20 Exotic Mango Salad Recipes Refreshing

Feeling adventurous in the kitchen? Dive into the vibrant world of mango salads with our roundup of 20 exotic recipes that promise to refresh your palate and brighten your table. Perfect for home cooks looking to add a tropical twist to their meals, these dishes blend sweet, tangy, and spicy flavors in ways you’ve never imagined. Ready to explore? Let’s get chopping!

Thai Mango Salad with Peanuts

Absolutely no need for a fancy intro—this Thai Mango Salad with Peanuts is your ticket to flavor town, no passport required.

Ingredients

• For the salad:
  • 2 ripe mangoes, julienned
  • 1 cup shredded purple cabbage
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint
  • 1/4 cup roasted peanuts, roughly chopped
• For the dressing:
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 1 tsp grated ginger
  • 1 small garlic clove, minced
  • 1/2 tsp chili flakes

Instructions

1. In a large bowl, combine julienned mangoes, shredded purple cabbage, sliced red bell pepper, chopped cilantro, and mint.
2. In a small bowl, whisk together lime juice, fish sauce, honey, grated ginger, minced garlic, and chili flakes until well combined. Tip: Taste the dressing and adjust the sweetness or tanginess by adding more honey or lime juice if needed.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use your hands to toss the salad for better incorporation of the dressing.
4. Sprinkle the chopped roasted peanuts on top of the salad just before serving to maintain their crunch. Tip: For an extra layer of flavor, toast the peanuts in a dry pan over medium heat for 2-3 minutes before chopping.

Outrageously crunchy and bursting with sweet, tangy, and spicy flavors, this salad is a showstopper. Serve it alongside grilled chicken or shrimp for a complete meal that screams summer.

Spicy Mango and Cucumber Salad

Spice up your summer with this **Spicy Mango and Cucumber Salad**—**bold** flavors, **crunchy** textures, and a **kick** that’ll have you coming back for more. **Perfect** for picnics, potlucks, or a **quick** fridge snack.

Ingredients

• For the salad:
  • 2 cups diced mango (about 2 medium mangoes)
  • 1 large cucumber, thinly sliced
  • 1/4 cup red onion, finely chopped
• For the dressing:
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp chili flakes
  • 1/2 tsp salt

Instructions

1. **Dice** the mango into 1/2-inch cubes and place in a large bowl.
2. **Slice** the cucumber thinly and add to the bowl with the mango.
3. **Chop** the red onion finely and sprinkle over the mango and cucumber.
4. In a small bowl, **whisk** together lime juice, honey, chili flakes, and salt until well combined.
5. **Pour** the dressing over the salad and **toss** gently to coat all the ingredients evenly.
6. **Let** the salad sit for 10 minutes before serving to allow the flavors to meld.

**Keep** it chilled for an extra refreshing bite, or serve it alongside grilled chicken for a **complete** meal. The **juicy** mango and **crisp** cucumber create a **perfect** balance, while the dressing adds a **sweet** and **spicy** punch.

Mango Avocado Salad with Lime Dressing

Hungry for a burst of tropical flavors? This mango avocado salad is your ticket to a refreshing, vibrant dish that’s as easy to make as it is delicious. Perfect for summer picnics or a quick lunch, it’s a crowd-pleaser that’ll have everyone asking for seconds.

Ingredients

• For the salad:
  • 2 ripe mangoes, diced
  • 2 ripe avocados, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
• For the lime dressing:
  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the diced mangoes, avocados, sliced red onion, and chopped cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper until well blended.
3. Pour the lime dressing over the salad and gently toss to coat all the ingredients evenly. Tip: Use a rubber spatula to avoid mashing the avocados.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Tip: For an extra kick, add a pinch of chili flakes to the dressing.
5. Serve chilled. Tip: Garnish with extra cilantro leaves for a pop of color.

Unbelievably creamy avocados meet sweet, juicy mangoes in this salad, creating a perfect balance of flavors and textures. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it straight out of the bowl for a light, satisfying snack.

Grilled Mango Salad with Chili Lime Dressing

Kick off your summer with this **Grilled Mango Salad with Chili Lime Dressing**—bright, bold, and bursting with flavor. Perfect for those who love a sweet heat combo.

