Tropical Mango Fruit Salad
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Be transported to the tropics with this delicious, bright Tropical Fruit Salad! Loaded with mangoes, blueberries and any other berries you want to toss in! All topped with an all-natural light lime dressing. Perfect side dish for Easter, Mother’s Day, a summer barbecue, potluck or any occasion you want a light and fresh, all-natural fruit salad.
MANGO FRUIT SALAD
A tropical delight, bursting with flavor and colors with a zesty lemony zing, lightly sweetened with honey and the natural sweetness of the mangos and berries.
How to Tell if A Mango is Ripe?
How do you get at that fresh, soft, juicy, OH-SO-FLAVORFUL flesh! How do you tell if a mango is ripe? The mango should not be hard, but should yield gently to a little pressure, like an avocado.
Some people are intimidated by cutting a mango, it’s easier than you think, let’s give it a go. After washing the mangoes, stand it up on end with the stem facing you, mangoes are slightly wider where the flesh is, slice straight down, turn the mango and do the same thing on the other side.
If the seed isn’t too big, slice “around” the seed to get a smidge more mango. Here’s the seed, big buggers aren’t they!?
Next, slice the “halves” into slices, slipping the knife just below the skin and the flesh and then chop your slices into bite size pieces. Place in bowl, wash blueberries, and any other berries, drain and pour into bowl.
Zest your lemon (give a microplane a try – – citrus zesting, grating cheese, grating nutmeg or ginger) if you don’t have one, just use the small side of a cheese grater.
Juice the lemon and add to the zest. And if you haven’t tried this squeezer, you’ll quickly learn it’s one of my favorite kitchen tools!
Add honey (try agave or maple syrup for vegan) to your slurry mixture…
Next add your orange juice to your slurry and stir; you can certainly do fresh squeezed, but I did use bottled here! Pour over your mangoes and berries.
Gently stir to mix, allow to sit for an hour or two for the flavors to mesh. If making ahead for more than an hour, refrigerate until ready to serve.
If desired, add additional berries and some fresh mint. Delish by itself or with additional berries. As always, make it your own!
Pair this beautiful salad with Coconut Lime Chicken and Cilantro Lime Rice and you have a lovely spring or summertime meal!
I’m telling you this is one amazing tasting tropical fruit salad, different and more zesty, lightly sweetened and vibrant than any I’ve ever had!!
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Tropical Fruit Salad
- 3 mangoes, ripe, washed and diced
- 2 pints blueberries, or if using other berries, reduce by a pint
- 2-3 Tablespoons honey, vegan: replace with agave or maple syrup
- 1 lemon, including zest and juice from half
- ½ cup orange juice
- 1 pint blackberries, optional
- 1 pint strawberries, sliced (optional)
- Place cut mangoes (see post for how to) and wash berries placing in a bowl.
- Grate zest from lemon into small bowl. Squeeze ½ of the lemon and add to zest. Add honey, to taste, sometimes if mangos and berries aren’t too sweet you’ll need a bit more, finally add ½ cup orange juice to zest.
- Pour dressing all over the fruit, tossing gently to cover and if time, refrigerate a couple of hours.
✱ Kathleen’s Tips
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.