Best Mango Salad Recipe – Carpaccio-Style Ribbons in 10 Min

Looking for a show-stopping mango salad recipe that’s as quick as it is gorgeous? These paper-thin ribbons of semi-ripe mango and cool cucumber, my carpaccio-style mango salad drizzled with a zingy lemon-ginger dressing and finished with basil confetti. Ten minutes, zero cooking, this mango salad recipe is a total summer magic.

When summer heat hits, I crave dishes that are light, bright, and downright show-stopping. This mango salad checks every box It looks restaurant-fancy, yet it’s ready in 10 minutes, no stove, no sweat.

Why You’ll Love This Mango Salad

• No-cook magic: perfect for steamy days.
• Balanced flavor: sweet–tart mango, cool cucumber, zingy ginger.
• Diet-friendly: naturally vegan, gluten-free, under 120 calories.
• Instant wow factor: ribbon presentation turns heads at BBQs.
• Naturally vegan & gluten free: There is no dairy in the recipe, making it naturally vegan and gluten free.
• Ultimate Summer Salad: If you are seeing mangoes this summer, then its the best time to make this hydrating salad. 
• Keeps Gut microbiome in check: It is loaded with water rich ingredients plus vitamin C and the ginger adds a digestive boost making it very gut healthy.
• Healthy Side or light meal: This sweet, tangy and spicy recipe works beautifully as a salad, a healthy snack or even a light meal if toasted nuts or sprouts are tossed in it.
• Customizable: You can add or subtract spices to suit your mood and pantry.

What Is Carpaccio?

Carpaccio is a type of crudo often related to thinly sliced raw, cured or slightly cooked meat or fish. On the contrary, this vegan recipe has mango slices soaked in a tangy dressing.

Ingredients (Serves 2)

• 1 medium English cucumber, peeled into ribbons (≈ 10 oz / 300 g)
• ½ semi-ripe mango, peeled into ribbons (≈ 1 cup / 140 g)
• 1 Tbsp extra-virgin olive oil (15 ml)
• ½ tsp finely grated lemon zest (2 g)
• 1 tsp fresh lemon juice (5 ml)
• ¼ tsp freshly grated ginger (1 g)
• Kosher salt, to taste
• Pinch red-pepper flakes (optional)
• 4–6 fresh basil leaves, torn

Ingredient tip: A mango that’s still slightly firm with a gentle give (think avocado for toast) slices cleanly and brings a refreshing tang).

Step-by-Step Instructions

1. Shave the produce
Use a mandoline or Y-peeler to create long cucumber ribbons. Peel the mango and shave similar ribbons around the pit, rotating as you go.

2. Whisk the dressing
In a small bowl, combine olive oil, lemon zest, lemon juice, ginger, and a pinch of salt. Let it sit 5 minutes for the zest to perfume the oil.

3. Toss & plate
Add mango and cucumber ribbons to a mixing bowl. Drizzle with dressing and toss gently to coat.

4. Finish & serve
Arrange ribbons carpaccio-style on a wide plate, slightly overlapping. Sprinkle red-pepper flakes (if using) and tear basil over the top. Serve immediately while crisp.

Flavor Twists

• Creamy Pop – ribbon ½ ripe avocado for buttery contrast.
• Salty Bite – crumble 2 Tbsp feta or vegan feta over the top.
• Mexican Kick – swap chili flakes for a dusting of Tajín.
• Crunch Factor – sprinkle 1 Tbsp toasted pepitas.

Storage & Meal-Prep

This mango salad recipes is best enjoyed fresh. If you must prep ahead, keep ribbons in ice water up to 4 hours and drain thoroughly before dressing. Leftovers stay crisp for about 24 hours in a sealed container (expect light weeping just drain before serving).

FAQs

Pairing ideas?

This Vegan Carpacio twang pairs well with aromatic curries like this zero-oil vegan Thai green curry, Thai red noodle soup or just Thai Peanut Noodles . You can serve it on pita chips, alongside hummus and make your own unique mezze platter.

More 10-Minute Summer Sides

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