I can’t get enough of this vibrant Mango Salad packed with juicy fruit, cinnamon almonds, and creamy cinnamon-yogurt dressing. It’s fresh, lively, and just the kind of salad that disappears fast.

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I’m fully obsessed with this Mango Salad because it hits every craving at once: juicy, fresh, crunchy, tangy, and just sweet enough. I love how the ripe mangoes make the whole bowl feel bright and a little wild, while the Greek yogurt dressing brings that creamy cinnamon kick I can’t stop thinking about.

And the texture? Big yes.

Every bite has that snappy, fruity, cool thing going on that keeps me coming back with my fork before I’ve even finished chewing. But honestly, it’s the kind of salad I start craving randomly.

At lunch. At dinner.

Straight from the bowl.

Ingredients

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Ripe mango brings juicy sweetness and that sunny, tropical bite everyone reaches for first.
Mixed berries add tart little pops, plus they make the salad look gorgeous.
Salad greens keep things fresh, crisp, and not too dessert-like.
Sliced almonds bring crunch, nuttiness, and a little staying power.
Cinnamon gives cozy warmth that somehow works really well with mango.
Maple syrup adds smooth sweetness without tasting fake or heavy.
Coconut oil helps the almonds feel rich and lightly toasted.
Greek yogurt makes the dressing creamy, tangy, and sneaks in protein.
Honey softens the tang and makes everything feel a bit more fun.
Lime juice keeps it bright, fresh, and not overly sweet.
Vanilla adds a soft dessert vibe without making it weird.
Salt wakes everything up.
Basically, don’t skip it.
Fresh mint makes the whole bowl taste cooler, cleaner, and extra fresh.

Ingredient Quantities

2 ripe mangoes

1 cup mixed berries (strawberries and blueberries)

4 cups mixed salad greens

1 cup sliced almonds

1 tablespoon ground cinnamon

1/4 cup maple syrup

2 tablespoons coconut oil

1/2 cup plain Greek yogurt

2 tablespoons honey

1 tablespoon fresh lime juice

1/2 teaspoon vanilla extract

Salt, to taste

2 tablespoons fresh mint leaves

How to Make this

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1. Preheat oven to 350 F. In a bowl toss sliced almonds with 2 teaspoons ground cinnamon, 2 tablespoons maple syrup, and 2 tablespoons melted coconut oil until coated.

2. Spread almonds on a baking sheet and toast 8 to 10 minutes, stirring halfway, until fragrant and golden. Cool on the sheet.

3. Peel and dice the mangoes into bite sized pieces. Hull and quarter strawberries if using large ones; leave blueberries whole.

4. In a small bowl whisk together plain Greek yogurt, 1 teaspoon ground cinnamon, 2 tablespoons honey, 1 tablespoon fresh lime juice, 1/2 teaspoon vanilla extract, a pinch of salt, and 2 tablespoons maple syrup until smooth and slightly runny.

5. In a large salad bowl combine mixed salad greens, diced mango, mixed berries, and 2 tablespoons chopped fresh mint leaves.

6. Drizzle about half the cinnamon yogurt dressing over the salad and gently toss to coat. Add more dressing to taste.

7. Sprinkle the cooled cinnamon almonds over the top for crunch.

8. Taste and adjust seasoning with additional salt, honey, or lime juice if needed.

9. Serve immediately so the almonds stay crisp and garnish with a few extra mint leaves.

Equipment Needed

1. Oven
2. Baking sheet
3. Small mixing bowl and large mixing bowl
4. Whisk
5. Measuring spoons and measuring cups
6. Chef knife and cutting board
7. Silicone spatula or wooden spoon
8. Serving salad bowl and tongs or salad servers

FAQ

Q: How do I tell if the mangoes are ripe and ready for the salad?

A: Ripe mangoes give slightly to gentle pressure, smell sweet at the stem, and yield bright orange flesh when cut. If firm and green, let them ripen at room temperature for 2 to 3 days.

Q: How should I prepare the mangoes for the salad?

A: Peel and slice away the cheeks from the large flat seed, then cut into bite size cubes. Reserve any juice to drizzle into the dressing for extra mango flavor.

Q: Can I substitute the almonds or make the salad nut free?

A: Yes. Swap sliced almonds for pumpkin seeds or toasted sunflower seeds for crunch. For nut free and seed free, use crispy roasted chickpeas or omit entirely.

Q: How do I toast the sliced almonds safely and evenly?

