Packed with fresh ingredients and gobs of flavor, this easy mango salad will have your taste buds tingling. It is absolutely delicious as a side salad at lunch, dinner, and your next picnic!

If you haven’t tried adding mangoes to your salad yet, I highly recommend you do!

I will start off by saying I like to think that I am not a huge fan of a vegetable and fruit salad. I usually tend to like my vegetables in one salad and fruits in a separate one. However, there have been exceptions to this, like that time I combined melons into my salad. And, now with this mango salad recipe.

Right now, fresh, juicy, sweet, and ripe mangoes seem to be popping up everywhere. I recently got my hands on a 6-pack of ripe Ataulfo mangoes, when my boyfriend and I were at Costco. After devouring some, I used the rest to make some mango chutney, some mango custard, and the mango salad you see here.

What do Ataulfo Mangoes taste like?

Ripe Ataulfo mangoes are sweet and juicy. They almost have a buttery, velvety yet firm texture and are delightfully aromatic.

What is this mango salad made of?

This recipe is one of those recipes that can be adapted to fit your tastes. You can add in more veggies or leave out some. The quantities of each ingredient can be changed as well, according to what you prefer. I will say that if you chose to follow the items and quantities listed, this is one heck of a deliciously crunchy, smooth, sweet, salty, and fresh salad. With all the juicy ingredients in it, this salad can even be enjoyed without dressing. But, if you happen to love dressing, I have a simple, light one for you.

Now, onto those ingredients for the salad:

1. Mangoes
2. Red Onion
3. Green Bell Pepper
4. Celery
5. Tomatoes
6. Parsely

And, for the dressing:

1. Olive Oil
2. Fresh Lemon Juice
3. Red Wine Vinegar
4. White Magic Seasoning (or a pinch of salt, pepper, garlic powder, and onion powder)

Substitutions and Variations

When it comes to the mangoes, feel free to use your favorite variety. I just love the texture and sweetness of Ataulfo mangoes. but, feel free to use Alfonso or any other variety. This recipe works best with sweet mangoes, so make sure you are not using an unripe mango. With the exception of the mangoes, every ingredient in this recipe can be replaced to create a fun and tasty mango salad of your own.

The red onion could be replaced with a yellow onion, or shallots, or left out. Carrots, yellow or red bell pepper, cucumbers, avocado, and broccoli can be added in instead of, or, in addition to green bell pepper, tomatoes, and celery. 

If you don’t like parsley, feel free to leave it out or use some other fresh herbs such as cilantro or a small amount of oregano, mint, and fresh basil.

If you want a bit more crunch, add in some cashews or peanuts. 

When making the dressing, feel free to use avocado oil with some lime juice and/or zest of limes and some apple cider vinegar, along with some salt and pepper. 

If you would like a bit of heat added into your dressing, toss in a tsp of red pepper flakes.

What can this salad be paired with?

This salad is delicious paired with some lemon harissa chicken, Hawaiian chicken, or air fried salmon for a light lunch or dinner.

It can even be served in baked puff pastry baskets (like these) as an elegant side item.

It also is perfect for a summer picnic or get-together paired with a plethora of other veggies, burgers, sloppy joes, hot dogs, and so much more.

How do you store leftovers of this mango salad?

Leftovers of this salad can be stored in an airtight container, in the refrigerator, for 1-2 days. I would not recommend storing this longer as there will be an excess amount of juice from the tomatoes and mango.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!