This Mango Mama Salad didn’t go viral for nothing! This colorful salad is crispy, crunchy, sweet, and savory with a cashew cilantro dressing that makes it perfectly creamy. The secret to avoiding soggy salad is using kale because it holds up super well for days. If you’re serving this to a crowd, my Vegan Rainbow Peanut Noodles or Spring Roll in a Bowl pair perfectly with this salad. For another healthy salad recipe, try Thai Chopped Salad!
Why I Love This Recipe
- Colorful: Eat the rainbow with this Mango Mama Salad featuring lots of colorful fruits and vegetables.
- Fruity Salad: It might seem strange, but the addition of fresh mango into a savory salad is so, so delicious. It adds the perfect touch of sweetness!
- Meal Prep Friendly: Kale salads make for amazing meal-prep because they don’t get soggy. If you’re making this as meal-prep, leave the avocado out and add it just before eating.
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Notes on Ingredients
- Avocado: Leave the avocado out if you’re making this ahead of time and add it to the salad just before serving.
- Corn: Fresh corn is most flavorful but canned or frozen will work too.
- Kale: If you don’t like kale, shredded green and/or purple cabbage make a great base for this salad.
- Cashews: Make this dressing nut-free by using hemp seeds instead of cashews.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Mango Mama Salad?
- Chop and dice all vegetables and mango.
- Use frozen or fresh corn and steam in the microwave for 3 minutes.
- Add all vegetables and mango into a large salad bowl.
- Blend all dressing ingredients in a high-speed blender until smooth.
- Pour dressing over salad, toss and enjoy!
- Step 1: First, chop all of the veggies and mango. Heat the corn. Add all ingredients to a large salad bowl.
- Step 2: Then, make the dressing in a blender. Pour over salad, toss to combine, and enjoy!
Commonly Asked Questions
Store this salad in the fridge in an airtight container for up to 4 days. If making ahead of time, leave out the avocado and add the avocado when you’re ready to eat or serve the salad.
Definitely! Roasted tempeh or my Vegan Air-Fried Tofu Nuggets would be delish on this salad.
Yes! Swap the cashews with hemp seeds.
I would add a protein on top like roasted tempeh or vegan Oshi salmon and a side of roasted sweet potatoes. For dessert, make my Vegan Funfetti Muffins.
“One of the best salads of the summer. I’m so sorry to have tried it so late when mangoes will not be in season. I’m vegan and therefore eat a lot of salads. This one ranked as one of the best!”
– Nita
Extra Helpful Tips
- If you’re meal prepping this salad and not eating it fresh, leave the avocado on the side. Store this salad in the fridge for up to 4 days.
- Dice all of the veggies and mango into a small dice. I like to use a vegetable chopper for this! This is a key aspect to making this salad as great as it is.
- Instead of microwaving the corn, roast it on the grill or in the oven on broil to get it super crispy and flavorful!
- Extra dressing leftover? Store in a container in the fridge for up to a week.
If you tried this Mango Mama Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Mango Mama Salad (with creamy cilantro dressing!)
Equipment
Ingredients
- 2 cups kale chopped
- 2 cups mango cubed
- 1 cup avocado diced
- 2 cups cucumber diced
- ½ cup red onion diced
- 1 cup bell pepper diced
- 1 cup corn
Creamy Cilantro Dressing
- ½ cup cashews raw
- ⅓ cup avocado oil
- 1 head cilantro
- ¼ cup lime juice
- 3 tablespoon water
- 1 teaspoon salt
- 1 teaspoon garlic
Instructions
- Chop and dice all vegetables and mango.
- Use frozen or fresh corn and steam in microwave for 3 minutes.
- Add all vegetables and mango into a large salad bowl.
Dressing
- Blend all dressing ingredients in high-speed blender until smooth.
- Pour over salad, toss and enjoy!
Notes
-
- If you’re meal prepping this salad and not eating it fresh, leave the avocado on the side.
- Dice all of the veggies and mango into a small dice. This is a key aspect to making this salad as great as it is.
- Store this salad in the fridge for up to 4 days.
- Instead of microwaving the corn, roast it on the grill or in the oven on broil to get it super crispy and flavorful!
- Extra dressing leftover? Store in a container in the fridge for up to a week.

































































