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Cucumber-Mango Salad
Lunch

Cucumber-Mango Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
  2. 2 Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

By stronglive1

Spicy Mango Salad
Lunch American

Spicy Mango Salad

4.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.

By MIREILLE67

Spicy Fruit Salad
Lunch Mexican

Spicy Fruit Salad

5.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine pineapple, watermelon, mango, and green apple in a large bowl.
  2. 2 Combine lime juice, honey, and jalapeño in a blender; blend until smooth.
  3. 3 Pour jalapeño dressing over fruit; mix thoroughly. Sprinkle chili-lime seasoning on top. Refrigerate to chill before serving, 1 to 2 hours.

By puerca83

Fruit Salad with Lemon-Cinnamon Syrup
Lunch

Fruit Salad with Lemon-Cinnamon Syrup

4.7

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
  2. 2 Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.

By ASHLEY_S

Georgie's Mango Papaya Salad
Lunch American

Georgie's Mango Papaya Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
  2. 2 Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
  3. 3 Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.

By Georgie Hanson

Chicken, Avocado and Mango Salad
Lunch American

Chicken, Avocado and Mango Salad

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.
  3. 3 In a large bowl, toss together the chicken, mangos and avocados.
  4. 4 Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.

By GreenLime

Refreshing Summertime Salad
Lunch American

Refreshing Summertime Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine baby greens, mango, watermelon, feta cheese, red onion, and mint in a large bowl.
  2. 2 Whisk vinegar, olive oil, and mango juice concentrate together in a small bowl until well combined; drizzle over salad and toss gently until evenly coated.

By Alberta Rose

Tropical Quinoa
Lunch Caribbean

Tropical Quinoa

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan over medium heat. Cover the saucepan, reduce the heat, and simmer until water is absorbed, 10 to 12 minutes.
  2. 2 Off heat, stir pineapple, mango, coconut, macadamia nuts, and mango chutneys into quinoa until thoroughly combined. Serve hot.

By BETHGRANN

Smoked Salmon Poke Bowl
Lunch

Smoked Salmon Poke Bowl

5.0

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Combine soy sauce, green onions, sesame oil, rice vinegar, ginger, and garlic in a bowl. Mix until thoroughly combined. Add salmon and marinate in the refrigerator for 30 minutes to 1 hour.
  2. 2 Divide brown rice among 4 serving bowls. Top with salmon, mango, cucumber, avocado, and strawberries. Sprinkle black sesame seeds on top.

By Diana71

Rebecca's Tropical Granola Grabbers
Lunch

Rebecca's Tropical Granola Grabbers

Prep
40 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; spread coconut on top.
  2. 2 Blend granola in a food processor until finely ground. Set aside in a bowl.
  3. 3 Toast coconut in the preheated oven until lightly browned, about 5 minutes. Let cool. Transfer to the food processor and pulse until finely chopped. Mix into granola. Add flour, baking soda, and salt; whisk until mixed evenly.
  4. 4 Blend banana chips in the food processor until finely chopped. Transfer to a bowl; add macadamia nuts, dried pineapple, and dried mango. Stir until mixed evenly.
  5. 5 Place butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer on medium speed until creamy. Add eggs, coconut extract, and banana extract; beat well. Add granola mixture and mix well. Fold in banana chip mixture.
  6. 6 Drop rounded teaspoonfuls of the cookie dough onto ungreased baking sheets.
  7. 7 Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheets for a few minutes before removing to a wire rack. Let cool completely.

By Miss Green

Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette
Lunch

Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
  2. 2 Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
  3. 3 Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
  4. 4 Spread mango salsa and blue cheese on top.
  5. 5 Drizzle lime dressing over salad and toss before serving.

By Occasional Cooker

Avocado, Mango, and Scallop Salad
Lunch American

Avocado, Mango, and Scallop Salad

4.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
  2. 2 Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.
  3. 3 Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
  4. 4 Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.

By maplewood

Spinach and Mango Salad
Lunch American

Spinach and Mango Salad

4.2

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
  3. 3 In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
  4. 4 In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.

By Gillian McLennan

Cucumber, Mango, and Black Bean Salad
Lunch Mexican

Cucumber, Mango, and Black Bean Salad

3.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.

