Best 15 Mango Lime Salad Recipes

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Indulge in a burst of tropical flavors with our delectable Mango Lime Salad, a refreshing and vibrant dish that will transport your taste buds to a tropical paradise. This tantalizing salad combines the juicy sweetness of ripe mangoes with the tangy zest of limes, creating a harmonious balance of flavors. Tossed with crisp red onions, refreshing cilantro, and a hint of jalapeño for a touch of heat, this salad is a symphony of textures and tastes that will awaken your senses.

Accompanying the Mango Lime Salad recipe, you'll also find variations that cater to different dietary preferences and culinary adventures. For those who prefer a milder experience, the No-Jalapeño Mango Lime Salad offers a delightful alternative without compromising on flavor. If you're vegan or seeking a dairy-free option, the Vegan Mango Lime Salad provides a satisfying and nutritious twist, using a creamy avocado dressing instead of mayonnaise. Additionally, spice enthusiasts can amp up the heat with the Spicy Mango Lime Salad, featuring a zesty combination of habanero peppers and lime juice.

Let's cook with our recipes!

BLACK BEAN SALAD WITH MANGO, CILANTRO AND LIME



Black Bean Salad with Mango, Cilantro and Lime image

Provided by Kelsey Nixon

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/4 cup apple cider vinegar
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/3 cup canola oil
Kosher salt and freshly cracked black pepper
1/2 small ripe mango, peeled and diced into 1/4-inch pieces
1/2 yellow bell pepper, cut into small dice
1 (14.5-ounce) can black beans, drained and rinsed
1 small jalapeno, seeds and ribs removed, minced
1 small red onion, cut into small dice
1/4 cup fresh cilantro leaves, chopped

Steps:

  • In a small mixing bowl, combine the vinegar, lime juice, honey and cumin. Slowly whisk in the oil until incorporated. Season with salt and pepper.
  • Mix the mango, pepper, beans, jalapeno and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper. Garnish with the cilantro.

CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME



Crunchy Jicama and Mango Salad with Chile and Lime image

Provided by Tyler Florence

Categories     appetizer

Time 15m

Yield about 6 servings

Number Of Ingredients 7

1 medium jicama (about 1 pound)
2 small cucumbers
3 medium mangoes
1/4 cup roughly chopped cilantro leaves, plus sprigs, for garnish
2 teaspoons powdered dried chile - any medium heat kind is fine
2 limes, juiced
Kosher salt

Steps:

  • Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.

GRILLED WATERMELON SALAD WITH LIME MANGO DRESSING AND CORNBREAD CROUTONS



Grilled Watermelon Salad With Lime Mango Dressing and Cornbread Croutons image

Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.

Provided by JJ Johnson

Categories     Summer     Salad     Backyard BBQ     Watermelon     Cornmeal     Chile Pepper     Date     Ricotta     Mango     Juneteenth

Yield 6-8 servings

Number Of Ingredients 22

Lime Mango Dressing:
½ cup coarsely chopped ripe mango
¼ cup fresh lime juice
¼ cup dry sake
2 tablespoons champagne vinegar
1 teaspoon minced seeded bird's-eye chile
½ teaspoon kosher salt
¼ cup canola oil
Salad:
3 pounds seedless watermelon, peel left on, cut into 1-inch-thick slabs
Olive oil
Kosher salt
½ cup hulled pumpkin seeds
¼ teaspoon ground cayenne
1 teaspoon sugar
4 cups 1-inch cubes homemade or store-bought cornbread
2 tablespoons unsalted butter, melted
8 fresh shiso leaves, shredded (or Thai basil or mint)
½ cup dates, pitted and chopped
1 serrano chile, sliced into rings
Freshly ground black pepper
½ cup ricotta or mascarpone

Steps:

