This Mango Mama Salad didn’t go viral on social media for nothing! This colorful salad is crispy, crunchy, sweet, and savory with a cashew cilantro dressing that makes it perfectly creamy. This salad is made with kale and the secret to avoiding soggy salad is using kale because it holds up super well for days. If you need a new salad recipe that’s healthy, easy, and pretty, this is going to be your new favorite. 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 my Thai Chopped Salad!
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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.
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Extra Helpful Tips
- 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. I like to use a vegetable chopper for this! 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.
How to Store
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.
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.
Mandy Jackson says
I’ve just realised I missed the sweetcorn out as I followed the list of ingredients as stated and it’s missing. Other than that this salad is absolutely lush.
Danielle Brown says
I am so glad!
SARAH says
How much corn do you use in this recipe? It’s missing from the actual recipe and ingredients list.
Taylor From HealthyGirl Kitchen says
1 cup
Aj says
Same here, how much corn? Thank you
Taylor From HealthyGirl Kitchen says
1 cup
Nay says
Hi. Would you please add serving sizes into your recipes? I need to make 4 servings but have no idea how to multiply. Also nutritional facts would be amazing.
Taylor From HealthyGirl Kitchen says
Hi! This would serve 4-5 people. For nutrition, feel free to use an app like My Fitness Pal.
MJ says
Maybe add corn to the ingredient list. I did not notice that corn was an ingredient until I got ready to assemble the salad.
Taylor From HealthyGirl Kitchen says
1 cup!
Tena says
How much corn to use in this recipe? It’s not listed in the ingredients. Also how many servings does this make?
Taylor From HealthyGirl Kitchen says
1 cup of corn and will feed about 4 people
Deanna says
I’m not vegan, but looking to reduce my dairy intake and up my veggies… this salad is absolutely delicious! Only sub I made was to use a pack of broccoli slaw instead of kale. Definitely adding this to our rotation!
Denise says
I was wondering why you don’t gave nutrition information. Is it because the recipes are low calorie?
Stephanie says
How much corn? I don’t see it listed on ingredients. Thanks
Taylor From HealthyGirl Kitchen says
1 cup
Sylvia says
I am not a vegan but did purchase your cookbook. Found lots of amazing recipes. Only thing missing from the cookbook is serving sizes and nutritional information. Any reason why this information is not provided?
Debbie says
I roasted the corn and peppers rather than steam. I didn’t have raw cashews so I use roasted. It still came out delicious.
Nita says
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!
Taylor From HealthyGirl Kitchen says
So glad you loved it! 🙂
Michelle says
this salad was awesome thank you for posting these recipes
john m says
I have made this 3 times in the past week. The first time i forgot to add the avocado. But it was delicious, nonetheless. Second time i didn’t forget any ingredients. Again, it was delicious. And just last night I made it again but added a few fresh basil leaves to the dressing during blending. And again, it was delicious. My sister who does not like kale, commented on how good it was and that she could see herself eating it a few times per week.
I have been looking for some tasty and healthy homemade salad dressing and this surely is one of my favorites. To top it off the salad itself is excellent. Thanks for sharing this yummy treat with the world.
Jordan Stacy says
This mango salad is vibrant and flavorful. I love that it’s made with kale so it’s hearty and stays good in the fridge for a couple of days. The dressing is addicting and truly the best part!