Bursting with color and light, fresh flavor, our Caribbean Mango Salad is simple, healthy, and goes together in just minutes!
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Our Caribbean Mango Salad recipe was inspired by a menu item from one of our favorite Portland eateries, El Cubo de Cuba. This salad makes a light and refreshing, yet highly satisfying, side dish for any chicken, pork, or vegetarian entry.
There are four basic components to this simple salad: mango, avocado, cucumber, and red onion, all dressed in a simple lime vinaigrette.
Dice your mango, avocado, and cucumber into sizes that make most sense for your use. This may vary depending on how you plan to serve it. For example, you may need to cut things smaller if you want to present individual servings an avocado shell than you do if you plan to serve it from a serving dish.
How to Pick a Ripe Mango
The best way to choose a good, ripe mango is to smell it. Color is not a good indicator for mango ripeness: the aroma of a mango will tell you far more about its readiness than does its appearance. A ripe mango will smell sweet, and the flesh will give just slightly (like a ripe peach) when pressed.
Why you should ALWAYS remove mango skin before eating it!
It might surprise you to learn that mango skin is a common allergen. It contains urushiol, the same itch-inducing compound found in poison ivy. Always remove the mango skin prior to eating the fruit to avoid itchy, red, inflamed mouth and lips. (Click here for more Fun Facts about Mangos)
Need help dicing those mangoes? Check our easy tutorial on How to Dice a Mango.
Caribbean Mango Salad
Pickled Onions (OPTIONAL)
- Pickle the onions by combining the thinly sliced red onion and 1-2 tablespoon of red wine vinegar in a small bowl. Cover and chill for an hour or so. Drain onions and discard any vinegar remaining in the bowl.NOTE: This step is completely optional; however, I really like what it does for the flavor of the onions. If you forget or don’t have time, don’t worry. In that case, just throw the onions in with the fruit and cukes.
Assemble Mango Salad
- In a medium serving bowl, whisk together one tablespoon red wine vinegar and lime juice. Slowly whisk in oil. Toss in mangoes, avocado, cucumber and red onion to coat. Salt and pepper to taste. Serve immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
If this mango salad looks tasty to you, be sure to check out our California Quinoa Salad (with Piña Colado Dressing)!