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…
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
- 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.
- Make the dressing: In a small bowl, whisk together chili oil, soy sauce, honey, lime juice and salt.
- 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:
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!
Try these other great salad recipes!Antipasto SaladCowboy CaviarWatermelon SaladIsraeli Couscous SaladCaesar SaladWedge SaladGreek SaladMexican Elote SaladCucumber Tomato Pesto Salad
