Spiralized Green Mango Noodle Salad Teaser
Prep Time: 1 minute
Cook Time: 10 minutes
Course: Mango Lunch & Dinner Recipes, Mango Salad Recipes
Cuisine: Vegetarian Mango Recipes
Keyword: Mango Chef Creations, Mango Lunch & Dinner Recipes


  • 9 green* (under ripe) small** mangos, washed and spiralized
  • 2 Tbsp honey
  • 2 Tbsp fresh key lime juice, strained
  • 2 tsp black sesame seeds, lightly toasted
  • ¼ cup fresh mint leaves, very lightly chopped or torn, just before service
  • 1/3 cup Kale Pesto, recipe follows
  • Sea salt, to taste
  • 1 tsp Tajin, for garnish



Kale Pesto

  • 1 cup packed torn kale leaves, stems removed
  • 1/2 cup packed fresh basil leaves
  • 1/2 tsp sea salt
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp toasted walnuts***
  • 1 clove garlic, chopped
  • 2 Tbsp grated Parmesan cheese



*Recommended mango ripeness stage 2 to 3, firm to the touch

**Spiralizer works best with smaller mangos; use the spiralizer to peel the mango

***Double walnuts and omit cheese to make this a vegan dish

  1. To spiralize green mangos: Use an apple slicer or attachment for KitchenAid. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually “peel” the outside if you continue to start and stop. Spiralize green mangos up to 3 hours in advance of service to maintain quality of the noodle.
  2. Mix together honey, key lime juice, sesame seeds, mint leaves, and Kale Pesto. Season with salt.
  3. Just before serving, gently toss spiralized green mango noodles with kale mixture. Garnish with Tajin.


Kale Pesto:

  1. Combine all ingredients in a food processor or blender until nearly smooth, with some particulates.

Recipe courtesy of Chef Dave Woolley

10-12 4 oz servings

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