  • For the dressing:
  • Put all of the ingredients except the oil in a blender. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified. (Makes 1 cup.)
  • For the salad:
  • Heat a grill pan to medium-high heat. Drizzle the watermelon slices with just enough oil to thinly coat and place them on the hot grill.
  • Grill each side of the watermelon slices for about 2 minutes, until charred. Transfer to a plate and season with salt.
  • Remove the rind and dice the grilled watermelon into large cubes.
  • Preheat the oven to 350°F. Toss the pumpkin seeds with the cayenne, sugar, and 2 teaspoons oil and place on a small baking sheet. Roast for 6 to 10 minutes, until golden.
  • Brush the cornbread cubes with the melted butter and place in a single layer on a baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.
  • Toss the watermelon, shiso, dates, and chile in the bowl with ¼ cup Lime Mango Dressing (reserve remaining dressing for another use). Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.

SHRIMP SALAD WITH MANGO AND LIME



Shrimp Salad with Mango and Lime image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 12

1/2 small red onion
1 small clove garlic
Kosher salt
Juice of 2 limes
1/2 teaspoon chili powder
1/4 cup extra-virgin olive oil
1 1/4 pounds cooked medium shrimp, peeled
1 ripe mango, peeled, pitted and diced
1 14-ounce can black beans, rinsed and drained
1 head romaine lettuce or 3 romaine hearts, torn into bite-size pieces
Large handful fresh cilantro leaves, chopped
1 cup mixed cherry tomatoes

Steps:

  • 1. Thinly slice the onion and soak in cold water while you prepare the rest of the salad.
  • 2. Smashed the garlic and sprinkle with a pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a large serving bowl. Add the lime juice, 2 teaspoons salt, and chili powder. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a dressing. Toss the shrimp in the dressing.
  • 3. Add the mango, beans, lettuce, and cilantro to the bowl. Drain and dry the onion, and scatter over the salad. Gently toss the salad together and serve.

MANGO AND RADISH SALAD WITH LIME DRESSING



Mango and Radish Salad with Lime Dressing image

With sunny mango, rosy radishes, and bright-green cucumbers, this salad's flavors are as vibrant as its colors.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 7

1 mango, peeled and cut into wedges
1/2 English cucumber, thinly sliced
1 bunch radishes (about 8), halved or quartered
1 tablespoon finely grated lime zest and 2 tablespoons lime juice (from 2 limes)
2 tablespoons extra-virgin olive oil
1 tablespoon honey
Coarse salt

Steps:

  • Arrange mango, cucumber, and radishes on a platter.
  • Whisk together lime zest and juice, oil, and honey. Season with salt.
  • Drizzle dressing over salad, and season with salt.

MANGO, AVOCADO AND BLACK BEAN SALAD WITH LIME DRESSING



MANGO, AVOCADO AND BLACK BEAN SALAD WITH LIME DRESSING image

Categories     Fruit     Side     Low Fat     Vegetarian     Quick & Easy     Low Cal     Avocado

Yield 6 servings

Number Of Ingredients 11

2 ripe but firm avocados, halved, peeled and cubed
3 tblsp lime juice, divided
2 ripe but firm mangoes, peeled and cubed
1 jalapeno, stemmed, seeded, and finely chopped
1 tsp lime zest
2 tblsp chopped cilantro, plus more for garnish
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/4 tsp sugar
3 tblsp EVOO
1 (15oz) can black beans, rinsed and drained

Steps:

  • Gently toss avocado with 1tblsp of lime juice in a medium bowl. Add mango and jalapeno, gently tossing to combine. Set aside. Whisk together remaining 2 tblsp lime juice, zest, cilantro, salt, pepper, and sugar in a large bowl. Whisk in oil until thoroughly combined to make a thick dressing. Add avocado mixture and black beans and toss gently. Spoon salad onto plates, garnish with cilantro and serve immediately.

