Flavorful Ensalada de Mango Recipe from Spain

We can already feel the warmer weather and the sun shining brighter than ever.

This means that the spring and summer seasons are right around the corner, so it is time to step up your salad game, and you can do it with the help of the ensalada de mango.

One of the most beloved healthy recipes with mango, this Spanish salad recipe comes from southern Spain to give a new life to your imaginary salad recipes cookbook.

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Background of the Dish

Mango salad is quite exotic when compared to other Spanish salads, and this is mainly because mango comes from the tropical areas of Asia and America.

The Andalusian recipe is to make a salad that is eaten for lunch or dinner since besides the fruit it has cucumber, onion, jalapeño, and other spices.

Something that made the ensalada de mango so popular is the fact that you can have it ready in 15 minutes, and it will give you all the freshness that you need.

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Things You’ll Need for Ensalada de Mango

This is a cucumber mango salad, so as you can imagine you will need those ingredients, with some seasoning, and other vegetables that can be substituted.

Do you want to try more Spanish salad recipes? Then you should check the Pipirana salad, the easy Ensalada Malagueña, and the Spanish mixed green salad recipe.

Ingredients

• 3 mangoes
• 4 cucumbers
• 150g chopped nuts
• 1 red onion
• 1 Jalapeno Pepper
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• Juice of one lemon
• 3 tablespoons olive oil
• A pinch of salt

How to Make Ensalada de Mango – Step by Step Guide

1. To start making this mango salad recipe you have to chop and toast the nuts, then set them aside. Keep in mind that you can skip if you have a nut allergy, or simply don’t like them.

2. Now wash, peel, and cut the cucumbers into small cubes.

3. After that, peel the mangoes and cut them into small cubes. You can also cut it into a stick shaped like french fries, but it can be more difficult to eat the mango salad that way.

4. Then, chop the jalapeno pepper into thin pieces. Peel and cut the onion into thin strips.

5. Mix the olive oil with the juice of one lemon, it will be the mango salad dressing.

6. Next, grab a large bowl, and put the pieces of cucumber, mango, and jalapeño pepper. Put paprika, pepper, and salt.

7. For the final step of this ensalada recipe, add the dressing and mix everything well. Use the toasted chopped nuts as a topping for the ensalada de mango. Now you can serve it right away or cool it for a couple of minutes in the fridge before serving.

Substitution of Ingredients

This ensalada de mango is quite simple, the only main ingredient is the mango, so you can play with all of the other ones.

If you aren’t a big fan of spicy food, then you can turn this into a more sweet salad: just add 2 tablespoons of honey (liquid) and mix it with the olive oil for the dressing.

You can also do something more similar to the Spanish cucumber salad and add more vegetables such as tomato, other types of peppers and onions, lettuce, etc.

Adding avocado and chickpeas is also an option if you want to have a more protein-packed ensalada de mango.

Try the easy-to-make Spanish chickpea salad and the ensalada de cangrejo, aka crab salad as well, tasty salads packed with protein and fiber.

The chopped and toasted nuts are optional in this mango recipe, but we encourage you to add them since they give an amazing crunchy texture to contrast with the softness of the other ingredients.

If you’re after sweet and salty salads, then you must try our refreshing and easy-to-make ensalada de melon.

Tips on Serving Ensalada de Mango

What we love the most about this mango salad is that you can serve it as soon as you finish making the recipe.

Since you take all the fresh ingredients from the fridge, technically you don’t even have to let it cool (still, you can do it for about 30 minutes in the fridge.).

The ensalada de mango is commonly served as an appetizer or a side dish.

Keep in mind that it has a strong flavor (it is a spicy salad), so it might be overpowering to the main dish.

It goes really well with dishes with a more neutral profile, such as grilled sea bass and roasted chicken, among others.

Give a go to our easy and delicious Spanish vegetables recipe, perfect as tapas or as a side dish. And make sure you don’t miss the dessert salad, aka the Spanish fruit salad recipe, a refreshing and sweet salad for summer.

How to Store Ensalada de Mango

The main advantage of this ensalada de mango is that it’s easy to make and it is ready in 15 minutes, the downside is that you can’t store it for too long.

If you are familiar with mango salad recipes, you might already know this, but if not, then we will explain it.

The main reason why you can’t store the ensalada de mango for too long is that the mango oxidizes after a while from being diced.

While the lemon juice helps slow down that process, you should still eat the Spanish salad within 24 hours of making it.

Other Spanish salads that can be stored for longer are the Spanish seafood salad and the Octopus salad, so you can give them a try too.

Recipe Card: Ensalada de Mango

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