If you’re craving something light, tangy, and oh-so-satisfying, you’re in for a treat. Look no further than this tantalizing mango salad recipe! Packed with the goodness of ripe mangoes, juicy cherry tomatoes, and zesty red onions, this salad is a delightful blend of sweet, tangy, and savory flavors that will transport your taste buds to a tropical paradise. Whether you’re looking for a refreshing side dish or a satisfying light meal, this mango salad is sure to hit the spot.
Growing up in India, in the summer we ate mangoes every day after lunch and it would replace our dessert for the day, the sweetest most delicious fruit! Except for making pickles with unripe mangoes, we hardly ever cooked with them. Over the years I have learned to incorporate mangoes into different forms of food. My dear friend Sonia made this mango salad for me years ago and I loved it! The sweetness from the Mangoes goes really well with the sharp red onions and slightly sweet and tart cherry tomatoes. The ground cumin in the dressing provides a nice earthiness to the dish.
Ingredients used to make Mango Salad recipe
Chopped cilantro is missing in the ingredient photo above.
The simple ingredients used to make this refreshing mango salad recipe are:
- 3 ripe Mangoes
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 4 tablespoons cilantro, finely chopped
- 5 tablespoons lemon juice
- 3 tablespoons Olive oil
- 1/2 teaspoon cumin powder
- salt and pepper
How to make this mango salad recipe
Follow these steps to make this mango salad recipe in no time:
- Peel and cut the mango into 1-inch dice.
- In a salad bowl mix mango, cherry tomatoes, red onion, and cilantro.
- Mix the dressing ingredients, lemon juice, olive oil, cumin powder, salt, and pepper in a mason jar, shake, and drizzle over the salad.
- Mix gently and serve immediately or cover the bowl with plastic wrap and refrigerate for up to 4 hours.
- If not serving immediately, sprinkle the cilantro later.
Recipe tips to make refreshing Mango salad
Here are a few tips to help you make the best version of this mango salad recipe:
- Ensure that your mangoes are nice and ripe. One way to test for ripeness is to gently squeeze the mangoes and it should have a slight give. Ripe mangoes should also have a fruity aroma at the stem ends.
- Finely chop the red onions. You want the red onion taste to go throughout the salad.
- It is great served as a side at a BBQ with burgers but I like to make a large plate of it and enjoy it as a light summer meal.
- Pro tip- If you finely chop the mangoes and tomatoes and mix all the other ingredients, it would make a delicious Mango Salsa to enjoy with chips!
FAQs- Mango Salad Recipe
Yes, this mango is vegan as there is no cheese or other animal product in it.
You can make this salad including the dressing 3-4 hours before serving, cover it, and store it in the refrigerator. Just sprinkle the chopped cilantro right before serving.
Some other Vegetarian Salad recipes to try
Recipe card- Mango Salad
Mango Salad Recipe
Indulge in the ultimate freshness with our Mango Salad recipe! Bursting with juicy mangoes, cherry tomatoes, and zesty cilantro, this salad is a delightful blend of sweet and tangy flavors. Drizzle on our homemade dressing for an extra kick, and you’ve got yourself a vibrant dish that’s perfect for any occasion. Try it now
4
servings15
minutesIngredients
3 ripe mangoes
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
4 tablespoons cilantro, finely chopped
5 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon cumin powder
salt and pepper to taste
Method
- Peel and cut the mango into 1-inch dice.
- In a salad bowl mix mango, cherry tomatoes, red onion, and cilantro.
- Mix the dressing ingredients, lemon juice, olive oil, cumin powder, salt, and pepper in a mason jar, shake, and drizzle over the salad.
- Mix gently and serve immediately or cover the bowl with plastic wrap and refrigerate for up to 8 hours.
Recipe Video
Tips
- Ensure that your mangoes are nice and ripe. One way to test for ripeness is to gently squeeze the mangoes and it should have a slight give. Ripe mangoes should also have a fruity aroma at the stem ends.
- Finely chop the red onions. You want the red onion taste to go throughout the salad.
- You can make this salad including the dressing 3-4 hours before serving, cover it, and store it in the refrigerator. Just sprinkle the chopped cilantro right before you serve.
- If you finely chop the mangoes and tomatoes and mix all the other ingredients, it would make a delicious Mango Salsa to enjoy with chips!