SOY-MARINATED CHICKEN BREAST WITH WATERCRESS-PASTA SALAD AND MANGO-LIME PURéE



Soy-Marinated Chicken Breast with Watercress-Pasta Salad and Mango-Lime Purée image

Provided by Ming Tsai

Categories     Salad     Blender     Chicken     Pasta     Broil     Low Fat     Lime     Mango     Watercress     Self

Yield Makes 4 servings

Number Of Ingredients 18

1/4 cup soy sauce
1 tsp chili paste
4 scallions, chopped, green and white parts kept separate
1/4 cup red wine
3 cloves garlic, peeled and minced
1 tbsp minced ginger
1/4 tsp black pepper
4 boneless chicken breast halves (1 lb)
8 oz linguine
2 tbsp Dijon mustard
2 tbsp rice vinegar
1 tbsp sesame oil
3 tbsp canola oil
1 red bell pepper, cored, seeded and julienned
3 bunches watercress
2 mangoes, cubed
2 tsp fresh lime juice
Vegetable-oil cooking spray

Steps:

  • Preheat broiler. For marinade, combine soy sauce, chili paste, scallion whites, red wine, garlic, ginger, and black pepper in a bowl. Add chicken and let marinate. Cook pasta in salted boiling water until al dente; drain. For dressing, whisk together mustard, vinegar, sesame oil, and 2 tbsp canola oil. Toss pasta, red pepper, watercress and all but 2 tbsp scallion greens with dressing. In a blender, puree mangoes, lime juice, and remaining 1 tbsp canola oil. Coat broiler pan with cooking spray and add chicken in a single layer. Broil 6 to 7 minutes per side, until browned and cooked through. Cut breasts diagonally in half. On each plate, place 1/4 pasta and 2 pieces chicken. Drizzle with mango puree and garnish with remaining scallion greens.

MANGO AND HEARTS OF PALM SALAD WITH LIME VINAIGRETTE



Mango and Hearts of Palm Salad with Lime Vinaigrette image

The lime juice gives pizzazz to this mango and palm heart salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

1/4 cup fresh lime juice
4 teaspoons Dijon mustard
1 large mango, peeled, pitted, and cut into 1/2-inch wedges
1/2 small red onion, finely chopped
1 can (14.5 ounces) hearts of palm, drained, halved lengthwise, and cut into 1-inch pieces
Salt and pepper
1 head Boston lettuce (about 8 ounces), washed and dried

Steps:

  • In a small bowl, whisk lime juice and Dijon. Set vinaigrette aside.
  • In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper.
  • Evenly divide lettuce among 4 plates; top with mango mixture. Season with salt and pepper, and drizzle with remaining vinaigrette.

Nutrition Facts : Calories 70 g, Fat 1 g, Protein 2 g

GRILLED SHRIMP SALAD WITH MANGO, AVOCADO AND LIME



GRILLED SHRIMP SALAD WITH MANGO, AVOCADO AND LIME image

Categories     Shellfish     Vegetable     Low Fat     Grill/Barbecue

Yield Makes 3-4 servings

Number Of Ingredients 8

2 cups fresh or previously frozen shrimp or prawns (peeled and deveined)
1 cup diced tomatoes (remove juice before cutting)
1 cup diced avocado
1 cup diced mango
1/2 cup finely chopped red onion
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1/4 cup chopped fresh cilantro

Steps:

  • Thread shrimp/prawns onto wooden skewers. Grill them 3 to 4 minutes on each side, until just opaque in the center. Let them cool and then remove shrimp from the skewers. Combine shrimp, tomatoes, avocado, mango, onion and cilantro in a bowl. Add lime juice, olive oil and stir. Season to taste with sea salt.

PRAWN, LIME AND MANGO SALAD



Prawn, Lime and Mango Salad image

This is a delicious, filling salad from the book Taste by Sybil Kapoor. It's supposed to feed 4 as a light lunch but DH and I have had this between us for dinner. Try it - you will love it! BTW, the preparation time is a guesstimate. I can't remember how long it has taken me in the past.

