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  • Green Mango Salad
  • Green Mango Salad
  • Green Mango Salad
  • Green Mango Salad

Green Mango Salad

Food | August 02, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

Fragrant, tangy fruit with an assortment of vegetables, tossed in a sweet and spicy dressing – try this GREEN MANGO SALAD with your favourite summer meal.

I love visiting my favourite East Indian grocery stores during the summer months. They always have an amazing selection of interesting fresh fruit and produce that inspire some fabulous meals. I picked up a bunch of fresh green mangoes on my most recent visit, brought them to the cottage and worked out this recipe for a delicious salad.

Here’s what makes it so perfect:

GREEN MANGOES – Unlike those that have fully ripened, green mangoes are considered “raw” in their unripened state. Their pale green skin is an instant giveaway, but it’s their sour, tangy flavour that makes them perfect for this combination.

VEGETABLES – I used Napa cabbage, red onion and an assortment of bell peppers just because I had them on hand, but I bet you’d also have great success using bean sprouts, snow peas and daikon radish.

CILANTRO AND MINT – These two distinct herbs are often successfully paired in Thai and Asian cuisine. They add a welcome burst of fresh taste to this salad, so feel free to use more than I suggest in the recipe. Also, add Thai basil if you can track some down – it adds a wonderful flavour profile.

DRESSING – The dressing has it all: a sweet, spicy, tangy and slightly salty profile that lightly coats the veggies and fruit without drenching them. Dress the salad right before you serve for maximum enjoyment.

Fruit and veggies tossed in a punchy dressing – GREEN MANGO SALAD is fabulous!


One Response to “Green Mango Salad”

  1. […] favourite steamed rice and a pair of chopsticks. Looking for something to go with it? Serve our GREEN MANGO SALAD on the side – it pairs perfectly with this main […]


Ingredients & Amounts

  • 5 green mangoes, peeled and thin-sliced
  • ½ a Napa cabbage, thin-sliced
  • 3 cups of assorted bell peppers, thin-sliced
  • ¼ of a red onion, thin-sliced
  • ½ cup of fresh cilantro, chopped
  • ½ cup of fresh mint, chopped
  • For the dressing:
  • 1/3 cup of extra virgin olive oil
  • ¼ cup of seasoned rice wine vinegar
  • 3 tablespoons of honey
  • 1 teaspoon of red chili flakes
  • 3 tablespoons of soy sauce
  • 1 tablespoon of fresh garlic, fine-chopped
  • 1 tablespoon of fresh ginger, fine-chopped
  • juice of half a lime
  • salt to taste


  1. Prepare dressing: add all dressing ingredients into small bowl. Whisk together until well blended. Adjust taste with salt.
  2. Prepare mangoes, vegetables and herbs and place into a medium-sized bowl.
  3. Pour enough dressing over salad ingredients to lightly coat. Toss and serve.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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