Print PageMango Salad Recipes
Avocado and Mango Salad
Source: California Avocado Commission & Executive Chef Thomas Martinez, Mission Beach Café, San Francisco, CA
Recipe Category:
Salad
Serving Size: 4
Ingredients
White Balsamic Vinaigrette (recipe follows)
Mango Vinaigrette (recipe follows)
8-1/2 oz. mango, small dice (2 mangoes)
6 oz. barrel aged sheep and goat’s milk feta cheese
4 oz. spring mixed greens
2 each large Fresh California Avocados*, peeled, seeded and halved
As Needed: Johnny Jump Up flowers
As Needed: arugula flowers
As Needed: borage flowers
White Balsamic Vinaigrette (yield: 1 1/2 cups)
1/4 oz. shallot, minced
3 oz. white balsamic vinegar
8 oz. extra virgin olive oil
salt to taste
Mango Vinaigrette (yield: 1 cup)
4-1/4 oz. mango, small dice
1 tbsp. olive oil
1 tbsp. sugar
salt to taste
6 oz. White Balsamic Vinaigrette
*A large Fresh California Avocado weighs about 8 oz.
Instructions
White Balsamic Vinaigrette:
Place the shallots in a bowl. Add the white balsamic vinegar, set aside for 15 minutes. Add the extra virgin olive oil and whisk to emulsify. Season to taste with salt. Reserve 3/4 cup vinaigrette to dress the salad. Save the remaining 3/4 cup for the mango vinaigrette.
Mango Vinaigrette:
Place the mango and the tablespoon of olive oil and sugar to a blender. Blend on low speed for 30 seconds; slowly pour in the remaining 3/4 cup of the white balsamic vinaigrette. Continue to blend until smooth. Season with salt.
Salad:
Crumble the feta cheese in a large bowl and add the diced mango and a pinch of salt. Add the mixed greens and toss with enough white balsamic vinaigrette to completely coat the greens, adding more vinaigrette or salt to taste. Slice each avocado half vertically into approximately 1/4-inch slices, while still leaving the halves intact. Lightly salt the surface of each avocado and set aside for plating.
To Assemble:
On each plate, drop 1 tablespoon of mango vinaigrette in one corner and spread across the plate with the back of a spoon to the opposite corner in a half-moon shape. Spread the slices of each avocado half with both hands to elongate into one strip. Curve each strip into a circle shape and place one avocado ring in the corner of each plate at the tip of the mango vinaigrette with the open part of the avocado facing the center of the plate. Place 1/4 of the salad in the center of each avocado ring. Garnish with 2-3 of each flower. Serve.
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Brazilian Samba Salad
Source: National Honey Board
Recipe Category:
Salad
Ingredients
Dressing:
1 ½ cups Dijon mustard
½ cup lavender honey
½ cup wild flower honey
¼ cup orange juice concentrate
2 cups rice wine vinegar
2 tablespoons salt
3 tablespoons dry tarragon
2 quarts canola oil
Salad:
Mixed greens
Hearts of palm, sliced
Mandarin orange sections
Diced mango, diced
Sliced avocado, sliced
Spicy macadamia nut crumbles*
Instructions
To make the dressing, place all ingredients except canola oil in a large mixing bowl. Mix together using an immersion blender. With blender on, slowly drizzle in oil until emulsified.
To assemble salad, scatter 2 tablespoons each sliced hearts of palm and diced mango, 3 each of orange sections and avocado slices and 1 tablespoon nuts on serving plate. Top with a small handful of mixed greens. Drizzle with 1 ounce dressing.
*Spicy macadamia nuts are chopped and tossed with a little cayenne pepper and paprika for color. Oven roast until they have an orange to red color.
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Crab and Mango Salad
Crab and mango unite to make this perfect, eye-catching salad.