Provided by HappyBunny

Categories     Mango

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

450 g raw king prawns, peeled and cleaned
7 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice, plus
2 limes, halved
1 -2 small red chile, finely diced,to taste
salt & freshly ground black pepper
2 small ripe mangoes
1 small red onion, finely sliced
115 g mixed salad greens
1 cup coriander leaves
2 small ripe avocados

Steps:

  • Heat a tablespoon of oil in a pan and fry the prawns quickly on both sides until pink; Add 2 tablespoons of lime juice, tip into a bowl and set aside.
  • Whisk together 2 tbsp lime juice and 6 tbsp of olive oil; season with salt and pepper and fresh chillies; Mix half the dressing into the prawns.
  • Peel each mango and cut its flesh away from the stone in four segments and finely slice each segment lengthways; Place in a bowl with the red onion and salad leaves.
  • Halve, stone and peel the avocados, then slice them lengthways; Add the remaining dressing before mixing into the salad with the prawns.
  • Garnish with the lime and serve immediately.

MANGO-BERRY SALAD WITH HONEY LIME DRESSING



Mango-Berry Salad With Honey Lime Dressing image

This is an amazingly simple salad with fresh, summer flavors and eye-popping color presentation. The lime juice in the honey-lime dressing nicely accentuates the mango and strawberries. I served this salad to our Memorial Day backyard barbeque guests and received many compliments. Enjoy!

Provided by MarthaStewartWanabe

Categories     Mango

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 mango, peeled, pitted and chopped into 1-inch cubes
1 pint strawberry, hulled and quartered
1 pint blueberries
2 pints raspberries
3 tablespoons honey
2 tablespoons lime juice
1 teaspoon mint, fresh finely chopped

Steps:

  • In a large serving bowl, combine mango, strawberries and blueberries (do not add raspberries yet).
  • In a small mixing bowl, whisk together honey, lime juice and mint. Drizzle over fruit.
  • Cover bowl and refrigerate until ready to serve.
  • Just before serving, toss fruit to evenly distribute juices. Then add raspberries to bowl atop the rest of the fruit (do not toss, as raspberries have a tendency to break up).
  • Serve with a slotted spoon and enjoy!

Nutrition Facts : Calories 168.2, Fat 1.2, SaturatedFat 0.1, Sodium 3.3, Carbohydrate 41.6, Fiber 10.1, Sugar 28.8, Protein 2.5

TOSSED SALAD WITH MANGO, ROASTED COCONUT AND LIME VINAIGRETTE



Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette image

Provided by Robert Irvine : Food Network

Time 1h45m

Yield 8 servings

Number Of Ingredients 12

1 small fresh coconut
2 mangoes
2 carrots
1 red onion
2 tomatoes
1 head of your favorite lettuce
2 fresh limes
1/2 cup red wine vinegar
1/2 teaspoon chopped habanero pepper (protect your hands and eyes, avoid breathing in fumes)
1 tablespoon hot sauce
1 cup canola oil
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Place coconut on a towel, and with a mallet (or hammer) and punch (or clean screwdriver), tap "through-holes" into at least 2 of the "eyes" (recessed spots) of the coconut and drain out the liquid. Place the coconut on a baking sheet and roast it for about 1 hour. Microwave the limes in a small bowl to release essential oils and set aside to cool.
  • When coconut is cool enough to handle, place on a towel and break open with mallet. Shave the roasted "meat" out of the coconut with a paring knife and briefly set aside. Peel the mangoes, cut the fruit away from seed, and then dice small. Peel the carrots, and use a vegetable peeler to shave carrots into ribbons. Slice onion as thin as possible. Cut tomatoes into wedges.
  • Prepare vinaigrette by squeezing limes into a small bowl (remember to add essential oils). Mix in vinegar, habanero, and hot sauce. Drizzle the oil into the mixture slowly while whisking constantly, to thicken dressing. Season with salt and pepper to your liking.
  • Cut lettuce into 1/2-inch wide pieces and place in bowl, and add tomatoes and carrots. Lightly toss in the dressing. Top with onions, coconut, and mangoes.

MANGO-AVOCADO SALAD WITH LIME



Mango-Avocado Salad with Lime image

This salad is beautiful, refreshing and delicious! I got this from my sister, but originally it came from a cookbook -- I don't know which one. Prep time does not include time to chill before serving.

