My favorite salads have a variety of flavors, textures, and bright colors. Salads are a great way to “eat the rainbow,” You can change them depending on the season.
This savory mango salad is my summer favorite. This salad has a Mediterranean twist thanks to fresh herbs and pomegranate arils.
This salad has a perfect balance of flavors. It includes ripe mango slices, cool cucumber, red pepper, and refreshing herbs. All this is combined with some heat from Aleppo pepper and tangy from the lime juice.
This mango salad recipe perfectly combines sweetness, savor, and warmth.
This recipe is quick and easy to make. I have a few ideas and tips to help you transform this mango salad into a great summer meal or lunch.
How to choose mangoes
Contrary to popular belief, color is only one of the crucial factors when purchasing mangoes. There are hundreds of mango varieties available, so that the colors may vary from one another. A mango’s bright orange or red color does not always indicate its ripeness.
Mangos can be compared to avocados or peaches. Giving them a gentle squeeze is the best way to know if they are ripe. The mango is ripe if it has a little give but retains its shape. Mangos that feel too soft, squishy, or tender may not be mature. This mango should be used in a smoothie and not in a salad.
Give your mango a quick sniff around the stem. A ripe mango will smell lovely and fragrant.
How to cut a mango
Do you need help with how to cut a mango for a salad? Here’s how I do it.
- Straighten the mango by holding it straight up. Slice each side lengthwise. You will find a large seed at the center of the mango, so you need to slice it as close as possible.
- Slice off any flesh remaining on the seed and then throw it away.
- Use a vegetable peeler and a sharp knife to peel each mango section.
- For this salad, you can cut the mango sections into long, thick wedges or dice them into smaller pieces.
What is the best combination of mangos and salad ingredients? Ingredients
This simple savory mango salad uses fresh ingredients and only a few seasonings. I love the combination of mangos and some green leaves like spinach and crisp vegetables such as cucumbers and bell peppers. Mango and chiles are a great combination if you love the heat! This is how to make this salad.
- Mangoes – 4 to 5 fresh ripe mangos (any variety you like).
- Baby spinach – 2 cups baby spinach. You can also use spring greens or any other greens you prefer. Baby spinach’s subtle flavor and crisp texture complement the juicy mangos and other ingredients in this salad.
- Cucumber – I prefer English cucumbers (also known as seedless cucumbers) because they have a sweeter taste and don’t have tough outer skin.
- Red bell pepper – Also you can use yellow or orange bell pepper. Take out the seeds and slice the pepper thinly.
- Mangos – You will need approximately two and a 1/2 pounds of sliced and peeled mangos.
- Shallots – One to two shallots are sufficient for a milder-tasting onion. Red onions and green onions can be substituted.
- Pomegranate arils (seeds) give the salad a sweet but tart taste.
- Fresh herbs – This salad has a refreshing Mediterranean taste thanks to the combination of fresh mint and cilantro.
- Aleppo pepper – Adds mild heat to the salad. Red pepper flakes can be substituted for Aleppo pepper. I have a handy guide that will help you understand Aleppo-style peppers.
- Lime juice – From one to two limes
- Extra virgin olive oils – I prefer different pure olive oils for this salad. This is Spanish Hojiblanca Extra Virgin Olive Oil. It’s moderately intense and fruity, with a slight bitterness. You can find all my favorite olive oils right here.
How to make mango salad
In just 15 minutes, you can make this savory mango spinach salad! This is a great side dish or summer meal that’s quick and easy.
- Mix all ingredients. In a large bowl, combine all ingredients.
- Dress the salad. Add a lot of kosher salt and black pepper to the salad. For a bit of heat, Aleppo pepper can be added.
- Squeeze a large lemon and drizzle with extra virgin olive oil for the dressing.
- Tip: If you want to wait to serve the salad, wait until the dressing and seasoning are ready. Give the salad a taste once it is seasoned. If you feel that something needs more, add salt or Aleppo pepper.
- Serve. Serve the salad on a platter.