Mango Salad Recipes

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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.

SPICY MANGO SALAD



Spicy Mango Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 14

1 teaspoon hot sauce, or more to taste
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
Juice of 2 limes
2 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil
4 mangoes, sliced
4 Roma tomatoes, halved and sliced
1 small jicama, peeled and cut into julienne
1 red onion, thinly sliced
1/4 cup fresh cilantro leaves
8 leaves fresh basil
2 avocados, sliced

Steps:

  • Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil.
  • Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and 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.

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.

BLACK BEAN-MANGO SALAD



Black Bean-Mango Salad image

This fresh mango salad is a lively side dish for chicken or fish. Simple to put together and pack for a picnic, it's a yummy way to slip more fruit and veggies into meals.-Donna Hollon, Port Orchard, Washington

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 medium mangoes, peeled and cubed
1 cup canned black beans, rinsed and drained
1/4 cup finely chopped sweet red pepper
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
2 tablespoons orange juice
1 tablespoon finely chopped jalapeno pepper
1 tablespoon lime juice
1/8 teaspoon ground cumin
Dash salt

Steps:

  • In a small bowl, combine all ingredients. Refrigerate until serving.

Nutrition Facts : Calories 127 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

MANGO SALAD



Mango Salad image

It really is very beautiful to look at, not to mention eat! Perfect with Indonesian and Thai dishes.

Provided by Pippy

Categories     Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 ripe mangoes
1/4 red onion, thinly sliced
1/2 red bell pepper, julienned
1 lime, juice of
lime zest (optional)
fresh cilantro

Steps:

  • I find the easiest way to cut up mango for this is to cut off as much as you can, slicing along the side of the pit.
  • You can tell what way the pit grows by its shape.
  • Score the mango halves lengthways, then crossways, into 3/4 inch cubes, going through to the skin, but not through it.
  • Turn the mango halves inside out and slice off the cubes.
  • Toss with remaining ingredients.
  • Goes well with any Thai or Indonesian dish.
  • Like Indonesian Ginger Chicken!
  • (recipe posted).

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

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Top Asked Questions

How do you make mango salad dressing?
Peel, pit and thinly slice mangoes lengthwise. Seed, core and thinly slice red pepper. Set aside. Dressing: In large bowl, whisk together oil, lime rind and juice, fish sauce, sugar, hot pepper, salt and pepper. Add mangoes, red pepper, carrots, mixed greens, green onions and mint; toss to coat. Serve sprinkled with peanuts.
What is a good recipe to make with mangoes?
Note: Recipe directions are for original size. 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.
How to cook mango and fish sauce salad?
Directions. 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.
What do you put in a mango cilantro salad?
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.

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