Mango Pomegranate Salad

This refreshing mango pomegranate salad is made with rice, herbs, spinach, toasted coconut, and a sweet chilli dressing. It’s a gorgeous summer side dish packed with flavour, ready in just 15 minutes!

The best salads are those that are packed with a variety of flavours, textures, and bright colours. Salads are one of the easiest ways to "eat the rainbow," and there are many ways to switch them up depending on the season.

This savoury mango pomegranate salad is one of my current summer favourites. It features a bit of a Thai twist, thanks to toasted coconut, rice, pomegranate arils, fresh herbs, and a light dressing of freshly squeezed lime and sweet chilli sauce. Serve it with your favourite protein, like salmon, for the easiest summer meal. Each bite in this mango salad recipe is a little sweet, a little savoury, a little citrusy, and a little warm - the perfect explosion of flavour!

Ingredients you’ll need

Despite the lengthy list, you only need 12 wholesome ingredients for this mango pomegranate salad recipe:

• Mango: Any variety will work, but Calypso mangos are especially recommended for their creamy texture and tart, honey-like flavour.
• Pomegranate: Use half of a regular-sized pomegranate or pre-seeded pomegranate for convenience.
• Baby Spinach: 2 cups of baby spinach, or you can use spring greens or other greens of your choice.
• Red Onion: Thinly sliced red onion adds a little bite that pairs beautifully with the flavours.
• Cucumber: Any variety will work, but Lebanese (Persian) or English cucumbers are preferred because they’re seedless.
• Coriander (Cilantro): Adds fragrance, flavour, and freshness to the salad. Mint would also work well.
• Coconut: ½ cup of toasted shredded coconut adds an incredible tropical flavour. Don’t skip it!
• Rice: Basmati rice is used here, but any grain would work well. Use a bag of pre-cooked grains to save time.
• Sweet Chili Sauce: Adds sweetness and a little bite to the dressing.
• Fish Sauce: Brings essential balance and depth of flavour to the dressing.
• Lime: Adds a little tang and brightness to the dressing.

Complete list of ingredients and amounts is located on the recipe card below.

How to cut a mango

Slice Off the Sides. Place the mango upright on the cutting board. Slice off the two cheeks, avoiding the seed in the centre.

Score the Flesh: Hold a mango cheek. Cut a grid pattern into the flesh without cutting through the skin.

Invert and Cut: Push the skin side to pop the cubes outward. Cut or scoop the cubes off the skin.

Repeat: Do the same for the other cheek and any remaining flesh around the seed.

How to make mango pomegranate salad

Cook the rice: Cook the rice according to package instructions or use pre-cooked rice for convenience.

Combine all ingredients. Combine the spinach, mango, pomegranate, red onion , cucumber, coriander and coconut in one large bowl.

Make the dressing: In a small bowl or jar, whisk the sweet chilli sauce, lime juice ad fish sauce.

Dress the salad: Just before serving, pour over the dressing and give it a good toss to coat and combine.

Variations and Substitutions

Mangos in salads are surprisingly versatile, with their soft but not mushy texture and sweet, but not overly so, flavour. If you want to change up this savoury mango salad, here are a few suggestions of things that pair well with mangos in salads:

• Fresh herbs: Try fresh mint, basil, or Thai basil.
• Vegetables: Any crisp veggie works with mangos. Think shredded carrots, bell peppers (capsicum), and shaved zucchini. Avocado would also make a lovely addition.
• Greens: Spinach is the go-to for mango salads, but crisp lettuce and kale also work.
• Nuts and seeds: Roasted cashews, sesame seeds, and peanuts all add a nice crunch and flavour to balance the soft mango texture.
• Dressing: Lime or lemon juice both complement the flavours of mango. If you don't want to use sweet chilli sauce and fish sauce, tamari is another option. Just make sure to add a little honey to balance out the saltiness.

How to store

You can easily store leftover mango pomegranate salad in an airtight container for up to 1–2 days. Keep in mind that the mango may become slightly soggy after mixing with the dressing.

Recipe FAQ

More savoury fruity salads

Strawberry Goat Cheese Salad

Walnut Pomegranate Salad

Cucumber Peach Salad

Mango Salmon Salad

If you try this apricot salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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