Best 3 Mango Pecan Salad Recipes

When it comes to creating a delightful and refreshing salad that combines sweet and savory flavors, mango pecan salad stands out as a true culinary delight. This vibrant and texturally diverse salad offers a perfect balance of flavors and textures, making it a popular choice for both casual gatherings and special occasions. Whether you prefer a light and tangy dressing or a creamy and rich one, there are numerous variations of mango pecan salad recipes to suit your taste preferences. With its vibrant colors and delectable flavors, mango pecan salad is sure to be a hit at any gathering.

Let's cook with our recipes!

MANGO-PECAN SALAD

Mango-Pecan Salad image

Juicy mango complements the zesty balsamic vinaigrette in a savory, 20-minute side salad.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1/4 cup chopped pecans
5 cups torn mixed salad greens
1 medium mango, seed removed, peeled and cut up (3/4 to 1 cup)
1/4 cup sliced green onions (about 4 medium)
1/4 cup balsamic vinaigrette or other oil-and-vinegar dressing
2 slices bacon, cooked, crumbled

Steps:

Heat oven to 350°F. In shallow pan, spread pecans. Toast in oven 5 to 8 minutes, stirring occasionally, until light brown; cool.
In large serving bowl, toss salad greens, mango, green onions and vinaigrette. Top with bacon and pecans. Serve immediately.

Nutrition Facts : Calories 180, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 7 g, TransFat 0 g

SPINACH SALAD WITH MANGO AND CANDIED PECANS

Spinach Salad with Mango and Candied Pecans image

Provided by Katie Morford

Categories Salad Fruit Leafy Green Nut Side Quick & Easy Mango Pecan Spinach Spring Bon Appétit San Francisco California Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

Nonstick vegetable oil spray
1/4 cup (packed) golden brown sugar
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 cup pecan halves
1 6-ounce bag baby spinach leaves
1 large mango, peeled, pitted, cut into thin wedges

Steps:

Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).
Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.

MANGO-PECAN CHICKEN

Mango-Pecan Chicken image

The recipes I found for mango chicken seemed to overwhelm the mangoes with citrus juices. Here's my version, which I believe keeps the flavor of fresh mango in focus. Garnish with a sprig of fresh parsley and serve with plain white rice.

Provided by morble

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 onion, halved and sliced
2 mangos - peeled, seeded, and cubed
2 tablespoons lemon juice
1 tablespoon white sugar
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
⅛ teaspoon ground mace
4 skinless, boneless chicken breast halves - cut in half lengthwise
salt and pepper to taste
1 tablespoon vegetable oil
¼ cup chopped pecans

Steps:

Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Add mangos, lemon juice, sugar, ginger, cinnamon, and mace. Bring to a simmer and cook for 5 minutes, stirring constantly. Turn heat to low, cover, and allow to cook 5 minutes more.
While the mango sauce is simmering, season chicken breasts with salt and pepper to taste. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, and cook on both sides until nicely browned, and the chicken is no longer pink in the center, about 8 minutes per side.
To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 25 g, Cholesterol 67.2 mg, Fat 14.9 g, Fiber 3.1 g, Protein 26 g, SaturatedFat 2.4 g, Sodium 61.8 mg, Sugar 20.1 g

Tips:

Use ripe mangoes for the best flavor and texture.
If you don't have pecans, you can substitute another type of nut, such as walnuts or almonds.
For a sweeter salad, add a tablespoon of honey or maple syrup to the dressing.
For a spicier salad, add a pinch of cayenne pepper or chili powder to the dressing.
This salad can be served as a main course or a side dish.
Leftovers will keep in the refrigerator for up to 3 days.

Conclusion:

This mango pecan salad is a delicious and refreshing dish that is perfect for a summer party or potluck. It is also a great way to use up ripe mangoes. The combination of sweet mangoes, crunchy pecans, and tangy dressing is sure to please everyone at your table. So next time you are looking for a light and healthy salad recipe, give this mango pecan salad a try!