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Salad with mango

Author
Cookinero 1 May 2025
3250
Salad with mango

For a mango salad, choose only ripe fruits. A ripe and juicy mango has an even skin, smooth and shiny. Dark neat spots on the skin indicate the ripeness of the fruit. When choosing a mango, gently press the skin with your finger. A small dent should remain. As a rule, the ripeness of an avocado is indicated by a rich dark green color of the skin and the softness of the fruit. To avoid damaging the pulp, press the fruit not with your fingertips, but with the pads of your fingers or palm.

How to cook Salad with mango

Step 1

Salad with mango

Prepare the shrimp for the mango shrimp salad. Boil water for cooking. Take twice as much water as seafood. Add salt and put the shrimp in boiling water for 2 minutes. It is important not to expose them to prolonged heat exposure so that the meat does not lose its tenderness and juiciness. Then let the shrimp cool and peel them.

Step 2

Salad with mango

Make the mango avocado salad dressing. In a small bowl, combine the olive oil, lime juice, salt, and pepper. Then whisk the ingredients thoroughly with a fork or whisk.

Step 3

Salad with mango

Assemble the salad. Place the lettuce, cherry tomatoes, avocado and mango in a large, deep salad bowl. Add the shrimp (chopped if desired) and onion. Dress the salad with the olive mixture and toss gently.

Salad with mango - FAQ About Ingredients, Baking Time and Storage

Yes, frozen shrimp work well—just thaw them completely in the refrigerator before boiling. Cook them the same way as fresh shrimp, ensuring they’re pink and opaque before cooling and peeling.
Peaches, papaya, or even pineapple make excellent substitutes for mango, offering a similar sweet-tropical flavor that pairs nicely with shrimp and avocado.
For a vegetarian version, try grilled halloumi, chickpeas, or tofu. These add protein and texture while keeping the salad satisfying.
Store dressed salad in an airtight container for up to 1 day in the fridge. For best freshness, keep dressing separate and toss just before serving.
Absolutely! The olive oil-lime dressing can be made 2–3 days ahead. Shake or whisk again before using, as separation is normal.
Baby spinach, arugula, or mixed spring greens add great flavor and texture. Avoid delicate herbs, as they may wilt when dressed.
Freezing isn’t recommended—the avocado and shrimp will degrade in texture. Enjoy fresh or store leftovers briefly in the fridge.
Reduce higher-carb ingredients like mango or skip them. Add more avocado, cucumber, or leafy greens to keep it satisfying.

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