Mango and Red Onion Salad with Basil Vinaigrette

Name: Mango and Red Onion Salad with Basil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 mangoes, preferably from Florida; 1/2 cup chopped watercress; 1 medium red Bermuda onion; 1 cup torn mesclun salad greens; Fine sea salt; Freshly ground black pepper; 3 tablespoons honey, at room temperature; 3 tablespoons extra virgin olive oil; 3 tablespoons freshly squeezed lime juice; 2 tablespoons chopped basil; 1 tablespoon soy sauce; 1 1/4 teaspoon crushed red pepper flakes, or more to taste; 1 tablespoon thinly sliced Fresno chile, or other hot red chile, optional

Servings: persons

2 mangoes, preferably from Florida
1/2 cup chopped watercress
1 medium red Bermuda onion
1 cup torn mesclun salad greens
Fine sea salt
Freshly ground black pepper
3 tablespoons honey, at room temperature
3 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lime juice
2 tablespoons chopped basil
1 tablespoon soy sauce
1 1/4 teaspoon crushed red pepper flakes, or more to taste
1 tablespoon thinly sliced Fresno chile, or other hot red chile, optional

1
Cut each mango in half, using the tip of your knife to cut around the large pit in the center, then twisting the halves to loosen and remove the pit.
2
With the knife tip, make slashes through the pulp but not the skin.
3
Cut again in the other direction to make crosshatch marks in the fruit.
4
Push the skin of the fruit inside out so that the pulp projects outward.
5
With a spoon, scoop the already-cut pulp into a bowl.
6
Add the watercress to the bowl.
7
Cut the onion in half lengthwise, peel it, and thinly slice from root to stem end in a fine julienne.
8
Add it to the bowl with the mango.
9
Add the greens, season with salt and pepper, and toss gently.
10
Put the honey, oil, lime juice, basil, soy sauce, red pepper flakes, and Fresno pepper, if using, in a small bowl and stir or whisk together.
11
Season with salt, pepper, and more pepper flakes if desired.
12
Pour this vinaigrette over the mango and onion.
13
Divide the salad among 4 salad plates or pass family style from the center of the table as an appetizer or side dish.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 mangoes, preferably from Florida, 1/2 cup chopped watercress, 1 medium red Bermuda onion, 1 cup torn mesclun salad greens, and more.

Yes, Mango and Red Onion Salad with Basil Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!