Hamdi Saidani Pioneer Woman Mango Salad is a vibrant American side dish featuring ripe tropical fruit and crunchy bell peppers. This refreshing plate balances sweet mango chunks with a zesty lime dressing and a hint of fresh cilantro.
The first time I made this, I used mangoes that were too soft. Now I always pick fruit that’s just barely ripe so the cubes hold their shape when tossed. If you use overripe fruit, the salad turns into a mushy orange soup before it even hits the table.
Getting the red onion sliced paper-thin is what really makes this work. You want that sharp bite to be a subtle background note rather than an overwhelming crunch in every mouthful. It’s the perfect companion for anything coming off a hot backyard grill.
Pioneer Woman Mango Salad Ingredients
For the Salad
- 3 large mangoes, peeled and cubed
- 1 red bell pepper, seeded and diced
- 1/2 small red onion, very thinly sliced
- 1/2 cup (10g) fresh cilantro, chopped
- 1 jalapeño, seeded and minced
For the Dressing
- 2 tablespoons (30ml) extra virgin olive oil
- 2 tablespoons (30ml) fresh lime juice
- 1 tablespoon (15ml) honey
- 1/4 teaspoon (1g) salt
- 1/4 teaspoon (1g) black pepper
How To Make Pioneer Woman Mango Salad
- 1. Prepare the mangoes: Cut the cheeks off the mangoes by slicing down each side of the large flat pit. Use a small knife to score the flesh into a grid, then scoop the cubes out with a spoon into a large bowl.
- 2. Chop the vegetables: Add the diced red bell pepper and the minced jalapeño to the bowl with the mango. Make sure to remove all the seeds from the jalapeño unless you want a lot of heat in your salad.
- 3. Slice the onion: Cut the red onion into the thinnest slivers you can manage. If the onion tastes too strong, soak the slices in a bowl of ice water for ten minutes to take the sting out before adding them to the fruit.
- 4. Whisk the dressing: Combine the olive oil, lime juice, honey, salt, and black pepper in a small jar. Shake the jar vigorously until the honey has fully dissolved into the lime juice and the oil.
- 5. Combine and toss: Pour the dressing over the mango and vegetable mixture. Use a large rubber spatula to gently fold the ingredients together so you don’t crush the fruit pieces.
- 6. Chill the salad: Put the bowl in the refrigerator for at least thirty minutes. Cold temperatures help the lime juice penetrate the mango and make the whole dish much more refreshing.
- 7. Add the herbs: Stir in the fresh cilantro right before you’re ready to eat. Adding the herbs at the very last second prevents them from wilting or turning dark in the acidic dressing.
Recipe Tips
- Choose the right mango. Look for the red and green Tommy Atkins variety or the yellow honey mangoes. They need to feel like a ripe avocado when you squeeze them; if they’re as hard as a rock, they won’t have any sweetness.
- Seed the jalapeño carefully. Wear gloves or wash your hands immediately after mincing the pepper so you don’t get the oils in your eyes. Removing the white ribs inside the pepper is the best way to keep the flavor without the burning heat.
- Use a glass bowl. Metal bowls can sometimes react with the lime juice and give the fruit a strange tinny taste. Stick to glass or ceramic to keep the tropical flavors bright and clean throughout the chilling process.
- Balance the honey. If your mangoes are incredibly sweet and candy-like, cut the honey back to just a teaspoon. You want the dressing to highlight the fruit, not make the entire salad taste like a heavy dessert.
- Dry the cilantro well. Make sure your herbs are completely dry after washing them before you start chopping. Wet cilantro clumps together and turns into a green paste instead of light flakes that distribute evenly through the salad.
- Keep the cubes uniform. Try to cut the bell pepper and mango into similar half-inch pieces. Having everything the same size makes it much easier to get a bit of every ingredient in a single spoonful.
What To Serve With Mango Salad
Grilled shrimp or a piece of blackened salmon goes beautifully with the tropical sweetness of this salad. The cool fruit provides a great break from the smoky charred flavors of the meat.
