Best 8 Mango And Tomato Salad Recipes

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In the realm of culinary delights, few combinations offer a tantalizing burst of flavors quite like the harmonious union of mangoes and tomatoes. These two vibrant ingredients possess unique characteristics that, when combined, create a symphony of sweet, tangy, and refreshing tastes that dance on the palate. Whether you seek a light and summery salad, a vibrant salsa, or a delectable chutney, this dynamic duo promises an unforgettable culinary experience. Embark on a journey to discover the perfect recipe that will elevate your taste buds and leave you craving more of this luscious mango and tomato salad.

Here are our top 8 tried and tested recipes!

GRILLED CHICKEN HOAGIES WITH MANGO CHUTNEY AND MELTED BRIE SERVED WITH TOMATO CUCUMBER SALAD



Grilled Chicken Hoagies with Mango Chutney and Melted Brie Served with Tomato Cucumber Salad image

Categories     Bread     Salad     Chicken     Tomato     Side     Marinate     Brie     Mango     Cucumber

Yield 4 servings

Number Of Ingredients 14

5 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
1 teaspoon dried thyme, 1/3 palmful
2 garlic cloves, finely chopped
Salt and black pepper
8 chicken breast cutlets
1 tablespoon Dijon mustard (eyeball it)
2 tablespoons white wine vinegar (eyeball it)
1 shallot, finely chopped
1 pint grape tomatoes, halved
1 English or European seedless cucumber, cut in half lengthwise, then thinly sliced into half moons
4 hoagie rolls (sub rolls)
3/4 cup store-bought mango chutney
8 ounces Brie cheese, cut into thin slices
1 bunch watercress, trimmed and coarsely chopped

Steps:

  • Heat a grill pan or outdoor grill to high heat.
  • In a shallow dish, mix together 2 tablespoons of the EVOO, the thyme, garlic, salt, and pepper. Add the chicken cutlets and coat thoroughly. Let the chicken marinate while you get the salad together and grill up the bread.
  • In a mixing bowl, combine the mustard, white wine vinegar, shallots, and a little salt and pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of EVOO. Add the grape tomatoes; with a fork smash some of the tomatoes against the side of the bowl so that their juices become part of the dressing. Add the sliced cucumbers and toss them to combine.
  • Cut the hoagie rolls in half lengthwise like a book, without separating the two halves all the way. Drizzle the inside of the rolls with some EVOO, hinge the rolls open, and lay them down on the grill with the inside flat against the grill. Once they are well marked, 1 to 2 minutes, flip them over and grill the outside a little bit. Remove the rolls from the grill and reserve.
  • Grill the cutlets for 3 to 4 minutes on one side. Flip the cutlets and top each with some of the mango chutney, spreading it out a bit, and 2 slices of Brie. Tent the chicken with a piece of foil and continue to grill it for 3 to 4 minutes to melt the cheese. Remove the cutlets from the grill, cut each in half, and distribute the chicken among the grilled rolls, wedging it into the bread. Top the chicken with some of the chopped watercress and squeeze the hoagies shut. Serve the sandwiches alongside the tomato cucumber salad.

MANGO AND BABY TOMATO SALAD



Mango and Baby Tomato Salad image

Make and share this Mango and Baby Tomato Salad recipe from Food.com.

Provided by Lavender Lynn

Categories     Mango

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup mango juice
3 tablespoons flax seed oil or 3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 pinch coriander powder
1 pinch clove powder
1 pinch salt & freshly ground black pepper
2 tablespoons minced of fresh mint
1/4 cup minced red onion
1 cup baby tomatoes, cut in half (cherry or grape)
1 cup ripe mango, chunks
1 tablespoon chopped fresh cilantro
1 pinch salt & freshly ground black pepper

Steps:

  • Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl.
  • Add the mint, onion, tomatoes, mango, and cilantro and toss well.
  • Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.

CHERRY TOMATO, AVOCADO, MANGO, AND FETA SUMMER SALAD



CHERRY TOMATO, AVOCADO, MANGO, AND FETA SUMMER SALAD image

Categories     Salad     Vegetable     Side

Yield serves 4

Number Of Ingredients 9

1 ripe avocado,
1 pint of cherry tomatoes
1 ripe mango
about 1/3 cup of feta cheese (reserve 1/2 teaspoon for dressing)
for the dressing:
1/4 cup of extra virgin olive oil
1 tablespoon of white balsamic vinegar
1/2 half teaspoon of feta cheese
salt and freshly ground pepper

Steps:

  • In a large salad bowl, whisk together the olive oil, vinegar, 1/2 teaspoon of feta and salt and pepper. Set aside. Slice avocado into 1 inch cubes. Slice cherry tomatoes in half. Slice mango into 1 inch cubes Once again whisk the dressing and immediately add the avocado, cherry tomatoes and mango to dressing and toss together. Coarsely crumble the feta over the salad in large "crumbs" and serve.

BLACK BEAN, MANGO AND TOMATO SALAD



BLACK BEAN, MANGO AND TOMATO SALAD image

Categories     Salad     Bean     Side     Low Fat

Yield 8 1/2 cup servings

Number Of Ingredients 12

1 large mango(es), diced, divided* about 1¾ cups)
3 Tbsp fresh lime juice
3 Tbsp water
2 Tbsp olive oil
½ tsp ground cumin
½ tsp table salt
15 oz canned black beans, drained and rinsed
1 cup cherry tomatoes, halved
½ cup onion(s), sweet, diced
¼ cup mint leaves, or cilantro, fresh, cut into thin slivers
1 Tbsp canned jalapeño peppers, or fresh, minced (if using fresh, do not
touch seeds with bare hands)

Steps:

  • In a large bowl, mash ¼ cup of diced mango with a fork; whisk in lime juice, water, oil, cumin and salt. Add remaining diced mango, beans, tomato, onion, mint and jalapeño to bowl; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day.

