How To Make Mango Salad Recipes

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MANGO SALAD RECIPE



Mango Salad Recipe image

This Mango Salad recipe has sweet mangoes, crisp bell peppers and onions, and a tangy lime dressing that blends together perfectly for a fresh, delicious taste!

Provided by The Wanderlust Kitchen

Categories     Side Dishes

Time 20m

Number Of Ingredients 10

3 ripe mangoes (peeled and thinly sliced)
1 red bell pepper sliced thin
1/4 red onion sliced thin
1/4 cup basil sliced thin
1/4 cup fresh cilantro roughly chopped
1/4 cup roasted peanuts (optional)
1/4 cup lime juice (about 2 limes)
2 teaspoons white sugar
1/8 teaspoon salt
1/2 Tablespoon vegetable oil

Steps:

  • For the salad, combine all of the salad ingredients except for the optional peanuts in a serving bowl and toss to combine.
  • To prepare the salad dressing, combine all the ingredients in a small bowl and whisk them together.
  • When ready to serve, drizzle the salad dressing over the salad and toss to combine.
  • Optionally, garnish with roasted peanuts.

Nutrition Facts : ServingSize 1 serving, Calories 162 kcal, Carbohydrate 30 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 70 mg, Fiber 4 g, Sugar 26 g, UnsaturatedFat 4 g

MANGO SALAD



Mango Salad image

Sliced mango, red bell pepper and red onion, tossed with fresh basil and cilantro and a lime vinaigrette.

Provided by Jennifer

Categories     Salad

Time 15m

Number Of Ingredients 12

3 mangoes (ripe, Alphonso recommended, peeled and thinly sliced)
1 red bell pepper (thinly sliced)
1/4 red onion (thinly sliced)
1/4 cup fresh basil (thinly sliced)
1/4 cup fresh cilantro (roughly chopped)
Zest of 1 lime
1/4 cup lime juice (freshly squeezed (about 2 limes))
2 tsp white sugar
1/8 tsp red pepper flakes
1/4 tsp salt
1 tbsp vegetable oil (or other neutral tasting oil)
Freshly ground pepper

Steps:

  • Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.
  • Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.

Nutrition Facts : Calories 127 kcal, Carbohydrate 24 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Sodium 149 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving

MANGO SALAD



Mango Salad image

An easy Mango Salad recipe

Categories     Salad     Fruit     Onion     Tomato     Side     No-Cook     Fourth of July     Picnic     Quick & Easy     Wheat/Gluten-Free     Backyard BBQ     Mango     Summer     Cilantro     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

2 teaspoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 (1-lb) firm-ripe mango, peeled and cut into 1/2-inch cubes
1 large tomato, cut into 1/2-inch cubes
1 small red onion, halved lengthwise and thinly sliced crosswise
1/3 cup fresh cilantro leaves

Steps:

  • Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated.

MANGO AND AVOCADO SALAD



Mango and Avocado Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon balsamic vinegar
1 tablespoon lime juice
2 tablespoons extra-virgin olive oil
2 mangos, cubed
2 avocados, cubed
1/2 small red onion, diced
Salt and freshly ground black pepper

Steps:

  • In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

EASY MANGO SALAD



Easy Mango Salad image

The salad ingredients came from a cooking class I went to, but the dressing came from a friend. Make sure you use firm mangos or they will be impossible to julienne.

Provided by abcgirl

Categories     Salad     Fruit Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

2 firm green mangoes - peeled, pitted, and cut into matchsticks
¼ purple onion, thinly sliced
¼ red bell pepper, thinly sliced
3 sprigs cilantro, or more to taste, leaves removed and stems discarded
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon crushed peanuts

Steps:

  • Mix mangoes, onion, red bell pepper, and cilantro leaves together in a bowl.
  • Whisk lime juice, fish sauce, and brown sugar together in a separate bowl until the sugar is dissolved; pour over the mango mixture and toss to coat. Top salad with peanuts.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 18.6 g, Fat 1.3 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 568.2 mg, Sugar 15.5 g

THAI MANGO SALAD



Thai Mango Salad image

This is a nice side salad that I first had as a side at a Thai restaurant, but we like to have it with just about anything. It's a nice combo of sweet and spice.

Provided by Nat Da Brat

Categories     Mango

Time 5m

Yield 4 serving(s)

Number Of Ingredients 13

2 limes
1 tablespoon fish sauce
1 tablespoon sugar
1 red Thai peppers (seeded and minced)
2 tablespoons peanut oil
2 ripe but firm mangoes
1 red bell pepper
1 medium carrot (coarsely grated)
2 green onions (thinly sliced)
1 shallot (thinly sliced)
1/2 cup fresh cilantro (chopped)
1/3 cup chopped peanuts (toasted)
salt

Steps:

  • Zest peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.
  • Whisk in fish sauce, sugar and thai pepper until sugar is dissolved.
  • Gradually whisk in peanut oil until blended.
  • Add shallot, mix well.
  • Set dressing aside.
  • Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use grater) and place in a large bowl.
  • Seed sweet pepper, cut into very thin strips and add to mangoes.
  • Add carrot, half of green onions, and cilantro. Toss gently until combined.
  • Add dressing and a pinch of salt, toss until mixed.
  • Sprinkle with nuts and remaining green onions.
  • Note: I usually serve this on a bed of lettuce and garnish with a few sprigs of cilantro.

MANGO AND TOMATO SALAD



Mango and Tomato Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 tablespoons rice-wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 teaspoon freshly squeezed lime juice
2 tablespoons vegetable oil
Coarse salt and freshly ground pepper
1 mango, peeled, pit removed, and thinly sliced lengthwise
1 medium vine-ripened tomato, halved and thinly sliced crosswise
4 fresh basil leaves, very thinly sliced crosswise

Steps:

  • In a medium bowl, whisk together vinegar, honey, mustard, and lime juice. While whisking constantly, add oil in a slow and steady stream until combined. Season with salt and pepper; set aside.
  • Arrange mango and tomato slices on a platter in an alternating pattern. Drizzle with reserved dressing. Serve garnished with basil.

MANGO SALAD



Mango Salad image

Provided by Martha Stewart

Categories     Salad Recipes

Time 55m

Number Of Ingredients 6

2 very firm underripe mangoes (about 2 pounds)
1/3 cup Nuoc Cham Dipping Sauce
6 scallions, white and pale-green parts only (reserved from Shrimp Summer Rolls), thinly sliced on the bias (about 1/3 cup)
1/4 cup lightly packed fresh mint leaves, coarsely chopped (from 1 bunch)
1/2 cup lightly packed fresh cilantro leaves and stems, coarsely chopped (from 1 bunch)
2/3 cup roasted unsalted peanuts, coarsely chopped

Steps:

  • Peel mangoes. Cut 1/4-inch-thick slices of flesh away from pits, then cut slices lengthwise into 1/4-inch-thick batons. Gently toss together mangoes, nuoc cham sauce, scallions, and herbs in a large bowl. Let salad stand, stirring occasionally, at least 30 minutes and up to 2 hours. Before serving, stir in peanuts.

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