Ingredients
Equipment
Method
Step-by-Step Instructions
- Start by peeling two ripe mangoes, slicing them lengthwise to avoid the pit. Cut the flesh into bite-sized cubes and place them in a large mixing bowl.
- Dice the English cucumber into small, even cubes and add it to the mixing bowl.
- Slice the red bell pepper into thin strips and cube them to match the size of the other ingredients. Thinly slice the red onion.
- Chop a handful of fresh cilantro and sprinkle it into the bowl with the ingredients.
- In a small bowl, whisk together the lime juice, fish sauce, honey, and chili flakes until well combined.
- Gently toss all the diced ingredients in the large mixing bowl, ensuring they are uniformly mixed.
- Pour the dressing over the salad mixture and gently fold the dressing into the salad.
- Allow the salad to rest for 10 minutes at room temperature to let the flavors meld.
- After resting, give the salad a final toss and serve it chilled or at room temperature, garnished with additional cilantro.
Nutrition
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Dress just before serving for optimal freshness.