This Mango and Pomegranate Salad is great any day, for any occasion. It's a vibrant, nutritious option that's not only beautiful but also incredibly easy to prepare. You can prepare it in just about 15 minutes, using only five main ingredients!
The dish is versatile too! We love it as a salad, but sometimes also enjoy it as an appetizer over crackers or Tostitos Scoops, as a salsa. Like this Sun-Dried Tomato and Mango Crostini, the mango salad is also great on a sliced baguette!
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Reasons to love our Mango and Pomegranate Salad
- Like our Cod Liver Deviled Eggs, the ingredients have so much natural flavor that there is no need to add salt.
- It's simple and quick: just 5 main ingredients and 15 minutes to make
- It's versatile: serve it as a salad, as an appetizer, or as a salsa.
Ingredients
- Mango: Like in our Red Cabbage and Mango Slaw, it's important to use fresh and ripe mangoes for this recipe. You want to use a mango that has slightly softened to the feel. Mango which feels too soft to the touch has ripened too much.
- Pomegranate: Filled with antioxidants and just the right touch of sweet and sour! Simply cut the pomegranate in half and spoon out the tiny red seeds.
- Cilantro: Cilantro gives this mango salad a fresh flavor.
- Red Bell Pepper: Red bell pepper gives the salad a little bit of crunch. Dice the pepper into pieces similar to the mango pieces.
- Balsamic Glaze: Although glaze is usually used for decorating plates, I like the balsamic glaze vs. the balsamic vinegar in this salad. The glaze has a little sweetness, whereas the vinegar is more acidic. I purchase a small bottle at a grocery store and it lasts me for months.
Substitutions and variations
- Cilantro: Not everyone is a fan of cilantro. If you don't like the taste, you can use parsley, mint, or fresh basil instead.
- Red onion: I just love the color red onion adds to the salad. But, you can also use scallions or chives instead. A sweet onion will also work great.
- Make it spicy: Add hot peppers like jalapeños, or the more spicy habaneros, or serranos. Remove the seeds and membranes for less heat or leave them in for more. Sprinkle crushed red pepper flakes. A pinch of cayenne pepper can add a nice kick.
- Add other fresh vegetables: You can add spinach, lettuce, or some arugula. Fresh avocado, some cucumbers, or cherry tomatoes will also be a great addition to the salad.
- Make it sweeter: add a touch of honey or agave for sweetness.
Preparation
STEP 1: Dice the mango, red bell pepper, red onion, and cilantro and add to a mixing bowl. Then add the pomegranate seeds to the mixing bowl.
STEP 2: Squeeze in a little bit of lemon juice and stir in the balsamic vinegar.
Top Tips
- Choose Ripe Mangoes: Select ripe but firm mangoes for the best flavor and texture. Look for mangoes that yield slightly to gentle pressure and have a sweet aroma.
- Chill Ingredients: It's refreshing to use chilled ingredients, especially during hot weather. Consider refrigerating your mango and vegetables before assembling the salad. Or, chill it in the fridge before serving.
Frequently Asked Questions
Hold the mango so that it's standing upright on your cutting board. Starting at the top of the mango, position your knife slightly to the side of the stem (about a 1/4 inch from the center). Cut straight down along one side of the pit. This will create one of the two mango "cheeks."
Turn the mango around and repeat on the other side to create the second mango "cheek." Take one of the mango cheeks and hold it in your hand. Using the knife, carefully score the flesh of the mango without cutting through the skin. Make both vertical and horizontal cuts to create a grid pattern. Be cautious not to cut too deeply into the skin. Hold the scored mango half in both hands, skin-side facing out, and gently push on the skin from underneath to turn it inside out. The mango cubes should now pop up and be easy to eat or cut away from the skin.
Ripe mangoes should be slightly soft to the touch and have a sweet aroma. You can also look for mangoes that have reddish-yellow skin. Avoid overripe mangoes that are mushy or have visible signs of spoilage.
While it's best to assemble your mango salad just before serving to maintain the freshness and crunch of the ingredients, you can prepare some components in advance. For example, you can chop vegetables and fruits ahead of time and store them separately. Dress the salad just before serving to prevent it from becoming soggy.
If you have leftover mango salad, store it in an airtight container in the refrigerator. However, keep in mind that the salad may lose its freshness and crispness over time, so it's best when consumed shortly after making it.
Serving suggestions
Serve this fresh salad with our grilled Cinnamon Pineapple and Beef Appetizer and these Super Easy Sautéed Chicken Thighs. For vegan and vegetarian options, serve the salad with our Healthy Turmeric Oven Roasted Vegetables.
Other fresh salads
If you tried this Mango and Pomegranate Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Mango and Pomegranate Salad
Ingredients
- 1 mango cut into small cubes - large, or 2 smaller mangos
- 1/2 cup cilantro coarsely chopped
- 1/2 red bell pepper cut into small cubes
- 1/4 cup red onion finely diced
- 1/2 cup pomegranate seeds
- 2 tablespoons lemon juice from fresh lemons
- 2 teaspoons balsamic glaze
Instructions
- Dice the mango, red bell pepper, red onion, and cilantro and add to a mixing bowl. Then add the pomegranate seeds to the mixing bowl.
- Splash with the fresh lemon and drizzle the balsamic vinegar on top. Mix well to combine.
Notes
- Choose Ripe Mangoes: Select ripe but firm mangoes for the best flavor and texture. Look for mangoes that yield slightly to gentle pressure and have a sweet aroma.
- Chill Ingredients: It's refreshing to use chilled ingredients, especially during hot weather. Consider refrigerating your mango and vegetables before assembling the salad. Or, chill it in the fridge before serving.
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