Vegan Mango Salad Recipe

This article was sponsored by the Mango Board. All opinions are my own.

It recently dawned on me that mangos are a year-round fruit. I always thought of them as a summer fruit but after reading a few articles on mango, I realized they’re available all year long. Am I the only one that didn’t know this? Please tell me I’m not alone here folks.

Please.

While there are more mangos in the market during the summer than any other season, this tropical fruit can bring a little sunshine to your table any time of year. There are six varieties of mangos that make up most of what’s available in the U.S. Because each variety comes into season at a different time of year, you’ll always find a mango in your produce aisle. For example, right now Peru is sending Kents and Tommy Atkins varieties!

Pretty amazing, isn’t it?

Vegan Chia Pudding

If you follow me on Instagram, you’ve probably seen that I’ve been posting a new mango recipe every Monday this month. It’s a bit different than how I usually post my recipes – since they’re usually here on my blog – but for the month of January I did a little switcher-oooo, which means you got double the amount of recipes you usually get from me.

Not a bad deal, right?

Vegan Taco Recipe

So, let’s start by chatting a bit about the best way to find a ripe mango in the food store or farmers market. All you have to do is squeeze it gently. A ripe mango will be slightly soft like a peach or avocado. If you’re not going to use the mango right away in a recipe, you can purchase a firm mango that will ripen at room temperature over a few days.

Smoothie Bowl Recipe

So many of my clients are intimidated by mangos (and artichokes)–they have no idea what to do with them or how to cut them and eat them. No sweat. It’s easier than you think. To cut a mango, simply slice off the sides of the fruit, avoiding the large seed in the center. Once you have these two sides, you can get to the flesh and slice or dice as needed. Then, simply scoop it out of the skin. For more on how to cut a mango check out Mango.org.

Vegan Mango Salad

So, onto the recipes because I know your mouth is watering already….

You can check out each of the four recipes by clicking the below recipe name links (and I featured a full recipe here for you at the bottom of this post, too)!

Here’s my Easy Mango Taco recipe that’s full of creamy hummus and avocado along with tomatoes, mango and fresh cilantro for a festive Mexican flavor in each bite.

Vegan Tacos

My Lovely Mango Smoothie Bowl recipe, which is a great alternative to serving your smoothie in a glass because you can add fun toppings like you would to a bowl of oatmeal.

Smoothie Bowl

My Morning Mango Chia Pudding recipe that’s ideal for busy on-the-go breakfasts because you make this recipe the night before and store it in your fridge until the morning.

Mango Chia Pudding

And, last but not least….my Miraculous Mango Beet Salad recipe, which is ideal for weekend lunches or weeknight dinners.

Gluten-Free Beet Salad

And if you haven’t gotten a chance to head over to my Instagram account yet, please do so! I’m sharing one of these four tasty mango recipes with you below.

Enjoy!

xo

5.0 from 1 reviews
4 Mango Recipes You Need to Try
 
Prep
Cook
Total
 
Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 4 small beets
  • 1 cup arugula
  • 1 large mango, peeled and diced
  • 3 Tbsp. walnuts
  • 1 Tbsp. toasted coconut flakes
  • 2 Tbsp. almond oil
  • Juice of 1 large lemon
  • Sea salt and pepper, to taste
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Roast the beets in a large baking dish in an inch of water for 40 minutes or until very tender. Add more water if needed. Remove from the oven; set aside to cool then peel the beets and discard the peels. Dice the beets into ½ inch pieces.
  3. In a large bowl, combine the beets, arugula, mango, walnuts and coconut flakes. In a small bowl, whisk the almond oil, lemon juice, sea salt and pepper. Drizzle the dressing over the salad and toss to coat.
  4. Serve immediately.
Nutrition Information
Serving size: 4 Calories: 199 Fat: 11.3g Saturated fat: 0g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 23.7g Sugar: 20g Sodium: 82mg Fiber: 3.9g Protein: 4.1g Cholesterol: 0mg

This post was sponsored by the Mango Board. All opinions are my own.

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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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