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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.

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30 min
Prep Time
35 min
Total Time



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


 *Substitute white vinegar.

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

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

Tip #1

Fresh mangoes are high in vitamins A and C.

Nutrition (1 serving)

140 Calories
8 Fat (g)
10 Cholesterol (mg)
180 Sodium (mg)
16 Carbohydrates (g)
2 Dietary Fiber
2 Protein (g)
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