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–+ servings
A fresh mango avocado salad in a wooden bowl with cucumbers, tomatoes, red onion, and herbs, served with a wooden spoon for a colorful and healthy side dish.
Callie Brooks

Healthy Mango Salad

A vibrant, refreshing salad made with ripe mango, red onion, and cilantro tossed in a tangy lime and olive oil dressing. Perfect as a side, topping, or light summer meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Salad, Side Dish
Cuisine: Fusion, Tropical
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 large ripe mango, peeled and diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1–2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1 pinch salt
  • 1 pinch black pepper (optional)

Equipment

  • cutting board
  • sharp knife
  • mixing bowl
  • whisk or fork
  • serving spoon

Method
 

  1. Peel and dice your mango into cubes.
  2. Slice the red onion thinly. Rinse under cold water for a milder flavor.
  3. Chop the cilantro roughly.
  4. Whisk lime juice, olive oil, salt, and pepper in a small bowl to make the dressing.
  5. Place mango, onion, and cilantro in a medium bowl.
  6. Pour the dressing over the salad and toss gently to coat.
  7. Taste and adjust seasoning. Add more lime juice or salt if needed.
  8. Serve immediately or chill briefly before serving.

Nutrition

Calories: 180kcalCarbohydrates: 28gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2mgPotassium: 275mgFiber: 3gSugar: 23gVitamin A: 1350IUVitamin C: 45mgCalcium: 20mgIron: 0.3mg

Notes

Chill the salad briefly before serving for best flavor. For added creaminess, stir in diced avocado. Avoid using underripe mango, and rinse the sliced onions under cold water for a milder taste. This salad is best fresh, but can be prepped a few hours ahead. Do not freeze.

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