Ingredients

• For the salad:
  • 2 ripe mangoes, sliced
  • 4 cups mixed greens
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup cilantro, chopped
• For the dressing:
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 2 tbsp olive oil

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Grill mango slices for 2 minutes per side until grill marks appear. Tip: Don’t move them too soon to get perfect marks.
3. Whisk together lime juice, honey, chili powder, and salt in a small bowl. Slowly drizzle in olive oil while whisking to emulsify. Tip: Taste as you go to balance the sweet and spicy.
4. In a large bowl, combine mixed greens, grilled mango, red onion, and cilantro.
5. Drizzle the dressing over the salad and toss gently to coat. Tip: Use your hands to toss for even distribution without bruising the greens.

Light, refreshing, and with a kick, this salad is a summer staple. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it solo for a light lunch.

Mango and Black Bean Salad

Mango and black bean salad is your next meal prep hero—**bright**, **bold**, and **packed with protein**. Toss it together in minutes, and watch it disappear even faster.

Ingredients

• For the salad:
  • 2 cups cooked black beans, rinsed and drained
  • 1 large mango, diced
  • 1/2 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
• For the dressing:
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1/2 tsp cumin
  • Salt to taste

Instructions

1. In a large bowl, combine black beans, mango, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, honey, cumin, and salt until well blended.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Let the salad sit for 10 minutes before serving to allow flavors to meld.
5. Serve chilled or at room temperature for the best flavor experience.

Vibrant and refreshing, this salad boasts a **juicy crunch** from the mango and bell pepper, balanced by the **earthy depth** of black beans. Try scooping it up with crispy tortilla chips for an unexpected twist.

Summer Mango Salad with Mint and Basil

Summer’s here, and nothing beats the **vibrant, juicy kick** of ripe mangoes tossed with fresh herbs. This salad is your **no-cook, instant mood-lifter** for those sweltering days.

Ingredients

• For the salad:
  • 2 large ripe mangoes, peeled and diced
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 red onion, thinly sliced
• For the dressing:
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the diced mangoes, chopped mint, chopped basil, and sliced red onion.
2. In a small bowl, whisk together the lime juice, honey, salt, and black pepper until the honey is fully dissolved.
3. Pour the dressing over the mango mixture and gently toss to coat all the ingredients evenly. Tip: Use a rubber spatula to avoid bruising the mangoes.
4. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld. Tip: This step is crucial for maximizing the taste.
5. Give the salad a final gentle toss before serving. Tip: For an extra touch, garnish with a few whole mint or basil leaves.

**M**outhwateringly fresh, this salad **bursts with sweet and tangy flavors**, complemented by the herbal notes of mint and basil. Serve it alongside grilled fish or chicken for a **light yet satisfying summer meal**.

Mango Jicama Salad with Cilantro

Snag this vibrant Mango Jicama Salad with Cilantro for a crunch that’s pure bliss. It’s a sweet, tangy, and refreshing side that steals the show at any summer table.

Ingredients

• For the salad:
  • 2 cups jicama, peeled and julienned
  • 1 large mango, peeled and diced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup cilantro leaves, roughly chopped
• For the dressing:
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1/2 tsp chili powder
  • Salt to taste

Instructions

1. In a large bowl, combine jicama, mango, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, honey, chili powder, and salt until well blended.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Let the salad sit for 10 minutes to allow flavors to meld before serving.

Enjoy the crisp jicama against the juicy mango, with a dressing that packs a sweet and spicy punch. Serve it alongside grilled fish or as a standalone snack for a refreshing bite.

Tropical Mango Salad with Coconut Flakes

Unleash a burst of sunshine on your plate with this vibrant Tropical Mango Salad. It’s a crunchy, creamy, and sweet escape that’s as easy to make as it is to devour.

Ingredients

• For the salad:
  • 2 cups diced ripe mango
  • 1 cup shredded red cabbage
  • 1/2 cup thinly sliced red onion
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup toasted coconut flakes
• For the dressing:
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp grated ginger
  • 1/4 tsp salt

Instructions

1. In a large bowl, combine diced mango, shredded red cabbage, sliced red onion, and cilantro leaves.
2. In a small bowl, whisk together lime juice, honey, grated ginger, and salt until well blended.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Sprinkle toasted coconut flakes on top for a crunchy finish.
5. Serve immediately or chill for 15 minutes to let the flavors meld together.

A symphony of textures awaits with every forkful—crisp cabbage, juicy mango, and a hint of coconut crunch. Try serving it alongside grilled fish or as a standalone light lunch for a refreshing twist.

