Summer is here, and so are mangoes. How about some great refreshing Mango Salad to celebrate the sunny days.
It’s bright and cool, where the sweetness of mangoes is well complimented with a tad bit of tang and a little heat.
It’s a quick fix, where only three main ingredients get tossed with a spicy, sweet and savory dressing.
Mangoes are one of my favorite tropical fruits, coming from India famous for its Alphonso mangoes. They are the sweetest and juiciest of their kind and when ripe, super pulpy without any strings, and a bright yellow orange in color.
You can do so much with this sweet tropical fruit. Make smoothies, use it on overnight oats or put it in your yogurt. We are big fans of our Mango Salsa, which we make quite often. Not only just with chips, but we use it in our tacos and on fish all the time.
Today I feel like some Mango Salad to go with my shrimp bowl. Here, sweet and creamy mangoes get a little crunch from bell peppers and coolness from cucumber.
Toasted peanuts add more crunch, and mint and cilantro give herby notes. It all gets tossed with one flavor bomb dressing which has a little kick of heat, and sweet and tang too.
Result? All yum in every single bite.
You Will Absolutely Love this Mango Salad, cos…
- It’s delicious: Mango salad is a balance of sweet, spicy, sour, and savory flavors. The ripe mangoes bring a natural sweetness, while the chili, lime and honey add a spicy, tangy and sweet flavors. The combination works perfectly together.
- Textural Variety: Mango salad provides a fantastic mix of textures. The mangoes are soft and juicy, the vegetables like cucumbers or bell peppers are crisp and crunchy, and optional additions like peanuts or cashews can add even more crunch.
- Nutritional Value: Mangoes are rich in vitamins A and C, fiber, and a host of antioxidants, which are beneficial for health. When paired with other vegetables and ingredients, the salad becomes a nutrient-dense dish.
- It’s Versatile and Customizable: Mango salad is incredibly versatile. It can be served as a refreshing appetizer, a vibrant side dish, or even a light main course. It pairs well with a variety of cuisines. You can also customize it to your liking, making it just the way you like it.
- Quick and Easy to Prepare with Few Ingredients: With simple ingredients and easy preparation, mango salad is a go-to for those wanting a quick, healthy, and delicious dish.
Mango Salad Ingredients
- Mangoes – The true star of this salad. Use any ripe, juicy, sweet mangoes without strings. If you find Alphonso mangoes, they are the best. Cut them into thin strips.
- Cucumber – We like the English cucumber for this salad, but use any kind you prefer. We cut the cucumber julienne.
- Red bell pepper – For crunch.
- Fresh cilantro and mint – Add great flavor and fresh coolness to the salad.
- Toasted peanuts – For nutty richness and crunch. Toasted cashews would be a perfect substitute if peanut won’t work. Just roughly crush before tossing them in the salad.
- Salad Dressing – Chili oil (we use our own easy homemade Chili Oil, or you can use store bought), soy sauce, honey, lime juice, pinch of salt.
How to Cut a Mango
Peel the mango first. Remove the skin with a vegetable peeler. Then, use a sharp knife to cut the flesh off the four sides of the pit. Then simply cut the mango chunks into thin strips.
Mango Salad Recipe
1. Cut the mangoes and Veggies: Cut mangoes and veggies into strips of desired thickness. In a large bowl, toss together the mango, red pepper and cucumber.
2. Make the dressing: In a small bowl, whisk together chili oil, soy sauce, honey, lime juice and salt.
3. Toss the salad: Pour the dressing over the mango salad and toss. Add the herbs and peanuts and toss again. Season to taste. Garnish with more herbs.
Tips for BEST Mango Salad
Creating the perfect mango salad involves a delicate balance of flavors, textures, and ingredients. Here are some tips and tricks to help you make the best mango salad:
- Choose the Right Mangoes: Use sweet mangoes that are ripe, but firm for the best taste and texture. They should give slightly when you press them. Overripe mangoes can become too mushy, while unripe ones lack the desired sweetness.
- Balancing Flavors: A great mango salad strikes a balance between sweet, sour, spicy, and salty flavors. Don’t be afraid to taste and adjust the dressing until you achieve a balance that suits your palate.
- Fresh Ingredients: Using fresh ingredients, especially herbs like mint and cilantro, will give your salad a bright, clean taste.
- Add Crunch: Adding a crunch factor like nuts or seeds provides a pleasing contrast to the soft mangoes and vegetables.
- Use a Sharp Knife: Mangoes can be slippery to cut. Using a sharp knife can make the task easier and safer, and it also helps keep the mango pieces looking neat and appetizing.
- Make Ahead: You can prep this salad ahead of time by cutting the mangoes and veggies and making the dressing. But always add the dressing, herbs and peanuts just before serving so it doesn’t turn mushy.
- Customize: Don’t be afraid to add other fruits or veggies for variety and customization.
How to Serve Mango Salad
Mango salad is a versatile dish that can be served in various ways, and paired with several types of cuisines.
- It’s a nice sweet side or topping for Grilled Chicken or Pork Chops.
- Use it in tacos, especially seafood varieties, like Shrimp Tacos or Fried Fish Tacos.
- Pair it with your favorite Asian dishes. Some ideas include Asian Meatballs, Teriyaki Chicken, Thai Cashew Chicken or Firecracker Salmon.
- It’s a great contrast to spicy dishes. Think Jerk Chicken, Jerk Shrimp, Spicy Noodles or Pork Vindaloo.
- Try it in bowl meals like Tuna Tataki Bowl, Chicken Buddha Bowl, or Spicy Shrimp Bowl.
Leftovers and Storing
Leftover mango salad can be refrigerated 2-3 days in an airtight container. If possible, store the dressing and salad separately.
We do not recommend freezing it.
If you’re a fan of Mango Salsa, you will be a new fan of this Mango Salad too in no time. Make this refreshing and delicious salad the next time you grab some juicy, ripe mangoes.
Munch on it, and stay cool.
Mango Salad, on our Gypsy Plate… enjoy!
- 2 mangoes, peeled and sliced into strips
- 1/2 English cucumber, julienned
- 1/2 red bell pepper, sliced thin
- 1 Tbsp chili oil
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 1/2 lime, juiced
- 1/4 cup cilantro, chopped
- 10-15 mint leaves, chopped (optional)
- 1/4 cup toasted peanuts, roughly crushed
- pinch of salt
- In a large bowl, toss together the mango, red pepper and cucumber.
- Make the dressing: In a small bowl, whisk together red chili oil, soy sauce, honey, lime juice,salt.
- Pour the dressing over the mango salad and toss. Add the herbs and peanuts and toss again. Season to taste. Garnish with more herbs.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 230Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 306mgCarbohydrates 37gFiber 7gSugar 29gProtein 6g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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