Mango Salad Recipe
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.
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
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.
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
Prep and measure all your ingredients.
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.
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.
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.
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.
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.
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.
More Mango Recipes
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Mango Salad Recipe Card
Mango Salad Recipe
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
- 2½ tbsp. lime juice
- 1½ 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.
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.
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.
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.
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.
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.