7 ways to use mango in your salads for a sweet and savoury twist

The bright shades of sun and summer bring with them the season for mangoes - the king of all fruits. A juicy slurp after lunch or a few slices cold and fresh out of the fridge are the true saviours of summer. If you’re thinking about adding them to your healthy meals, we are here to let you in on our secret salad recipes that include mangoes!

Never eat a sad salad again and scroll down to read and make the best mango salads!

Broccoli and Mango Salad

Prep Time!

½ cup ranch dressing

2 tablespoons orange juice

1 tablespoon prepared horseradish

4 cups chopped broccoli

1 large mango, peeled and cubed

½ cup cashews

1 small red onion, cut into thin wedges

1 (11-ounce) can of oranges, drained

Let's Mix!

Step 1- Combine ranch dressing, orange juice, and horseradish in a bowl; mix well and set aside.

Step 2- Toss together the chopped broccoli, cubed mango, cashews, and wedged onion in a salad bowl. Pour the dressing over the broccoli mixture; toss to coat. Refrigerate for at least 4 hours. Add the drained oranges to the salad just before serving.

Mediterranean Mango Salad

Prep Time!

2 cups baby spinach

½ English cucumber, halved and sliced into half moons

1 small red bell pepper, cored and thinly sliced

2 ½ pounds fresh ripe mangos, peeled and sliced (about 4-5 mangos)

1 shallot, halved and thinly sliced

1 cup pomegranate seeds

½ cup chopped fresh cilantro

½ cup chopped fresh mint

salt and pepper

1 to 2 teaspoons pepper

juice of 1 large lime

Extra virgin olive oil

Lets Mix!

Step 1- In a large bowl combine the spinach, cucumber, bell pepper, mangos, shallot, pomegranate seeds, and herbs. Season with kosher salt, black pepper, and any chilli pepper you like.

Step 2- Add the lime juice and about 2 tablespoons of extra virgin olive oil. Toss to combine. Taste and adjust seasoning.

Step 3- Transfer the salad to a serving plate. Sprinkle a bit more pepper flakes all over. Serve immediately.

Spicy Mango Salad

Prep Time!

4 medium mangos - peeled, seeded, and cubed

¼ cup fresh lime juice

2 tablespoons extra-virgin olive oil

1 tablespoon red pepper flakes

2 tablespoons chopped fresh cilantro

2 tablespoons chopped shallots

salt and freshly ground black pepper to taste

Lets Mix!

Step 1- Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil.

Step 2- Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos.

Step 3- Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavours before serving.

Lettuce, Mango and Avocado Salad

Prep Time!

1 lettuce, torn into small pieces

1 large avocado, diced

1 large mango, diced

2 tbsp slivered almonds, toasted

2 tbsp Dried Cranberries

1 tbsp olive oil

1 tbsp Vinegar

Lets Mix!

Step 1- Combine lettuce, avocado, mango, almonds and cranberries in a bowl.

Step 2- Whisk oil and vinegar together in a jug. Season with salt and pepper. Pour over the lettuce mixture. Toss to combine. Serve.

Mexican Mango Salad

Prep Time!

For the salad-

2 avocados, cut into cubes

20 cherry tomatoes, halved

1 mango, cubed

2 cups mixed salad greens

2 cups bite-size pieces of lettuce

½ red onion, chopped

3 green onions, chopped

For the dressing-

4 limes, juiced

2 tablespoons olive oil

1 tablespoon white sugar

¼ teaspoon ground red pepper

¼ teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon ground black pepper

Lets Mix!

Step 1- Combine avocados, tomatoes, mango, mixed greens, lettuce, red onion, and green onions in a bowl. Toss salad until evenly mixed.

Step 2- Combine lime juice, olive oil, sugar, red pepper, cumin, salt, and black pepper in a separate bowl. Whisk dressing until blended. Pour into the salad; toss briefly and serve.

Citric Mango Salad

Prep Time!

2 ripe mangos* (2 cups)

1 red bell pepper (1 cup diced)

1/2 English cucumber (1 cup chopped)

1/4 red onion (¼ cup thinly sliced)

¼ cup chopped fresh mint

2 tablespoons chopped cilantro

3 tablespoons lime juice (1 large or 2 small)

1 tablespoon olive oil

½ tablespoon honey or maple syrup

¼ teaspoon kosher salt

Fresh ground black pepper

Lets Mix!

Step 1- 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.

Step 2- In a small bowl, mix the lime juice, olive oil, and honey or maple syrup. Add to the bowl the mango and vegetables, then add the kosher salt and mix to combine. Lasts up to 3 days refrigerated.

Kale Mango Salad

Prep Time!

For the salad-

8 ounces kale leaves (250 g)

10 ounces peeled and cubed mangoes (300 g)

¼ cup toasted and chopped pecans

2 tablespoons chopped cilantro

For the dressing-

2 tablespoons extra virgin olive oil (plus 1 teaspoon for massaging the kale)

1 tablespoon lemon juice

½ teaspoon lemon zest

1 teaspoon maple syrup

½ teaspoon salt

¼ teaspoon freshly cracked black pepper

Let's Mix!

Prepare The Kale Leaves

Step 1- Wash kale leaves and discard the tough stem using a sharp paring knife. The most important thing to know about kale is that the stalk is nearly inedible. It is very bitter and fibrous and should be removed before cooking or using in a salad.

Step 2- To separate kale leaves from their stalks, cut along the edge of the stalk with the tip of the sharp paring knife, or tear the leaves away with your hands.

Step 3- Chop the leaves roughly. We need approx 7 oz (200 g) of chopped leaves.

Massage The Kale Leaves

Step 1- Massaging the kale leaves is important to make them soft and edible. Add the chopped kale leaves to a large bowl.

Step 2- Add 1 teaspoon extra virgin olive oil and massage the kale using your hands for 1-2 minutes until the leaves get softer and darker in colour.