Mango In Salad Recipes for 2024
When in season, mangoes are full of flavor and extremely juicy. The best time of the year to add mangoes to your daily diet is summer.
But waiting for mango season can seem like an eternity, especially if you are someone who loves fruits. But it is the 21st century now! You shouldn't have to wait for summer to enjoy the flavor of mangos.
If you want to enjoy the delicious tangy flavor of mangos when they're at their ripest, then you are in luck! Our 1-liter Mango puree mix can provide delicious juicy mango flavor all year long.
Protein Salad with Spicy Mango Puree Vinaigrette
Invigorate your work day with a protein salad with spicy mango dressing. Made with chicken, cucumber, red onion, and our signature mango fruit puree, this is the perfect protein salad to keep you full and replenish your energy during an intense work day.
Vinaigrette
- 1 cup mango puree
- ¼ Cup any oil, although we recommend olive oil, sunflower oil, or a different neutral flavored oil
- 1 tsp Salt
- 1 diced jalapeno
- The juice of half a lime
- Two tablespoons of diced cilantro
- 2 cloves diced garlic
In a deep bowl, add the mango puree, salt, diced jalapeno, juice of half a lime, 2 tablespoons of cilantro, and two cloves of diced garlic.
Slowly add the oil and mix vigorously. We recommend only adding half a tablespoon of oil at a time. You can also blend the ingredients in a food processor and then slowly add the oil until the vinaigrette is smooth.
Turn the blender on and remove the plastic cover in the middle of the lid. Through the opening, drizzle in the oil a bit at a time. If you pour the oil into fast, it will not mix with the rest of the ingredients.
Salad
- 1 cup diced roasted chicken
- A quarter of a red onion
- ½ A bag of salad greens, roughly chopped
- One yellow bell pepper or red bell pepper cut into strips
- Black pepper to taste
- One or two sliced hard-boiled eggs
- Half of a cucumber quartered
- One carrot, peeled and then cut into strips
- A handful of something crunchy, like macadamia nuts, walnuts, pumpkin seeds, croutons, pecans, etc.
In a large single serving bowl, combine the roasted chicken, diced red onion, diced bell pepper, black pepper, cucumber, carrot, and seeds or nuts and toss them all together.
Add in the chop bag of salad greens and mix thoroughly.
Taste the egg slices on top of the salad and then pour a generous amount of spicy mango vinaigrette onto your salad.
Now it is time to eat! This salad is pretty big, so you will have plenty of leftover salad for a light dinner or for tomorrow's lunch.
Quick Note:
If you have time, make the vinaigrette ahead of time and store it in the fridge. When the vinaigrette sits fridge for an hour or more, all the flavors can meld together and create a more complex flavor.
For more mango into salad options head over to our recipe section:
Check mango-siracha-vinaigrette
Or for any fruit related recipe go to:
