Quick-Pickled Mangos with Tender Greens

Quick-Pickled Mangos with Tender Greens
Quick-Pickled Mangos with Tender Greens

National Mango Board

Quick-Pickled Mangos with Tender Greens

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, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 21g 32%
  • Carbs 42g 14%
  • Saturated 6g 31%
  • Fiber 6g 24%
  • Sugars 35g
  • Monounsaturated 12g
  • Polyunsaturated 2g
  • Protein 9g 17%
  • Cholesterol 13mg 4%
  • Sodium 1,920mg 80%
  • Calcium 122mg 12%
  • Magnesium 46mg 12%
  • Potassium 699mg 20%
  • Iron 2mg 12%
  • Zinc 1mg 5%
  • Phosphorus 148mg 21%
  • Vitamin A 489µg 54%
  • Vitamin C 93mg 156%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 0mg 21%
  • Folic Acid (B9) 136µg 34%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 4mg 22%
  • Vitamin K 135µg 169%
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