With fresh ingredients and a delicious Mediterranean twist, this Mango Salad recipe, mixed with veggies and herbs, then tossed in fresh lime juice and olive oil, is the perfect sunny side! Ready in just 15 minutes.
An Easy Healthy Mango Salad
This savory mango salad with spinach, cucumber, red pepper, and fresh herbs is one of my summer favorites. I give it a Mediterranean twist thanks to pomegranate arils, Aleppo pepper, and a light dressing of freshly squeezed limes and quality extra virgin olive oil.
Like my watermelon and feta salad recipe, which is a huge reader favorite, the draw to this salad is the perfect balance of flavors. Each bite in this mango salad recipe is a little sweet, a little savory, a little citrusy, and a little spicy—like I alwasy say, “It’s a flavor party!”
This quick and easy salad recipe comes together in about 15 minutes, and I’ve got you covered with a few tips and ways to turn this mango salad into the perfect summer lunch or dinner.
Why You’ll Love This Recipe
- It takes 15-minutes to make! Who doesn’t love a salad that only takes 15 minutes?
- This is the most delicious way to “eat the rainbow” that I can think of.
- It’s a great use up what’s in your fridge recipe. (Don’t let that container of spinach go to waste!)
Key Mango Salad Ingredients
This easy mango salad is made with lots of fresh ingredients and a handful of seasonings. I like the combination of mangos with some green leaves, like spinach, and crisp vegetables like cucumbers and bell peppers. Here’s what you’ll need:
- Mangoes: You’ll need fresh ripe mangos. Any variety will work.
- Baby spinach: I think the subtle flavor and crisp texture of baby spinach are the perfect complement to juicy mangos and the other ingredients in this salad. However, you can use any tender green you have.
- Cucumber: I prefer English cucumbers, also known as seedless cucumbers, because they have a thin skin and a sweet flavor.
- Red bell pepper: You can also use yellow or orange bell pepper. Remove the seed and thinly slice the pepper.
- Shallots are milder-tasting onions, which is why I prefer to use them in salads, but red onions or green onions will also work.
- Pomegranate arils (seeds): These seeds add a sweet but tart flavor and a little crunch to the salad.
- Fresh herbs: A combination of fresh cilantro and mint gives this salad a savory but refreshing Mediterranean flavor.
- Aleppo pepper has a complex, mild, and fruity warmth. It’s spicier than freshly ground black pepper and milder than red pepper flakes. If you like the sweet and spicy combo of mango and chilies, it is a must.
- Lime juice brings the acidity needed to balance all the flavors in this salad.
- Extra virgin olive oil: For this salad, I like to use an olive oil with a peppery finish like our Spanish Hojiblanca, which is moderately intense, fruity, and slightly bitter.
How to Make Mango Salad
This savory mango and spinach salad comes together in just 15 minutes! It’s a quick, easy, and light side dish or summer meal.
- Combine all ingredients. Combine the mangos, spinach, vegetables (cucumber, bell peppers, and shallots), pomegranate seeds, and herbs in one large bowl
- Season and dress the salad. Just a big dash of kosher salt, black pepper, and for a little bit of heat, Aleppo pepper. For the dressing, squeeze a large lime and add a drizzle of extra virgin olive oil.
- Serve. Transfer the salad to a serving platter, top with more Aleppo pepper flakes.
How to Select Mangos
Contrary to popular belief, color is not the main factor to look for when buying mangos. With hundreds of possible mango varieties, the colors will differ from one to another. And that bright red or orange color you see on a mango is not necessarily always a sign of ripeness.
Mangos are actually similar to avocados and peaches in that the best way to tell if they’re ripe is to give them a gentle squeeze. If there’s a little bit of give but still holds its shape, the mango is ripe. On the other hand, mangos that feel too soft or squishy may be too ripe and would be best used in a smoothie and not a salad.
Give your mango a quick sniff near the stem. A ripe mango will have a nice fragrant smell.
How to Cut a Mango
Not sure how to slice a mango for salad? Here is how I do it:
- Hold the mango straight up and slice lengthwise down each side. There is a large seed in the center and you want to cut as closely to that as possible.
