This easy vegan mango salad dish cannot be simpler – 5 ingredients, 5 minutes to prepare. What I like about this dish is that it is both versatile and tasty – it is delicate enough to be its own dish, or act as a cooling salad with a curry. I like to think that this is a salad for people who don’t like salads. It’s one of the easiest gluten-free vegan recipes you can attempt to put together.
This mango salad recipe is not what some people may think of – the traditional Thai green mango salad popularised in Thai cuisine – but one made with the more familiar yellow or giant mango. The best thing with this recipe is that it is so easy to make that you can really experiment and make it your own – add in peanuts or chilli, or substitute mango for pineapple, kick up the sweetness with some maple syrup, maybe a coconut lime dressing with red bell pepper…
Vegan Mango Salad
Serving Suggestions
Enjoy this fresh dish as a cooling accompaniment or chutney to spicy food, as a starter, as a side salad or as part of our tofu poke bowl that combines the following:
Garlic Basmati Rice
Soy and Garlic Roasted Tofu
Roasted Leeks
Cucumber and Spring Onion Salad
Raw Vegan Satay Dressing
Ingredients
| Ingredients | Ingredient Notes | Substitution Notes |
| Orange | For flavours of sweetness, sourness and citrus. | To replace sweetness, look at honey or sugar, for sourness a small amount of apple cider vinegar or tamarind, for citrus and sourness try lime juice or kalamansi. |
| Salt | Salt tends to heighten the natural flavours of dishes as well as the salt content of the dish itself. The amount of salt you introduce to a dish can affect the cooking and preparation, so it is important to consider at what stage one seasons the food being prepared. Conventional wisdom is to season as you go and taste your food. | By replacing sea salt or plain salt, you can also introduce other flavour elements into a dish which can have remarkable benefits (or indeed throw your recipe into disarray). Soy sauce or tamari can give a salty and umami flavour, whilst some pickles (for example, Japanese umeboshi – pickled or brined plum) can be intensely salty and introduce another sour flavour element. |
| Coriander | Coriander is herbaceous, floral and citrusy – a word of warning, some people think it has an astringent or soap-like taste so use it sparingly, you can always add more but you cannot take away. | You can use other fairly mild herbs, parsley or basil, and add in citrusy notes from a squeeze of orange or lime. Otherwise if you are just after some green leaves you cannot go wrong with some baby spinach (although it may not have the same taste – mix and match). |
| Avocado | Avocado is firm but soft, luxurious and creamy. It is a bit of a princess of an ingredient because it is notoriously difficult to get timing right for ripeness, brown spots etc… top tip: – a squeeze of citrus stops the avocado from turning brown once it is cut. | Avocado is quite unique, individual elements of the fruit itself can be substituted e.g. creaminess comes from the oil or fat in the avocado so it can be substituted with some oil, a firm texture with some fruit, but I cannot think of anything that has the same combination. Sadly this dish will not really work with another ingredient. |
| Mango | Mango has an amazing sweetness and firm texture, and eventually releases a sweet sticky juice. | Mango is quite unique so it does not have a like-for-like replacement – melon / cantaloupe has a comparable texture and sweetness, pineapple can be firm and tangy. Go wild and experiment. |
Instructions
- Take the bunch of coriander (stalks and all), roll it up and finely chop – you don’t want to have large chunks getting stuck in your teeth but you do want to see the odd leaf in there. Set aside for use later.
- Cut the flesh out from a mango and cut it into small equal-sized chunks (for reference, the chunks should be the same size as those from the avocado, so try to shoot for that). Mango has a large seed inside, so my preferred method to cut out the flesh is to stand up the mango, cut down along either side of the seed to give you two fleshy chunks – using a small knife, cut vertical and horizontal scores along the flesh of the mango, then use a spoon or a knife to release the cubes from the skin of the mango (there are some wild YouTube videos of people using glasses to do this – but just do whatever works for you). Set the mango aside in a bowl for later use.
- Cut the avocado in two, remove the large seed with the heel of your knife, and using a similar technique to that for the mango, cut horizontal and vertical lines in the flesh of the avocado, and extract the flesh of the avocado using a spoon. Place the avocado in the bowl.
- Take your segment of orange and squeeze the juice of the orange over the avocado and mango mix, give it a stir (the acid in the orange will stop the avocado from discolouring). Add in salt to taste, then slowly mix in the desired level of coriander. Taste and try as you go to find your sweet spot. The salad is ready to serve, and will keep in the fridge for a day or two without the avocado turning.
Recipe Card
Vegan Mango Salad
A simple mix of coriander, mango and avocado.
Ingredients
- 1 ripe but firm mango
- 1 medium/large avocado
- 20 gram bunch of coriander
- ¼ whole orange
- Salt to taste
Instructions
- Take the bunch of coriander (stalks and all), roll it up and finely chop - you don’t want to have large chunks getting stuck in your teeth but you do want to see the odd leaf in there. Set aside for use later.
- Cut the flesh out from a mango and cut it into small equal-sized chunks (for reference, the chunks should be the same size as those from the avocado, so try to shoot for that). Mango has a large seed inside, so my preferred method to cut out the flesh is to stand up the mango, cut down along either side of the seed to give you two fleshy chunks - using a small knife, cut vertical and horizontal scores along the flesh of the mango, then use a spoon or a knife to release the cubes from the skin of the mango (there are some wild YouTube videos of people using glasses to do this - but just do whatever works for you). Set the mango aside in a bowl for later use.
- Cut the avocado in two, remove the large seed with the heel of your knife, and using a similar technique to that for the mango, cut horizontal and vertical lines in the flesh of the avocado, and extract the flesh of the avocado using a spoon. Place the avocado in the bowl.
- Take your segment of orange and squeeze the juice of the orange over the avocado and mango mix, give it a stir (the acid in the orange will stop the avocado from discolouring). Add in salt to taste, then slowly mix in the desired level of coriander. Taste and try as you go to find your sweet spot. The salad is ready to serve, and will keep in the fridge for a day or two without the avocado turning.
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Sarah is a syndicated freelance writer and editor of Dukes Avenue. She founded Dukes Avenue in 2018 as a creative outlet while working at a London hedge fund. What initially started as a small blog has become a widely read luxury lifestyle online publication targeted at the modern woman, with content curated to inspire readers to live their best and most fulfilled lives. Sarah has lived in London, Malta, and, most recently, the United Arab Emirates and uses her travels and experiences to inspire much of the content.