Source: Chef Allen Susser
Recipe Categories
Ripe
Salad
Entrée
Chef
Serving Size: 12
Ingredients
3 large ripe mangos
9 tablespoons fresh lime juice
6 tablespoons Thai fish sauce
6 tablespoons sugar
1/3 teaspoon red pepper flakes
3 tablespoons each: chopped fresh cilantro, basil, mint
3 cup fresh jumbo lump crabmeat, any shells removed
1 ½ cups coconut milk
6 tablespoons flaked coconut
Instructions
Thinly slice the mango, slicing from the 2 wider sides of the fruit, to make 24 thin slices. Cut 24 circles using a 3-inch round cookie cutter and finely dice remaining mango; set aside. Stir together lime juice, fish sauce and sugar in a small bowl; stir to dissolve sugar. Add red pepper flakes, onion and herbs. Gently stir in the diced mango, crabmeat, coconut milk and coconut. Cover and refrigerate for 30 minutes. To arrange salad, set a 3-inch ring mold or springform pan on a salad plate. Place a mango slice on the bottom then fill with crabmeat salad. Carefully press down on the mixture to pack into mold, letting some of the juices run onto the plate. Top with another mango slice then carefully remove mold. Repeat with remaining mango and salad.
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Fiesta Fresh Mango Salad
Throw yourself a fiesta with this fresh mango salad!
Recipe Category:
Salad
Serving Size: 12
Ingredients
4 1/2 large firm but ripe mangos, peeled, pitted and cubed
3/4 cup 1/2-inch diced jicama
1/3 cup 1/2-inch diced red bell pepper
4 1/2 tablespoon fresh lime juice
4 1/2 tablespoon brown sugar
1 1/2 tablespoon chopped fresh cilantro (optional)
Instructions
Lightly stir together all ingredients in a medium bowl. Salad may be served immediately or covered and refrigerated for several hours.
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Lamb, Lime and Mango Salad
Textures play a predominate role in this salad, which combines crisp, crunchy greens with mango and tender lamb steak.
Recipe Categories
Salads
Entree
Serving Size: 12
Ingredients
Lamb:
9 cloves garlic, minced
30 sprigs cilantro, stemmed (reserve stems)
3 teaspoons kosher salt
1 1/2 teaspoon freshly ground black pepper
9 tablespoon peanut oil, divided
36 ounce lamb steak, trimmed of fat
Salad:
3 head frissee lettuce, inner leaves washed and dried
3 small ripe mango, peeled, pitted and diced
3 small avocado, peeled and diced
12 large green onions, including green parts, diced
Dressing:
6 tablespoon Thai fish sauce
9 tablespoon freshly squeezed lime juice
3 tablespoon Soy sauce
6 teaspoon minced, fresh red Thai or jalapeno pepper
6 teaspoon packed brown sugar
Instructions
To prepare the Lamb: In a food processor, combine the garlic, cilantro stems, salt, pepper, and 2 tablespoons oil. Spread the paste on both sides of the lamb and marinate for 1/2 hour. Warm remaining oil in a large, heavy skillet, cooking the steak on each side 3 to 4 minutes for medium rare. Remove from pan and let cool. To Prepare the Salad: Cut the lamb into strips. Divide the lettuce leaves among 12 plates and arrange the mango, avocado, green onions, and strips of lamb on top. To Make the Dressing: In a small bwol, combine all the ingredients and stir until the sugar is dissolved. To Serve: Drizzle the salad with the dressing and scatter the reserved cilantro leaves over the top.
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Mango Caprese Salad
This delicious mango and mozzarella salad drizzled with lemon juice and oil and topped with fresh basil is perfect for entertaining.
Recipe Categories
Ripe
Appetizer
Salad
Serving Size: 12
Ingredients
6 large, ripe mangos peeled, pitted and slices
16 ounces fresh mozzarella cheese sliced
6 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Snipped fresh basil
Crusty toasted baguette slices
Instructions
Place sliced mango on a platter, alternating with slices of mozzarella. Drizzle with lemon juice and oil and season with salt and pepper. Sprinkle with basil and serve with baguette slices.