Mango and Shrimp Salad with Lime Dressing

Let’s dive into a dish that’s all about bold flavors and fresh vibes—perfect for those days when you crave something light yet satisfying.

Ingredients

• For the salad:
  • 2 cups diced mango
  • 1 lb cooked shrimp, peeled and deveined
  • 1 cup thinly sliced red onion
  • 1/2 cup chopped cilantro
  • 1 avocado, sliced
• For the dressing:
  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. In a large bowl, combine the diced mango, cooked shrimp, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper until well blended.
3. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
4. Add the sliced avocado on top and give a final gentle toss to avoid mashing the avocado.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Serve this vibrant salad on a bed of lettuce for extra crunch or with tortilla chips for a fun twist. The combination of sweet mango, succulent shrimp, and zesty lime dressing is a guaranteed crowd-pleaser.

Healthy Mango Quinoa Salad

Let’s shake up your salad game with a vibrant, nutrient-packed dish that’s as easy to make as it is delicious. Loaded with fresh mango, crunchy veggies, and protein-rich quinoa, this salad is a summer staple.

Ingredients

• For the salad: 1 cup quinoa, 2 cups water, 1 ripe mango (diced), 1 cucumber (diced), 1/4 cup red onion (finely chopped), 1/4 cup fresh cilantro (chopped)
• For the dressing: 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp honey, 1/2 tsp salt, 1/4 tsp black pepper

Instructions

1. Rinse 1 cup quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. While the quinoa cooks, dice 1 ripe mango and 1 cucumber, and finely chop 1/4 cup red onion and 1/4 cup fresh cilantro.
5. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing. Tip: Adjust honey for sweetness or lime for tanginess based on your preference.
6. Fluff the cooked quinoa with a fork and transfer it to a large bowl to cool slightly.
7. Add the diced mango, cucumber, red onion, and cilantro to the quinoa. Tip: For extra crunch, add the cucumber last to maintain its texture.
8. Pour the dressing over the salad and toss gently to combine all ingredients evenly.

Get ready to dive into a salad that’s a burst of freshness in every bite—perfect for picnics or as a colorful side. The sweet mango and zesty lime dressing play off the nutty quinoa, creating a harmony of flavors that’s irresistibly good.

Mango and Spinach Salad with Almonds

Absolutely refreshing, this salad combines sweet mangoes with earthy spinach and crunchy almonds for a dish that’s as nutritious as it is delicious.

Ingredients

• For the salad:
  • 2 cups fresh spinach, tightly packed
  • 1 ripe mango, peeled and diced
  • 1/4 cup sliced almonds
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • Salt to taste

Instructions

1. Wash the spinach thoroughly under cold running water. Pat dry with a clean towel or use a salad spinner to remove excess water.
2. In a large bowl, combine the spinach, diced mango, and sliced almonds.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, and a pinch of salt until well blended.
4. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Serve immediately for the best texture and flavor.

So vibrant and fresh, this salad offers a perfect balance of sweetness from the mango, a slight bitterness from the spinach, and a satisfying crunch from the almonds. Try serving it alongside grilled chicken or fish for a complete meal.

Sweet and Spicy Mango Salad

Kick your taste buds into high gear with this Sweet and Spicy Mango Salad—**bold flavors**, **crunchy textures**, and **zero fuss**.

Ingredients

• For the salad:
  • 2 ripe mangoes, peeled and julienned
  • 1 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped roasted peanuts
• For the dressing:
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 tbsp sriracha
  • 1 tsp grated ginger
  • 1/2 tsp salt

Instructions

1. In a large bowl, combine julienned mangoes, sliced red bell pepper, and red onion.
2. In a small bowl, whisk together lime juice, honey, sriracha, grated ginger, and salt until well blended. Tip: Adjust sriracha to control the heat level.
3. Pour the dressing over the mango mixture and toss gently to coat. Tip: Use your hands for even distribution without bruising the mango.
4. Sprinkle chopped cilantro and roasted peanuts on top. Tip: Toast the peanuts for extra crunch.
5. Serve immediately or chill for 15 minutes to let the flavors meld.

Vibrant and refreshing, this salad balances sweet mango with a spicy kick. Perfect as a standalone lunch or paired with grilled chicken for a heartier meal.

Mango and Chicken Salad with Honey Mustard Dressing

Craving a salad that’s anything but basic? This mango and chicken combo drizzled with honey mustard dressing is your ticket to flavor town—no passport required.

