Quick Mango Fruit Salad

There’s something about a fresh mango fruit salad that makes any day feel a bit more special. I often find myself making this on weekend mornings when I have a few extra minutes to slice up some fruit, or when I need a quick side dish for our family barbecues. My kids always light up when they see the bright yellow chunks of mango on the counter – they know something good is coming.

I started making this fruit salad years ago when I wanted an easy dish that didn’t require turning on the stove or dealing with complicated ingredients. Now it’s become one of those reliable recipes I keep coming back to, especially during the warmer months. The best part? You can prep everything ahead of time and just toss it together when you’re ready to serve.

Whether you’re looking for a light breakfast option or need something fresh to bring to a potluck, this mango fruit salad fits the bill. And if you’re like me, you might find yourself making an extra batch just to keep in the fridge for snacking.

What Kind of Mango Should I Use?

For fruit salads, the Ataulfo (also called honey or champagne) mango and Tommy Atkins are both excellent choices. Ataulfo mangoes are smaller and have a creamy, fiberless flesh that’s naturally sweet, while Tommy Atkins mangoes are larger and more commonly found in grocery stores. When picking your mangoes, gently squeeze them – they should yield slightly to pressure, similar to a ripe avocado. A ripe mango will also give off a sweet aroma near the stem end. If your mangoes are still firm, you can speed up ripening by storing them in a paper bag at room temperature for a couple of days.

Options for Substitutions

This fresh fruit salad is super adaptable and you can make several swaps based on what’s in season or available:

• Mangoes: If mangoes aren’t in season or available, you can use peaches or nectarines in summer, or even canned peaches (well-drained) year-round. Fresh pineapple chunks would also work great here.
• Strawberries: Feel free to swap these with any berry you like – raspberries or blackberries would be perfect. You could also try using red grapes or cherries when in season.
• Blueberries: Any small berry works here – try using blackberries or cut strawberries. Even pomegranate seeds would add a nice pop of color and sweetness.
• Kiwi: Green apple chunks or green grapes make good substitutes for that tart kick that kiwi provides.
• Mint leaves: Fresh basil can work surprisingly well instead of mint, or you can skip the herbs altogether.
• Honey: Maple syrup, agave nectar, or even a sprinkle of sugar work just fine. If your fruit is really sweet, you might not need any sweetener at all.
• Lime: Lemon juice works just as well, or try orange juice for a sweeter citrus note.

Watch Out for These Mistakes While Making

The biggest challenge when preparing fruit salad is timing – cutting your fruit too far in advance can lead to a soggy mixture with browning fruit, so it’s best to prepare this salad no more than 2 hours before serving and store it in the refrigerator. Another common mistake is adding the honey-lime dressing too early, which can make the fruit release excess juice and create a watery bottom – instead, toss the fruits with the dressing just before serving to maintain their fresh texture. To keep your mangoes from turning mushy, make sure they’re ripe but still firm when cutting, and always use a sharp knife for clean cuts that won’t bruise the fruit. For the best flavor balance, add the mint leaves right before serving to prevent them from wilting, and remember to taste-test your honey-lime dressing before adding it to the fruit – different mangoes have varying levels of sweetness, so you might need to adjust the honey accordingly.

What to Serve With Mango Fruit Salad?

This fresh and sweet fruit salad makes a perfect side dish for brunch or a light summer meal. For breakfast or brunch, try serving it alongside some Greek yogurt or cottage cheese – the creamy dairy pairs really nicely with the tropical fruits and adds some protein to make it more filling. If you’re hosting a barbecue or outdoor gathering, this fruit salad goes great with grilled chicken or fish, especially anything with a coconut or citrus marinade. You can also serve it as a healthy dessert after dinner, maybe with a small scoop of vanilla ice cream or a dollop of whipped cream on top for a treat that’s not too heavy.

Storage Instructions

Keep Fresh: This fruity mix stays best in an airtight container in the fridge for up to 3 days. The lime juice helps keep the fruit from browning, but the salad is most colorful and fresh-tasting when enjoyed within the first 24 hours. I like to save any leftovers for my morning yogurt parfait!

Make Ahead: If you want to prep this salad in advance, chop all the fruits except the kiwi and keep them separate. Mix them together and add the sliced kiwi, lime juice, and honey just before serving. This way, the fruits won’t get too soft or release too much juice.

Serve: For the best taste and texture, take the fruit salad out of the fridge about 15 minutes before serving – fruit flavors really shine when they’re not super cold. Give it a gentle stir before serving to redistribute any juices that have settled at the bottom.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 3-5 g
• Fat: 0.5-1 g
• Carbohydrates: 75-85 g

Ingredients

• 15 oz chopped mangoes (or 2 medium-sized fresh mangoes, peeled and cubed)
• 15 oz chopped strawberries
• 1 cup blueberries
• 1 peeled and sliced kiwi, quartered
• 2 tablespoons mint leaves
• 1 lime
• 1 tablespoon honey

Step 1: Prep the Mangos

If you’re using canned mangos, drain any excess liquid before pouring them into a large bowl.

For fresh mangos, peel and cut them into bite-sized pieces.

Ensure the pieces are small enough to eat without any further cutting once plated in the fruit salad.

Step 2: Prepare the Strawberries and Blueberries

Wash your strawberries thoroughly, then dice them into quarters for easy-to-eat pieces.

Add the strawberries to the bowl with the mangos.

Following this, wash and rinse the blueberries.

Shake off any excess water and dry them gently with a paper towel.

Add the dry blueberries to the bowl with the other fruits.

Step 3: Add the Kiwi

Peel and slice the kiwi into bite-sized halves or pieces.

Add the kiwi to the fruit mixture in the bowl.

Gently mix all the fruit together to combine, being careful not to over-mix and smash the fruit, preserving their whole shapes.

Step 4: Prepare the Dressing

Place honey in a small microwave-safe bowl.

Microwave for about 10 seconds to make it easier to drizzle.

Then, drizzle the warmed honey over the mixed fruit in the bowl.

Step 5: Add Lime Juice for Zest

Slice a lime in half and squeeze the juice from one half over the fruit salad.

Stir the salad gently to incorporate the honey and lime juice evenly throughout the fruits.

Taste the salad, and if you desire a stronger lime flavor, squeeze the juice from the other half of the lime into the bowl before giving it one last gentle stir.

Step 6: Serve the Fruit Salad

Once the dressing and lime juice are well incorporated, your fruit salad is ready to be served.

Enjoy the blend of flavors and vibrant colors in every bite!