Mango salad

Mango salad

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  • 4
  • Carb Conscious Fat conscious Health conscious Heart friendly
  • 10 minutes
  • Horse Mountain Chenin Blanc Viognier


  • 6 mini cucumbers, sliced into ribbons
  • 1 fennel bulb, thinly sliced
  • 1 mango, thinly sliced
  • 250 g ricotta, broken into large pieces
  • 20 g microleaf salad
  • For the dressing, mix
  • 1 red onion, grated
  • 1 chilli, chopped
  • 125 ml olive oil
  • 1 T palm sugar (or use soft brown sugar)

Cooking Instructions

Arrange the cucumber, fennel and mango on a plate and top with the ricotta and microleaves.

Pour the dressing over the salad.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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