Mango-Tomato Salad

By Yewande Komolafe

Published July 2, 2025

Mango-Tomato Salad
Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks.
Total Time
25 minutes
Prep Time
20 mintues
Cook Time
5 minutes
Rating
5(58)
Comments
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This simple salad, anchored from veering too sweet by delicate greens and just-tart vinegar, will suit any style of mango. A hearty knife and fork salad, it’s great as a full lunch or alongside other vegetables or meats, with each bite highlighting the ingredients’ simplicity.

Featured in: Great Mangoes Are a Treasure. Here’s How to Savor Them.

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Ingredients

Yield:4 to 6 servings

    For the Vinaigrette

    • ¼cup apple cider vinegar
    • 1teaspoon whole-grain Dijon mustard
    • 1teaspoon honey
    • ¼cup neutral oil, such as canola, grapeseed or safflower
    • Salt and pepper

    For the Salad

    • 2just-ripe mangoes, peeled, pitted and cut into ½-inch slices, and crosswise in half
    • 1medium shallot, peeled and minced
    • 12ounces tender-leaf lettuce, such as butter lettuce or romaine hearts, leaves separated, rinsed and patted dry
    • 12ounces heirloom tomatoes, cut into ½-inch slices, then cut crosswise in half (about 2 loose cups)
    • ⅓cup fresh mint, torn
    • A small bunch of chives (about 6 to 8), cut into 1-inch-long sticks
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

152 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 19 grams sugars; 4 grams protein; 614 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the vinaigrette: Add the apple cider vinegar in a large bowl. Whisk in the mustard and honey, and slowly drizzle in the oil. Season to taste with salt and pepper.

  2. Step 2

    Make the salad: To the bowl, add the mango and shallot, and toss to combine. Add in the lettuce and toss again. Transfer the salad to a serving platter, leaving behind any dressing. Add the tomato and herbs to the bowl, and toss with the remaining dressing. Season with salt and pepper, and tuck the tomato slices and herbs in the salad. Serve immediately.

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Ratings

5 out of 5
58 user ratings
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Comments

Veronika

This was incredibly delicious and so much flavour for how easy it was to make! We barely ever have reliably good mangoes where I live, and it was even great with frozen and thawed ones. Highly recommend with some grilled shrimp!

Kate

it would help to know what 2 mangoes equal in cups or ounces? is it equal parts of tomatoes, mangoes, lettuce?

Me

Uses peaches for the mango in July.

Lynee

I blended the shallots with the apple cider vinegar, mustard, honey, and oil. I cut the mango into chunks and used cherry tomatoes from my garden. This salad was a big hit with two different dinner groups. It will be on heavy rotation this summer and fall.

Lori Barker

Just delicious!

laurie

Hi Kate. I use 2 medium to large tomatoes and 2 mangoes. Just be sure the tomatoes are heirloom or local beautiful summer tomatoes. Add as many greens as you like. I also tame the shallot by soaking in ice water first then dry thoroughly.

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