Mango and Watermelon Salad

mango and watermelon salad
National Mango Board
  • Yield: 4 servings


2large (or 3 small) ripe, slightly soft mangos, peeled, pitted and cut in large dice
1cup seedless watermelon, cut in large dice
1/2small red onion, finely sliced
2tablespoons pickled jalapeno pepper, chopped
12small cherry tomatoes, cut in half
1teaspoon garlic, minced
2tablespoons lemon juice
1tablespoon extra-virgin olive oil
1tablespoon honey
1/2teaspoon kosher salt
3tablespoons freshly chopped cilantro
1cup watercress, washed and dried


  1. To prepare the salad: In a medium stainless steel bowl, combine the mango, watermelon, onion, jalapeno and tomatoes.
  2. To prepare the dressing: In a small bowl whisk the garlic, lemon juice, olive oil, honey and salt. 

To Serve: Drizzle dressing over the mango mixture and toss with cilantro and watercress.

Serving Suggestion: Remove watercress and pair with grilled chicken or fish.

Recipe by Chef Allen Susser, courtesy of the National Mango Board

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