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Delicious mango salad. Mango salad recipe with photos is very tasty




Interesting dishes are obtained from a juicy, sweet and healthy fruit, which is often used in Indian, Thai, and Mediterranean cuisine. Mango goes well with other fruits, vegetables, fried and boiled meat products. Many recipes lack dressing. It is perfectly replaced by the liquid, enveloping juice released from the peeled pulp of the fruit. The appetizer is served on large flat plates, placed in a neat mound in the center and garnished with fresh basil and mint leaves. Fried shrimp, grated cheese, and cherry tomatoes are suitable for decoration.

Health benefits of mango

The fresh fruit is famous for its beneficial properties, positive effect on the body, delicate taste and pleasant smell, for which it received the title “king of fruits”. Its pulp contains a wide range of vitamins, micro- and macroelements. The fruit helps maintain stable functioning of the following systems of the human body:

  1. Digestive. Prevents the formation of constipation, reduces the risk of developing intestinal cancer. The pulp of the fruit contains pectin, which alleviates diabetes and activates fat burning processes.
  2. Cardiovascular. Helps increase the elasticity of large vessels, normalizes blood pressure and heart rate, reduces the risk of spasms, and improves hemoglobin production.
  3. Nervous. Lifts your mood, improves sleep, stabilizes brain function.

Mango salad recipes

You can prepare a tasty juicy vitamin salad only from fresh fruits. You can choose the right exotic fruit based on the following criteria:

  • Pear-shaped, total fruit length 12–20 cm.
  • Smooth, glossy skin that flexes easily, slowly returning to its original shape.
  • Color ranges from yellow to bright red or coffee. The peel may have a spotted color.
  • Tart pine aroma, intensifying closer to the stem and tip.

To prepare the appetizer, not only the pulp is used, but also the peel: beautiful portioned boats are made from it, where the finished salad is placed. Before storing, the pulp is separated from the outer shell and bone with a sharp knife and cut into large cubes or triangular pieces. It is also possible to fry the pulp in a frying pan with butter or olive oil, like sweet potato or pumpkin, which have a similar consistency. Chicken, hot jalapeno peppers, spicy cheeses like Parmesan, Camembert, etc. are often added to mango salad.

Mango and chicken salad

  • Time: 1 hour.
  • Calorie content: 67 kcal/100 grams.
  • Purpose: lunch.
  • Cuisine: Mediterranean.
  • Difficulty: easy.

A cool salad with mango and chicken fried in a rich teriyaki sauce is a great way to start a hearty lunch. The dish stands out in the beautiful way it is served on large lettuce leaves. To make the snack more juicy and saturated with citrus aroma, remove the orange peel not by hand, but with a knife, touching the outer shell of the segments, which can then be cut into small pieces. In this case, place a wide plate under the “bowl” of lettuce leaves, where the excess juice will drain.

Ingredient:

  • mango – 1 pc.;
  • skinless chicken fillet – 300 g;
  • red bell pepper – 1 pc.;
  • olive oil – 3 tbsp. l.;
  • Teriyaki sauce – 3 tbsp. l.;
  • soy sauce – 1 tsp;
  • iceberg cabbage – 100 g;
  • garlic – 2 teeth;
  • orange – 1 pc.

Cooking method:

  1. Separate the garlic cloves, peel the dry skins, and press through a press.
  2. Wash the chicken fillet, cut into long thin slices, pour in soy sauce, teriyaki, add garlic, compact, leave to marinate in the refrigerator, covered, for half an hour.
  3. Wash the orange, remove the peel, separate the slices. Using a sharp knife, carefully cut them in half.
  4. Rinse the bell pepper with cool, clean water, cut, remove the stem, seeds, and cut into thick strips.
  5. Wash the cabbage, carefully large lettuce leaves, and place them in a small bowl.
  6. Wash the mango, peel, cut crosswise, and remove the pit. Cut the pulp into medium slices.
  7. Combine the ingredients, mix, season with aromatic olive oil.
  8. Turn on high heat under the frying pan and heat the frying surface. Fry the marinated chicken fillet until a caramelized light brown crust forms. Cool the slices to a temperature of 17–20 °C.
  9. Before serving, garnish the dish with fried chicken.

Mango and avocado salad

  • Time: 1–1.5 hours.
  • Number of servings: 5–6 persons.
  • Calorie content: 81 kcal/100 grams.
  • Purpose: lunch.
  • Cuisine: Italian.
  • Difficulty: easy.

The sweet salad with mango and cherry tomatoes is distinguished by its original and beautiful presentation. This is a very healthy dish, all the ingredients of which have a positive effect on the human body: its cardiovascular, nervous and digestive systems. To make orange sauce more refreshing, add 1-2 teaspoons of thick mint liqueur or syrup in addition to mint leaves.

