Best 7 Colorful Mango Salad Recipes

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Indulge in a vibrant and refreshing culinary experience with our delightful Colorful Mango Salad. This tantalizing dish bursts with a symphony of flavors, textures, and colors that will awaken your senses and leave you craving more. Featuring the tropical sweetness of ripe mangoes, the crunch of fresh vegetables, and a tangy-sweet dressing, this salad is a perfect blend of sweet, sour, and savory notes. We offer three variations of this delectable salad, each with its own unique twist to cater to different palates and preferences. Embark on a culinary journey as we guide you through the simple steps to create these mouthwatering salads in the comfort of your own kitchen.

Let's cook with our recipes!

GREEN SALAD WITH MANGO AND AVOCADO



Green Salad with Mango and Avocado image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.

MEDITERRANEAN-STYLE MANGO SALAD RECIPE WITH SPINACH



Mediterranean-Style Mango Salad Recipe with Spinach image

Healthy Mango Salad with Spinach, prepared Mediterranean-style with pomegranate arils and fresh herbs, and tossed with fresh lime juice and extra virgin olive oil.

Provided by Suzy Karadsheh

Categories     Side Dish

Time 15m

Number Of Ingredients 12

2 cups baby spinach
1/2 English cucumber, (halved and sliced into half moons)
1 small red bell pepper, (cored and thinly sliced )
2 1/2 pounds fresh ripe mangos, (peeled and sliced (about 4-5 mangos))
1 shallot, halved and thinly sliced
1 cup pomegranate seeds
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
salt and pepper
1 to 2 teaspoons Aleppo pepper
juice of 1 large lime
Extra virgin olive oil

Steps:

  • In a large bowl combine the spinach, cucumber, bell pepper, mangos, shallot, pomegranate seeds, and herbs. Season with kosher salt, black pepper, Aleppo pepper flakes (or another chile pepper you like).
  • Add the lime juice and about 2 tablespoons of extra virgin olive oil. Toss to combine. Taste and adjust seasoning.
  • Transfer the salad to a serving plate. Sprinkle a bit more pepper flakes all over. Serve immediately.

Nutrition Facts : Calories 227.8 kcal, Carbohydrate 54.9 g, Protein 4.3 g, Fat 1.9 g, SaturatedFat 0.4 g, Sodium 27.8 mg, Fiber 7.9 g, Sugar 46.3 g, UnsaturatedFat 0.5 g, ServingSize 1 serving

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 WITH LIME



Mango Salad with Lime image

This bright mango salad recipe is sweet and zingy, starring the ripe fruit with fresh herbs and a honey lime dressing.

Provided by Sonja Overhiser

Categories     Side dish

Time 15m

Number Of Ingredients 11

2 ripe mangos* (2 cups)
1 red bell pepper (1 cup diced)
1/2 English cucumber (1 cup chopped)
1/4 red onion (1/4 cup thinly sliced)
1/4 cup chopped fresh mint
2 tablespoons chopped cilantro
3 tablespoons lime juice (1 large or 2 small)
1 tablespoon olive oil
1/2 tablespoon honey or maple syrup
1/4 teaspoon kosher salt
Fresh ground black pepper

Steps:

  • Chop the mangos. Dice the bell pepper. Chop the English cucumber. Thinly slice the red onion. Chop the mint and cilantro. Place them all in a medium bowl.
  • In a small bowl, mix the lime juice, olive oil, and honey or maple syrup. Add to the bowl with the mango and vegetables, then add the kosher salt and mix to combine. Lasts up to 3 days refrigerated.

Nutrition Facts : Calories 108 calories, Sugar 15.8 g, Sodium 3.5 mg, Fat 4 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 19.1 g, Fiber 2.4 g, Protein 1.3 g, Cholesterol 0 mg

COLORFUL MANGO SALSA



Colorful Mango Salsa image

Mango adds an interesting twist to this healthy and colorful fruit salsa.- Mala Udayamurthy, San Jose, California

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-1/4 cups.

Number Of Ingredients 12

2 medium mangoes, peeled and finely chopped
1/4 cup finely chopped red onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped sweet red pepper
1 jalapeno pepper, chopped
3 tablespoons minced fresh cilantro
2 tablespoons cider vinegar
1 tablespoon sugar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Baked potato chips

Steps:

  • In a large bowl, combine the first 11 ingredients. Chill until serving. Serve with chips.

Nutrition Facts : Calories 54 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

MANGO BARLEY SALAD



Mango Barley Salad image

I made this fresh, colorful mango salad on the fly and it was a big hit! The bright flavor is perfect for a spring or summer picnic, served right away or chilled. -Dan Wellberg, Elk River, Minnesota

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1-3/4 cups water
1 cup quick-cooking barley
2 medium limes
1/4 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup chopped red onion
1 medium mango, peeled and chopped
1/4 cup minced fresh cilantro

Steps:

  • In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; simmer, covered, until barley is tender, 10-12 minutes. Remove from heat; let stand 5 minutes., Finely grate enough zest from limes to measure 1 teaspoon. Cut limes crosswise in half; squeeze juice from limes. In a small bowl, whisk lime juice, lime zest, oil, mustard, honey, salt, cumin and pepper until blended., In a large bowl, combine barley, peppers, onion, mango and cilantro. Add dressing; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 185 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED TUNA AND MANGO SALAD



Grilled Tuna and Mango Salad image

Categories     Fish     Fruit     Broil     Low Cal     Backyard BBQ     Mango     Tuna     Bell Pepper     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1 large mango, pitted peeled, cut into 1/4-inch-wide strips
3/4 cup chopped red onion
1/2 red bell pepper, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons olive oil
4 6-ounce tuna steaks (about 1 inch thick)
Vegetable oil

Steps:

  • Mix first 6 ingredients in medium bowl. Season with salt and pepper.
  • Prepare barbecue (medium-high heat) or preheat broiler. Brush tuna with oil. Grill or broil until just opaque in center, about 4 minutes per side.
  • Divide mango salad among 4 plates. Top with tuna and serve.

Tips:

  • Choose ripe mangoes: The best mangoes for this salad are ripe but still firm. Avoid mangoes that are too soft or have brown spots.
  • Use a variety of colors: To make your salad more visually appealing, use a variety of colored mangoes. This will also give your salad a variety of flavors.
  • Don't overcrowd the pan: When cooking the shrimp, don't overcrowd the pan. This will prevent the shrimp from cooking evenly.
  • Use fresh herbs: Fresh herbs, such as cilantro and mint, add a lot of flavor to this salad. If you don't have fresh herbs, you can use dried herbs, but they won't be as flavorful.
  • Serve immediately: This salad is best served immediately after it is made. The shrimp will get tough if it sits for too long.

Conclusion:

This colorful mango salad is a delicious and refreshing dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste preferences. So next time you have a craving for something sweet and savory, give this salad a try!

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