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Mango, Chicken and Avocado Salad with Poppy Seed Dressing
Source: Ingrid Hoffmann
Recipe Categrories:
Salad
Entree
Ripe
Serving Size: 12
Ingredients
1 cup olive oil
1/2 cup fresh lime juice
1/2 cup honey
4 teaspoon spicy brown mustard
1 1/2 teaspoon cayenne pepper (or more to taste)
coarse salt and freshly ground black pepper to taste
3 pound chicken tenders, rinsed and patted dry with paper towels
2 tablespoon poppy seeds
4 large ripe mangos, peeled, pitted and cut into 1/2-inch cubes
4 ripe avocadoes, peeled, pitted and cut into 1/2-inch cubes
1 cup coarsely chopped fresh cilantro
2 cup shelled pistachio nuts, lightly toasted and chopped
2 (12-ounce) bag baby spinach
4 teaspoon grated lime zest
Instructions
Combine the olive oil, lime juice, honey, mustard, cayenne pepper, salt and black pepper in a medium jar with a tight fitting lid; shake well to combine. Place the chicken and ¼ cup of the dressing in a zip-close plastic bag. Squeeze out the air and seal the bag. Refrigerate, turning the bag occasionally, at least 2 hours. Add the poppy seeds to the remaining dressing in the jar; set aside. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Season the chicken with salt and pepper to taste, add to skillet and cook, turning occasionally, until the center is no longer pink, 6 to 8 minutes. Transfer the chicken to a cutting board; let cool slightly then cut into ½-inch cubes.
Transfer the chicken to a large bowl. Add the mangos, avocados, cilantro and half of the pistachios. Add the reserved dressing, tossing well to coat.
Place the spinach in a large serving bowl; top with the chicken mixture, gently toss to coat. Sprinkle with the lime zest and the remaining pistachios. Serve at once.
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Mango Chicken Chop Salad
Source: Chuck Hatfield, Director of Product Development, Sodexo Corporate Services
Recipe Category:
Salad
Serving Size: 12
Ingredients
2 pounds 10 ounces chopped romaine lettuce
1 pound 8 ounces peeled and pitted ripe Fresh Mango, diced ¼ inch
12 ounces peeled jicama, diced ¼ inch
12 ounces cucumber, quartered and sliced
6 ounces red onion, thinly sliced
1 pound 2 ounces grape tomatoes, halved
6 ounces black beans, drained and rinsed
1 pound 2 ounces orange segments
Ancho Mango Barbecue Chicken:
½ teaspoon olive oil
1 ounce onion, diced ¼ inch
10 ounces peeled and pitted ripe Fresh Mango, diced 1 inch
1 cup ketchup
1 tablespoon ancho pepper powder
2 pounds 6 ounces chicken breast
Chipotle Orange Dressing:
5/8 teaspoon minced garlic
1 tablespoon + 3/8 teaspoon minced shallot
9 tablespoons fresh orange juice
1 2/3 teaspoons minced chipotle pepper in adobe sauce
¼ teaspoon ground cumin
2 tablespoons + ¾ teaspoon fresh lemon juice
7 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Instructions
Per serving: Place 3 ½ ounces lettuce on plate or in to-go container. Top with 2 ounces mango, 1 ounce jicama, 1 ounce cucumber, ½ ounce onion, 8 halves tomato, ½ ounce black beans, 2 ½ ounce portion ancho chicken and 6 orange segments. Hold refrigerated for same day service.
To make Ancho Mango Barbecue Chicken:
Heat oil in sauce pan; sauté onion until soft. Add mango, ketchup and ancho pepper powder; simmer 15 minutes. Puree in blender. Cool mixture quickly. Coat chicken breast with cooled sauce; marinate 1 hour. Grill chicken until marked on both sides. Finish in 275˚F oven until cooked through, 7 to 10 minutes. Hold hot or cool quickly and use within 72 hours.
To make Chipotle Orange Dressing:
In a bowl, combine garlic, shallot, orange juice, chipotle, cumin and lemon juice; slowly whisk in olive oil until emulsified. Season with salt and pepper. Hold refrigerated and use within 3 days
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Mango, Radish and Watercress Salad with Mango Vinaigrette
A simple and delicious mango salad to complement a romantic meal, courtesy of Ingrid Hoffmann.
Source: Ingrid Hoffmann
Recipe Category:
Salad
Serving Size: 12
Ingredients
Mango Vinaigrette:
3 mango, peeled, pitted and sliced
1 1/2 cup vinegar
3/4 cup olive oil
1 1/2 teaspoon sugar
3/4 teaspoon salt
Freshly ground pepper
Salad:
6 bunches watercress, washed, stems removed
3 mango, peeled, pitted and diced
9 medium radishes, sliced
Instructions
Put the slices of mango, vinegar, oil, sugar and salt in a blender and blend on medium-high speed for a minute. Pour vinaigrette in a bowl and refrigerate until ready to serve.