Ingredient:

  • mango – 300 g;
  • cherry tomatoes – 8 pcs.;
  • avocado – 2 pcs.;
  • ripe strawberries – 100 g;
  • lemon – 1 pc.;
  • olive oil – 1 tbsp. l.;
  • mint – 12–15 leaves;
  • orange – 3 pcs.;
  • flour – 1 tbsp. l.;
  • lime – 1 pc.;
  • butter – 60 g;
  • honey - 1 tbsp. l.

Cooking method:

  1. Using a grater, remove the zest from the lemon.
  2. Rinse mint leaves with warm clean water and chop with a knife.
  3. Soften the pieces of butter over a water bath, add honey, mix thoroughly
  4. Cut two oranges in half, squeeze out the juice using a juicer, and filter the pulp through a sieve.
  5. Bring the mixture of butter and honey to a boil over low heat, add a spoonful of flour. After boiling, pour in orange juice. Cook the sauce until thickened. Cool, add chopped mint, lemon zest, stir.
  6. Drench cherry tomatoes with water and cut into quarters.
  7. Peel mangoes and avocados and remove seeds. Cut the pulp into equal medium cubes. Add cherry quarters, pour aromatic olive oil, stir.
  8. Wash the remaining orange and cut into thin rings, removing the ends.
  9. Wash the strawberries and remove the stem. Cut the berries in half.
  10. Place orange slices in two overlapping spirals on a flat, wide plate.
  11. Place the prepared fruit and vegetable salad on top and pour cold orange sauce over it.
  12. Rinse the lime and cut into thin slices.
  13. Garnish the appetizer with halves of ripe strawberries and lime slices.

With rice porridge

  • Time: 1 hour.
  • Number of servings: 4–5 persons.
  • Calorie content: 107 kcal/100 grams.
  • Purpose: lunch.
  • Cuisine: Asian.
  • Difficulty: easy.

Sweet and sour hearty rice and vegetable salad with shrimp is perfect for a hearty lunch. To get the fluffy rice porridge required for this dish, you will need a thick-walled saucepan and a tight-fitting lid. They will ensure uniform heating of the rice grains. Cook the porridge over low heat, stirring every 5-8 minutes.

Ingredient:

  • rice – 70 g;
  • olive oil – 2 tbsp. l.;
  • lemon – 1 pc.;
  • mango – 200 g;
  • red bell pepper – 1 pc.;
  • king prawns – 100 g;
  • soy sauce – 2 tbsp. l.;
  • sesame seeds – 1 tsp;
  • sesame oil – 1 tsp;
  • avocado – 1 pc.

Cooking method:

  1. Thaw the shrimp under running cool water. Pour water into a large saucepan, add a little salt, and bring the liquid to a boil. Boil shrimp for 40–50 seconds. Remove the shells, remove the head and paws. Make a longitudinal incision along the back and remove the intestines.
  2. Cool the boiled prepared shrimp, pour in soy sauce, sesame oil, stir, and leave to marinate for half an hour.
  3. Boil the rice by adding olive oil and stirring constantly.
  4. Wash the bell pepper, remove the stem and seeds, cut into medium cubes.
  5. Wash the avocado and mango, peel and remove the pit. Cut the pulp into medium-sized cubes.
  6. Combine salad ingredients, stir, garnish with boiled shrimp.
  7. Sprinkle sesame seeds on top and season with lemon juice.

With arugula

  • Time: 20 minutes.
  • Calorie content: 82 kcal/100 grams.
  • Purpose: lunch.
  • Cuisine: Italian.
  • Difficulty: easy.

A tart, sour salad of green mango, arugula and avocado goes well with lightly salted red fish. The key characteristic of unripe green mango is its sour, slightly bitter taste, similar to eggplant. In addition, the pulp is rich in vitamin C, which “disappears” as the fruit ripens. Unripe fruits are often used when preparing cold appetizers with fish, arugula, nuts, avocado and boiled meat.

Ingredient:

  • arugula – 100 g;
  • green mango – 150 g;
  • lightly salted salmon (fillet) – 100 g;
  • cucumber – 100 g;
  • sesame seeds – 1 pinch;
  • lemon – 1 pc.;
  • avocado – 1 pc.;
  • soy sauce – 1 tbsp. l;
  • Cherry tomatoes – 7–8 pcs.