By Chrissy

Avocado and Mango Salad
Lunch American

Avocado and Mango Salad

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve.
  2. 2 Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined.
  3. 3 Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.

By inspirepassion

Lime Mexicali Salad
Lunch American

Lime Mexicali Salad

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine lettuce, grapefruit, mango, jicama, black beans, corn, pepper Jack cheese, cilantro, and parsley in a large bowl.
  2. 2 Whisk lime juice, sugar, black pepper, and salt in a small bowl until sugar dissolves; pour over salad. Toss to serve.

By super14

Spicy Shrimp Tacos
Lunch Mexican

Spicy Shrimp Tacos

4.6

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated.
  2. 2 In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
  3. 3 Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
  4. 4 To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

By Mission Foods

Mexican Mango Salad
Lunch Mexican

Mexican Mango Salad

4.6

Prep
35 min
Cook
Total
35 min

Instructions

  1. 1 Combine avocados, tomatoes, mango, mixed greens, romaine lettuce, red onion, and green onions in a large serving bowl. Toss until salad is evenly mixed.
  2. 2 Make dressing: Whisk together lime juice, olive oil, sugar, red pepper, cumin, salt, and black pepper in a medium bowl until blended.
  3. 3 Pour dressing over salad; toss briefly and serve.

By SherriRD

Roasted Sweet Potato Mango Salad
Lunch American

Roasted Sweet Potato Mango Salad

4.5

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Spread sweet potatoes onto a baking sheet; spray with cooking spray and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  3. 3 Roast potatoes in the preheated oven until soft, about 20 minutes. Transfer potatoes to a plate and refrigerate until cooled completely.
  4. 4 Whisk lemon juice, olive oil, brown sugar, sea salt, and 1/2 teaspoon black pepper together in a bowl; let rest for at least 5 minutes.
  5. 5 Mix chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, and habanero pepper together in a large bowl. Drizzle dressing over potato mixture and toss to coat.

By Jeni

The Really Good Salad Recipe with Pieces of Fruit
Lunch American

The Really Good Salad Recipe with Pieces of Fruit

4.9

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 In a skillet over medium heat, cook and stir the almonds and 1/2 cup sugar 5 minutes, or until almonds are well-coated and lightly browned.
  2. 2 In a bowl, mix the olive oil, vinegar, 2 tablespoons sugar, salt, and pepper. Set aside.
  3. 3 In a large bowl, gently mix the almonds, iceberg lettuce, leaf lettuce, celery, chives, cranberries, mandarin orange, peaches, mango, and strawberries. Serve with desired amount of the oil and vinegar dressing.

By BOOTS582

Mango Chicken Meal Prep Bowls
Lunch American

Mango Chicken Meal Prep Bowls

4.9

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  3. 3 Mix mango, olive oil, lime juice, honey, Sriracha sauce, garlic, and salt together in a blender until smooth. Place chicken in a shallow bowl and pour 1/2 of the sauce on top; marinate chicken for 10 minutes.
  4. 4 Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for corn salsa.
  5. 5 Grill chicken until no longer pink in center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C). Remove from heat.
  6. 6 Divide rice among 4 glass meal prep bowls. Add 2 pieces of chicken to each bowl; top with reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.

By middle_angel21

Tropical Quinoa Salsa Salad
Lunch American

Tropical Quinoa Salsa Salad

4.5

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Refrigerate until cold, about 1 hour.
  2. 2 Stir cooled quinoa, watermelon, bell pepper, cucumber, red onion, mango, pineapple, and chopped cilantro leaves together in a large bowl.
  3. 3 Whisk wine vinegar, honey, pineapple juice, lime juice, and garlic together in a small bowl; drizzle in canola oil, whisking constantly. Pour dressing over quinoa mixture; toss gently to combine. Place salad in a serving bowl; garnish with lime slices, jalapeno slices, and reserved cilantro leaves.

By Anthony

Sweet Rice and Mango
Dessert Thai

Sweet Rice and Mango

4.4

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Combine the rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed.
  2. 2 Mix the desired amount of sugar into the hot rice. Portion the rice into 4 bowls. Top with mango slices, and pour some cream of coconut over the top of each bowl.

By Island Girl