Spring Mango Salad Toss

Spring Mango Salad Toss

This colorful salad is great for large gatherings. Fresh lime, cumin and cilantro give it a Southwest flare.

30 min. prep time
8 servings
151 Rating



3 tablespoons fresh lime juice
3 tablespoons olive oil
2 tablespoons honey or sugar
1 tablespoon chopped fresh cilantro
1 tablespoon white wine vinegar*
1/2 teaspoon salt
1/2 teaspoon ground cumin


2 tablespoons Land O Lakes® Butter
1 cup frozen whole kernel corn
1 teaspoon finely chopped fresh garlic
1 medium (1 cup) red bell pepper, sliced into thin 1-inch strips
2 (5-ounce) bags spring mix salad greens
3/4 cup sliced green onions
1 mango, peeled, cut into 1/2-inch cubes


Combine all dressing ingredients in small jar with tight-fitting lid. Shake until well mixed; refrigerate until ready to serve.

Melt butter in 8-inch skillet over medium-high heat; add frozen corn and garlic. Cook, stirring constantly, 5-6 minutes or until corn starts to brown. Remove from heat; stir in bell pepper strips. Set aside; cool slightly. 

 Combine all remaining salad ingredients in large bowl; top with corn mixture. Pour dressing over salad; toss to coat. Serve immediately.


*Substitute white vinegar.

Recipe Tip

Fresh mangoes are high in vitamins A and C.

Nutrition Facts (1 serving)

Calories: 140

Fat: 8g

Cholesterol: 10mg

Sodium: 180mg

Carbohydrates: 16g

Dietary Fiber: 2g

Protein: 2g

Recipe #14910©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

5 star
I made this recipe 4 times last year and am so excited that mango's are back in season. We will have it again tonight with Grilled chicken. It is fresh, light and with a perfect dressing that has a bit of a kick.

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