Cooking method:

  1. Rinse the arugula with cold water and remove the stems. Cut long leaves in half.
  2. Peel the mango, remove the pit, cut the pulp into small cubes, and soak in water.
  3. Peel the avocado, remove the pit, cut the pulp into thin slices.
  4. Rinse the cucumber, cut off the ends, chop into thin rings.
  5. Cut the cherry tomatoes into halves.
  6. Carefully cut the salmon fillet into thin slices without breaking the fibers.
  7. Combine fruits and vegetables, stir. Cut the lemon and pour its juice over the appetizer.
  8. Place slices of lightly salted fish fillet on top. Pour over soy sauce and sprinkle with sesame seeds.

With squid

  • Time: 30 minutes.
  • Number of servings: 3–4 persons.
  • Calorie content: 94 kcal/100 grams.
  • Purpose: lunch.
  • Cuisine: French.
  • Difficulty: easy.

An original sweet and sour salad with seafood, prepared according to a French cuisine recipe, can be served before a light lunch. It is recommended to use classic green asparagus, but purple mustard, which has a more tart, bitter taste, is better suited to a Dijon mustard-based dressing. To prevent the squids from becoming tough and rubbery during cooking, keep them in boiling water for no longer than two minutes.

Ingredient:

  • frozen squid – 200 g;
  • green asparagus – 150 g;
  • avocado – 1 pc.;
  • mango – 1 pc.;
  • Dijon grain mustard - 1 tbsp. l.;
  • soy sauce – 1 tsp;
  • brown sugar – ½ tsp;
  • ground chili pepper – 1 pinch;
  • apple cider vinegar – 1 tsp;
  • lemon – 1 pc.

Cooking method:

  1. Defrost the squid under running cool water, cut into rings, and boil in boiling water for 1–2 minutes.
  2. Wash the asparagus, remove the skin using a vegetable peeler, and cut into small sticks 2–3 cm long.
  3. Peel the mango and avocado, remove the pit, and cut the pulp into medium cubes.
  4. Cut the lemon, squeeze through the juice, filter the pulp through a sieve.
  5. Mix mustard, vinegar, soy sauce, lemon juice, chili powder, sugar. Mix thoroughly.
  6. Combine all ingredients, add prepared dressing, stir.

With pineapple

  • Time: 1 hour.
  • Number of servings: pers.
  • Calorie content: 121 kcal/100 grams.
  • Purpose: lunch.
  • Cuisine: Mediterranean.
  • Difficulty: easy.

Poultry fried in teriyaki sauce goes well with sweet fruits. To ensure that the marinated chicken fillet does not dry out during frying, but remains juicy, heat the frying pan until the oil begins to smoke. The meat laid out on such a hot surface will immediately become crusty, sealing the juice inside the piece. To serve the salad, you can use fresh pineapple: divide it into two halves, cut out the flesh, and place the appetizer in the resulting deep boats.

Ingredient:

  • chicken fillet – 300 g;
  • canned pineapple pieces – 280 g;
  • mango – 1 pc.;
  • Teriyaki sauce – 2 tbsp. l.;
  • mustard – 1 tbsp. l.;
  • chicken egg – 2 pcs.;
  • olive oil – 4 tbsp. l.;
  • ground allspice – 1 pinch;
  • ground coriander – ½ tsp;
  • lemon – 1 pc.;
  • fresh basil – 10 g.

Cooking method:

  1. Wash the chicken fillet, cut into small slices, add teriyaki sauce, and leave to marinate for half an hour.
  2. Place the canned pineapples from the jar in a colander and let the syrup drain.
  3. Peel the mango, remove the pit, and cut into large triangular slices.
  4. Rinse basil leaves with cold water.
  5. Cut the lemon and squeeze out the juice using a manual juicer. Using a sieve, remove the pulp and seeds.
  6. Break the eggs, separate the yolks.
  7. Combine mustard, ground coriander, allspice, lemon juice, egg yolks, olive oil. Beat until a thick, homogeneous mass is obtained.
  8. Fry the marinated chicken fillet until you get a dark caramelized crust, cool.
  9. Combine all ingredients, season with homemade mayonnaise, mix.
  10. Garnish with basil leaves.

With trout

  • Time: 40 minutes.
  • Number of servings: 5 persons.
  • Calorie content: 146 kcal/100 grams.
  • Purpose: lunch.
  • Cuisine: French.
  • Difficulty: easy.

Before lunch, serve an exquisite juicy salad with trout baked in soy and honey marinade. The dish will look great on flat snack plates, on which it is better to place it in neat slides. To prevent the fish fillet from drying out in the oven, but to acquire an appetizing glossy caramel crust, brush it with a small amount of deodorized sunflower or olive oil using a pastry brush.

