Summer Mango Salad

Summer Mango Salad prep

Summer Mango Salad prep

Summer is coming!! Ok... fine its barely Spring but hey, I'm getting excited aren't you?? 

The sun decided to show its beautiful face here in Brooklyn for a few days and ever since then I've been craving hot sunny days, cold iced coffee, and SALAD! Don't get me wrong I eat a lot of salad in the winter too but there is just something about eating a fresh bright salad on a hot summer day. It makes me feel fresh, healthy, and always gives me this boost of energy and self confidence that no winter salad can really give me. 

So I'm wandering through Whole Foods when I spot these cute bright yellow mangos (yes... I find fruit cute). They were 3 for $5 so I couldn't say no. Of course, these were not on the initial grocery list so I had no idea what I was going to do with them and then altered my entire list ($$$) which my boyfriend didn't totally love haha. But what am I going to do? Just not buy the amazing yellow mangos? Or buy them and not make them into a beautiful dish? HELL NO. So I bought the mangos plus some fresh mozzarella and landed on building a new summer salad. 

This salad was incredibly easy and I kept the dressing as simple as delicious extra virgin olive oil and a little balsamic. Normally I would've made a specific dressing but I was in a bit of a rush and wanted something with that would compliment the flavors and not takeaway from the sweet mangos and sharp arugula. 

I hope you enjoy the recipe! Feel free to tell me how you alter it or what you like/dislike! I'm always looking to improve my recipes and I have very few people to test them out on so I always appreciate the feedback. 



Summer Mango Salad

Feeds: 1-2 people

Prep time: 10 mins

Cook time: none

* = side note or tip at bottom of page


1 Ataulfo mango (smaller yellow mangos) diced 

1 cucumber thinly sliced 

4 cups Arugula, rinsed and dried 

2 tomatoes diced 

1/2 fresh mozzarella ball torn into bite size pieces 

3 radishes thinly sliced

10 fresh basil leaves (I use full leaves because I LOVE basil but you slice it if you want a bit less) 

2 tbsp extra virgin olive oil (use a nice brand!) 

1 tbsp balsamic vinegar (use a nice brand if you can! it makes a difference.) 

Salt and Pepper to taste 




(I like to prep all my ingredients in a fully clean kitchen before cooking anything -- it makes cooking less hectic and easier to clean up. )

  • Start by dicing all your vegetables before building the salad onto plates or in a big bowl so you can make it look nice. I find a nice looking salad makes a huge difference! 


Obviously, you can just throw all of these ingredients into a big salad bowl and mix it up! When I have no time, or just don't give a sh*t haha I do it this way. 

But, as I said before, a nicely presented salad makes a huge difference for guests or even yourself. And for this salad I particularly enjoyed making it look nice due do it's awesome colorful ingredients. 

First lay a bed of arugula onto the plates (half the portion if you're making two salads). If you decided to slice up the basil you can mix it into the arugula or wait and use it as a garnish at the end. 

Top it with the 1/2 the diced tomato, 1/2 the diced mango, and 1/2 the torn mozzarella. 

On top of that add 1/2 the cucumber, 1/2 the radish and 1/2 the basil leaves. Layer them on top of each other, alternating between the veggies so you can see each of them. 

Finally, drizzle the olive oil, balsamic vinegar, and sprinkle salt and pepper to taste! 

Voila you have a bright fresh tasting salad! I think this salad would go great with a lemon herb dressing or even a sesame dressing for a more asian vibe.