From The Exclusive Collection of FREE Plant-Based Recipes

By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance

Mexican Mango Salad (Vegan, Gluten-free, Oil-free)

Name: Mexican Mango Salad (Vegan, Gluten-free, Oil-free)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 medium red onion, finely chopped, marinated in the juice of 2 fresh limes; 1/2 cup dry quinoa, optional, for a more filling salad; 2 cups vegetable stock; 1 can black beans, rinsed and drained; 1 can sweetcorn, rinsed and drained; 7 ounces (200 g) cherry tomatoes; 1 medium red pepper, cored and chopped, with or without seeds; 1 ripe mango, peeled and chopped; 1/3 cup coriander (cilantro), roughly chopped; 1 1/2 ounces (40 g) jalapeños, fresh or from a jar; Pinch of salt & pepper to taste; 3 tbsp lime juice, freshly squeezed; 1 tbsp agave syrup or maple syrup; 1 red chilli, chopped fine or 1 tsp chilli powder; 1 tsp cumin powder; 1/2 tsp Himalayan pink salt

Craving a refreshing and flavorful lunch that's packed with nutrients? Look no further than this vibrant Mexican Mango Salad! 🥗 This vegan and gluten-free salad is bursting with sweet mango, juicy tomatoes, crunchy red onion, and protein-rich black beans.

Prep Time: 15 Mins | Cook Time: 15 Mins

Total Time: 30 Mins

Servings: Adjustable

Let's Be Friends!

Hi, I'm Susy

Here at

LEAN💚Plant-Based

we share whole food plant-based recipes, inspired by cuisines from all around the world: Reimagined for optimum health, and redesigned for sustainable weight loss and control.

Get My FREE eBook:

The Sustainable Weight Loss Companion

👇🏼

No matter what meal of the day, salads are one thing you can always count on for healthy nutrition. But what’s even better? A salad can also make for one of those tasteful meals—especially when it’s as delicious as this Mexican mango salad.

Made with quinoa, red onion, black beans, sweetcorn, cherry tomatoes, red pepper, and mango, this fruit-veggie salad perfectly captures fresh Mexican flavours into a nutrient-packed bowl.

Keep reading to learn all about it!

Why This Recipe Works

This recipe comes together so amazingly for a number of reasons. I’ll list my favourites below…

Delicious

It’s amazing how only a few ingredients can come together to make something so mouthwatering. This Mexican mango salad is basically almost everything you would want to have in a main course: salt, spice, sweet, crunch, oomph, colour. Oh, and no complex cooking! The best part? You get to enjoy all of this without any added sugar, processed ingredients, oil, etc.

Healthy

Salads are healthy, but the Mexican salad takes nutrition to the next level. Each ingredient contributes to nourishing each cell in the body. Here’s how—

Aids Weight Loss

Though most salads help with weight loss (unless they’re laden with high-fat, high-calorie dressings!) not every salad is delicious enough to be enjoyed every day—but the vegan Mexican mango salad is an exception.

It combines all the healthy ingredients to prepare a nourishing yet super delicious bowl that can be served on its own or can be paired with a tasty vegan mango lassi to enhance the flavour.

Not to forget, the mango salad is a no-oil recipe that includes a high protein content, healthy fats, and complex carbohydrates to keep you feeling full for longer hours. And did I mention it also boosts metabolism? It’s a winner!

Ingredients for the Vegan Mexican Salad with Mango

Red onion. Add a sharp, pungent bite to the mango salad. Choose firm red onions with dry, papery skin. Tip: Soak in lime juice for at least 15 minutes to take the edge off the bite.

Dry quinoa (this is optional). Quinoa is a high source of protein and fibre, so I add it to make the salad more fulfilling. If you decide to use it, rinse the quinoa thoroughly. This helps remove any bitterness.

Vegetable stock. Creates a savoury base for the salad. Both store-bought and homemade stock will work.

Black beans (rinsed and drained). These make up the primary base of the salad. I used organic, BPA-free canned black beans. Alternatively, you can soak and cook them from dried.

Sweetcorn (rinsed + drained). It gives a sweet and slightly starchy taste. I used frozen sweetcorn (with no added sugar) after thawing it under warm water. If I’ve got extra time on hand, I make it at home.

Cherry tomatoes. Their purpose is to add a juicy bite and a vibrant colour.

Red pepper (cored and chopped, with or without seeds). Choose firm red peppers with smooth, glossy skin to give your salad a fresh colour and just the right peppery flavour.

Mango (peeled and chopped). The key ingredient. It introduces a sweet and tropical flavour with a juicy texture. Use a fully ripe mango with medium softness. My favourites are Ataulfo and Alphonso; these are much sweeter than the regular Tommy Atkins mango variety.

Coriander (cilantro). Fresh cilantro is best for this recipe. It boosts the Vitamin K content and adds a bright flavour. If cilantro tastes too soapy, you can simply use parsley or mint instead.

Jalapeños. Both fresh or jarred will work. If using jarred jalapeños, choose sliced jalapeños in brine or water for the best texture. They are already deseeded and milder than fresh, but taste slightly more vinegary.

Pinch of salt and pepper to taste. This will enhance the overall flavours.

Dressing

Lime juice (freshly squeezed). This mellows the harshness of the red onions. Plus, it adds a refreshing citrusy touch. I love how wonderfully it pairs with mango!

Agave syrup (or maple syrup). For this recipe, I used pure agave nectar. Grade B will work, too. You can also substitute this with honey—but note that it may overpower the other flavours in the recipe.