Ingredient:

  • iceberg cabbage – 100 g;
  • trout fillet – 300 g;
  • leek – 50 g;
  • soy sauce – 3 tbsp. l.;
  • honey - 1 tbsp. l.;
  • ground chili pepper – 1 pinch;
  • lemon – 1 pc.;
  • mango – 200 g;
  • cheddar cheese – 150 g;
  • olive oil – 1 tbsp. l.;
  • sesame seeds – 1 tsp;
  • avocado – 1 pc.

Cooking method:

  1. Cut the lemon in half. Squeeze the juice from the first part. Filter the pulp with seeds using a fine sieve.
  2. Mix honey, soy sauce, lemon juice, chili pepper.
  3. Cut the trout fillet into small slices and leave in the soy and honey marinade for half an hour.
  4. Place trout slices on a foil-covered, greased baking sheet. Bake in the oven for 15 minutes at 190°C.
  5. Cut the cheddar cheese into 10-12mm cubes.
  6. Wash the leeks and cut into thin rings.
  7. Peel the avocado and mango, cut the triangles into pieces.
  8. Tear the lettuce leaves by hand, pour in olive oil, and stir.
  9. Mix the ingredients of the dish, pour over the juice from the second half of the lemon.
  10. Place baked trout pieces on top and sprinkle with sesame seeds.

With cheese and pine nuts

  • Time: 5 minutes.
  • Number of servings: 4 persons.
  • Calorie content: 178 kcal/100 grams.
  • Purpose: lunch.
  • Cuisine: Italian.
  • Difficulty: easy.

The salad has a pleasant tart, nutty taste, and the unripe fruit adds a slight sourness. The dish is very healthy, contains a large amount of vitamin C and essential oils. Pine nuts and arugula have a beneficial effect on human immunity, digestive and cardiovascular systems. Before adding arugula to the salad, mash the leaves with your hands so that they release the juice.

Ingredient:

  • green mango – 1 pc.;
  • avocado – 1 pc.;
  • pine nuts – 50 g;
  • arugula – 100 g;
  • Parmesan cheese – 100 g;
  • olive oil – 1 tbsp. l.

Cooking method:

  1. Peel the avocado and green mango, remove the pit, and cut the flesh into small triangular pieces.
  2. Wash the arugula and cut off the stems.
  3. Finely grate the cheese.
  4. Mix the ingredients, season with olive oil, add pine nuts.
  5. Sprinkle cheese on top of the salad.

With goat cheese and pear

  • Time: 20–30 minutes.
  • Number of servings: 6 persons.
  • Calorie content: 75 kcal/100 grams.
  • Purpose: lunch.
  • Cuisine: Spanish.
  • Difficulty: easy.

A healthy vitamin salad is perfect as a pre-dinner snack. You can serve it very beautifully if you manually distribute all the ingredients rather than mixing them. Cherry tomatoes, lemon slices, and diced boiled egg whites are good options for decorating the salad. Goat cheese can be rolled in any finely chopped herbs: basil, spinach, parsley or dill.

Ingredient:

  • soft goat cheese – 150 g;
  • green onions - 3-4 arrows;
  • iceberg salad – 100 g;
  • hard pears – 100 g;
  • cucumber – 100 g;
  • mango – 1 pc.;
  • honey - 1 tbsp. l.;
  • soy sauce – 1 tbsp. l.;
  • balsamic vinegar – 1 tsp;
  • olive oil – 1 tbsp. l.;
  • lemon – 1 pc.

Cooking method:

  1. Finely chop the green onion arrows.
  2. Cut the goat cheese into small circles and roll in chopped green onions.
  3. Peel the mango, remove the pit, cut the pulp into medium cubes.
  4. Wash the pears, cut them in half, remove the core and stalk, cut into slices 2–3 mm thick.
  5. Rinse the cucumber, cut off the ends, chop into thin slices.
  6. Drench the lettuce leaves with water, dry, and tear by hand.
  7. Mix honey, soy sauce, balsamic vinegar. Beat with a fork until smooth.
  8. Mix the ingredients, add the prepared dressing.
  9. Garnish the salad with thin slices of pears and soft goat cheese rolled in herbs.
  10. Sprinkle the finished salad with lemon juice before serving.

Video


Calories: Not specified
Cooking time: Not specified

Mango is one of the few fruits that, when unripe, is used in cooking as widely as the ripe fruit. The taste of not quite ripe mango is sweet and sour with an emphasis on pleasant sourness, very juicy, with tender pulp. It makes excellent sauces: Indian chutney, Mexican salsa, jams and preserves; at the end of cooking, mango pieces can be added to fried or stewed chicken, meat, and fish. Green mango is also an excellent opportunity to diversify your salad menu. A lot of vitamins, a sea of ​​flavors, bright colors - and you get all this by adding pieces of green mango to the salad. Try, for example, cooking.
Or check out the Mango and Fresh Vegetable Salad we offered today.