- If there’s still flesh on the seed, slice it off, then discard the seed.
- Use a vegetable peeler or sharp knife to peel each section of mango.
- Cut the sections of mango into long, thick wedges (ideal for this salad) or dice them into smaller chunks.
Variations
Mangos in salads are surprisingly versatile, with their soft but not mushy texture and sweet, but not overly so, flavor. If you want to change up this savory mango salad, here are a few suggestions of things that pair well with mangos in salads:
- Greens. Spinach is the go-to for mango salads but crisp lettuce and kale also work.
- Nuts and seeds. Cashews, pecans, sesame seeds, and other nuts and seeds all add a nice crunch and flavor to balance the soft mango texture.
- Vegetables. Any crisp veggie works with mangos – think peppers, onions, and cucumbers.
- Other fruit. Berries tend to pair well with mangos, especially blueberries.
- Seasonings. Surprisingly, mango pairs well with spices that provide a kick of heat, chile peppers Aleppo in this recipe. Other savory options include garlic and basil.
- Dressing. Lime or lemon juice both complement the flavors of mango. If you don’t want to use olive oil, apple cider vinegar is another option. Honey can be used to add a hint of sweetness as well.
Expert Tips for Success
For the best mango salad, keep these things in mind while preparing it.
- Use fresh, ripe ingredients. Whether you’re pulling the ingredients from your own garden or picking them up at the market, opt for the freshest ingredients possible.
- Start with less seasoning and add more. I always err on the side of “less is more” when it comes to adding spices, so I recommend adding the least amount to the salad, stirring, tasting, and adding more to suit your personal tastes. This is especially true with salt and the Aleppo pepper, as you’ll need more or less depending on your personal preference.
- Serve immediately. Due to the ingredients, this is not a salad you want to make in advance. Serve it as soon as it’s assembled or shortly after.
- Make ahead: If you really want to make this recipe in advance, you can, but hold off on the salt, lime and olive oil until just before serving. Salt will cause the vegetables to release moisture and lose a little crunch. It’s not the end of the world, but if you’re after perfection, then it’s worth the extra step. Prep everything else and combine. When you’re ready to serve add the salt, lime, and olive oil. Try it and adjust the seasonings to your taste.
What to Serve with Mango Salad
As a side, this savory spinach and mango salad pairs wonderfully with fish, chicken, or meat, and particularly grilled items! A few favorites are:
- Crispy Salmon Bites with Harissa Yogurt Sauce
- Grilled Swordfish
- Grilled harissa chicken
- Shrimp skewers
Three More of My Favorite Mango Recipes to Try Next!
- 4 Ingredient Mango Smoothie
- Grilled Salmon with Mango Salsa
- Grilled Mango with Lime, Aleppo Pepper, and Honey
Mediterranean-Style Mango Salad Recipe with Spinach
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Ingredients
- 2 cups baby spinach
- 1/2 English cucumber, halved and sliced into half moons
- 1 small red bell pepper, cored and thinly sliced
- 2 1/2 pounds fresh ripe mangos, peeled and sliced (about 4-5 mangos)
- 1 shallot, halved and thinly sliced
- 1 cup pomegranate seeds
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- salt and pepper
- 1 to 2 teaspoons Aleppo pepper
- juice of 1 large lime
- Extra virgin olive oil
Instructions
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In a large bowl combine the spinach, cucumber, bell pepper, mangos, shallot, pomegranate seeds, and herbs. Season with kosher salt, black pepper, Aleppo pepper flakes (or another chile pepper you like).
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Add the lime juice and about 2 tablespoons of extra virgin olive oil. Toss to combine. Taste and adjust seasoning.
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Transfer the salad to a serving plate. Sprinkle a bit more pepper flakes all over. Serve immediately.
Notes
- Leftovers and storage: store any leftover mango salad in a tightly covered glass container in the fridge for up to 3 days. It will lose a little crispness but still taste great.
- Recommended for this recipe: Aleppo-style pepper for a subtle heat. And as far as olive oils go, for this salad, I like to use a flavorful olive oil that has a bit of a peppery finish such as our Spanish Hojiblanca extra virgin olive oil, which is moderately intense, fruity with a slight bitterness.
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