Mango Orange Salad with Mixed Greens | Print |
(10 votes, average 4.10 out of 5)




About 6 servings


  • 2 large garlic cloves, unpeeled
  • ¼ cup fresh squeezed lime juice
  • ¼ cup extra virgin olive oil
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1/2 small red onion, halved, thinly sliced, rinsed
  • 3 navel oranges
  • 1 large ripe mango
  • 6 cups mixed salad greens, well rinsed, patted dry 
  • 1/4 cup chopped fresh cilantro
  1.  Put the garlic (unpeeled) in a small, heavy skillet set over medium heat. Roast the garlic, turning it often, until it is soft and darkened in spots. Cool and peel.
  2.  Put the garlic in a blender. Add lime juice, oil, sugar and salt. Blend until smooth.
  3. Mix the dressing with the rinsed onion in the bottom of a large salad bowl. Let stand about 30 minutes.
  4. Cut stem and blossom end off the oranges, then stand the oranges on a cutting board and, working close to the flesh, cut away the rind and all the white pith. Cut in between each segment to make skinless sections.
  5. Peel the mango with a sharp paring knife, then cut the flesh from the pits: Stand the mango on one end and slice the flesh from one side of the pit.  Turn the mango around and slice the flesh from the other side. You’ll be able to get a couple thin slices of flesh off the pit on each end.  Cut the large pieces into long ½-inch-wide “fingers” or wedges.
  6. Just before serving, stir the orange and mango pieces into the onion mixture. Add the salad greens and toss gently. Arrange on individual serving plates. Sprinkle everything with chopped cilantro.