The recipe is easy to make, and you can enjoy it as a starter, side dish, or light meal.
Ingredients in mango salad
How to make mango salad
Variations
This grain bowl is inspired by our mango salad and black bean salad. It combines the delicious juiciness of mangoes with nutty and protein-rich black beans and quinoa. The sweet and juicy flesh of ripe mango pairs perfectly with creamy avocado, crunchy red bell pepper, tangy shallots or mild red onions, and spicy red chilies. If you want to add something leafy, we recommend dark green baby spinach or beautiful purple radicchio; its slightly bitter and spicy taste melds perfectly with the sweetness of ripe mango. As for the dressing, we keep it simple and celebrate the colors and flavors of this salad by seasoning it with some extra virgin olive oil, freshly squeezed lime juice, and a pinch of sea salt. If your mangoes are not perfectly ripe, add a tablespoon of honey or maple syrup to amp up the sweetness.
Avocado
The creamy texture and buttery flavor of avocado meld perfectly with the sweet and juicy mango. You can substitute avocado with diced English cucumber for a cooler and crunchier feel.
Red bell pepper
Crunchy, sweet, and refreshing, red bell pepper is beautiful and delicious when paired with golden and sweet mangoes. You can substitute orange bell peppers or green bell peppers for red ones.
Red onion
We recommend using a mild red onion or, if your red onions are too sharp, opt for a shallot with a milder and rounder flavor.
Chili peppers
For a touch of heat, you can add thinly sliced chili peppers. Any variety works; adjust the spiciness based on your taste. Substitute red pepper flakes for fresh chilis.
Fresh herbs
We think fresh mint or basil leaves are best for this salad. The mint adds a cooling and refreshing aroma that, combined with the mango and lime juice, reminds us of a tropical beach vacation. The basil has a more mellow and warm aroma that works beautifully with mango and avocado. Fresh cilantro would also work, although it’s not our favorite choice here.
Seasoning
We recommend extra virgin olive oil, freshly squeezed lime juice, and a pinch of sea salt. Black pepper is optional. The salt brings out the sweetness in the mango, so don’t skimp on it! As mentioned before, add a tablespoon of maple syrup or honey if your mango is not super sweet. Next, take the mango stone, slice off the flesh that’s left around it, and cut it into dice. Then with a paring knife, score the flesh of the mango into squares. Turn the mango inside out, cut off the diced flesh with a paring knife, and add it to a serving platter (or mixing bowl). Note: some like to scoop out the mango with a spoon, but I find that the spoon method is messy and doesn’t always work depending on how ripe your mangoes are. It’s easier to use a paring knife.
Add the veggies
To the same platter, add diced avocado, diced red bell pepper, thinly sliced red onion (or shallot), and thinly sliced chili pepper. Season with olive oil, freshly squeezed lime juice, and salt, then give it a gentle toss and garnish with fresh mint leaves. You can chop your spinach before mixing it with the mango salad if your spinach is large.
Mango salad with radicchio
This is my favorite variation because of the beautiful purple, yellow, red, and green combination and the more nuanced, complex flavor. Radicchio is not everyone’s cup of tea, I know. Its bitter flavor can put people off. In this salad, the sweet juicy mango mellows the bitterness of the radicchio wonderfully. Add a tablespoon of maple syrup or honey if it’s still too bitter for you. You’ll see how delicious this is!
Mango black bean salad
Try our black bean mango salad with quinoa; it’s a great lunchbox idea and summer salad meal.
Serving Suggestions
Questions
Storage
More summer salad ideas
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Note: mango pairs perfectly with most Asian dishes and with tofu.
Tofu Stir Fry
Kung Pao Tofu
Peanut Noodles
Yaki Udon
Refrigerator: keep mango salad leftovers in an airtight container in the fridge for up to 24 – 36 hours. Freezer: this recipe is not suitable for freezing.
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