Quick-Pickled Mangos with Tender Greens

Quick-Pickled Mangos with Tender Greens
National Mango Board


For the pickled mangos

  • large ripe mangos, peeled, pitted and chopped into 1/2-inch cubes
  • sprigs tarragon
  • sprigs thyme
  • 1/2 Teaspoon  freshly ground black pepper
  • 3/4 Cups  rice vinegar
  • 1/3 Cup  water
  • 1 Tablespoon  granulated sugar
  • 1 Tablespoon  kosher salt

For the salad

  • 1/4 Cup  extra-virgin olive oil
  •   Flaky sea salt and freshly ground black pepper, to taste
  • 8 Cups  salad greens, such as arugula, tatsoi, or a mesclun mix
  • small fennel bulb, cored and sliced thinly lengthwise
  • ounces chèvre, crumbled

A quick pickle gives the mangos in this salad an addictive and pleasant bite. Sweet and sour elements of the pickling liquid then form the base for the vinaigrette, and a bit of goat cheese rounds out the flavors of the dressed greens. Try this tonight.


For the pickled mangos

Place the mangos, tarragon, thyme, and black pepper in a large heat-safe bowl and set aside. In a small saucepan, combine the remaining ingredients and bring to a simmer over medium-high heat.

Pour the hot vinegar mixture over the mangos and let cool to room temperature, about 30 minutes. Cover the bowl with plastic wrap and refrigerate overnight. The mangos keep up to 1 ½ weeks in the refrigerator.

For the salad

In a small bowl, combine 1/3 cup of the mango pickling liquid and the olive oil. Season with salt and pepper, to taste, and whisk together. Divide the salad greens and fennel among 4 plates. Sprinkle each plate with ¼ cup of the pickled mangos, then drizzle the vinaigrette over the salad. Top with the crumbled cheese and serve.


Calories per serving:

371 calories

Dietary restrictions:

High Fiber Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 82g 126%
  • Carbs 166g 55%
  • Saturated 25g 125%
  • Fiber 24g 96%
  • Sugars 141g
  • Monounsaturated 46g
  • Polyunsaturated 7g
  • Protein 35g 69%
  • Cholesterol 52mg 17%
  • Sodium 7,680mg 320%
  • Calcium 488mg 49%
  • Magnesium 186mg 46%
  • Potassium 2,796mg 80%
  • Iron 9mg 49%
  • Zinc 3mg 19%
  • Phosphorus 594mg 85%
  • Vitamin A 1,957µg 217%
  • Vitamin C 374mg 623%
  • Thiamin (B1) 1mg 36%
  • Riboflavin (B2) 1mg 63%
  • Niacin (B3) 9mg 43%
  • Vitamin B6 2mg 84%
  • Folic Acid (B9) 546µg 136%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 17mg 87%
  • Vitamin K 540µg 675%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...