Mango and Pepper Salad with Thyme Vinaigrette

Mango season calls for a bomb salad and this is it.

I don’t think I’ve made the most of this mango season as I would love to but I still have time, I guess.

For this salad, you need just two ingredients, yes just two well not taking into account the dressing.

I used tommy mangoes for this recipe. Tommy mangoes very delicious with the right balance of sweet and tart.


For this salad work with mangoes that are semi-ripe.

Start by cutting up the bell peppers, the colourful the better.


The mangoes.


Now for the dressing, I made this simple thyme vinaigrette.

A base for any vinaigrette is oil (olive/ sunflower/canola etc) and something acidic (lemon/lime juice, vinegar). To enhance the taste you can add salt and black pepper, herbs or even spices.


Since I wasn’t making a lot of the dressing, i settled on mixing it in a bowl. If you plan on making a lot, you can use a mason jar.


The classic oil to acid ratio for vinaigrette is 3:1. However you can tweak the ratio if you prefer it to be a bit more acidic.

Using a fork or tiny whisk, emulsify the oil and acid, add the salt, black pepper and the thyme.

Sprinkle over the mango and peppers.


Toss the salad and enjoy.



Mango and Pepper Salad with Thyme Vinaigrette

See Detailed Nutrition Info on
  • 1 semi-ripe tommy mango, peeled and sliced lengthwise
  • 3 medium sized peppers, assorted colours, sliced lengthwise
  • 2 tablespoons olive oil
  • Juice of one lime
  • 2 sprigs of thyme
  • Salt and pepper to taste


In a bowl add the mango and pepper slices.

For the vinaigrette, add the olive oil and lime juice in a bowl.

Whisk with a fork to emulsify.

Add the thyme leaves and season with salt and black pepper.

Pour over the mangoes and peppers.




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