Sweet and tangy, this light mango salad recipe showcases the ripe fruit with fresh herbs and a honey-lime vinaigrette.
Do you have ripe mangoes and need a way to use them? Try bright and beautiful mango salad Recipe! There’s nothing quite like the honeyed sweetness of a juicy mango, and here’s a new way to accessorize it. Pair it with fresh cucumber, crunchy red pepper, grass mint and cilantro, and top it off with a honey-lime vinaigrette. It is irresistibly refreshing and a versatile side dish for every plate: ideal with fish, vegetable dishes or tacos. It’s always a big hit with us: and we hope it will be with you!
Ingredients for mango salad
There are a number of ways you can make mango salad, but we love this simple combination of colorful veggies and a savory dressing. The flavor profile is like mango salsa, but you can eat it in so many other ways! What you need for this salad recipe:
- mangoes
- Red pepper
- english cucumber: we prefer the mild flavor and light green color of an English cucumber : and you don’t have to peel it! If you use a regular cucumber, be sure to peel it.
- Red onion
- Fresh mint: Fresh herbs make the dish! If possible, look for fresh mint; dry do not replace. When it’s the growing season, mint is easy to grow at home.
- Fresh coriander
- lime juice
- honey or maple syrup
- salt and pepper
How to cut a mango
The longest part of this mango salad? Cut a mango! There are several ways to approach this juicy fruit. Here is our method for slicing a mango:
- Cut around the pit: Hold the mango on its side so the stalk is toward you. Using a large chef’s knife, cut around the core on one side. Start about 1/4″ from the center and follow the curve of the pit. Repeat the same cut on the other side of the pit.
- Use a pairing knife to mark it into squares: Using a paring knife, cut the mango into squares, being careful not to cut the skin.
- Scoop with a spoon: Use a large spoon to scoop between the fruit and skin to remove the diced mango.
Scale it!
This mango salad recipe calls for 2 mangoes. Would you like to increase it slightly or use more mangoes? You can use the same amounts of all the ingredients but use 3 mangoes instead. Taste and add more salt to taste. If you like, you can also add a touch of lime.
Ways to serve mango salad
Mango salad is so versatile and goes with so many styles and types of dishes! Here are some ideas for turning your wheels:
- It is ideal with seafood. Try it with lightly grilled salmon, grilled pickled salmon, seared cod, seared shrimp to perfection, grilled shrimp skewers, grilled shrimp or seared scallops.
- Pour into the meal bowl. Try it in Easy Power Bowls, Easy Rice Bowls, Shrimp Bowls, Burrito Bowls or a Simple Salmon Bowl.
- Serve with tacos. Serve with salmon tacos, mushroom tacos, vegan tacos, black bean tacos, fish tacos, or shrimp tacos.
- Serve at a picnic or potluck. Or make a summer salad meal and pair it with quinoa salad, three-bean salad, and elote salad.
More mango recipes
Want more recipes with this sweet fruit? Here are a few more to try:
This mango salad recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
Sweet and tangy, this light mango salad recipe showcases the ripe fruit with fresh herbs and a honey-lime vinaigrette.
- 2 ripe mangoes* (2 cups)
- 1 Red pepper (1 cup diced)
- 1/2 English cucumber (1 cup chopped)
- 1/4 Red onion (¼ cup chopped)
- ¼ cup chopped fresh mint
- 2 tablespoons chopped coriander
- 3 tablespoons lime juice (1 big or 2 few)
- 1 tbsp olive oil
- ½ tbsp honey or maple syrup
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- Chop mangoes. Dice peppers. Chop the English cucumber. Finely chop the red onion. Chop mint and coriander. Place them all in a medium sized bowl.
- In a small bowl, mix together the lime juice, olive oil, and honey or maple syrup. Place in a bowl with the mango and greens, then add kosher salt and mix everything together. Keeps in the fridge for up to 3 days.
Remarks
*For a larger salad, use 3 ripe mangoes and add more salt to taste.
- Category: garnish
- Method: no chef
- Kitchen: salad
- Diet: vegan