MANGO AND TOMATO SALAD WITH BASIL CURRY DRESSING



Mango and Tomato Salad with Basil Curry Dressing image

A mortar and pestle are worthwhile investments for your kitchen, uniquely suited to grinding or pulverizing small quantities of spices and herbs. You can make this basil dressing in an electric chopper or with julienned basil, but it won't have the same beautiful green color.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

4 ripe plum tomatoes
1 large ripe mango (see note)
1 1/2 tablespoon extra-virgin olive oil
1 teaspoon white-wine vinegar
Pinch of curry powder
4-6 large basil leaves
Salt and freshly ground black pepper, to taste

Steps:

  • Core the tomatoes and cut into 1/2-inch wedges. Cut the mango from the pit in 1/2-inch slices. Remove the skin with a small knife. Alternate mango and tomato slices on a plate.
  • Using a mortar and pestle, combine the remaining ingredients, pulverizing the basil leaves. Drizzle the dressing over the mangoes and tomatoes, and serve immediately.

MANGO AND TOMATO SALAD



Mango and Tomato Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 tablespoons rice-wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 teaspoon freshly squeezed lime juice
2 tablespoons vegetable oil
Coarse salt and freshly ground pepper
1 mango, peeled, pit removed, and thinly sliced lengthwise
1 medium vine-ripened tomato, halved and thinly sliced crosswise
4 fresh basil leaves, very thinly sliced crosswise

Steps:

  • In a medium bowl, whisk together vinegar, honey, mustard, and lime juice. While whisking constantly, add oil in a slow and steady stream until combined. Season with salt and pepper; set aside.
  • Arrange mango and tomato slices on a platter in an alternating pattern. Drizzle with reserved dressing. Serve garnished with basil.

BLACK BEAN, MANGO, AND TOMATO SALAD



BLACK BEAN, MANGO, AND TOMATO SALAD image

Categories     Salad     Bean     Side     Quick & Easy

Yield 8

Number Of Ingredients 11

1 lg mango, diced
3 T lime juice
3 T water
2 T olive oil
1/2 cumin
1/2 salt
1 can black beans
1 cup fresh tomato
1/2 cup chopped onion
1/4 mint or cilantro
1 Tb jalapeno

Steps:

  • mash 1/4 mango with seasoning, lime, oil add to everything else

TOMATO AND MANGO SALAD WITH CHILES AND TOMATO ESSENCE



Tomato and Mango Salad with Chiles and Tomato Essence image

This colorful mix is dressed with tomato water, which is made by draining pureed tomatoes for a day. It may look pale, but its flavor is astonishing: You'll want to spoon up every drop.

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

1 cold small ripe mango, preferably Champagne (about 1 pound)
1 chilled Kirby or Persian cucumber (about 5 ounces), cut into 1/4-inch-thick half-moons
1 pint cherry tomatoes, halved or quartered if large, or sliced larger tomatoes
1 red Thai or serrano chile, very thinly sliced on the bias
1 cup Thai or Italian basil leaves and buds, half roughly chopped
1 tablespoon extra-virgin olive oil, plus more for drizzling
Coarse salt
1 1/3 cups cold Tomato Essence

Steps:

  • Peel mango and cut flesh from pit; discard pit. Cut flesh lengthwise into 1/4-inch slices. Toss with cucumber, tomatoes, chile, chopped basil, and oil. Season with salt and divide salad among 4 bowls. Divide tomato essence among bowls, garnish with remaining basil, and drizzle with more oil.

Tips and Conclusion

This tantalizing mango and tomato salad is a harmonious blend of sweet, tangy, and refreshing flavors that will tantalize your taste buds and transport you to a tropical paradise. With its vibrant colors and enticing aromas, this dish is a feast for both the eyes and the palate. As you embark on this culinary journey, here are some tips and tricks to ensure your salad is an unforgettable experience:

  • Choose ripe, flavorful mangoes: The quality of your mangoes plays a pivotal role in the overall success of the salad. Select ripe mangoes that yield slightly to gentle pressure, indicating their peak ripeness and bursting with sweet, juicy goodness.
  • Use a variety of tomatoes: Experiment with different types of tomatoes to create a symphony of flavors and textures. Cherry tomatoes add a delightful burst of sweetness, while Roma tomatoes offer a meaty, tangy dimension to the salad.
  • Balance the flavors: The key to achieving a harmonious balance of flavors lies in adjusting the amount of lime juice, honey, and chili flakes to your personal preference. Start with small quantities and gradually adjust until you find the perfect equilibrium of tangy, sweet, and spicy notes.
  • Chop the ingredients uniformly: Ensure uniform chopping of the mangoes, tomatoes, and onion to achieve a visually appealing and consistent texture throughout the salad.
  • Garnish with fresh cilantro: The vibrant green color and清爽香气 of cilantro lend a refreshing touch to the salad, making it even more inviting.

As you indulge in this delectable mango and tomato salad, let the vibrant flavors dance on your tongue and transport you to a tropical paradise. Experiment with different combinations of ingredients and flavors to create a salad that reflects your unique taste preferences. Whether you enjoy it as a light and refreshing appetizer or as a vibrant side dish, this culinary delight is sure to leave a lasting impression on your palate. Bon appétit!

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