Strawberry Mango Fruit Salad

Serve this sweet strawberry mango fruit salad with brunch or as a light dessert. It takes less than 15 minutes to make and is perfect for Easter or Mother’s Day!

Mango fruit salad with strawberries and lime works equally well as a brunch side dish, an afternoon snack or a light dessert. When strawberries and mangoes are at their sweetest, we also find a reason to make a batch of this easy fruit salad, and it always finds a place in our Easter brunch or Mother’s Day brunch spreads.

This inspiration for this fruit salad recipe comes directly from my mum. She has never been able to decide whether fruit salad is her greatest achievement or worst failure in the dessert department. My vote is definitely for “greatest achievement”. Even though she makes crave-worthy chocolate chip cookies and the best fruit salad around, my mum has always apologized for not making fancy cakes or pies.

But what’s not to love about a fresh fruit salad with mango and berries?! Teaching me that the natural of fruit can be appreciated as much as cakes and cookies is a gift from my mum that I’ll always appreciate.

The lime zest and fresh orange add a pop of citrus and a drizzle agave nectar (or honey) is all that’s needed for a little added sweetness.

What you need for this fresh fruit salad:

These are the main ingredients of this recipe (affiliate links may be included):

• STRAWBERRIES: Use fragrant fresh strawberries.
• MANGO: Choose a mango that has a bit of “give” when squeezed. Ripe mangoes are juicy, flavorful and easy to cut. See How to Cut a Mango.
• LIME: Use a zester to grate the outside of the peel. Reserve the lime for another use.
• ORANGE: One large navel orange should produce about 1/3 cup of fresh orange juice.
• SWEETENER: For a vegan fruit salad, use agave nectar. Honey can be substituted, but it’s not considered vegan.

See recipe card below for full ingredients list & recipe directions.

How to make strawberry mango fruit salad:

1. THE STRAWBERRIES. The better the fruit, the better the fruit salad! Choose strawberries that are fragrant. Fragrance = flavor in this case. Using a small paring knife, core the strawberries and cut into quarters or halves, depending on the size of the berries.
2. CHOOSE RIPE MANGOES. When you give them a gentle squeeze, they should have a bit of “give” (but not squishy). See How to Cut a Mango for tips on navigating the oblong pit and my surefire method of cutting mango into bite sized pieces.
3. SQUEEZE THE ORANGE JUICE. To release the most juice, roll the orange on the counter (before cutting) with the palm of your hand to loosen up the fruit. Cut in half and use a tool like this or this to juice the orange.
4. ZEST THE LIME. First, wash the lime well. Then use a zester to grate just the outer layer from the lime. Take care not to grate the white pith underneath, which tends to be bitter.
5. COMBINE THE MIXTURE. In a medium bowl, stir together the strawberries, mango, orange juice, lime zest and agave nectar (or honey).
6. SERVE. Serve your gorgeous strawberry mango salad right away or refrigerate it, covered, for up to a day ahead, though it’s best served the same day.

Other brunch recipes:

Serve this fruit salad with some of our favorites:

• Crustless Asparagus Quiche
• Homemade Turkey Breakfast Sausage
• Breakfast Egg Casserole
• Buckwheat Blender Pancakes

  

Strawberry Mango Fruit Salad Recipe

Serve this sweet strawberry mango fruit salad with brunch or as a light dessert. It takes less than 15 minutes to make and is perfect for Easter or Mother’s Day!

4.75 from 4 votes

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Course: Breakfast

Cuisine: American

Keyword: Gluten Free, Light Mother’s Day Recipes, Vegan, Vegetarian

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 6 Servings

Calories: 77kcal

Author: Dara Michalski | Cookin’ Canuck

Ingredients

• 2 1/2 cups sliced strawberries
• 2 mangoes diced
• 1 orange juiced
• 1 teaspoon lime zest
• 1 teaspoon agave nectar or honey (See Note)

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Instructions

• In a medium bowl, stir together the strawberries, mangoes, orange juice, lime zest and agave nectar (or honey).
• Serve immediately or refrigerate (covered) for up to 1 day. It is best served within a few hours.

Notes

Note: For vegan, use agave nectar. Honey is not considered to be vegan. Adjust the amount of agave nectar used dependent on the sweetness of the fruit.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 0.5Cup | Calories: 77kcal | Carbohydrates: 19.4g | Protein: 0.9g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 2.2mg | Fiber: 2.7g | Sugar: 15.7g

Tried this recipe?If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

This post was first published on May 7, 2014 and updated on March 9, 2022.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.