Mango Salad Recipe

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This Mango Salad recipe is perfect for those who love the combination of sweet and spicy flavors. It is easy to prepare and is packed with nutrients, making it an excellent side dish or a light meal on its own.

The salad features juicy mango slices, fresh herbs, crunchy peanuts, and a zesty dressing made from lime juice, tamari sauce, maple syrup, rice vinegar, and red chili.

A closeup overhead shot of a white plate with Mango Salad on it.

When Is Mango In Season?

Mango is in season from May through September. Although, as with many types of produce, it’s becoming easier to find it off-season as well. But like all other produce, it’s also not as good off-season as it is in-season.

What Goes Well With Mango?

That depends on what you are making. If you want more of a dessert, consider things like:

  • Coconut
  • Peaches
  • Pineapple
  • Banana

If you’re looking for something other than a dessert-like dish, try:

  • Lemon
  • Lime
  • Onion
  • Avocado
  • Bell peppers
  • Carrots
  • Cilantro
Two forks lift some mango salad out of a white bowl.

How Do You Cut A Mango For Mango Salad?

In many cases, you cut mango into cubes after removing the skin and cutting the fruit from the seed.

In this case, you’ll slice off the fruit from the seed lengthwise and then cut those slices into thin strips.

A plateful of mango salad on a white background.

What Is Mango Salad Made Of?

Mango Salad

Mango – Make sure it’s ripe and ready to use.

Red onion – Avoid other onion colors as they are not as sweet.

Spring onion – Or a green onion.

Red bell pepper – Orange or yellow will work in a pinch. Avoid green peppers.

Fresh cilantro leaves

Fresh mint leaves

Dressing

Peanuts – Roasted and salted taste best, but if you are concerned about the dressing making this too salty, opt for unsalted peanuts.

Lime juice – Fresh squeezed is best.

Tamari – Or coconut aminos for soy-free dressing.

Maple syrup – The real stuff. Not pancake syrup.

Red chili pepper

How To Make Mango Salad

Mango Salad Recipe ingredients in individual white bowls on a white background.
Chopped peanuts on a cutting board.

Prep and measure all your ingredients.

Mango Salad dressing ingredients in individual bowls on a white background.
Chopped chili being added to a bowl of mixed dressing.
A spoon adds an ingredient to a glass bowl for making dressing.
Chilis added to dressing in a glass bowl.
A spoonful of oil being added to the mango salad dressing.
Mango salad dressing mixed in a glass bowl.

Make The Vinaigrette

In a small mixing bowl, whisk together the rice vinegar, honey, soy sauce, sesame oil, salt, black pepper, and red pepper flakes until well combined. This vinaigrette will add a sweet, tangy, and slightly spicy flavor to the salad, and it will help to bring all of the ingredients together.

Sliced mango strips lay in a pile on a cutting board.

Prepare The Mangoes

Peel the skin off the mangoes and slice them into thin strips. The mangoes should be ripe but not too soft. If they are too soft, they will be difficult to slice and will turn to mush when mixed with the other ingredients.

Red pepper strip lay in a pile on a cutting board.
Chopped green onions on a cutting board.
Cut red onions lay on a cutting board.

Slice The Vegetables

Slice the red onion into thin julienne, and slice the spring onions. Finally, slice the red bell pepper into julienne. Make sure all of the vegetables are sliced thinly and evenly so that they mix well in the salad.

Sliced mango in a mixing bowl.
Dressing being poured over mango salad in a mixing bowl.
Sliced peppers added to a bowl of sliced mango.
Peanut being added to mango salad in a mixing bowl.
Onions added to mango and red bell peppers in a mixing bowl.
Mixed mango salad in a mixing bowl.
Green onions added to mango, bell peppers and red onion in a mixing bowl.
Mango salad garnished with fresh cilantro in a mixing bowl.

Combine The Ingredients

Add the mango, red bell pepper, onion, and spring onion to a large salad bowl. Pour the vinaigrette over the top, and toss gently to combine. For the coriander and mint leaves, you can either chop them finely or add the entire leaves to the salad bowl. Toss the salad gently to distribute the herbs evenly.

Mango salad garnished with fresh cilantro in a mixing bowl.

