Mango Salad Recipe

Mango salad with sliced red peppers, fresh mint, lime wedges, and roasted peanuts in a large white bowl.

Delicious, fresh Mango Salad recipe is a delightful blend of sweet, savory, and crunchy. With hints of Thai flavors, it's perfect for summer gatherings or a light side dish.

Course Salad

Cuisine American, Asian

Prep Time 10

Total Time 10

Servings servings

Calories 213kcal

Author Sherri Hagymas

Ingredients

3 medium mango thinly sliced
1 red bell pepper thinly sliced
1 small red onion thinly sliced
1 bunch cilantro chopped
¼ cup mint chopped
¼ cup roasted peanuts

For the Dressing

2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon sesame oil
1 teaspoon tahini

Instructions

In a medium bowl, add mango, bell pepper, onion, cilantro, mint and peanuts.
3 medium mango, 1 red bell pepper, 1 small red onion, 1 bunch cilantro, ¼ cup mint, ¼ cup roasted peanuts
In a small bowl, whisk together the dressing ingredients.
2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon sesame oil, 1 teaspoon tahini
Add to the salad bowl and toss together.

Notes

Use tamari sauce or coconut aminos for a gluten free salad dressing.
Use green onion or sweet or yellow onion instead of red onion
Choose mango that is not too ripe.
Add sliced avocado or sliced english cucumber.
Sprinkle some red pepper flakes or sliced jalapeños or ¼ teaspoon of grated ginger for a spicy kick.
Add some honey to the dressing. ½ teaspoon should be plenty.
Add a teaspoon of sweet red chili sauce to the dressing.
Add grilled chicken for a more complete meal.

Store in the refrigerator in an airtight container for up to 3-4 days.

Nutrition