Jamaican Mango Vegetable Salad

Name: Jamaican Mango Vegetable Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 ripe mangoes, diced; 1 bell pepper, diced; 1 cucumber, diced; 1 cup cherry tomatoes, halved; 1 red onion, finely chopped; 1 cup corn kernels (fresh or canned); 1/4 cup cilantro, chopped; 1/4 cup olive oil; 2 tablespoons lime juice; 1 tablespoon honey; Salt and pepper to taste

Highlighted under: Global Flavors

I love making this Jamaican Mango Vegetable Salad, especially during the summer months when the mangoes are at their juiciest. The combination of fresh vegetables and ripe mango creates a vibrant dish that's not only bursting with flavor but also colorful and inviting. This salad is perfect as a light meal or a side dish at barbecues and family gatherings. The zesty dressing brings everything together beautifully and elevates every bite. It’s refreshingly delicious and a fantastic way to enjoy those tropical flavors!

Created by

Aubrey Whitman

Last updated on 2026-01-10T12:19:08.124Z

When I first tried a Jamaican Mango Vegetable Salad at a local restaurant, I was blown away by the freshness and the unique combination of flavors. I decided to recreate it at home and experimented with various vegetables and dressings until I found the perfect mix. The key is using ripe mangoes—this gives the dish a sweet and tangy profile that pairs perfectly with the crunchy vegetables.

To ensure the best flavor, I suggest marinating the diced vegetables for a short time before serving. This allows the dressing to penetrate the vegetables, enhancing the overall taste. Each bite feels like a mini-vacation to the Caribbean. I love to serve it chilled, making it ideal for hot summer days!

        Why You'll Love This Salad
        Sweet and tangy freshness from ripe mango
Colorful presentation that brightens up any table
Perfect balance of crunch from fresh vegetables

      

The Role of Fresh Ingredients

Using ripe mangoes is crucial for this salad, as their natural sweetness and juiciness are what make this dish stand out. Look for mangoes that yield slightly when pressed and have a fragrant aroma. If mangoes are out of season, you can substitute with ripe peaches or nectarines—these alternatives still capture that fruity essence but offer a slightly different taste profile.

The mix of vegetables not only adds color but also texture. The crispiness of cucumber and bell pepper complements the soft mango, while the cherry tomatoes provide a burst of juiciness with every bite. To ensure maximum crunch, aim to cut the vegetables just before serving, preventing them from becoming soggy.

Enhancing Flavor with the Dressing

The dressing is key to tying the flavors together in this salad. The combination of olive oil and lime juice creates a perfect balance of richness and acidity. If you're a fan of spice, consider adding a dash of cayenne pepper or chopped jalapeño to the dressing for an extra kick. Remember to taste as you go—adding a little more honey can balance out the acidity if it’s too tangy for your preference.

Allowing the salad to rest for about 10 minutes after dressing it helps to meld the flavors beautifully. During this time, the vegetables will slightly soften, and the mango's juices will mingle with the dressing, creating a flavorful marinade. Just be cautious not to let it sit too long, as overly soggy vegetables can detract from the refreshing crunch.

Serving Suggestions and Variations

This Jamaican Mango Vegetable Salad can be a versatile dish at any gathering. Serve it on a bed of mixed greens for a more substantial meal or pair it with grilled shrimp or chicken for added protein. It also works wonderfully alone as a refreshing snack during hot summer days. Consider presenting it in a clear bowl to showcase the vibrant colors, or even serve it in halved avocado skins for an impressive display.

If you want to change things up, try incorporating different ingredients based on your palate. Adding sliced radishes can introduce a peppery bite, while crumbled feta cheese provides a salty contrast to the sweetness of the mango. For a heartier version, stirring in cooked quinoa or farro will add texture and make it more filling.

Ingredients

Salad Ingredients

2 ripe mangoes, diced
1 bell pepper, diced
1 cucumber, diced
1 cup cherry tomatoes, halved
1 red onion, finely chopped
1 cup corn kernels (fresh or canned)
1/4 cup cilantro, chopped

Dressing Ingredients

1/4 cup olive oil
2 tablespoons lime juice
1 tablespoon honey
Salt and pepper to taste

Preparation

Instructions

Prepare the Vegetables

In a large bowl, combine the diced mangoes, bell pepper, cucumber, cherry tomatoes, red onion, corn kernels, and cilantro. Gently mix to combine without mashing the mango.

Make the Dressing

In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until well blended.

Combine and Serve

Pour the dressing over the salad mixture and toss until everything is evenly coated. Let it sit for about 10 minutes to allow the flavors to meld before serving.

Enjoy your Salad!

Pro Tips

For an extra crunch, consider topping the salad with toasted nuts or seeds just before serving. This adds a delightful texture that complements the soft mango and crisp vegetables.

Make-Ahead Tips

This salad is perfect for meal prep! You can prepare all the vegetables and keep them separated in airtight containers in the refrigerator for up to three days. Just be sure to store the dressing separately to maintain the crispness of the salad. When you're ready to eat, combine everything and dress it right before serving for the freshest taste.

If you're planning to serve the salad at a gathering, consider tossing the dressing in right before guests arrive. This ensures that the vegetables stay vibrant and crisp, enhancing the overall presentation and texture of the salad.

Storage and Freezing

While fresh salads are best enjoyed immediately, this Jamaican Mango Vegetable Salad can be stored in the refrigerator for up to two days. However, keep in mind that as the salad sits, the vegetables will lose their crunch, and the flavors may intensify and become more pronounced. If you notice browning on the mango or avocados, it’s best to discard that portion.

Freezing is not recommended for this salad due to the high water content of the vegetables and fruits, which can result in mushiness upon thawing. Instead, prepare this dish fresh to enjoy the delightful textures that make it so appealing.

Troubleshooting Common Issues

If you find your salad too sweet, it’s usually because of the ripe mango and honey. You can counterbalance this by increasing the lime juice or adding a pinch of salt to enhance flavors. If the salad seems too dry, a splash of water or extra olive oil can help moisten it without overpowering the natural fruit flavors.

In case the salad appears too acidic after dressing, more diced mango or a generous handful of nuts such as toasted almonds or walnuts can help absorb and balance the tangy notes. Always adjust seasonings to suit your palate as you mix!

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance. Just wait to add the dressing until you're ready to serve to keep the vegetables fresh.

→ What can I substitute for mango?

If mango isn't available, try using peaches or pineapple for a similar sweetness and tropical flavor.

→ Is the salad gluten-free?

Absolutely! All of the ingredients in this salad are naturally gluten-free.

→ How can I make this salad spicier?

For a little heat, you can add diced jalapeños or a sprinkle of red pepper flakes into the salad or the dressing.