Mango-Tomato Salad

By Yewande Komolafe

Published July 1, 2025

  • Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks.
Media 1 of 1
Total Time
25 minutes
Prep Time
20 mintues
Cook Time
5 minutes
Rating
5(69)
Comments
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This simple salad, anchored from veering too sweet by delicate greens and just-tart vinegar, will suit any style of mango. A hearty knife and fork salad, it’s great as a full lunch or alongside other vegetables or meats, with each bite highlighting the ingredients’ simplicity.

Featured in: Great Mangoes Are a Treasure. Here’s How to Savor Them.

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Ingredients

Yield:4 to 6 servings

FOR THE VINAIGRETTE

  • ¼ cup apple cider vinegar

  • 1 teaspoon whole-grain Dijon mustard

  • 1 teaspoon honey

  • ¼ cup neutral oil, such as canola, grapeseed or safflower

  • Salt and pepper

FOR THE SALAD

  • 2 just-ripe mangoes, peeled, pitted and cut into ½-inch slices, and crosswise in half

  • 1 medium shallot, peeled and minced

  • 12 ounces tender-leaf lettuce, such as butter lettuce or romaine hearts, leaves separated, rinsed and patted dry

  • 12 ounces heirloom tomatoes, cut into ½-inch slices, then cut crosswise in half (about 2 loose cups)

  • ⅓ cup fresh mint, torn

  • A small bunch of chives (about 6 to 8), cut into 1-inch-long sticks

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

27 grams carbs; 152 calories; 1 gram monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 4 grams fiber; 614 milligrams sodium; 4 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the vinaigrette: Add the apple cider vinegar in a large bowl. Whisk in the mustard and honey, and slowly drizzle in the oil. Season to taste with salt and pepper.

  2. Step 2

    Make the salad: To the bowl, add the mango and shallot, and toss to combine. Add in the lettuce and toss again. Transfer the salad to a serving platter, leaving behind any dressing. Add the tomato and herbs to the bowl, and toss with the remaining dressing. Season with salt and pepper, and tuck the tomato slices and herbs in the salad. Serve immediately.

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Ratings

5 out of 5
69 user ratings
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Comments

Veronika

This was incredibly delicious and so much flavour for how easy it was to make! We barely ever have reliably good mangoes where I live, and it was even great with frozen and thawed ones. Highly recommend with some grilled shrimp!

Kate

it would help to know what 2 mangoes equal in cups or ounces? is it equal parts of tomatoes, mangoes, lettuce?

Me

Uses peaches for the mango in July.

Dan

This was very good. i added some goat cheese to make it a main course. Nice melding of flavors. Definitely follow the instructions to transfer to a platter and leave the excess dressing behind, though.

Karin

This is an incredible salad ..it’s the 3rd time I’ve made it, this time for one, using about one 1/4 of the ingredients…thank you Yewande Komolafe

Lynee

I blended the shallots with the apple cider vinegar, mustard, honey, and oil. I cut the mango into chunks and used cherry tomatoes from my garden. This salad was a big hit with two different dinner groups. It will be on heavy rotation this summer and fall.

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