Ingredients

• For the salad:
  • 2 cups cooked chicken, shredded
  • 1 large mango, diced
  • 4 cups mixed greens
  • 1/4 cup red onion, thinly sliced
• For the dressing:
  • 3 tbsp honey
  • 2 tbsp Dijon mustard
  • 1/4 cup olive oil
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, shredded chicken, diced mango, and sliced red onion.
2. In a small bowl, whisk together the honey, Dijon mustard, olive oil, and apple cider vinegar until smooth. Season with salt and pepper.
3. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Absolutely bursting with sweet and tangy flavors, this salad offers a crunchy texture from the greens and a juicy bite from the mango. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that’ll have everyone double-tapping.

Refreshing Mango and Watermelon Salad

Dive into the ultimate summer crunch with this Mango and Watermelon Salad. It’s a juicy, vibrant mix that screams sunshine on a plate.

Ingredients

• For the salad:
  • 2 cups diced watermelon
  • 1 cup diced mango
  • 1/4 cup thinly sliced red onion
  • 1/4 cup fresh mint leaves, torn
• For the dressing:
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1/2 tsp chili powder

Instructions

1. In a large bowl, combine the diced watermelon, mango, and sliced red onion.
2. In a small bowl, whisk together the lime juice, honey, and chili powder until well blended. Tip: Adjust the honey based on the sweetness of your mango.
3. Pour the dressing over the salad and gently toss to coat all the ingredients evenly. Tip: Use your hands for a more delicate mix.
4. Add the torn mint leaves and give the salad one final gentle toss. Tip: Adding mint last preserves its vibrant color and aroma.
5. Chill the salad in the refrigerator for 10 minutes before serving to enhance the flavors.

Perfect for picnics or as a bright side, this salad bursts with sweet, spicy, and tangy notes. Serve it in watermelon bowls for an Instagram-worthy presentation.

Mango and Kale Salad with Tahini Dressing

Vibrant and fresh, this salad is a game-changer for your summer meals. **Toss** together juicy mango and crisp kale for a dish that’s as nutritious as it is delicious.

Ingredients

• For the salad:
  • 2 cups chopped kale
  • 1 ripe mango, diced
• For the tahini dressing:
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 tsp maple syrup
  • 1/4 tsp salt

Instructions

1. Wash the kale thoroughly and pat dry with a clean towel.
2. Chop the kale into bite-sized pieces and place in a large bowl.
3. Dice the mango into small cubes and add to the kale.
4. Whisk together tahini, lemon juice, water, maple syrup, and salt in a small bowl until smooth. Tip: If the dressing is too thick, add water one teaspoon at a time until desired consistency is reached.
5. Pour the dressing over the salad and toss to coat evenly. Tip: Use your hands to massage the dressing into the kale for extra tenderness.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Tip: For an extra crunch, sprinkle with toasted sesame seeds before serving.

Every bite offers a perfect balance of sweet mango and earthy kale, with the creamy tahini dressing tying it all together. **Serve** it alongside grilled chicken or enjoy it as a standalone light lunch for a refreshing meal.

Asian Mango Salad with Sesame Dressing

Slice into summer with this crunchy, sweet, and tangy Asian Mango Salad. It’s a vibrant mix of textures and flavors that’ll have you craving seconds.

Ingredients

• For the salad:
  • 2 cups shredded green cabbage
  • 1 large ripe mango, julienned
  • 1 red bell pepper, thinly sliced
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint
  • 1/4 cup roasted peanuts, crushed
• For the dressing:
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp soy sauce
  • 1/2 tsp grated ginger
  • 1 garlic clove, minced

Instructions

1. In a large bowl, combine shredded green cabbage, julienned mango, sliced red bell pepper, chopped cilantro, and mint.
2. In a small bowl, whisk together sesame oil, rice vinegar, honey, soy sauce, grated ginger, and minced garlic until well blended. Tip: For a smoother dressing, blend all dressing ingredients in a blender for 10 seconds.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Use your hands to toss the salad for better distribution of the dressing.
4. Sprinkle crushed roasted peanuts on top for an extra crunch. Tip: Toast the peanuts in a dry pan over medium heat for 2 minutes before crushing to enhance their flavor.

Zesty and fresh, this salad is a perfect balance of sweet mango and savory sesame. Serve it alongside grilled chicken or shrimp for a complete meal that’s bursting with color and crunch.