Of course, the fruit should not be completely wooden; such a mango can only be made into jam. A slightly soft fruit is suitable for salads; these are mostly sold in our supermarkets.

Ingredients:

- carrots – 1 large;
- mango – 2 small or 1 large;
- chives or green onions - a small bunch;
- spinach – several large leaves or a handful of small ones;
- chili pepper – 0.5 small pods;
- ground black pepper – 1-2 pinches;
- brown sugar – 1 tsp;
- lime juice – 1.5 tbsp. l (or 2 tbsp lemon juice);
- soy sauce – 1.5 tbsp. l;
- mint or basil, cilantro - optional.

Step-by-step recipe with photos:




First, let’s prepare the dressing so that all the components in its composition have time to “make friends” and the taste is harmonious. In a deep bowl, mix brown sugar (if not, use regular white) and lime juice or lemon juice. Stir until the sugar crystals dissolve almost completely.





Add soy sauce. Shake everything and leave the dressing to infuse. It is better to take soy sauce that is not very salty or add a tablespoon first, and when dressing the salad add a little more if necessary.





Greens, carrots and mangoes for salad should be cut into thin long strips. For carrots, you can use a special grater (Korean) or chop it with a sharp knife. It is more convenient to do the slicing by first dividing the carrots into thin slices, and then cutting them into strips.





Cut the chives or thin feathers of green onions (without the white part) into pieces 4-5 cm long (about the same length as carrot sticks). Chop large spinach leaves into strips, leaving small ones whole. If spinach is not available, it can be replaced with neutral-tasting lettuce leaves.







We cut the mango around the seed, peel the slices and cut into thin strips (as far as possible). You can first peel the fruit, then cut off large slices from it and chop them into thin slices for the salad.





Mix all prepared ingredients in a salad bowl. Finely chop half a small chili, after removing the seeds and white membranes from the pepper. Add chili to the salad bowl. Sprinkle the salad with vegetables and green mango with ground black pepper.





Pour the infused dressing over the salad. Mix carefully, taste, adjust if necessary. Place in the refrigerator for an hour so that the salad with mango and vegetables soaks in the dressing and gains flavor.





Serve the salad as an addition to meat, fried or baked chicken, or boiled rice. But on its own it is very good, and, by the way, this salad has several more cooking options: with spicy herbs (mint, basil, cilantro), fried peanuts, onions or sesame seeds. Bon appetit!



Also taste it

Mango and chicken salad

Good afternoon, dear housewives! Mango is a sweet, juicy, fleshy, aromatic fruit from which you can prepare a huge number of dishes, and not just desserts.

Many chefs around the world add it to light cold appetizers, mousses and jams, salads and dressings for spring salads, and use it in the preparation of canapés, sandwiches, puddings and pastries.

We’re talking about mango salads and right now some interesting recipes for preparing such dishes. So, let's prepare mango salad, recipes from the best chefs in the world!

Mango and chicken salad

You will need:

  • Chicken fillet – 300-350 gr.
  • – 1 fruit.
  • Lettuce leaves – 4-5 pcs.
  • Cilantro - a small bunch
  • Lime or classic lemon – half a fruit
  • natural liquid – spoon
  • Fresh cucumber – 1 pc.
  • (can be excluded), salad spices and salt
  • Olive or any vegetable oil – 3 tablespoons
  • For decoration

How to cook:

1. Wash the plica fillet, cut it into pieces, add a little salt and pepper, bake in the oven in foil without adding oil. In this case, 5 minutes before the end of cooking, you will need to open the foil and let the meat bake until crisp. Transfer the chicken to a deep bowl and let it cool to room temperature.

On a note! Alternatively, pieces of poultry can be fried until golden brown in a frying pan, and it is best if it is a grill pan.

2. Mango can be cut in different ways for salad, for example, cut in half, remove the bone, cut the fruit crosswise and lengthwise to form cubes and then remove the skins from these cubes with a spoon.

The second way is to simply peel the fruit and then cut it into thin slices, like an apple. Add sweet pulp to the meat.

3. Chop the lettuce leaves in large pieces, you can just tear them, add them to the bowl with the chicken and mango.

4. Cilantro and chili pepper, we take the third part of the pod, chop it very finely, and put it in a common bowl with food. The seeds should be removed from the pepper before slicing; they give off bitterness.

5. Wash the cucumber and cut into arbitrary pieces, it is best if they are larger, and also add to the rest of the ingredients.

6. Now let's make the salad dressing. To prepare it, pour oil into a deep small container, add the juice of half a lemon and shake these liquids thoroughly using a fork or whisk.

7. Add honey and salad spices to the sauce and mix everything again. If the sauce is too thick, you can add more oil or a couple of spoons of regular running water.