In a bowl, combine watercress, mango and radishes. Pour as much vinaigrette as desired and toss salad. Season with freshly ground pepper.
Any leftover vinaigrette can be refrigerated for up to 48 hours.
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Second Empire Roasted Sweet Potato and Belgian Endive Salad
Source: Chef Daniel Schurr, Second Empire Restaurant & Tavern, Raleigh, NC, and North Carolina Sweet Potato Commission
Recipe Category:
Salad
Serving Size: 6
Ingredients
4 cups diced sweet potato (about 3 medium)
2 Tbsp olive oil
¼ cup rice wine vinegar
1 Tbsp fresh lemon juice
1 tsp honey
1 tsp salt
1/8 tsp white pepper
¼ cup chopped parsley
¼ cup chopped cilantro
½ cup diced ripe mango
¼ cup chopped shallot
2 bulbs Belgian endive, julienne
1 cup crème fraiche
Instructions
Preheat oven to 400˚F. Lightly coat sweet potatoes with olive oil. Arrange potatoes in single layer on baking tray. Roast 20 minutes or until tender, turning once or twice. Set aside to cool.
In a large mixing bowl whisk together vinegar, lemon juice, honey, salt and pepper. Add parsley, cilantro, mango and shallot. Mix well. Let rest for 10 minutes. Add roasted sweet potatoes, endive and crème fraiche and toss to coat.
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Spinach Salad with Mango Vinaigrette
Add a taste of paradise to your everyday salad.
Recipe Category
Salads
Serving Size: 12
Ingredients
Salad:
3 (10 ounce) bag baby spinach
4 1/2 ripe mangos, peeled, pitted and cubed
3 medium tomatoes, cored, seeded and finely chopped
1 cup walnuts, toasted and chopped
1 cup green onions, sliced
1 cup crumbled blue cheese
freshly ground pepper to taste
Mango Vinaigrette:
1 1/2 mangos, peeled, pitted and pureed
9 tablespoons extra virgin olive oil
9 tablespoons white balsamic vinegar
3/4 teaspoons salt
Instructions
Place spinach, mango, tomato walnuts and green onions in a large bowl. Drizzle with Mango Vinaigrette and toss well to coat. Add blue cheese and toss again very lightly. Serve immediately with freshly ground pepper. Mango Vinaigrette: Combine mango, extra virgin olive oil, white balsamic vinegar and salt in a blender container or small food processor; blend until smooth.
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Thai Pork and Mango Salad with Mango-Mint Dressing
The exotic mango flavor marries well with mango dressing to create a cool and delightful pork salad.
Recipe Category
Salad
Serving Size: 12
Ingredients
For Salad:
3 pork tenderloins
6 tablespoons Thai red curry paste
12 cups shredded coleslaw mixture (cabbage and carrots)
12 cups chopped romaine
3 cups baby bok choy (dark green leaves only)
6 large ripe mangos, peeled, pitted and diced
3 cups matchstick pieces red bell pepper
6 tablespoons thin matchstick pieces peeled fresh ginger
For Mango Mint Dressing:
3 mangos, peeled, pitted, and pureed
3 medium peeled and chopped shallots
3 sliced green onions
3/4 cup rice vinegar
6 tablespoons vegetable oil
6 teaspoons sesame oil
1 1/2 teaspoons salt
3 tablespoons fresh mint leaves
Instructions
Season pork lightly with salt and pepper, then rub curry paste onto the surface of the meat. Grill over medium coals for 20 to 25 minutes or until pork has an internal temperature of 160°F, as measured with an instant-read thermometer. Remove from grill and let cool slightly. Cut into strips and place in a large bowl with coleslaw, romaine, bok choy, mango, red pepper and ginger. Drizzle with dressing and toss well to coat. Mango-Mint Dressing: Puree mango, shallot, and green onion, rice vinegar, vegetable oil, sesame oil and salt in a blender or food processor until smooth. Add fresh mint leaves and pulse until mint is chopped.