You can also serve this alongside a big pile of pork carnitas or shredded chicken tacos. The lime and onion act like a fresh salsa that brightens up heavy, slow-cooked meats.
How To Store Mango Salad
- Fridge: Keep the salad in an airtight container for up to two days. Be aware that the mango will release more juice the longer it sits, so you might need to give it a quick drain before serving leftovers.
- Reheat: This is a cold salad and should never be heated up. If it’s been sitting in the fridge, give it a gentle stir to redistribute the dressing that settled at the bottom.
- Freeze: You cannot freeze this salad because the textures of the fresh peppers and onions will turn to mush once they thaw. It’s strictly a fresh dish that’s best eaten within forty-eight hours of making it.
Pioneer Woman Mango Salad Nutrition Facts
Per serving (1 of 4):
- Calories: 185 kcal
- Protein: 2g
- Fat: 7g
- Carbohydrates: 32g
- Sugar: 28g
- Sodium: 150mg
FAQs
Can I use frozen mango for the Pioneer Woman Mango Salad?
No, frozen mango pieces become very soft and watery once they thaw out. This salad relies on the firm, crisp texture of fresh fruit to hold up against the dressing and onions.
How do I stop the red onion from being too strong?
Soaking the sliced onions in cold water for a few minutes removes the sulfur compounds that cause the harsh aftertaste. This leaves you with the onion flavor you want without the lingering bite.
Is the Pioneer Woman Mango Salad spicy?
It has a very tiny amount of heat from the jalapeño, but it isn’t a spicy dish. If you’re sensitive to heat, you can replace the jalapeño with a little bit of green bell pepper.
Can I make this salad a day in advance?
It’s best to prep the ingredients separately and mix them about an hour before serving. If you mix it too early, the salt in the dressing will draw all the water out of the vegetables.
What can I use instead of cilantro?
Fresh mint is a great alternative if you don’t like the taste of cilantro. It pairs very well with the mango and lime while keeping the salad feeling bright and summery.
Try More Pioneer Woman Recipes:
- Pioneer Woman Curry Chicken Salad Recipe
- Pioneer Woman Couscous Salad Recipe
- Pioneer Woman Buffalo Chicken Salad Recipe
Pioneer Woman Mango Salad Recipe
Description
Pioneer Woman Mango Salad is a vibrant American side dish featuring ripe tropical fruit and crunchy bell peppers. This refreshing plate balances sweet mango chunks with a zesty lime dressing and a hint of fresh cilantro.
Ingredients
For the Salad
For the Dressing
Instructions
-
Prepare the mangoes: Cut the cheeks off the mangoes by slicing down each side of the large flat pit. Use a small knife to score the flesh into a grid, then scoop the cubes out with a spoon into a large bowl.
-
2. Chop the vegetables: Add the diced red bell pepper and the minced jalapeño to the bowl with the mango. Make sure to remove all the seeds from the jalapeño unless you want a lot of heat in your salad.
-
3. Slice the onion: Cut the red onion into the thinnest slivers you can manage. If the onion tastes too strong, soak the slices in a bowl of ice water for ten minutes to take the sting out before adding them to the fruit.
-
4. Whisk the dressing: Combine the olive oil, lime juice, honey, salt, and black pepper in a small jar. Shake the jar vigorously until the honey has fully dissolved into the lime juice and the oil.
-
5. Combine and toss: Pour the dressing over the mango and vegetable mixture. Use a large rubber spatula to gently fold the ingredients together so you don’t crush the fruit pieces.
-
6. Chill the salad: Put the bowl in the refrigerator for at least thirty minutes. Cold temperatures help the lime juice penetrate the mango and make the whole dish much more refreshing.
- 7. Add the herbs: Stir in the fresh cilantro right before you’re ready to eat. Adding the herbs at the very last second prevents them from wilting or turning dark in the acidic dressing.
