Mild Mango Salad Recipes

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EASY MANGO SALAD



Easy Mango Salad image

The salad ingredients came from a cooking class I went to, but the dressing came from a friend. Make sure you use firm mangos or they will be impossible to julienne.

Provided by abcgirl

Categories     Salad     Fruit Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

2 firm green mangoes - peeled, pitted, and cut into matchsticks
¼ purple onion, thinly sliced
¼ red bell pepper, thinly sliced
3 sprigs cilantro, or more to taste, leaves removed and stems discarded
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon crushed peanuts

Steps:

  • Mix mangoes, onion, red bell pepper, and cilantro leaves together in a bowl.
  • Whisk lime juice, fish sauce, and brown sugar together in a separate bowl until the sugar is dissolved; pour over the mango mixture and toss to coat. Top salad with peanuts.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 18.6 g, Fat 1.3 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 568.2 mg, Sugar 15.5 g

MEDITERRANEAN-STYLE MANGO SALAD RECIPE WITH SPINACH



Mediterranean-Style Mango Salad Recipe with Spinach image

Healthy Mango Salad with Spinach, prepared Mediterranean-style with pomegranate arils and fresh herbs, and tossed with fresh lime juice and extra virgin olive oil.

Provided by Suzy Karadsheh

Categories     Side Dish

Time 15m

Number Of Ingredients 12

2 cups baby spinach
1/2 English cucumber, (halved and sliced into half moons)
1 small red bell pepper, (cored and thinly sliced )
2 1/2 pounds fresh ripe mangos, (peeled and sliced (about 4-5 mangos))
1 shallot, halved and thinly sliced
1 cup pomegranate seeds
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
salt and pepper
1 to 2 teaspoons Aleppo pepper
juice of 1 large lime
Extra virgin olive oil

Steps:

  • In a large bowl combine the spinach, cucumber, bell pepper, mangos, shallot, pomegranate seeds, and herbs. Season with kosher salt, black pepper, Aleppo pepper flakes (or another chile pepper you like).
  • Add the lime juice and about 2 tablespoons of extra virgin olive oil. Toss to combine. Taste and adjust seasoning.
  • Transfer the salad to a serving plate. Sprinkle a bit more pepper flakes all over. Serve immediately.

Nutrition Facts : Calories 227.8 kcal, Carbohydrate 54.9 g, Protein 4.3 g, Fat 1.9 g, SaturatedFat 0.4 g, Sodium 27.8 mg, Fiber 7.9 g, Sugar 46.3 g, UnsaturatedFat 0.5 g, ServingSize 1 serving

APPLE & MANGO CURRIED CHICKEN SALAD



Apple & Mango Curried Chicken Salad image

This salad is fresh and appealing with several distinct flavors that meld together beautifully. The apple and celery add a nice crunch and there is a mild spicy kick with the addition of curry powder. For guests who enjoy curry, I would definitely entertain with this dish. It is filling, delicious and it presents well. This recipe is adapted from Good Housekeeping light and healthy recipes (2007).

Provided by A.B. Hall

Categories     Chicken Breast

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

1/2 lb boneless skinless chicken breast
6 tablespoons low-fat yogurt (1/4 cup plus 2 tbsp)
2 tablespoons low-fat mayonnaise
2 tablespoons salsa
1 tablespoon lime juice, freshly squeezed
1 teaspoon curry powder
1 mango, ripe (substitute mandarin orange slices, if desired)
1 apple, a small Fiji apple (if you would like more tang, use a less-sweet apple such as Granny Smith)
1 stalk celery, medium sized
4 ounces fresh mozzarella cheese
6 -8 sprigs cilantro
1 cup greens (field greens, about two small handfuls)

Steps:

  • Cook the chicken breast in an oven preheated to 350 degrees for 20-30 minutes (until no longer pink in the center).
  • As the chicken is baking, combine the yogurt, mayonnaise, salsa, lime juice and curry powder in a medium bowl. Stir to combine.
  • Peel and de-seed the mango then chop into half-inch chunks (I haven't tried this salad with mandarin orange slices, but I think they would make a nice substitution if mango is unavailable).
  • Remove the apple's core and chop into one-inch chunks. Chop the celery into 1/4-1/2 inch chunks. Cut the fresh mozzarella into one-inch chunks.
  • Add the mango, apple, celery and mozzarella to the bowl. Toss to combine.
  • Finely chop the cilantro. Add the cilantro and field greens to the bowl and stir to combine.
  • Shred the cooked chicken after it has cooled (cutting the chicken into small cubes would work as well, but shredded chicken adds a nice texture to the dish). Add to the bowl and toss.
  • Serves four as a small dish or serves two as a large dish.

CURRY MANGO TURKEY SALAD



Curry Mango Turkey Salad image

Curry mango turkey salad is full of surprises. First the unexpected crunch from roasted cashews and celery. Then the amplified mango taste from fresh mangoes and mango chutney. The subtle spice and mild curry dressing bring it all together.

Provided by Sara McCleary

Categories     Salad     Side Dish

Time 10m

Number Of Ingredients 9

500 grams (2 cups) cooked turkey
4 green onions/scallions (| finely sliced)
150 grams (1 cup) cashews (| roasted)
2 mangoes (| diced, skin and seed discarded)
5 stalks celery (| sliced)
250 grams (1 cup) mayonnaise (| whole egg, I use Kewpie)
100 grams (5 tablespoons) mango chutney
2 teaspoons curry powder
1 teaspoon ground cumin

Steps:

  • Place dressing ingredients in a small bowl and whisk until combined. Set aside until it is time to dress the salad. The dressing can be made a day ahead and stored covered in the fridge.
  • Place turkey, celery, cashews, and green onions (scallions) in a large bowl.
  • Add dressing to the salad ingredients and mix thoroughly.At this stage, the salad can be placed in the fridge for a couple of hours. Go to the next step when you are ready to serve the salad.
  • Add mango and gently mix it through the salad until evenly distributed.Serve the curry mango turkey salad immediately.

Nutrition Facts : Calories 604 kcal, Carbohydrate 32 g, Protein 19 g, Fat 46 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 369 mg, Fiber 3 g, Sugar 21 g, ServingSize 1 serving

MANGO SALSA RECIPE



Mango Salsa Recipe image

A super easy and healthy mango salsa recipe for any occasion!

Provided by Chocolate Covered Katie

Categories     Appetizer     Side Dish

Time 5m

Number Of Ingredients 7

2 mangoes, (peeled and diced)
1/2 cup diced red onion
1/2 cup chopped cilantro, (omit if desired)
juice of 1 lime
pinch salt, (optional)
1/4 cup diced jalapeno, (optional)
1/2 of a bell pepper, (optional)

Steps:

  • Feel free to stir in any of the ingredient suggestions listed earlier in this post. The recipe is great for using up whatever fruit or veggies you have on hand.To make the salsa, simply stir all ingredients together. Serve either cold or hot, and refrigerate leftovers in a covered container for up to four days. If you try it, be sure to rate the recipe below!View Nutrition Facts

Nutrition Facts : Calories 10 kcal, ServingSize 1 serving

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