This Mango Berry Salad is a luscious, colorful way to enjoy your fruits! Flavored with your choice of sweetener and either lemon or lime juice, you can make this gluten-free salad paleo and/or vegan! It’s vibrant in color AND flavor, and perfect for all kinds of occasions. However you want to serve it, Mango Berry Salad is at the ready! {Paleo and/or Vegan}
What time is it, Spiriteds? A quarter to DELICIOUS, that’s what. Omigosh. This Mango Berry Salad is full of wonderful, funderful flavor. It is one of my absolute favorite spring/summer fruit salad recipes, and each ingredient gets its moment to shine. Strawberries, raspberries, mango, kiwis, and pineapple play well together. No fights in the neighborhood over whose turn it is. These fruits are COHESIVE.
And then, to make it even better, you only need to add a splash of lemon or lime juice and a dollop of your sweetener of choice before you have a ready-to-go salad. Just on presentation alone, Mango Berry Salad is meant to be shared. Neverminding, of course, that the flavor is all kinds of fruity wonderful. Serve it at family reunions and cozy friend gatherings. Or shake up your family dinner game because Mango Berry Salad easily doubles as the perfect side dish, and it’s a pretty way to introduce fruits to young eaters (or am I the only one who thinks that way?).
Enjoy this fruit salad that is vibrant in color and flavor however you wish! It’s a crowd-pleaser of a recipe in our family, and we are so happy it has made its way to you! So get a large mixing bowl, a cutting board, and the fruits, and let’s do this!
Mango Berry Salad is perfect for
- Gluten-free
- Vegan or paleo
- Quick to throw together
- Easy to prep ahead
- Good in the fridge for about 3-4 days
This fruit salad is fairly low maintenance and doesn’t require a lot of extra add-ons or mix-ins to get the right flavor. The fruits do the work, and then rest takes care of itself!
Ingredients to make Mango Berry Salad
- Fresh fruit. Strawberries, raspberries, kiwis, mangoes and pineapple. Fresh really is best in this recipe.
- Lemon or lime juice. Fresh or bottled will do, but if you’ve got fresh on hand, then go for it! Either flavor will work and enhances the fruity flavors!
- Sweetener. Stevia, 100% pure honey, or agave nectar will do. If using one of the syrups, it’s important to not overdo the amount, otherwise you’ll wind up with soggy fruit! And that’s no fun.
If you get partway through your fruit salad only to find some of the fruits aren’t terribly ripe, then add an extra splash of your lemon or lime juice before adding more sweetener. Sometimes the fruit just needs a subtle boost of flavor without being excessively sweet. If you find that still doesn’t do the trick, then sparingly add more sweetener, taste-testing as you go. But keep in mind, adding too much sweetener may weigh down the fruits and turn them soggy. So it’s a good idea to go slowly on that front.
Recipe tips and tricks
- How you slice and dice your fruits is completely up to you. If you’d like eat serving to be bite-sized, then slice the kiwis and quarter each slice. Mango is a little tricky to cut, but not impossible. I typically rough-chop it and leave it at that. If you’d like to learn more, then check out Gimme Some Oven’s post, How to Cut a Mango. Same with the strawberries ~ slice into large pieces or cut them down to smaller, spoonful sizes.
- Prepare the fruits a day in advance but don’t add the sweetener or citrus juice until the day you want to serve your Mango Berry Salad. Typically, the fruit juices will collect at the bottom of the store container. By preparing the fruits a day ahead, you can check on the day of just how much juice is pooled at the bottom of the container. From there you can decide whether to keep the fruit juices, or if the fruits look soggy, whether you’d like to drain some (or all) of the juice. Once your salad is the right consistency, then add your sweetener and lemon or lime juice of choice!
- Add sweetener and citrus juice to taste. This will depend largely on how fresh and sweet your fruits are to begin with. Start with smaller amounts and then add more only as needed.
What to do with leftover fruit
If you make this salad and find you have odds and ends leftovers, then you can do one of two (or maybe THREE) things.
- Throw them into this salad. If it’s a small amount of one fruit or so, you could just toss it in this salad without throwing off the flavor balance.
- Eat ‘em up! Add them to your breakfast or a smoothie, or take them to work as a midday snack. Basically, however you can put these odds and ends fruits into your life, you just go for it.
- Make other delicious recipes! Add your leftover pineapple to Homemade Pineapple Iced Tea or Homemade Pineapple Lemonade. Matcha Mango Smoothie is also delicious, as is Kiwi Apple Cider.
More berry delicious recipes
If you are looking for berry tasty recipes, then tucks these bits and bites and bevvies in your recipe tin!
- Apple Slice Charcuterie Board
- Blueberry Sparkling Water
- Strawberry Lime Sparking Water
- Fresh Mixed Berry Salad
- Berry Spinach Salad
Spiriteds, enjoy these colorful, flavorful, wonderful, funderful flavors! Stay wild and know I’m glad you’re here. 🩷
Mango Berry Salad
This Mango Berry Salad is a luscious, colorful way to enjoy your fruits! Flavored with your choice of sweetener and either lemon or lime juice, you can make this gluten-free salad paleo and/or vegan! It’s vibrant in color AND flavor, and perfect for all kinds of occasions. However you want to serve it, Mango Berry Salad is at the ready! {Paleo and/or Vegan}
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 6 to 8 servings 1x
- Category: Salads and Dressings
- Diet: Gluten Free
Ingredients
- 1 pound fresh strawberries, halved
- 6 oz. fresh raspberries
- 6 kiwis, peeled and halved
- 3 mangoes, peeled and diced
- 2 cups pineapple chunks
- 1 teaspoon lemon or lime juice, optional
- 1 tablespoon 100% pure honey or organic agave nectar, optional
Instructions
- Slice and dice the fruits according to your preferred serving size. Then combine them in a large mixing bowl. Add the citrus juice and sweetener and stir carefully so the fruits are evenly coated but don’t get crushed during the stirring process.
- Keep chilled and, for best results, enjoy within three to four days. As each day passes, the fruits will become softer, and the yellow fruits will take on the reddish-pinks colors of the strawberries and raspberries. It will still taste great but look vastly different than it did on day one..
Notes
- If using stevia in place of honey and agave nectar, then add a few drips (if in liquid form) or sprinkle to taste much like you would salt or pepper (if granulated).
- I have not tried maple syrup in this recipe, however you can try it if that ingredient works best for you and your tastebuds love the maple-y flavor it offers!
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