Are you a mango fan? If so, you’re going to love this easy mango salad recipe. It’s one of my favorite ways to enjoy fresh, juicy mangos—especially when I’m craving something that’s both sweet and savory. Whether you’re making it for lunch, a light dinner, or a potluck side dish, this colorful salad always brings a burst of tropical flavor to the table.
Why You’ll Love This Mango Salad
This easy mango salad recipe is more than just a pretty bowl—it’s bursting with flavor, texture, and freshness. Every bite gives you a little bit of sweet mango, creamy avocado, and crunchy cabbage, all tossed in a light, tangy dressing.
It’s also incredibly nourishing. With protein from garbanzo beans, healthy fats from avocado and nuts, and fiber-rich veggies, this salad is as satisfying as it is colorful.
Even better? It takes just minutes to put together. Whether you’re making lunch for yourself or bringing a dish to share, this mango salad fits right in without any fuss.
And the best part—there’s no cooking required!
How to Make This Easy Mango Salad
This easy mango salad recipe comes together with just a few fresh ingredients and simple steps. It’s colorful, crunchy, and full of bold, sweet-and-savory flavors.
Here’s what you’ll need:
Ingredients:
½ cup shredded red cabbage
½ ripe mango, cut into small cubes
½ avocado, diced
¼ cup corn (fresh or canned)
¼ cup garbanzo beans (chickpeas)
A handful of cherry tomatoes, halved
A few thin slices of red onion
½ cup chopped romaine lettuce or spring mix
⅛ cup roasted cashews or walnuts (for crunch)
1 Tbsp Everything Bagel seasoning
1–2 Tbsp California Balsamic Garden Dill Mustard Seed Balsamic (or any dressing you like)
Instructions:
Start by prepping all your ingredients for this easy mango salad recipe. Wash and chop the romaine or spring mix, shred the red cabbage, slice the cherry tomatoes and red onion, and rinse the corn and garbanzo beans if needed.
Cut the mango and avocado into small cubes. If your corn and garbanzo beans are canned or cooked, give them a quick rinse and drain.
In a large mixing bowl or serving dish, start with a base of chopped romaine or spring mix.
Then, layer in the cabbage, corn, garbanzo beans, tomatoes, and red onion. These add a nice mix of texture and color.
Gently add the mango and avocado on top so they stay intact and don’t get mushy.
Toss in your roasted cashews or walnuts for that perfect crunch in every bite.
Drizzle with your favorite dressing. I used Garden Dill Mustard Seed Balsamic, but feel free to go with what you love—citrusy or herby flavors work really well here.
Finish with a sprinkle of Everything Bagel seasoning to tie it all together.
Lightly toss everything just before serving—or leave it layered if you prefer a more elegant presentation.
Tips for Serving and Storing
This easy mango salad recipe is best enjoyed fresh. The mix of soft avocado, juicy mango, and crisp veggies makes it perfect for warm days or light, refreshing meals.
Serving Tips
Serve it right after tossing so the flavors stay bright and the texture stays crisp.
It makes a great light lunch on its own or pairs nicely with grilled tofu, baked sweet potatoes, or a warm bowl of soup.
Want to make it look extra special? Serve it in individual bowls or layer it in a clear dish to show off all the colors.
Storing Tips
If you’re prepping ahead, keep the dressing separate until you’re ready to eat.
You can store leftovers in an airtight container in the fridge for up to 1 day, but the avocado may brown slightly and the salad will soften.
For the freshest results, prep the veggies ahead of time but wait to cut the avocado and mango until just before serving.
More Ways to Enjoy This Salad
One of the best things about this easy mango salad recipe is how versatile it is. You can keep it just the way it is, or change it up depending on what you have on hand.
Here are some fun ways to make it your own:
Add quinoa or brown rice for a more filling meal. It turns this light salad into a hearty grain bowl.
Swap the nuts—cashews and walnuts both work great, but almonds or pumpkin seeds are also tasty for added crunch.
Try a new dressing. A citrus vinaigrette, tahini lemon dressing, or a simple olive oil and lime juice combo can completely change the flavor.
Use lettuce cups or wraps if you’re looking for a fun, portable way to serve this salad—perfect for picnics or quick lunches.
Top it with grilled tofu or tempeh for added plant-based protein.
The possibilities are endless, so feel free to mix and match until you find your favorite combo!
Healthy, Easy, and So Delicious
If you’re looking for something fresh, colorful, and full of flavor, this easy mango salad recipe checks all the boxes. It’s light yet satisfying, simple to make, and packed with both sweet and savory goodness.
Best of all, it’s incredibly healthy. With fiber-rich veggies, heart-healthy fats from avocado and nuts, plant-based protein from garbanzo beans, and antioxidant-rich mango, every bite supports your body in the most delicious way.
I love how it comes together in minutes but still feels like something special. Whether you’re eating solo, feeding your family, or bringing a dish to share, this salad is always a hit.
So, give it a try and don’t be afraid to make it your own—after all, salads are meant to be fun and flexible.
