Christmas Mango Salad
This mango salad recipe is a sunny side for a South African summer Christmas, with sweet fruit, crisp vegetables and a zippy ginger-lime dressing. Toasted pumpkin seeds add a savoury crunch.
Choose mangoes that smell fragrant and yield slightly when pressed, but still feel firm enough to slice. Serve the salad on a shallow platter so every helping gets a little of everything.
Why it works on a South African Christmas table
The fresh flavours balance rich glazed gammon, roast chicken and smoky braai favourites without adding another hot dish to the kitchen queue. Its golden mango, red pepper and green herbs also bring festive colour to the spread.
Ingredients
For the dressing
Instructions
- 1Combine the lime juice, olive oil, ginger, honey, lime zest and salt in a small screw-top jar. Add the chilli if using, close the lid and shake until the honey has dissolved.
- 2Slice the prepared mango flesh into thick, bite-sized strips. Keep any softer pieces for another use so the salad holds its shape when mixed.
- 3Split the cucumber down its length and remove the soft, seedy middle with a teaspoon if it looks watery. Slice into chunky crescents and pat away excess moisture with a clean kitchen towel.
- 4Cut the pepper into short, thin strips and finely slice the spring onions. Roughly chop the coriander and tear the mint leaves just before assembling.
- 5Put the cucumber, pepper and spring onions in a large mixing bowl. Shake the dressing again, pour it over the vegetables and toss to coat.
- 6Add the mango and herbs, then lift and turn gently with a broad spoon. Taste a dressed piece of cucumber and add a small pinch of salt if needed.
- 7Transfer to a shallow serving platter and scatter the pumpkin seeds over the top. Serve promptly while the herbs are fresh and the seeds are crisp.
Nutrition (per serving)
- Calories
- 176 kcal
- Carbohydrates
- 26 g
- Protein
- 2.7 g
- Fat
- 7.7 g
- Saturated fat
- 1.2 g
- Sugar
- 20.4 g
- Fibre
- 4.3 g
- Sodium
- 167 mg
- Cholesterol
- 0 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- For easy hosting, prepare the mango and vegetables up to 4 hours ahead. Refrigerate in separate covered containers, keeping the dressing, herbs and seeds apart until serving.
- Pair with braaied chicken, grilled fish or Christmas gammon. The ginger-lime dressing is particularly good alongside sticky glazes.
- For an outdoor lunch, keep the salad chilled until the food is ready and bring out smaller portions rather than leaving the whole platter in the heat.
- If your mangoes are exceptionally sweet, leave the honey out of the dressing initially and add it only after tasting.
Frequently asked questions
Can I use lemon instead of lime?
Yes. Replace the lime juice with 30 ml lemon juice and omit the lime zest. Taste the finished salad before adding any more juice.
What can I use instead of coriander?
Use 10 g flat-leaf parsley alongside the mint. It gives the salad a fresh, leafy flavour without coriander's distinctive taste.
How long will leftover mango salad keep?
Refrigerate leftovers promptly in a sealed container and eat within 24 hours. The cucumber will release liquid and the seeds will soften, so the salad is best freshly assembled.
