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Mango Salad

Serving Size: 4 servings
This colourful salad is a tasty and refreshing accompaniment to chicken, pork or seafood.

Mango Salad


  • 3 cups (750 mL) thin strips* firm unripe mango (about 2 large mangos)
  • 1 cup (250 mL) thin strips* sweet red pepper
  • 3/4 cup (175 mL) thinly sliced red onion
  • 1/3 cup (75 mL) chopped fresh cilantro or mint
  • 1/4 cup (50 mL) cashews or chopped peanuts
  • 1/4 cup (50 mL) lime or lemon juice
  • 1 tbsp (15 mL) granulated sugar
  • 1 tbsp (15 mL) soy sauce (preferably naturally brewed) or fish sauce
  • 1/4 tsp (1 mL) red chili pepper flakes
  • 3 tbsp (45 mL) peanut or sunflower oil


In medium bowl combine mango, peppers, onion and cilantro.

In small bowl combine lime juice, sugar, soy sauce and pepper flakes; whisk in oil. Stir into mango mixture. Cover and refrigerate for at least one hour to allow flavours to blend.

Just before serving, add cashews. If desired, garnish with additional sprigs of cilantro.

* Cut into narrow matchsticks.