Mango Salad (an Easy and Adaptable Vegan Salad)

Easy Vegan Mango Salad recipe for a plate of fresh, colourful goodness with touches of sweet, sour, salty, nutty and herby.
Mango Salad on a teal coloured plate
Vegan Mango Salad

Today’s mango salad is a vibrant plate of fresh, colourful goodness! It is a touch sweet from the mango, sour from the lime juice, salty from the soy sauce (or salt), nutty from the peanuts and herby from whatever herbs you decide to use.

That’s right, I’m not going to pin you down to specific herbs; whatever you happen to have at hand, is going to work in this salad. Even if that’s just dried herbs in your spice cupboard.

Easy to find Ingredients

Mango Salad Recipe

I wanted to keep this mango salad simple, with no challenging ingredients. Not always the easiest thing to do, when I am totally South East Asian in my geographical-culinary constitution. I don’t even know if that makes sense, but I think you know what I mean.

I specialise in a few cuisines, given my multicultural family. You know I love Middle Eastern food, Malay, Indian, Chinese, Italian (I’m convinced I was Italian in another life).

But if push comes to shove, it is always South East Asian flavours that will win the day for me. And it doesn’t matter if that’s Malay, Thai, Vietnamese or Indonesian, I’ll take them all!

trying out a new background – not sure it works…

But I digress!

Today’s mango salad recipe: I’ve kept in simple, and I’ve kept in fluid. All the ingredients are easy to find, and highly adaptable, especially the herbs.

  • We’re using a ripe mango, let’s keep the difficult-to-find green mango for another day. Difficult for many of us.
    How thinly you slice your mango is up to you, depending on your patience and inclination!
  • Some other salad ingredients: I’ve gone for just tomato and cucumber.
  • Salad dressing: again, simple. Just lime juice, soy sauce and black pepper. You can leave out the soy sauce and use a pinch of salt.
    Or leave out all forms of salt and just use lime or lemon juice on the mango salad.
  • Herbs: you want plenty of this, about a small handful for the recipe here, as the herbs play a supporting role. If using dried, just 1 Tbsp altogether.
    Fresh herbs can be mint, parsley, coriander (cilantro), basil, whatever you have. Same with dried.
  • some crushed peanuts (or any nuts) – optional
Mango has the starring role in this salad

What herbs am I using?

If you’ve been following me a while, you’ll know that I always have tropical herbs and other less common ones growing. So that’s what I went for in this mango salad:

And there you have it, such an easy recipe, mangoes should be fairly easy to find, even in these difficult times.

Shall we get our aprons on?

More Salad Recipes on LinsFood

♥ If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! 😉 Thank you! ♥

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood

Lin xx

Mango Salad on a teal coloured plate

Mango Salad

Easy Vegan Mango Salad recipe for a plate of fresh, colourful goodness with touches of sweet, sour, salty, nutty and herby.
4.91 from 20 votes
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Course: Side Dish, Starter
Cuisine: International
Keyword: healthy, salad, vegan, vegetarian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 4 as a side salad, 2 as main
Calories: 103kcal
Author: Azlin Bloor
Cost: £0.75 ($0.90) per serving

Ingredients

Salad Ingredients

  • 2 ripe mangoes
  • 1 medium shallot
  • 1 medium tomato
  • medium length cucumber
  • 1 small handful herbs of your choice (mint, fresh coriander leaves, etc)
  • 2 Tbsp crushed peanuts

Dressing

  • 2 Tbsp fresh lime juice = 1 lime
  • 1 tsp light soy sauce
  • freshly ground black pepper

Instructions

Make the dressing first

  • Place the lime juice, soy sauce and black pepper in a small bowl, mix and set aside.

Prepare the Salad Ingredients

  • Peel the mango and slice into thin strips. Place in a large bowl.
  • Halve, then thinly slice the shallot. Add to the bowl.
  • Halve the tomato, then slice thinly. Add to the bowl, along with any juices.
  • Cut the cucumber into rectangular slices, and then cut them into strips. Add to the bowl.
  • Roll your herbs into a chiffonade, and slice them thinly. Or just chop up your herbs, whatever works.

To Serve

  • Gently mix all the salad ingredients with your clean hands, or a fork and a spoon.
  • Drizzle the dressing all over and toss to mix. That's it. Best enjoyed immediately. But can be kept, covered, in the fridge for up to 3 hours.

Nutrition

Calories: 103kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 121mg | Potassium: 314mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1436IU | Vitamin C: 45mg | Calcium: 21mg | Iron: 1mg

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15 thoughts on “Mango Salad (an Easy and Adaptable Vegan Salad)”

  1. 5 stars
    Love this mango salad recipe Azlin. During our trip to Thailand, not many places offered a veggie version of this delicious salad as they all had shrimp paste in it . This recipe is bookmarked.

  2. 5 stars
    This salad is the beauty of simplicity! And still there is a whole lot of juice, crunch and munch going on. The umami in the dressing must complete the entire experience beautifully.

  3. 5 stars
    This looks so good and refreshing Azlin. I have hardly explore ripe mangoes much in dishes except eating it directly or in a juice. This looks bursting with flavours and the addition of crushed peanuts.

    Loved reading about Shiso Leaves and Vietnamese Coriander

  4. 5 stars
    Really delicious, never thought to make salad with a ripe mango. I bought some kaffir lime leaves and used that too. This will make many appearances as the weather warms up.

  5. Ali Masters

    5 stars
    Thanks had everything on hand and had it with lunch. Delicious! I used mint and coriander leaves. Thanks Lin.

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