Mango Salad Recipe
Mango Salad is a vibrant, refreshing dish packed with juicy mango, crisp cucumber, cherry tomatoes, mixed greens, pomegranate and fluffy quinoa. Finished with extra virgin olive oil, salt and black pepper, this colourful salad is quick, wholesome and perfect for lunch, picnics, barbecues or as a delicious side dish.
Equipment
- 1 Large Salad Bowl –
- 1 Small Saucepan –
- 1 Fine Mesh Sieve –
- 1 Sharp Chef’s Knife
- 1 Chopping Board
- 1 Fork
Ingredients
- ¼ cup uncooked quinoa
- 170 g mixed greens
- 1 cup cucumber - cubed
- 2 medium ripe mangoes - cubed
- 1 cup cherry tomatoes - halved or quartered
- ½ cup pomegranate arils
- 1 small onion - sliced into half-moons
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
Step 1: Rinse And Cook The Quinoa
- Rinse the quinoa thoroughly under cold running water for about 1 minute.
- Transfer it to a small saucepan with 120ml water.
- Bring to a boil, then reduce the heat to medium-low.
- Cover and simmer for 10–15 minutes, until the water is absorbed.
- Remove from the heat, cover and rest for 5 minutes.
- Fluff with a fork and allow to cool slightly.
Step 2: Prepare The Fresh Ingredients
- Wash and prepare the fresh ingredients.
- Cube the cucumber and mangoes.
- Halve or quarter the cherry tomatoes.
- Slice the onion into thin half-moons.
- Prepare the pomegranate arils if using a whole pomegranate.
Step 3: Build The Salad Base
- Add the mixed greens to a large salad bowl.
- Add the cucumber, mango, cherry tomatoes, pomegranate arils and sliced onion.
- Arrange the ingredients evenly to create a colourful salad.
Step 4: Add The Quinoa
- Once the quinoa has cooled slightly, add it to the salad.
- Gently distribute it throughout the greens and vegetables.
- Avoid vigorous tossing to prevent bruising the mango.
Step 5: Dress And Season
- Drizzle the extra virgin olive oil evenly over the salad.
- Sprinkle with sea salt and black pepper.
- Gently fold everything together from the bottom upwards until evenly coated.
Step 6: Taste And Serve
- Taste the Mango Salad and adjust the seasoning if necessary.
- Serve immediately for maximum freshness.
- If preparing ahead, refrigerate the components separately and combine just before serving.
Notes
- 🥭 Choose Ripe Mangoes: Select mangoes that are sweet and ripe but still firm enough to hold their shape when cubed.
- 🌾 Rinse the Quinoa: Rinse quinoa thoroughly under cold water before cooking to remove its natural bitter coating and improve its flavour.
- ❄️ Cool The Quinoa: Allow cooked quinoa to cool before adding it to the salad so the mixed greens remain fresh and crisp.
- 🥬 Dry The Greens Well: Remove excess water from the salad leaves to prevent the dressing from becoming diluted.
- 🥗 Toss Gently: Fold the ingredients together carefully to keep the mango pieces, pomegranate arils, and leafy greens intact.
- 🫒 Dress Before Serving: Add the olive oil, salt, and black pepper shortly before serving for the freshest flavour and texture.
- 🧊 Store Properly: Refrigerate leftovers in an airtight container and enjoy within about three days for the best quality.