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Mango Salad

This vibrant, fresh, and lively Mango Salad is loaded with fresh fruit, cinnamon almonds, and dressed with a cinnamon-yogurt dressing. Be prepared for a salad addiction!
Course Salad
Cuisine American, Healthy, Vegetarian
Keyword Mango Salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 357kcal
Cost $8.91


  • 8 cups (5 oz; 145g) spring mix lettuce blend or your favorite salad greens
  • 1 cup (155g) blueberries
  • 1 cup (160g) peeled and diced honey mango (~2 mangoes)
  • 1 cup (140g) thinly sliced or chopped strawberries
  • 1/2 cup (63g) coarsely chopped cinnamon-roasted almonds


  • 1/4 cup (61g) mango yogurt (we love Chobani's mango yogurt)
  • 1 tablespoon + 1 teaspoon (32g) honey
  • 2 Mandarin oranges (1/2 teaspoon zest; 2 tablespoons (28g) juice)
  • 1/2 teaspoon ground cinnamon


  • DRESSING: Stir the mango yogurt well; measure out 1/4 cup and add to a small blender jar. Add in the honey, zest and juice of the mandarins, cinnamon, and a pinch of salt and pepper (I add 1/8 teaspoon each). Blend until smooth and then transfer to a jar and store in the fridge until ready to use.
  • SALAD PREP: Add lettuce to a large bowl. Top with blueberries, strawberries, and mango. Add in the almonds. Drizzle the dressing (See Note 1) over the salad. You may not want all of the dressing on the salad, so add to personal preference. Toss and enjoy!


Note 1: Once dressed, Mango Salad needs to be eaten and enjoyed promptly. The dressing makes the lettuce wilt and berries soften. I’d recommend only dressing what you will enjoy the same day. Store the dressing and salad components separately.


Calories: 357kcal | Carbohydrates: 70g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 138mg | Potassium: 1226mg | Fiber: 5g | Sugar: 47g | Vitamin A: 6359IU | Vitamin C: 184mg | Calcium: 143mg | Iron: 4mg