8. This mango and chicken salad can be served and dressed in different ways.

Option one. Mix the ingredients with the sauce in a bowl and place the prepared salad in portions on plates, garnishing with nuts.

Second option. Place a portion of a mixture of vegetables, herbs and fruits on plates, pour over the prepared sauce, and sprinkle pine kernels on top.

Calorie content of mango salad with chicken 100 gr. — 73 kcal

Enjoy your meal!

Mango, Mozzarella and Tomato Salad

You will need:

  • Mango fruit – 1 pc.
  • Small salad onion
  • 2 classic or 4-5 Cherry
  • Mozzarella cheese (suitable for both balls and classic) – 120 gr.

For refueling you will need:

  • Olive or – 2 spoons
  • Lemon juice - a tablespoon.
  • Balsamic vinegar - tablespoon
  • Fresh herbs and lettuce leaves for serving and decoration (optional)

How to cook:

The process of preparing mango, cheese and tomato salad in steps:

1. Cheese, tomatoes, pre-washed, and mango cut into cubes.

2. Peel the onion and cut into thin half rings.

3. In a bowl, mix the ingredients indicated for the dressing.

4. Pour the dressing into the chopped products and mix.

5. Place washed lettuce leaves on a beautiful dish, if you take them, then a portion of salad, decorate with chopped herbs or, alternatively, chopped herbs.

Calorie content of salad 100 gr. — 137 kcal

Bon appetit!

Mango and shrimp salad

Mango and shrimp salad

You will need:

  • Peeled king prawns – 200 gr.
  • Soft ripened mango – 1 pc.
  • Half a small onion
  • Half
  • Tablespoon - lemon juice
  • Tablespoon (you can use any oil, but only lean)
  • Teriyaki sauce – 2 spoons
  • and - several branches
  • – a handful (70-100 gr.)
  • If necessary, a little salt

How to cook:

1. Wash the mango, cut it in any convenient way, the fruit looks very beautiful in a salad if it is cut into strips.

2. Fry the cashews a little without oil in a frying pan, that is, dry the nuts.

3. Cut half of the onion very thinly; you can not use this product in the salad at all, this is at your own discretion.

4. Boil the shrimp, add a little salt to the water, and peel off the shell. If you purchased ready-made shrimp meat, you just need to defrost them.

5. Wash the chili, cut in half, remove seeds, chop. It is enough to add half of the product to the salad.

On a note! It is best to wash and cut chili peppers with gloves and when processing the product, do not touch the skin of the face or other parts of the body, this can cause burning and itching.

6. In a small bowl, mix Teriyaki sauce, chili, onion, shrimp, lemon juice, let these products stand, the shrimp and onion should marinate a little.

7. Place the mixture with shrimp at the bottom of the salad bowl, sprinkle with mango and cashews, sprinkle with sesame oil, put a couple of shrimp on top and garnish with chopped herbs. You can sprinkle it.

Calorie content of mango and shrimp salad 100 gr. — 74 kcal

Bon appetit!

Fruit summer mango salad

Mango will amaze you with its original taste. It turns out quite light, aromatic and satisfying, so it’s perfect for dinner.

Salad with avocado, mango and shrimp

Ingredients:

  • cilantro – 1 bunch;
  • lime – 1 pc.;
  • honey – 1 teaspoon;
  • chili pepper – 1 pc.;
  • olive oil – 1 tbsp. spoon;
  • shrimp – 200 g;
  • mango – 1 pc.;
  • avocado – 1 pc.;
  • spices.

Preparation

Boil the shrimp in advance until tender and place in a colander using a slotted spoon. Now let's make the dressing: peel and finely chop the lime, wash the greens and chili peppers and chop them. Mix the prepared ingredients, pour in a little olive oil and honey. Clean the prepared shrimp and cut in half. Peel the mango and cut into cubes. Wash the avocado, peel it, remove the pit and chop it into strips. In a deep salad bowl, combine all the salad ingredients, add dressing and mix.

Mango and chicken salad

Ingredients:

  • chicken fillet – 450 g;
  • mango – 1 pc.;
  • celery – 200 g;
  • lettuce leaves – 200 g;
  • fresh coriander - to taste;
  • almonds – 2 tbsp. spoons.

For refueling:

  • curry seasoning – 1 teaspoon;
  • yogurt – 50 ml;
  • mayonnaise – 50 ml;
  • lime – 1 pc.

Preparation

Now we’ll tell you how to make mango salad. So, thoroughly wash the chicken fillet, cut into small pieces and fry in a deep frying pan. Then add a little water and simmer over low heat for 10 minutes, adding curry seasoning and salt to taste. Peel the mango and cut into slices. Chop almonds and lightly fry in a dry frying pan. Cut the celery into rings.

To prepare the dressing, whisk yogurt, curry powder, mayonnaise and lime juice until smooth. Now combine celery, mango, add nuts, chopped coriander, mix and season the salad.

Salad with arugula and mango

Ingredients:

  • arugula – 200 g;
  • goat cheese – 200 g;
  • ripe pear – 1 pc.;
  • pine nuts – 3 tbsp. spoons;
  • mango – 1 pc.;
  • sugar – 2 teaspoons;
  • spices - to taste.

For refueling:

  • lemon – 1 pc.;
  • sweet Bavarian mustard – 1 teaspoon;
  • olive oil – 4 tbsp. spoons;
  • balsamic vinegar – 1 tbsp. spoon.

Preparation

We wash the pears, peel them and cut them into large cubes. Lightly fry the pine nuts in a frying pan, add the pears and sprinkle with sugar to taste. Simmer the fruit until it begins to caramelize. Then remove from heat and let the mixture cool. We wash, peel and chop the mango into cubes. We also chop the arugula and goat cheese into cubes.

Next, mix a little olive oil, balsamic vinegar and lemon juice in a bowl. Add sugar and put mustard. Salt and pepper the dressing to taste and mix thoroughly until smooth. After this, put arugula on a dish, then mango, and then pears. Sprinkle everything with cheese on top and pour the prepared dressing over the mango salad.

Salad with mango and squid

Ingredients:

  • fresh squid – 2 pcs.;
  • mango – 1 pc.;
  • bell pepper – 1 pc.;
  • iceberg lettuce – 0.5 pcs.;
  • red onion – 0.5 pcs.;
  • cilantro – 1 bunch;
  • olive oil;
  • lemon – 1 pc.;
  • soy sauce, spices - to taste.

Preparation

Cut the squid into pieces: make shallow cuts without cutting all the way through. Then put them in a bowl, pour over soy sauce and sprinkle with lemon juice. We tear clean lettuce leaves with our hands and put them in a bowl. Chop the mango and pepper into cubes.

Next, sauté the pepper pieces in olive oil and combine with mango, onion and cilantro. Fry the squid over high heat and as soon as they turn white, turn them over for another 30 seconds. Next, assemble our delicious salad with mango: put the fruit mixture on the iceberg leaves, lay the squid pieces on top, season with olive oil and serve immediately.

Step-by-step recipes for a delicious exotic salad with tropical mango and chicken

2017-10-02 Liana Raimanova

Grade
recipe

4415

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

10 gr.

Carbohydrates

5 gr.

141 kcal.

Option 1: Mango Chicken Avocado Salad

Salad with chicken, avocado and mango is very light and tender. Enjoy the taste of healthy fruits. Preparing such a salad is not difficult, the recipe is simple.

Ingredients:

  • chicken breast - 1 pc.;
  • ripe mango - 1 pc.;
  • ripe avocado - 1 piece;
  • Chinese cabbage leaves - 4 pcs.;
  • peeled seeds - 1 table. spoon;
  • pepper and salt;
  • lemon juice - 2 table. spoons:
  • olive oil - 1 teaspoon.

We rinse the meat under running water, place it in a saucepan and cook the chicken breast until fully cooked. We are waiting for it to cool down.

Cut the chicken into thin pieces on a board.

Shred or tear off small pieces of Chinese cabbage leaves directly with your hands. Next, mash the cabbage.

Fruits - peel avocado and mango. We remove all the peel from them. Cut the fruits in half. Cut the soft part of the fruit into small pieces. You can also use canned mangoes rather than fresh ones. Then drain the syrup and cut the pieces into slices.

Combine all the ingredients: cabbage leaves, chicken and fruit. Sprinkle seeds on top for decoration, add salt and pepper.

Season the salad with lemon juice and olive oil.

To save time, you can boil the chicken breast in advance. This recipe can be classified as a recipe for proper nutrition, so for those who adhere to a healthy lifestyle, mango chicken and avocado salad can be a real find.

Option 2: Mango and chicken salad: classic recipe

Any housewife can prepare a classic recipe for salad with chicken and mango. The dish will perfectly complement and decorate any holiday table and your guests will enjoy it.

Ingredients:

  • 500 g chicken (it is better to take chicken fillet);
  • one mango;
  • 150 ml mayonnaise;
  • 30 g pine nuts;
  • one lemon;
  • 200 g celery stalk;
  • any salt (table or iodized);
  • ground black pepper;
  • dried basil;
  • 2 tsp ground turmeric;
  • lettuce leaves;
  • dill or celery greens.

Step by step cooking method

Rinse the chicken under running water and wipe until completely dry with a paper towel. Next, put the chicken in a bowl and marinate in spices: basil and turmeric. Don't forget to add pepper and salt. Wrap the chicken in food foil and place in the oven at 220 degrees for 40 minutes. Take it out and cool it.

Using a knife, cut the chicken into small pieces on a cutting board. Pour the chicken broth into a separate container. We will later make sauce from it.

Wash the mango under running water. Clean with a knife. After peeling, cut the mango into three slices. Remove the pit and leave the soft part of the fruit. Cut the pulp into small pieces.

On a cutting board, use a knife to separate the celery root and then the green leaves. For a salad, only the stems are important. We also wash them under water. After this, cut the stems into small strips.

Preparing salad sauce. Mix the ingredients for the dressing: mayonnaise, chicken broth, lemon juice and turmeric.

Assembling the salad. Place chicken pieces, mango slices, chopped celery and pine nuts in a deep bowl. Pour the sauce over all the ingredients and mix thoroughly with a spoon so that the sauce is evenly distributed.

Serve on the table. Mango and chicken salad is best served immediately. We put lettuce leaves on the bottom of the salad bowl, and the salad itself on top. Decorate with greens.

A tasty, satisfying and simple salad is ready! This salad can be served either in a common salad bowl or in portions.

Option 3: Mango Chicken Salad with Grapes

Chicken salad with mango and grapes is incredibly delicious. The recipe differs from the classic salad, but is not inferior to it in taste. Why not experiment?

Salad ingredients:

  • chicken thighs (in any form: baked, boiled or grilled) - 4 pcs.;
  • celery (stalks only) - 2 pcs.;
  • mango fruit - 1 pc.;
  • green onions - 3 pcs;
  • peeled walnuts - half a glass;
  • grapes - half a glass.
  • Ingredients for the sauce:
  • mango - half a fruit;
  • mayonnaise - 1 table. spoon;
  • small cumin seeds - on the tip of a teaspoon;
  • coriander - on the tip of a teaspoon;
  • turmeric - on the tip of a teaspoon;
  • chopped ginger - a small pinch;
  • red pepper and salt.

Step by step cooking method

First, let's start preparing the salad dressing. We rinse the mango with water, and then peel the fruit and remove the pit.

Cut half the fruit into slices and grind in a blender. Add all the spices, mayonnaise, and bring the mixture to a homogeneous consistency.

Chop the walnuts, but not very finely.

In a dry, heated frying pan, fry the nuts for a couple of minutes until golden brown, stirring continuously.

Separate the meat from the chicken thighs.

Cut celery stalks, mango and chicken into small pieces. Finely chop the onion.

Combine all the ingredients in a deep bowl and pour in the prepared sauce. Mix everything thoroughly. The salad is ready.

Serve the salad on the table. Decorate with grapes. Chicken thighs can be substituted in the salad. Take any other part of the chicken, for example, fillet. And then it will take much less time to cut the chicken.

Option 4: Salad with mango and smoked chicken

Mango Salad with Smoked Chicken has a very zesty taste, despite the fact that it is very easy to prepare. This is perhaps the fastest recipe, since no time is wasted on cooking the chicken. This salad is perfect for every day and for holidays.

Ingredients:

  • smoked chicken - 200 g;
  • one mango;
  • Chinese cabbage leaves - 400 g;
  • green onion - to taste;
  • salt and chili pepper;
  • lime - half;
  • cilantro - 1 handful;
  • vegetable oil - 3 tables. spoons.

Step by step cooking method

First, thoroughly wash all vegetables and fruits.

Remove the peel from the mango. Cut the pulp into pieces, remove and discard the pit.

Remove the skin from the smoked chicken.

Place the chicken on a cutting board and cut into small cubes.

Thinly slice the Chinese cabbage leaves into strips.

Finely chop the cilantro.

Let's move on to the green onions. Cut off the white part of the onion. It won't be useful for salad. All you need is the greens themselves. We cut the feathers into thin rings.

Finely chop the chili pepper.

Making salad dressing. To do this, mix vegetable oil in a container and squeeze lime juice into it.

In order for the salad to have a slight pepperiness, add finely chopped chili to the dressing. Mix everything.

We collect all the parts of the salad into one whole. Salt to taste; you can also add other favorite spices if desired.

Add dressing and stir. The salad is ready to eat, serve.

If this dressing is not to your taste, then this salad can be made with another dressing option. It will also turn out quite tasty. Take a couple of tablespoons of mayonnaise and a couple of tablespoons of sour cream. Add lime juice and stir. That's all, the filling is ready. Add it to salad and have a completely different taste. The taste of mango salad with smoked chicken is amazing and unusual. Bon appetit.