Provided by Meredith K.

Categories     Lime

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups shredded cabbage
1/2 cup diced cucumber
1 ripe mango, peeled,cut from pit and diced
1 red bell pepper, cored,deveined and diced
1 avocado, peeled,pitted and cubed
6 green onions, thinlly sliced
1/4 cup watercress, stemmed
2 limes, juice of
1 clove crushed garlic
salt & pepper

Steps:

  • Combine everything.
  • Chill at least 30 minutes before serving.

MANGO-LIME SALAD



Mango-Lime Salad image

Provided by David Guas

Categories     Salad     Rum     Citrus     Fruit     Dessert     No-Cook     Quick & Easy     Lime     Mango     Summer     Vegan     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 2/3 cups

Number Of Ingredients 5

3 firm but ripe mangoes, peeled, pitted, cut into 1/4-inch dice
4 1/2 tablespoons sugar
3 tablespoons fresh lime juice
1 1/2 tablespoons dark rum
1 tablespoon grated lime peel

Steps:

  • Mix all ingredients in small bowl. Let stand at room temperature 30 minutes, tossing occasionally. Serve chilled or at room temperature.

SHRIMP AND AVOCADO SALAD WITH MANGO, CHILE AND LIME DRESSING



SHRIMP AND AVOCADO SALAD WITH MANGO, CHILE AND LIME DRESSING image

Categories     Vegetable     No-Cook

Yield 6 main-dish servings

Number Of Ingredients 16

1/2 mango, cut up
2 tablespoons oil
3 tablespoons seasoned rice vinegar
Grated zest and jice from 2 limes, divided
1 tablespoon fish sauce
1/2 to 1 teaspoon Asian chile garlic sauce
2 teaspoons soy sauce, or salt to taste
1 pound large cooked and peeled shrimp
8 cups butter lettuce, torn into bite-sized pieces
1 1/4 cups sugar snap peas, cut into bite-size pieces
1 avocado, cut into cubes
1 cup sliced green onions
1 cup small cherry tomatoes, preferably orange
1/2 cup basil leaves, preferably Thal or opal basil
1/2 cup mint leaves
1 lime, cut into 6 wedges, for serving

Steps:

  • puree the mango oil, vinegar, lime juice, fish sauce, chili garlic sauce and soy sauce in a blender. set the dressing aside for its flavor to develop while you make the salad. place the shrimp, lettuce, lime zest, snap peas, avocado, onions and tomatoes in a large serving bowl. Tear the basil and mint leaves and add to the salad. Taste the dressing and adjust the seasonings to taste. YOu'll have about 1 cup of dressing. Gently toss the salad with enough dressing to coat well. Reserve the extra dressing for another use. Serve with lime wedges.

Tips:

  • Choose ripe mangoes: Using ripe mangoes ensures a sweeter and more flavorful salad. Look for mangoes that are slightly soft to the touch and have a deep yellow or orange color.
  • Use fresh limes: Fresh lime juice adds a bright and tangy flavor to the salad. Avoid using bottled lime juice, as it can have a more bitter taste.
  • Slice the mangoes thinly: Thinly slicing the mangoes helps them absorb the flavors of the dressing better.
  • Add some heat: If you like a little spice, add a pinch of cayenne pepper or chopped jalapeño to the dressing. This will give the salad a nice kick.
  • Make it a meal: To make this salad a more substantial meal, add some grilled chicken, shrimp, or tofu. You can also serve it over a bed of quinoa or rice.

Conclusion:

This mango lime salad is a refreshing and flavorful dish that is perfect for a summer meal. The combination of sweet mangoes, tangy lime, and crunchy red onion is sure to please everyone at the table. With its simple ingredients and easy-to-follow instructions, this salad is a great choice for busy weeknights or casual gatherings. So next time you're looking for a light and healthy meal, give this mango lime salad a try. You won't be disappointed!

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