Let The Flavors Meld

Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together. This will give the salad a more complex and cohesive flavor. You can also refrigerate the salad for up to an hour before serving if you want it to be extra chilled.

An overhead view of a white plate filled with Mango Salad.

Serve and enjoy

Serve the mango salad chilled as a refreshing side dish or a light and healthy lunch or snack. It pairs well with grilled meats, fish, or tofu, but it’s also great on its own. You can also customize the salad by adding other ingredients, such as sliced cucumbers, shredded carrots, or diced tomatoes, and adjusting the seasoning to suit your preferences.

Storing Mango Salad

If you have leftover mango salad, store it in an airtight container in the refrigerator for up to two days. The salad may become slightly watery as the vegetables release their juices, but you can simply drain off any excess liquid before serving.

Before eating the leftovers, give the salad a quick toss to redistribute the ingredients and freshen up the flavors. If you plan to make the salad ahead of time, it’s best to wait to add the herbs until just before serving, as they can wilt and discolor over time.

Freezing Mango Salad

Freezing is not recommended for this recipe.

A white plate filled with Mango Salad sits on a white surface surrounded by a towel, half a lime and some peanuts.

More Mango Recipes

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Two forks lift some mango salad out of a white bowl.

Mango Salad Recipe

A deliciously refreshing salad for the hot days of summer.
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Course: Side Dish
Cuisine: Thai
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 3 servings
Calories: 150kcal
Author: Tiffany McCauley

Equipment

  • 1 Sharp knife
  • 1 Cutting board
  • 1 Mixing Bowl
  • 1 Whisk or fork
  • 1 set of measuring spoons

Ingredients

Salad

  • 1 medium mango (ripe)
  • ½ medium red onion
  • 1 medium spring onion
  • ½ medium red bell pepper
  • 1 bunch coriander
  • 1 bunch fresh mint leaves

Dressing

  • ¼ cup peanuts
  • tbsp. lime juice
  • tbsp. tamari (or coconut aminos for soy-free)
  • ½ tbsp. maple syrup
  • 1 medium red chili

Instructions

Make the vinaigrette

  • In a small mixing bowl, whisk together the rice vinegar, honey, soy sauce, sesame oil, salt, black pepper, and red pepper flakes until well combined. This vinaigrette will add a sweet, tangy, and slightly spicy flavor to the salad, and it will help to bring all of the ingredients together.
    Mango salad dressing mixed in a glass bowl.

Prepare the mangoes

  • Peel the skin off the mangoes and slice them into thin strips. The mangoes should be ripe but not too soft. If they are too soft, they will be difficult to slice and will turn to mush when mixed with the other ingredients.
    Sliced mango strips lay in a pile on a cutting board.

Slice the vegetables

  • Slice the red onion into thin julienne, and slice the spring onions. Finally, slice the red bell pepper into julienne. Make sure all of the vegetables are sliced thinly and evenly so that they mix well in the salad.
    Red pepper strip lay in a pile on a cutting board.

Combine the ingredients

  • Add the mango, red bell pepper, onion, and spring onion to a large salad bowl. Pour the vinaigrette over the top, and toss gently to combine. For the coriander and mint leaves, you can either chop them finely or add the entire leaves to the salad bowl. Toss the salad gently to distribute the herbs evenly.
    Dressing being poured over mango salad in a mixing bowl.

Let the flavors meld

  • Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together. This will give the salad a more complex and cohesive flavor. You can also refrigerate the salad for up to an hour before serving if you want it to be extra chilled.
    Mango salad garnished with fresh cilantro in a mixing bowl.

Serve and enjoy

  • Serve the mango salad chilled as a refreshing side dish or a light and healthy lunch or snack. It pairs well with grilled meats, fish, or tofu, but it's also great on its own. You can also customize the salad by adding other ingredients, such as sliced cucumbers, shredded carrots, or diced tomatoes, and adjusting the seasoning to suit your preferences.
    An overhead view of a white plate filled with Mango Salad.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.33the recipe | Calories: 150kcal | Carbohydrates: 21g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 511mg | Potassium: 401mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1643IU | Vitamin C: 80mg | Calcium: 46mg | Iron: 1mg

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Who me?
I'm Tiffany, a cookbook author, food lover, mom, and writer for MSN and the AP Newswire.
   
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