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    Home » Vegan Filipino Recipes » Mango Salad

    Mango Salad

    by Lainey · Posted: Sep 5, 2021 · This post may contain affiliate links ·

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    A simple, healthy and savory Mango Salad made with eggplants and cucumber tossed with lemon vinaigrette and of course mangoes! This is an easy-to-make, appetizing and delicious side dish that you can ever make!

    Love Mangos? Try these delicious desserts made with mangos: Mango Sago (Mango with Tapioca Pearls), Mango Float, or this refreshing summer smoothie Banana Mango Smoothie.

    mango salad in a white serving plate with a spoon

    What is Mango Salad?

    This Mango Salad is an easy Filipino side dish recipe made with slices of ripe mangoes, cooked eggplants, and fresh cucumbers tossed with lemon vinaigrette then garnished with fresh cilantro and sesame seeds.

    This fresh-tasting salad is a great side dish for lunch or dinner. The perfect combination of mangoes, eggplant and cucumber tastes so delicious and amazing!

    Health Benefits of Mango:

    • High in Antioxidants
    • Promotes Healthy Gut
    • Helps in digestion
    • Boosts Immunity
    • Promotes eye health
    • Lowers Cholesterol
    • Clears the Skin
    • Aids Weight Los

    Tips and Procedures:

    • Make sure to use fresh vegetables and ripe mangos in making this salad. 
    • Start adding with less seasoning, such as salt and pepper, then do a taste test and add more as necessary depending on your personal preference.
    • Variations: Feel free to pair mangoes with greens, nuts, seeds, crisp veggies, lime or lemon, berries, and chili peppers.
    • It is best to serve this mango salad immediately after it’s assembled or shortly after.
    • Storage: Put any leftover mango salad in a tightly covered glass container in the fridge for up to 3 days.
    savory mango salad on a white bowl with a spoon

    How to Make Mango Salad:

    Listed below are all the ingredients you will need:

    • water 
    • eggplant 
    • mango
    • cucumber
    • red onions
    • lemon juice 
    • salt and pepper
    • sesame oil 
    • white sesame seeds
    ingredients for mango salad recipe

    In a large pot, place 4 cups of water and bring to a boil. Add the eggplant and let it cook for 5 minutes. Using a strainer, remove the cooked eggplant and set aside to cool:

    sliced eggplant cooked in a large pot, strained and transferred in a white bowl

    Combine mangos, cucumber, onions, and lemon juice in a large bowl. Toss the cooled eggplant and season with salt and pepper. Stir until fully combined. To finish, add a quarter-teaspoon of sesame oil and seeds:

    mangos, cucumber, onions, eggplant, lemon juice, and sesame oil mixed in a large bowl and sprinkled with sesame seeds

    Tadaaah! It’s super easy to make and appetizing. Serve and enjoy!

    Frequently Asked Questions:

    Can you make it few days before as a meal prep?

    The mango salad and the dressing/vinaigrette can be made hours ahead of time, just don’t mix the two until just before serving.

    What goes well with mangos in a salad?

    It goes well with bananas, spinach, crisp lettuce, kale, pepper, jalapeno’s, coconut, cream, ginger, lemon and lime, red onions, legumes, orange, pineapple, sugar and more!

    Can this mango salad be frozen?

    No, but it can be placed in a tightly covered glass container in the fridge for up to 3 days.

    savory mango salad in a large bowl
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    Mango Salad

    A mix of fresh mangos, cucumber, eggplant, delicious seasonings, and tangy lemon vinaigrette which makes a savory and healthy side dish!
    Prep Time15 mins
    Cook Time5 mins
    Total Time20 mins
    Course: Appetizer
    Cuisine: Filipino
    Servings: 6
    Calories: 39kcal

    Ingredients

    • 4 cups water
    • 4 oz eggplant diced
    • 9 oz mango diced
    • 5 oz cucumber thin ribbons
    • 2 oz onions minced
    • 2 teaspoon lemon juice
    • salt and pepper to taste
    • ¼ teaspoon sesame oil
    • ¼ teaspoon white sesame seeds

    Instructions

    • In a large pot, place 4 cups of water and bring to a boil.
    • Add the eggplant and allow it to cook for 5 minutes.
    • Using a strainer, remove the cooked eggplant and set aside to cool.
    • Combine mangos, cucumber, onions, and lemon juice in a large bowl.
    • Toss the cooled eggplant and season with salt and pepper.
    • Stir until fully combined and add a quarter-teaspoon of sesame oil and seeds.
    • Serve immediately.

    Nutrition

    Serving: 1g | Calories: 39kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 163mg | Fiber: 2g | Sugar: 7g | Vitamin A: 482IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
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    Hi, I’m Lainey! Here you’ll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page!

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