Mango and Corn Salad with Lime and Chili

Zesty and vibrant, this salad is a summer smash. Grab your bowl—it’s time to mix, crunch, and savor.

Ingredients

• For the salad:
  • 2 cups fresh mango, diced
  • 1 cup sweet corn, kernels cut off the cob
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
• For the dressing:
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp salt

Instructions

1. In a large bowl, combine mango, corn, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, chili powder, and salt until well blended.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Let the salad sit for 10 minutes at room temperature to allow flavors to meld.
5. Tip: For an extra kick, add a pinch more chili powder before serving.
6. Tip: If mango isn’t ripe, a splash of orange juice can sweeten the mix.
7. Tip: Grill the corn for 5 minutes on medium-high heat before cutting for a smoky twist.

Refreshingly juicy with a spicy edge, this salad pops with color and crunch. Serve it atop grilled fish or scoop it with tortilla chips for a playful twist.

Mango and Arugula Salad with Balsamic Glaze

Viral salads don’t get simpler or tastier than this. Toss together juicy mango, peppery arugula, and a slick balsamic glaze for a salad that slaps every time.

Ingredients

• For the salad:
  • 2 cups arugula
  • 1 ripe mango, diced
• For the balsamic glaze:
  • 1/4 cup balsamic vinegar
  • 1 tbsp honey

Instructions

1. In a small saucepan, combine balsamic vinegar and honey over medium heat. Tip: Stir constantly to prevent burning.
2. Bring the mixture to a simmer and cook for 5 minutes, or until it thickens to a syrup-like consistency. Tip: The glaze should coat the back of a spoon.
3. Remove from heat and let cool for 2 minutes. Tip: The glaze will thicken more as it cools.
4. In a large bowl, toss arugula and diced mango together.
5. Drizzle the cooled balsamic glaze over the salad and toss gently to combine.

Lush mango chunks and crisp arugula get a glossy, sweet-tart hug from the glaze. Serve it as a bright side or top with grilled chicken for a hearty main.

Mango and Chickpea Salad with Cumin Dressing

Just when you thought salads were boring, this Mango and Chickpea Salad with Cumin Dressing slaps your taste buds awake. Juicy mango meets creamy chickpeas, all dressed in a smoky cumin kick—no snoozing here.

Ingredients

• For the salad:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large mango, diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine chickpeas, diced mango, sliced red onion, and chopped cilantro.
2. In a small bowl, whisk together olive oil, lime juice, ground cumin, salt, and black pepper until well blended.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
4. Serve chilled. Tip: For an extra crunch, sprinkle with toasted pumpkin seeds right before serving.
5. Enjoy immediately or store in the refrigerator for up to 2 days. Tip: The salad tastes even better the next day as the flavors continue to develop.

Kick back and savor the contrast of sweet mango against earthy chickpeas, all jazzed up with that cumin dressing. Perfect as a standalone lunch or as a vibrant side to grilled meats.

Mango and Pineapple Salad with Coconut Dressing

Whip up this tropical escape in a bowl—**Mango and Pineapple Salad with Coconut Dressing** is your ticket to flavor town. Fresh, zesty, and creamy, it’s a no-cook wonder that’ll steal the spotlight at any summer gathering.

Ingredients

• For the salad:
  • 2 cups diced mango (about 2 medium mangoes)
  • 2 cups diced pineapple (about 1 small pineapple)
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh cilantro
• For the dressing:
  • 1/2 cup coconut milk
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1/4 tsp salt

Instructions

1. In a large bowl, combine the diced mango, pineapple, red onion, and cilantro.
2. In a small bowl, whisk together the coconut milk, lime juice, honey, and salt until smooth. Tip: For a thicker dressing, refrigerate for 30 minutes before using.
3. Pour the dressing over the salad and gently toss to coat. Tip: Use a rubber spatula to avoid bruising the fruit.
4. Let the salad sit for 10 minutes to allow the flavors to meld. Tip: Serve chilled for maximum refreshment.

The creamy coconut dressing clings to each juicy bite, balancing the sweetness of the mango and the tang of the pineapple. Try serving it in hollowed-out pineapple halves for a show-stopping presentation that’s as fun to eat as it is to make.

Conclusion

Perfect for adding a tropical twist to your meals, these 20 exotic mango salad recipes are a treasure trove of refreshing flavors. Whether you’re craving something sweet, spicy, or tangy, there’s a dish here to delight your taste buds. We’d love to hear which recipe becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.