Senegalese Mango and Peanut Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A refreshing salad combining ripe mango, crunchy peanuts, and fresh herbs, dressed with a zesty citrus vinaigrette reflecting Senegal’s Teranga hospitality. This African-inspired salad recipe, ready in about 15 minutes, pairs ripe mango, peeled and diced, cucumber, peeled and diced, red bell pepper, diced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups ripe mango, peeled and diced
• 1 cup cucumber, peeled and diced
• 1/2 cup red bell pepper, diced
• 1/3 cup roasted peanuts, chopped
• 1/4 cup fresh cilantro, chopped
• 2 green onions, sliced
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large mixing bowl, combine 2 cups peeled and diced ripe mango, 1 cup peeled and diced cucumber, 1/2 cup diced red bell pepper, 1/3 cup chopped roasted peanuts, 1/4 cup chopped fresh cilantro, and 2 sliced green onions.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until the dressing emulsifies and is smooth.
3. Step 3: Pour the citrus vinaigrette over the mango mixture and gently toss to coat all ingredients evenly.
4. Step 4: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.