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Asian-style Mango Salad

6 servings


Under 30 Minutes Vegetarian Ethnic Cuisine

Nutritional Facts Per Serving

3.4 g
28.3 g
2.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 168
  • Fat 6.3 g
    • Saturated   1.1 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   368 mg
  • Carbohydrate 28.3 g
    • Fibre   2.9 g
    • Sugars  
  • Protein 3.4 g
    • Vitamin A 11 %
    • Vitamin C 62 %
    • Calcium 3 %
    • Iron 11 %


  1. Mix the first 6 ingredients in a medium bowl.
  2. Add the remaining ingredients and toss to combine. Serve salad as is, or spoon it into butter lettuce leaves and serve it that way.

Note: To roast your own cashews, preheat oven to 325˚F. Place 1/2 cup raw cashews in a bowl and toss with 1/4 tsp. vegetable oil. Spread in a single layer in a non-stick pan. Bake for 15 to 18 minutes, stirring once or twice, or until lightly toasted.

Recipe Options: Instead of mango, make Asian-style papaya salad by using two medium, ripe papaya, peeled, seeded and cubed, in this salad. In place of cherry tomatoes, use two ripe, medium, on-the-vine tomatoes, diced, in this salad.

Serving Suggestions

Serve the salad alongside one of the many Asian-style entrees you’ll find in our website recipe collection, such as Baked Halibut with Wasabi, Soy, Honey and Lime, Thai Curry Roast Chicken, or Pork Side Ribs with Hoisin Chili Glaze.

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