Jamie Oliver Mango Salad

There’s something about mangoes that just makes me slow down. Like, properly pause. I’ll stand there at the counter, slicing one open, and instantly everything smells like a holiday. You know the smell — that juicy, tropical burst that makes you forget emails exist.

This salad is my go-to when I want something fresh but not boring. It’s a little sweet, a bit fiery (thanks to the jalapeño), and it’s got enough crunch to keep things interesting. I first threw this together on a whim with a sad-looking mango and some leftover herbs. Now it’s one of those recipes people ask me for every time I bring it to a picnic.

Why You’ll Love It

• Mango + chilli = unexpectedly perfect pairing
• No cooking required (zero heat involved, bless)
• Bright and colourful on the plate, always a stunner
• Vegan, gluten-free, light — ticks all the boxes without trying
• The leftovers (if any) are amazing the next day
• Crunchy peanuts and soft mango? Textural heaven

Ingredients

For the salad:

• 3 medium (or 2 large) ripe mangoes, peeled and sliced into strips
• 1 red bell pepper, thinly sliced
• ¼ red onion, very thinly sliced
• 1 jalapeño, thinly sliced (use more if you like it spicy)
• 2 cups mixed mint + basil leaves (roughly torn)
• ½ cup chopped, toasted peanuts

For the dressing:

• 2 tbsp fresh lime juice
• 1 tbsp avocado oil (or olive oil)
• 1 tbsp tamari (or soy sauce if you’re not gluten-free)
• ½ tsp honey or agave
• ¼ tsp grated fresh ginger
• ¼ tsp sea salt

How to Make It

Chop the fruit and veg:

Slice your mangoes into strips (watch those slippery pits), then do the same for the bell pepper and onion. Add them all to a large mixing bowl.

Add a little heat:

Thinly slice your jalapeño — seeds in or out depending on your spice tolerance — and chuck it into the bowl.

Shake up the dressing:

In a small bowl or jar, whisk together the lime juice, oil, tamari, honey, ginger, and salt. Taste it. It should be punchy and fresh.

Toss it all together:

Pour the dressing over the mango mix and give it all a gentle but thorough toss. The colours at this point are unreal.

Finish with herbs and peanuts:

Add the basil and mint, plus most of the peanuts. Toss again. Keep a handful of each back for topping.

Plate it up and serve:

Transfer to a serving dish, scatter over the rest of the herbs and peanuts, and serve right away. Best enjoyed outdoors if you can swing it.

Common Mistakes and How to Dodge Them

Mango too mushy?
If it’s overly ripe, it’ll fall apart in the salad. You want just-ripe mangoes — a bit of give, not squishy.

Dressing too salty?
Tamari varies in saltiness. Taste before adding the full amount. You can always dilute with a splash more lime juice or oil.

Basil turning brown?
Add it at the very end, and don’t over-handle it. Torn, not chopped.

Overdressing the salad?
It’s tempting, but start with less. You can always add more, but soggy salad is sad salad.

Storage and Reheating

Fridge:
Store leftovers in an airtight container. Best eaten within 1–2 days. The herbs might wilt, but the flavour actually gets better.

Freezer:
Nope. Mango turns to mush and herbs go black. Just… don’t.

Reheating:
Not relevant. Eat it cold, like nature intended.

Frequently Asked Questions

Can I use frozen mango?
Fresh is best for this one. Frozen tends to go too soft. But in a pinch? Thaw it fully and pat dry before slicing.

Is there a sub for peanuts?
Yep — try toasted cashews or sunflower seeds for crunch.

Don’t like spice?
Skip the jalapeño or use just a sliver. You can also replace it with a few slices of radish for a milder crunch.

What can I serve this with?
It’s amazing with grilled chicken, shrimp skewers, or as part of a Thai-inspired spread.

Nutrition Facts (Per Serving):

• Calories: 180
• Fat: 9g
• Carbs: 24g
• Protein: 3g
• Sodium: 240mg
• Sugar: 16g
• Fiber: 3g