Who says a fruit salad has to be made with fruit alone? If you’re looking to move beyond the usual fruit salads, I have a real winner for you! This vibrant mango fruit salad combines the natural sweetness of juicy mango and fresh fruit with the peppery bite of arugula, all tossed in a delicious sweet and tangy vinaigrette. It’s refreshing, colorful, and bursting with flavor—a delightful twist on the classic fruit salad!
Why You’ll Love This Mango Fruit Salad
Pairing peppery arugula with fresh, juicy fruits is always a brilliant idea! That’s exactly what inspired me to develop my Fruity Quinoa Salad with Lemon Honey Rosemary Dressing and Berry and Arugula Salad with Mayo-White Balsamic Dressing. Summertime is all about enjoying fresh, colorful, and flavorful salads, and this fruity mango salad is another delicious way to celebrate the season!
Homemade Honey Dijon Vinaigrette: Sweet, Tangy & Ready in a Minute
I’m not a fan of store-bought bottled dressings; I much prefer making my own at home! This homemade honey Dijon vinaigrette takes just a minute to whip up, yet it’s incredibly flavorful. I’ve used it on a zillion salads, and it never disappoints! The flavors hit all the right notes, with just the perfect balance of sweetness and tanginess.
To make it, simply combine the apple cider vinegar, olive oil, honey, Dijon mustard, pepper, and salt in a bowl. Using an immersion blender, blend until the dressing is smooth and emulsified. That’s all there is to it! A delicious homemade salad dressing couldn’t be easier!
A Colorful Mango and Fruit Salad for Sharing
This is the kind of salad I love serving when gathering with friends and family! It’s loaded with colorful, irresistible fruits that come together beautifully in every bite. Peppery arugula is tossed with juicy mangoes, sweet kiwis, refreshing pineapple, creamy avocados, and a little onion for contrast, then drizzled with a bright apple cider vinegar and mustard vinaigrette. Every forkful is a delightful combination of textures, vibrant colors, and layers of sweet, tangy, and peppery flavors. Simply irresistible!
How to Toast Pistachios for Extra Crunch
Toasting the shelled pistachios is a little step that makes a big difference! Spread them in a single layer on a baking sheet and toast in a preheated oven at 180°C/350°F for about 8 minutes, or until fragrant. Remove from the oven and set aside to cool completely. Once cooled, roughly chop the pistachios with a sharp knife.
Toasted pistachios add a wonderful nutty flavor and irresistible crunch to this mango fruit salad. For the best texture, sprinkle them over the salad just before serving so they retain their distinctive crunch.
Frequently Asked Questions
Can I make mango fruit salad ahead of time?
You can prepare some components ahead of time, but I recommend assembling the salad close to serving time. This keeps the leafy greens fresh and prevents the salad from losing its appealing texture.
How do I keep avocado from browning in a fruit salad?
Avocado naturally oxidizes when exposed to air. To minimize browning, cut it shortly before serving and make sure the dressing is distributed over the avocado slices.
What type of mango is best for fruit salad?
Choose ripe but firm mangoes that are naturally sweet and fragrant. Avoid overly soft mangoes, as they can become mushy when tossed with the other ingredients.
What can I serve with mango fruit salad?
This salad pairs beautifully with grilled chicken, grilled fish, seafood, or roasted meats. It is also a lovely addition to a summer buffet, brunch spread, or outdoor gathering.
More Festive Salad Recipes to Brighten Your Table
- Roasted Sweet Potato Salad with Spinach and Pomegranate
- Freekeh Pomegranate Salad
- Fruity Quinoa Salad
- Berry and Arugula Salad
- Grilled Nectarine Salad
- Beet and Arugula Salad with Honey Balsamic Reduction
- Roasted Pear and Goat Cheese Salad
- Pomegranate Quinoa Salad
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Mango Fruit Salad with Arugula (Sweet & Tangy)
Description
Ingredients
The Base & Fruit Salad
- 1 ½ cups baby arugula rocket
- 1 tablespoon fresh mint leaves chopped
- 2 medium avocados pitted, peeled, and sliced
- 4 slices fresh pineapple or canned pineapple
- 2 mangoes peeled and sliced
- 2 kiwis peeled and sliced
- ½ onion thinly sliced
- A handful of shelled pistachios toasted and roughly chopped
The Dressing
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons honey
- ½ teaspoon Dijon mustard
- A pinch of salt
- A dash of freshly grated black pepper
Instructions
Toast the Pistachios
- Preheat your oven to 180°C / 350°F.
- Spread the shelled pistachios in a single layer on a baking sheet.
- Bake for about 8 minutes, or until fragrant. Remove from the oven, let them cool completely, and then roughly chop with a sharp knife.
Make the Dressing
- In a small bowl or jar, combine the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and freshly grated black pepper.
- Using an immersion blender, blend the ingredients until the dressing is fully emulsified and smooth.
Assemble and Serve
- Arrange the baby arugula leaves across a large serving platter.
- Layer the sliced avocados, mangoes, kiwis, and pineapple over the arugula bed, then top with the thinly sliced onion.
- Garnish the salad with the chopped fresh mint leaves and the toasted chopped pistachios.
- Drizzle the dressing generously over the salad right before serving. Enjoy!
Notes
