upper left corner of the bowl, resting on the salad. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, but keep the dressing and salad components separate until just before serving to maintain freshness, especially the avocado which can brown.

What can I use instead of sweet chilli sauce?

You can substitute sweet chilli sauce with a mix of honey or maple syrup and a touch of hot sauce or fresh chopped chilli for a similar sweet and spicy flavor.