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 small red onion, finely chopped; 2 cups cherry tomatoes, halved; 1 cup corn (fresh or canned); 1 cup chopped cilantro; 3 tablespoons fresh lime juice; 2 tablespoons honey; Salt and pepper to taste

Highlighted under: Global Flavors

I absolutely love making this Jamaican Mango Vegetable Salad, especially during the warmer months. The sweet, juicy mango mixed with fresh, crunchy vegetables creates a delightful contrast of flavors and textures. I often serve this salad as a side dish at barbecues or family gatherings, and it never fails to impress my guests. The bright colors and refreshing taste make it a perfect complement to any meal, providing a burst of tropical goodness in every bite. Trust me, once you try it, you’ll be hooked!

Created by

Brittany Shaw

Last updated on 2026-01-10T11:52:10.654Z

When I first tasted Jamaican Mango Vegetable Salad at a local festival, I was blown away by how vibrant and flavorful it was. Inspired, I decided to recreate it in my kitchen, experimenting with fresh vegetables and ripe mangoes until I got the balance just right. The combination of lime juice and honey adds a hint of sweetness that perfectly balances the earthiness of the vegetables.

This salad showcases the freshness of the ingredients, so sourcing quality mangoes and crisp vegetables is absolutely crucial. I've learned that letting the salad chill for a bit allows the flavors to meld beautifully, making each bite a mini vacation to the tropics!

        Why You Will Love This Salad
        Sweet, ripe mangoes add a tropical twist to your meal.
A mix of fresh vegetables provides a satisfying crunch.
Bright colors make it a visually stunning addition to any table.

      

Balancing Flavors and Textures

The combination of sweet, ripe mangoes with the crispness of fresh vegetables is what makes this salad truly exceptional. Each bite should offer a delightful balance, so selecting ripe mangoes is crucial—look for those with a slight give when pressed. This ensures that the mangoes are juicy but not overly soft. The bell pepper adds a crunchy texture that perfectly contrasts with the smoothness of the mango, while the cucumbers and cherry tomatoes contribute refreshing bites.

To elevate the salad further, consider adjusting the ratios of vegetables according to personal preference. If you prefer a punchier taste, you could add more red onion or even mix in diced jalapeños for a hint of spice. Just remember to keep the proportions consistent—too much onion may overpower the other flavors.

The Role of the Dressing

The dressing for this Jamaican Mango Vegetable Salad is quick to prepare but plays a pivotal role in binding the flavors together. Fresh lime juice provides brightness and acidity, which balances the sweetness of the mango. To enhance the dressing, experiment with different types of honey—wildflower honey can add a complex floral note. If you need a vegan option, agave nectar works beautifully as a substitute for honey.

When making your dressing, whisk it until it has a smooth consistency—this helps in evenly coating the salad ingredients. A common mistake is adding too much salt too soon. Always start with a small amount and taste as you go; the flavors can intensify after resting in the refrigerator.

Ingredients

For the Salad

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

For the Dressing

3 tablespoons fresh lime juice
2 tablespoons honey
Salt and pepper to taste

Instructions

Prepare the Vegetables

In a large bowl, combine the diced mangoes, bell pepper, cucumber, red onion, cherry tomatoes, corn, and chopped cilantro.

Make the Dressing

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

Combine and Serve

Drizzle the dressing over the salad and toss gently to combine. Let it sit in the refrigerator for about 10 minutes to enhance the flavors before serving.

Pro Tips

For the freshest flavor, use ripe mangoes and organic vegetables. You can also add avocado for extra creaminess!

Make-Ahead Tips

This salad is perfect for meal prep! You can chop the vegetables and mango in advance, storing them separately in airtight containers in the fridge for up to two days. Just be sure to keep the dressing separate until you're ready to serve; this prevents the vegetables from becoming soggy.

If you plan to serve the salad later in the day, make it at least 10 minutes before serving to allow the flavors to meld. Toss the salad gently, but avoid over-mixing; this helps maintain the texture of the ingredients.

Serving Suggestions

This vibrant salad makes an excellent side dish for grilled meats, especially jerk chicken or fish tacos, as it complements their bold flavors beautifully. If you're looking for a vegetarian option, serve it alongside quinoa or grilled halloumi for a complete meal.

For a fun twist, feel free to customize the salad by adding ingredients like diced avocados or even black beans for protein. Whether enjoyed as a light lunch or a refreshing side, it’s versatile enough to fit into any meal plan.

Questions About Recipes

→ Can I substitute the mango?

Yes, you can use papaya or even a combination of tropical fruits if mangoes aren't available.

→ How long can I store this salad?

It's best enjoyed fresh but can be stored in the refrigerator for up to 2 days.

→ Can I add protein to this salad?

Absolutely! Grilled chicken or shrimp pairs wonderfully with this salad.

→ Is this salad vegan?

Yes, all the ingredients used in this salad are vegan-friendly.