Spicy Mango Salad

Sweet, sour, spicy and sharp are words that best describe this delicious recipe for a Spicy Mango Salad. Minimal effort for a bold taste will soon make it your favorite side dish or light lunch go to.

As a Pakistani, Mangoes are a favorite fruit and I’ve always been drawn to recipes featuring them. Be it mango salsa, a Thai mango salad or a mango-based jar salad, you can believe I’ll be trying it! I love this salad with my Instant Pot Mexican Shredded Beef.

Fusion Recipe

When my friend Saima introduced me to the delicious spice Tajin, a delicious blend of Red Chilies, Sea Salt and Dehydrated Lime Juice, the idea for this Spicy Mango Salad Recipe was born!

Her introduction to the spice was in Mexico, where Mangoes, sprinkled with Tajin are sold by street vendors. I took that concept and combined it with a few elements from a traditional Thai salad, such as bell peppers, red onions and basil {microgreens}to create this part Mexican, part Thai cuisine inspired salad with my favorite Pakistani fruit!

Vegan, Gluten Free, Nut Free

The best part about the salad is that it’s Vegan, Gluten Free and Nut Free! Since I don’t add nuts as in a traditional Thai salad or use any type of dressing other than the Tajin powder and lemon juice, it’s perfect for people with assorted food allergies and dietary restrictions!

The Easy Recipe

A handful of ingredients, good chopping skills and 15 minutes is all it takes to put this showstopper together! You can’t beat that! Here’s what you’ll need to put this salad together.

The Equipment

Nothing complicated is needed for this recipe. A good knife and chopping board is key as the way you cut the fruit and vegetables is important. Apart from that, I usually keep a small bowl, a medium bowl and a large bowl on hand to put my ingredients in as I chop them.

Some paper towels will be necessary, especially when chopping the mangoes as they drip a lot and a serving bowl to mix everything in! Since there is no dressing, no measuring cups or whisk is needed! Easy as Pie!

The Ingredients

Fresh Fruit & Vegetables

Since the star of the show is the mango, it must be picked properly. The best type of mango to use for this salad is a Champagne Mango. If you can’t find that then go for an Ataulfo or Honey Mango. Make sure to pick ripe mangoes for best flavor.

The only other two main ingredients you will need are Red Onions and Red Bell Pepper. In lieu of fresh herbs I add Basil Microgreens. The fragrant smell is delicious and the health benefits add lots of nutritional value!

The Dressing

The acidity of the lime juice adds a nice pungency and pairs well with the spicy flavors of the Tajin. The lime juice and Tajin mix with the natural juices of the ripe mangoes and create a fresh and slightly spicy mango salad dressing. No complicated, soy sauce, fish sauce, sesame oil or Dijon mustard needed as in other recipes!

How To Cut the Ingredients

For the first and main ingredients, take the peeled mango and cut it in long strips, discarding the pits. For the red bell peppers, cut them in half, discard the white parts in the center and cut the peppers into thin strips. Last of all, cut the onion in half and then cut thin slices.

Squeeze the lemon juice, and gently toss the salad together, finishing it off with the basil microgreens.

Suggested Add Ins

Although I like my salad just as it is some optional add ins if you want to change it up a bit are:

• Hot Peppers such as Jalapenos {If you like things really spicy}
• Red Pepper Flakes In addition to the Tajin {Again for added spice and a different flavor profile}
• Cilantro instead of Basil.
• Green Onions {If you find Red Onions too sharp}
• Crunchy Toppings {If you are not worried about Nut Allergies or Gluten Free you can add peanuts, cashews or crunchy noodles}

What To Eat the Salad With

The salad can be eaten on its own as a light lunch, served alongside a chicken breast for a healthy lunch or enjoyed with one of these mains from the blog:

• homemade-deli-roast-beef
• hariyali-green-chicken-tikka
• grilled-tandoori-lamb-chops
• easy-oven-baked-seekh-kebab
• easy-tandoori-chicken-recipe
• sheet-pan-chicken-quesadillas
• steak-in-air-fryer-oven

Storing the Salad

The Lime juice helps prevent the mango from discoloring and keeps the salad fresh in an airtight container for up to 48 hours. It honestly never lasts that long though!

Did You Try The Recipe?

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