# Components:
→ Fruits & Vegetables
01 - 2 ripe mangoes (about 1 lb), peeled and cut into thin strips
02 - 1 small red bell pepper, seeded and thinly sliced
03 - 1/2 medium red onion, thinly sliced
04 - 1 small cucumber (about 6 oz), peeled, seeded, and sliced into half-moons
05 - 1/4 cup fresh cilantro leaves, whole or roughly chopped
06 - 1-2 small red Thai chilies, thinly sliced (optional)
→ Lime Dressing
07 - Juice of 2 limes (about 3 tbsp)
08 - 1 tbsp honey or agave syrup
09 - 1 tsp fish sauce or soy sauce (for vegetarian)
10 - 2 tbsp extra-virgin olive oil
11 - Pinch of salt
12 - Freshly ground black pepper, to taste
# Directions:
01 - Peel and slice the mangoes into even strips. Slice the red bell pepper into thin strips, the red onion into half-rings, and the cucumber into half-moon shapes. Remove seeds from chilies if you prefer less heat.
02 - In a small bowl, whisk together lime juice, honey (or agave), fish sauce (or soy sauce), and a pinch of salt. Slowly drizzle in the olive oil while whisking until emulsified. Season with black pepper to taste.
03 - In a large mixing bowl, combine the mango, bell pepper, red onion, cucumber, cilantro, and chilies (if using).
04 - Pour the lime dressing over the salad. Gently toss until all ingredients are evenly coated.
05 - Let the salad sit at room temperature for 5-10 minutes to allow the flavors to develop.
06 - Transfer to a shallow serving dish or individual plates. Garnish with extra cilantro leaves or a lime wedge if desired.