A: Toast almonds in a dry skillet over medium heat, stirring often, 3 to 5 minutes until fragrant and lightly browned. Alternatively, bake at 350 F for 6 to 8 minutes, checking often to avoid burning.

Q: How long will the salad and dressing keep if I make them ahead?

A: Assemble components separately. Dressing keeps in the fridge up to 4 days. Prepped mango and berries keep 1 day refrigerated. Toss greens with dressing just before serving to avoid wilting.

Q: Can I reduce the sweetness or swap the sweeteners in the dressing?

A: Yes. Reduce maple syrup or honey to taste, or use agave or a sugar free syrup. Add more lime juice or a pinch of salt to balance sweetness if needed.

Mango Salad Recipe Substitutions and Variations

Mangoes:
- Peaches, for similar sweetness and texture
- Pineapple, for brighter acidity and tropical notes
- Papaya, for a softer, melon like texture
- Nectarines, slightly firmer and fragrant
Mixed berries (strawberries and blueberries):
- Raspberries, for tartness and color
- Blackberries, for a juicier, tangy bite
- Sliced grapes, for mild sweetness and crunch
- Chopped apples, for crisp texture and neutral sweetness
Sliced almonds:
- Toasted pecans, for buttery richness
- Walnuts, for an earthy, slightly bitter note
- Pumpkin seeds, for nut free crunch
- Toasted sunflower seeds, for a milder, nut free alternative
Plain Greek yogurt:
- Coconut yogurt, for a dairy free, slightly sweet creaminess
- Regular plain yogurt, milder and looser texture
- Kefir, for a drinkable, tangy option to thin dressings
- Silken tofu blended, for a neutral, plant based creamy base

Pro Tips

1. Toast the almonds while watching them closely. Oven temps vary, so stir at 4 minute intervals and pull them as soon as they smell nutty. Let them cool completely on the sheet so they crisp up instead of steaming.

2. Choose mangoes that give slightly to gentle pressure. If they are underripe, slice and toss briefly with a little extra lime juice and a pinch of salt to brighten their flavor.

3. Keep the almonds separate until the last minute if you need to prep ahead. The salad and dressing can be mixed up to a few hours before serving, but add the nuts right before plating so they stay crunchy.

4. Taste and tweak the dressing. If it feels too thick, thin with a teaspoon or two of water or extra lime juice. If it needs more brightness, add a touch more salt or honey rather than pouring on extra sweet syrup.

Mango Salad Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I can’t get enough of this vibrant Mango Salad packed with juicy fruit, cinnamon almonds, and creamy cinnamon-yogurt dressing. It’s fresh, lively, and just the kind of salad that disappears fast.

Servings

servings

Calories

402

kcal

Equipment: 1. Oven
2. Baking sheet
3. Small mixing bowl and large mixing bowl
4. Whisk
5. Measuring spoons and measuring cups
6. Chef knife and cutting board
7. Silicone spatula or wooden spoon
8. Serving salad bowl and tongs or salad servers

Ingredients

2 ripe mangoes
1 cup mixed berries (strawberries and blueberries)
4 cups mixed salad greens
1 cup sliced almonds
1 tablespoon ground cinnamon
1/4 cup maple syrup
2 tablespoons coconut oil
1/2 cup plain Greek yogurt
2 tablespoons honey
1 tablespoon fresh lime juice
1/2 teaspoon vanilla extract
Salt, to taste
2 tablespoons fresh mint leaves

Directions

Preheat oven to 350 F. In a bowl toss sliced almonds with 2 teaspoons ground cinnamon, 2 tablespoons maple syrup, and 2 tablespoons melted coconut oil until coated.
Spread almonds on a baking sheet and toast 8 to 10 minutes, stirring halfway, until fragrant and golden. Cool on the sheet.
Peel and dice the mangoes into bite sized pieces. Hull and quarter strawberries if using large ones; leave blueberries whole.
In a small bowl whisk together plain Greek yogurt, 1 teaspoon ground cinnamon, 2 tablespoons honey, 1 tablespoon fresh lime juice, 1/2 teaspoon vanilla extract, a pinch of salt, and 2 tablespoons maple syrup until smooth and slightly runny.
In a large salad bowl combine mixed salad greens, diced mango, mixed berries, and 2 tablespoons chopped fresh mint leaves.
Drizzle about half the cinnamon yogurt dressing over the salad and gently toss to coat. Add more dressing to taste.
Sprinkle the cooled cinnamon almonds over the top for crunch.
Taste and adjust seasoning with additional salt, honey, or lime juice if needed.
Serve immediately so the almonds stay crisp and garnish with a few extra mint leaves.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.