Red chilli. I used chopped red chillies because I feel it offers a fresher and more controllable heat level.

Cumin powder. It is a great source of iron that introduces a citrusy aroma to the mouthwatering Mexican mango salad.

Himalayan pink salt to taste. It pulls together all the flavours of the dressing.

How to Make the Mexican Mango Salad

Marinate the onions. Finely chop the red onion. Combine the chopped onion with the lime juice in a small bowl. Let the onions marinate for at least 15 minutes. In the meantime, you can prepare the other ingredients.

Cook the quinoa (optional). If you'd like a more filling salad, cook the quinoa according to package instructions. Generally, that would be:

Put the vegetable stock and quinoa in a saucepan.
Bring the mixture to a boil. Then, turn down the heat to low and cover the saucepan. Allow it to simmer for 15 minutes—or until all the liquid is absorbed.
Fluff the mixture using a fork, followed by letting it cool a little.

Prepare the dressing. Whisk together the remaining lime juice, agave syrup, chopped chilli pepper, cumin powder, and salt.

Put together the salad. Combine the black beans, sweetcorn, cherry tomatoes, red pepper, chopped mango, and fresh cilantro in a large bowl.

Finalise. Once the quinoa is cool, add it to the bowl along with the marinated onions (including the lime juice marinade). Pour the prepared dressing over the chopped salad and toss gently to coat all the elements.

Season and serve. Sprinkle salt and freshly ground black pepper to season the salad. And your Mexican salad is all ready to be enjoyed. Mhmmm 😋

You see, it’s not only a MasterChef thing; anyone who has the ingredients and a recipe card can whip it up.

Variations, Ideas & Notes

My favourite thing about the Mexican mango salad is just how customisable it is. You won’t get bored of the flavours any time soon—there’s always some exciting twist you can add.

Ideas for Substitutions

Chickpeas, pinto beans, red kidney beans or grilled tofu instead of black beans.
Brown rice, chopped barley, or chopped cauliflower instead of quinoa.
Pineapple or peach (instead of mango) for a different flavour.

Variations

Add avocado or a dollop of vegan sour cream.
Pour a bit of hot pepper sauce (this levels up the spice).
Replace sweetcorn with edamame for a different flavour—but with similar nutrients.

Add-ons

Make the salad slightly savoury by mixing in vegan queso sauce.
Add chopped peanuts, pecans, sunflower seeds, etc. for some extra crunch and added protein.
Top with vegan nachos; this adds to the texture.

Before I wrap up, here are a few pro tips I’ve put together so you can master the recipe the first time you try it!

Pro-Tips for The Mexican Mango Salad Recipe

Chop the ingredients into bite-sized pieces. But avoid over-chopping to maintain a chunky texture.
Mix in the chopped mango at the end. This prevents it from browning too quickly.
You can use water instead of vegetable stock. But remember the flavour will be a little different.
Use fresh herbs and spices. If not available, be sure to use dried rather than none.
Taste the Mexican mango salad to adjust the ingredients to your liking. (However, you want to keep in mind that the flavour will be best after the salad has been allowed to marinate in the fridge for a few hours).
If serving the salad to guests, plate it with the dressing on the side. This will allow your guests to customise their dressing. Plus, the salad won’t get soggy.
For a restaurant-worthy presentation, garnish the salad with a lime wedge or some fresh coriander (cilantro).

Frequently Asked Questions

How to store the Mexican mango salad?

Though the plant-based mango salad tastes best when served fresh, you can always store the remaining salad in an airtight jar in the fridge for about 2 days. The flavours will definitely enhance overnight, but the texture of the salad (especially the mango) will soften.

What can I use instead of black beans?

You can swap them with chickpeas, red kidney beans, or even grilled tofu for a protein-rich alternative.

How do I prevent mango from turning mushy in the salad?

Add chopped mango at the end to maintain its firm texture and vibrant flavor.

Can I make the Mexican mango salad ahead?

Yes. In fact, marinating the salad in the fridge is the key to the best flavour.

To make the Mexican mango salad ahead, combine all the ingredients (except the mango in an airtight container). Chop and mix the mango right before serving.

How to serve the Mexican mango salad?

You can enjoy the Mexican mango salad on itself or try these fun serving ideas;

Alongside a chilli bean burrito.
With other Mexican-inspired dishes, such as Mexican rice.
As a full-course meal by topping with a Mexican tofu scramble.
As a refreshing side dish with vegan Spanish tortilla
With an easy to make vegan tabbouleh salad

Final Words

Salads don’t have to be boring; it all depends on the recipe you’re using. And, more importantly, your creativity to personalise the recipe into something you’ll love! 💚

If you made the recipe, make sure to tag me on Instagram @vegan.susy

More Free Resources

Plant-Based Meal Prep: The Ultimate Guide to a Successful Vegan Diet

The Ultimate Guide to Plant-Based Meal Prep for Vegan Weight Los

Ready to revolutionise your meals and your health? Look no further than a vegan diet! Discover the ease and benefits of meal planning and preparation with simple strategies and my tasty make...

Top 15 Plant-Based Protein Sources for a Vegan Diet

As a vegan health coach and plant-based nutritionist, I often get asked about plant-based protein sources. After all, protein is an essential nutrient that plays a vital role in the function and structure of our...

How Much Exercise Do You Really Need on a Plant-Based Diet?

Are you wondering how much exercise you need to get in shape and boost your energy on a plant-based diet? Look no further! In this post, we’ll dive into the optimal amount of exercise for optimal…