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Thai Shrimp and Avocado Salad
Source: Chuck Hatfield, Director of Product Development, Sodexo Corporate Services
Recipe Category:
Salad
Serving Size: 12
Ingredients
1 pound 8 ounces spring lettuce mix
12 ounces Napa cabbage, thinly sliced
1 pound 2 ounces peeled and pitted ripe Fresh Mango, sliced
1 pound 2 ounces Fresh California Avocado, sliced
½ cup chopped fresh mint
½ cup chopped, toasted peanuts
36 raw shrimp (21/25) peeled and deveined
9 tablespoons prepared fresh chili garlic sauce
Fried Rice Noodles:
1 cup frying oil
6 ounces rice noodles or cellophane noodles
Thai Dipping Sauce:
1 cup water
1 cup rice wine vinegar
2 cups sugar
2 tablespoons prepared fresh chili garlic sauce
2 tablespoons chopped fresh cilantro
Instructions
Combine spring mix and cabbage; hold refrigerated for same day use.
Per serving: Place 3 ounces lettuce mixture on a plate or in a to-go container. Place 3 mango slices on one side of salad and 3 avocado slices on other side. Place 3 shrimp around the salad in a triangle shape. Garnish with 2 teaspoons mint and 2 teaspoons peanuts. Serve with 2 ounce container of Thai Dipping Sauce. Hold refrigerated for same day service.
To make Shrimp:
Combine shrimp with chili garlic sauce; marinate refrigerated 1 hour. On a clean, hot, seasoned grill, cook shrimp 1 to 2 minutes on each side until cooked just through. Hold hot or cool quickly and use within 48 hours.
To make Fried Rice Noodles:
Heat oil to 350˚F. Slightly pull apart noodles and place in hot oil to flash fry for about 10 seconds. Remove from oil; drain well. Hold at room temperature for same day service.
To make Thai Dipping Sauce:
In a saucepan, combine water, rice wine vinegar and sugar. Bring to a boil. Remove from heat and cool quickly in an ice bath for immediate use. Stir in chili paste and cilantro. Hold refrigerated and use within 48 hours.
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Thai Steak and Mango Salad
Textures play a predominate role in this salad. The ingredients should be chilled but don’t chill the salad after it is composed.
Recipe Categories:
Salad
Entree
Chef
Ripe
Serving Size: 12
Ingredients
9 cloves garlic, finely chopped
12 coriander roots, finely chopped
3 teaspoon Kosher salt
1 1/2 teaspoon freshly ground black pepper
9 tablespoon peanut oil
36 ounce sirloin steak
3 small bib lettuce, washed, leaves torn
3 small firm mango, peeled, pitted and diced
3 medium cucumber, diced
12 large green onions, diced
1 1/2 cup fresh cilantro leaves
6 tablespoon Asian fish sauce
6 tablespoon lime juice
3 tablespoon soy sauce
6 teaspoon chopped, fresh red chili
6 teaspoon brown sugar
Instructions
To Prepare the Beef: Using a food processor, pulse together the garlic, corriander roots, salt, black pepper and 2 tablespoons oil. Spread the mixture on the steak. Heat the remaining oil in a heavy bottomed fry pan. Cook the steak about 3-4 minutes on each side. Remove from pan and allow to cool.
To Prepare the Salad: Slice the cooked steak into thin strips. Place the prepared lettuce on the serving plate and arrange the mango, cucumber, green onion and strips of steak on top.
To Make the Dressing: In a small bowl combine the fish sauce, lime juice, soy sauce, red chilies and brown sugar. Stir until sugar is dissolved.
To Serve: Drizzle the salad with the dressing and scatter cilantro leaves over the top.
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Tropical Fruit Salad
Source: Chuck Hatfield, Director of Product Development, Sodexo Corporate Services
Recipe Category:
Salad
Serving Size: 12
Ingredients
1 pound 2 ounces peeled and cored pineapple, diced ½ inch
1 pound 2 ounces peeled kiwifruit, sliced
1 pound 2 ounces orange segments
1 pound 2 ounces fresh, hulled strawberries, quartered
1 pound 2 ounces peeled, seeded papaya, diced ½ inch
1 pound 2 ounces peeled and pitted ripe Fresh Mango, diced ½ inch
½ cup shredded coconut, toasted
Instructions
Per serving: In a 12- to 14-ounce bowl or to-go fruit cup, layer 1 ½ ounces of each fruit. Top with 1 teaspoon coconut. Cover and hold refrigerated for same day service.
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*A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit.