Jamaican Mango Vegetable Salad

Name: Jamaican Mango Vegetable Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 ripe mangoes, diced; 1 cup cherry tomatoes, halved; 1 bell pepper, diced; 1 cucumber, diced; 1 small red onion, thinly sliced; 1 bunch fresh cilantro, chopped; 3 tablespoons lime juice; 2 tablespoons olive oil; 1 tablespoon honey; Salt and pepper to taste

Highlighted under: Global Flavors

I absolutely adore this Jamaican Mango Vegetable Salad! The combination of ripe mangoes with fresh vegetables creates an explosion of flavors that truly brightens up any meal. I love how the sweetness of the mango pairs perfectly with the crunch of the veggies, and it's so refreshing on a warm day. With a zesty dressing that ties it all together, this salad is perfect for barbecues, picnics, or just as a delightful side dish. Best of all, it comes together in just a few minutes, leaving you with more time to enjoy the sunshine.

Created by

Ainsley Harper

Last updated on 2026-01-10T11:40:17.185Z

When I first made this Jamaican Mango Vegetable Salad, I was blown away by how easy and delicious it was! The vibrant colors of the ingredients made the salad visually appealing, while the combination of flavors kept me coming back for more. I experimented with different veggies and found that bell peppers and cucumbers work really well to complement the mango's sweetness.

The key to enhancing the vibrant flavors lies in the dressing. I always make sure to whip up a mixture of lime juice, olive oil, and a hint of honey. This balance of acidity and sweetness truly elevates the salad, making it a memorable dish for any occasion.

        Why You'll Love This Recipe
        Bursting with tropical flavor and freshness
A colorful and healthy addition to any meal
Easy to prepare and perfect for summer days

      

Ingredient Roles

The mangoes in this salad are not just a sweet fruit; they serve as the foundation for the entire dish. Their natural sugars provide a contrast against the crisp vegetables, creating a harmonious balance of flavors. Opt for mangoes that are slightly soft to the touch but not mushy. This ripeness indicates maximum sweetness and flavor, which enhances the overall taste of the salad.

Cherry tomatoes add bursts of juiciness and acidity, complementing the sweetness of the mangoes beautifully. Make sure to choose vibrant, firm tomatoes as they hold up well against the rest of the ingredients without becoming overly mushy during the mixing process. Additionally, their bright red color also elevates the visual appeal of the salad.

Cilantro, often a love-it-or-hate-it herb, brings a unique freshness that brightens the salad. If you’re not a fan of cilantro, consider substituting with fresh mint or parsley for a different herbal element that still adds a vibrant note to the dish.

Storage and Make-Ahead Tips

This Jamaican Mango Vegetable Salad is best enjoyed fresh, but if you need to prepare it ahead, I recommend storing the dressing separately. The acid from the lime juice can cause the vegetables to wilt if mixed too early. You can chop all your vegetables and mangoes in advance; just keep them in an airtight container in the fridge for up to 24 hours.

If you do have leftovers, be mindful of how quickly the salad will lose its crunch. Store any uneaten salad in a sealed container in the refrigerator for up to two days. However, the mango may get overly soft, so consider saving any leftover dressing separately to toss in before serving again.

For a quick lunch option, you can double the recipe and use the salad as a filling for wraps or a topping for grilled chicken or fish. It pairs incredibly well with proteins, giving you a refreshing, flavorful edge to your meal without added complexity.

Serving Suggestions and Variations

Serve this salad on a chilled platter or bowl to enhance its refreshing qualities, especially on hot summer days. If you're hosting a barbecue, consider pairing it with grilled meats like jerk chicken or fish tacos. The vibrant flavors and textures of the salad can cut through the richness of grilled dishes, making it a palate cleanser.

For added protein, you can mix in black beans or chickpeas to transform this salad into a heartier meal. These ingredients not only boost nutritional value but also provide a nice contrast to the fresh mango and crunchy vegetables. Toss them in just before serving to keep the texture fresh.

Another great variation is to add diced avocado for a creamy element that enhances the salad's richness. Avocado can be added right before serving to prevent browning. You can also experiment with different peppers for varied levels of sweetness or heat, like using jalapeños for a spicy kick.

Ingredients

Salad Ingredients

2 ripe mangoes, diced
1 cup cherry tomatoes, halved
1 bell pepper, diced
1 cucumber, diced
1 small red onion, thinly sliced
1 bunch fresh cilantro, chopped

Dressing Ingredients

3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
Salt and pepper to taste

Mix all salad ingredients together in a large bowl. In a separate bowl, whisk together the dressing ingredients until well combined.

Instructions

Prepare the Vegetables

Start by dicing the mangoes, halving the cherry tomatoes, and chopping the bell pepper, cucumber, and red onion.

Make the Dressing

In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper until well combined.

Combine Everything

In a large bowl, add all the diced veggies and mangoes. Pour the dressing over the salad and gently toss to combine.

Garnish and Serve

Add chopped cilantro on top and serve immediately. Enjoy your refreshing salad!

Store any leftovers in an airtight container in the fridge for up to 2 days.

Pro Tips

For added crunch, consider tossing in some toasted nuts or seeds. I also love adding sliced avocado for a creamier texture!

Mixing and Combining

When combining the salad, it’s important to be gentle to maintain the integrity of the mango and vegetables. After pouring the dressing, use a wooden spoon or spatula to carefully fold the salad rather than stirring vigorously. This way, the diced mangoes, and vegetables stay intact, preventing a mushy texture.

It's also a good idea to take a moment to taste your salad after mixing in the dressing. If you find the flavors lacking, a little extra lime juice or honey can elevate the taste. Remember, the balance between sweet and tangy is key, so adjust according to your preference.

Alternative Uses for the Dressing

The dressing from this salad is incredibly versatile and can be used beyond just this recipe. Consider drizzling it over grilled shrimp or chicken as a light marinade, or use it to dress other salads, such as a quinoa or couscous salad, for a tropical flair.

You can also make a larger batch of the dressing and store it in the refrigerator for up to a week. Having it on hand allows for quick dressings on other weeknight meals, enhancing veggies or grains without the need for extra effort during your busy evenings.

Questions About Recipes

→ Can I use frozen mango instead of fresh?

Yes, you can use frozen mango. Just make sure to thaw it beforehand and drain any excess liquid.

→ How long does this salad last?

The salad can be stored in the refrigerator for up to 2 days, but it's best enjoyed fresh.

→ What other vegetables can I add?

Feel free to add any veggies you like! Carrots, avocado, or even corn can enhance the flavor and texture.

→ Is this salad vegan?

Yes, this salad is vegan-friendly, making it a great option for plant-based diets.