Mango Garden Salad Recipe
This vibrant Mango Garden Salad combines juicy ripe mango, crisp cucumber, cherry tomatoes, sweetcorn, avocado, and fresh herbs with a zesty homemade lime dressing. Fresh, colourful, and refreshing, it makes a delicious light lunch or side dish for any occasion.
Equipment
- 1 Large Mixing Bowl
- 1 Sharp Chef’s Knife
- 1 Small Bowl –
- 1 Salad Servers:
- 1 Citrus Juicer –
- 1 Measuring Spoons
Ingredients
- 250 g Mixed Salad Leaves
- 2 Large Ripe Mangoes
- 1 Large Cucumber
- 250 g Cherry Tomatoes
- 1 Red Bell Pepper
- ½ Red Onion
- 100 g Sweetcorn
- A Small Handful Of Fresh Coriander
- A Small Handful Of Fresh Mint
- 1 Small Avocado
- Juice Of 1 Large Lime
- 3 Tablespoons Extra-Virgin Olive Oil
- 1 Teaspoon Honey
- 1 Small Garlic Clove
- ½ Teaspoon Fine Sea Salt
- ¼ Teaspoon Freshly Ground Black Pepper
- ½ Small Red Chilli - Finely Sliced
Instructions
Step 1: Prepare The Mango
- Peel the mangoes and remove the flesh from the stones.
- Dice the mango into medium-sized cubes.
- Avoid cutting the pieces too small to prevent them from becoming mushy.
Step 2: Prepare The Vegetables
- Wash and dry the salad leaves.
- Slice the cucumber into half-moons.
- Halve the cherry tomatoes.
- Thinly slice the red pepper and red onion.
- Prepare the sweetcorn.
Step 3: Prepare The Fresh Herbs
- Roughly chop the coriander.
- Gently tear the mint leaves.
- Keep the herbs fairly large so their flavour remains noticeable.
Step 4: Make The Dressing
- Add the lime juice, olive oil, honey, garlic, salt and black pepper to a small bowl.
- Whisk for 20–30 seconds until lightly emulsified.
Step 5: Build The Salad
- Place the salad leaves in a large mixing bowl.
- Add the cucumber, tomatoes, pepper, onion and sweetcorn.
- Scatter the diced mango over the top.
Step 6: Add The Creamy Element
- Dice the avocado.
- Add it to the salad just before tossing.
Step 7: Dress Carefully
- Pour approximately two-thirds of the dressing over the salad.
- Gently lift and fold the ingredients using salad servers.
Step 8: Finish And Taste
- Scatter over the coriander, mint and optional chilli.
- Taste and adjust with more lime juice, salt or black pepper if needed.
Step 9: Serve Immediately
- Transfer the Mango Garden Salad to a serving platter or serve directly from the bowl.
- Drizzle with the remaining dressing just before serving.
Notes
- 🥭 Freshness Matters: Use ripe but firm mangoes so the fruit stays juicy without becoming mushy.
- 🥗 Keep It Crisp: Dry the salad leaves and vegetables thoroughly before assembling.
- 🍋 Dress Just Before Serving: Add the lime dressing shortly before serving to keep the leaves crisp.
- 🥑 Add Avocado Last: Dice and gently fold in the avocado just before serving to prevent browning.
- 🌶️ Adjust the Heat: Add more or less fresh chilli according to your preferred level of spiciness.
- ❄️ For Best Results: Chill the prepared ingredients before assembling for an extra-refreshing salad.
- 🍽️ Serving Tip: Serve immediately as a light lunch or alongside grilled chicken, fish, prawns, or other main dishes.