Mango season is short in Europe and while I am often happy to simply peel and eat fresh, adding it to a savoury dish is a real delight. This spicy mango salad is very easy to make but a joy to eat and a crowd-favourite. Mix sweet mangoes with sambal oelek and onion for spice, parsley for added freshness, and a bit of lemon – that’s just about it.
For more fresh mango salad recipes, try this mango avocado salad or mango kohlrabi salad. If you’d like to drink your fruit, make a vegan mango lassi.
Ingredients
Ingredient Notes and Substitutions
- Mango: any variety of mango can be used, but the level of ripeness is up to you. See more on this below.
- Red onion: another onion type will work just as well, but won’t add the colour contrast that red does. Choose a very mild salad onion if you want less astringency.
- Parsley: use cilantro (fresh coriander) if preferred. It’s finished by the time mango comes into season so I always use parsley, but the texture can sometimes be a bit hard.
- Sambal oelek: another acidic chili paste can be used if you don’t have it. I think you could use sriracha but I never have it on hand.
- Garlic: this is optional, and you can leave it out if you want a milder salad. For something a bit spicier and with a stronger overall taste, add the garlic. I do about 50/50.
Step by Step
Step 1: mix the dressing in a large bowl, whisking well.
Step 2: add the remaining ingredients and toss to combine.
Recipe Notes
For a very sweet salad with no sour taste from the fruit, use fully ripe mangoes. Pressing with your fingers should indent the fruit if it’s ripe, and the peel will likely have changed to a reddish shade (but this isn’t always the case, and it depends on the variety).
If you prefer a less sweet mango salad, use partially ripe mangoes – I don’t recommend using fully green fruit. The skin will probably still be green but there should be a bit of give when you press the fruit with your fingers. It wouldn’t be ripe enough to enjoy plain but works well in the salad.
How to Store
This is best fresh but can be kept in a sealed container in the refrigerator for up to two days. While it could be stored longer, the mango tends to get a bit slimy after a while.
Expert Tips
- Let the onion rest: to make the onion milder, slice it first and add to the vinaigrette to rest while you prepare the mangoes and herbs. It will soften slightly when it hits the acid. Alternatively use pickled red onions.
- Season to taste: adjust the amount of salt and acidity to suit your preference. You can taste the dressing before adding the fruit.
- Adjust the spice: consider this a minimum amount – spicy is right there in the title – and add more sambal oelek if you like more heat. At this level I consider it to be warm but still pleasant for people who have a low spice tolerance, so it could be served to a group.
More Autumn Salads
Swiss Chard Salad
Autumn Crunch Apple Salad
Pumpkin Salad
Vegan Broccoli Salad
If you make this Mango Salad or any other vegetarian sides on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Spicy Mango Salad
Description
Ingredients
- Juice of a lemon about 3 tablespoons
- 1 teaspoon honey to taste
- ½ teaspoon sambal oelek to taste
- ¼ teaspoon sea salt to taste
- ¼ teaspoon black pepper
- 1 clove garlic finely grated, optional
- 1 small red onion halved and thinly sliced
- 2 medium ripe mangoes peeled and cut into chunks
- 1 handful fresh parsley leaves only, finely chopped
Instructions
- Add the lemon juice, honey, sambal oelek, salt, pepper, and garlic (if using) to a mixing bowl. Whisk well to combine. Taste and adjust to your preference.Juice of a lemon, 1 teaspoon honey, ½ teaspoon sambal oelek, ¼ teaspoon sea salt, ¼ teaspoon black pepper, 1 clove garlic
- Add the onion to the vinaigrette and let it rest while you prepare the mangoes. This will help to make the onion a bit milder.1 small red onion
- Peel and chop the mango into pieces about 1.5 cm (½ in.) in size. Add it and the parsley to the bowl and toss well to coat in the vinaigrette.2 medium ripe mangoes, 1 handful fresh parsley
- Serve immediately, or store in the refrigerator for a maximum of two days. This is best fresh and served at room temperature.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.