It’s mango season here in the region. The groceries are full of the most delicious mangoes: big, ripe, heavenly-sweet, melt-in-your-mouth mangoes! My kids happily take them as alternative to chocolate or sweets that they pester me for at mid-afternoon.

While my whole family likes to eat the mangoes just by themselves, I love a combination of sweet, salty, bitter and other flavors. This Mango Arugula Salad is one of those concoctions: sweet mango, bitter arugula, salty feta, fruity-sour dried cranberries and nutty almonds take me to heaven.This salad is whipped up in no time. A perfect lunch for me (that I don’t have to share :-)!

1 ripe mango, diced
2 cups arugula leaves, loosely packed
2 tablespoons feta cheese, crumbled or finely diced
2 tablespoons dried cranberries, roughly chopped
2 tablespoons slivered almonds
1/2 orange, juice of
2 tablespoons olive oil
1 teaspoon fresh ginger, grated
pinch of chili flakes
Serves 2

In a dry pan, toast the slivered almonds for a couple of minutes, until lightly browned. Set aside.

In a small bowl, combine all dressing ingredients. Stir well. Set aide.

Wash and dry the arugula leaves. In a salad bowl, combine arugula and diced mango. Pour over the dressing and stir until coated. Sprinkle over with feta cheese, cranberries and roasted slivered almonds. Ready to serve.

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  1. arugula = love
    mango = love

    must try this out! not a fan of feta though – any other recommendations for a cheese?

  2. Ginger and Scotch,
    you can just omit the feta.

  3. I made this today for a luncheon and used the feta after all – was surprised but I really liked it! The feta was from Saudi and wasn’t as strong as the Greek kind.

    I used toasted pine nuts instead of almonds and baby spinach instead of arugula as that’s what was in my fridge – all worked out perfectly.

    Thanks for this!

  4. Sandy, thanks so much for your feedback. Was thinking about you today, wondering if you got round to make this salad. Very glad you liked it.

  5. I made this today with a side of rosemary garlic sweet potato fries.Sooo goood!!A great summer lunch. I forgot to buy the ginger which was a bummer because I love ginger but it was great without it. I did add some balsamic vinegar to the dressing and decrease the olive oil.

  6. I liked your salad so much I just made another batch for dinner and am munching on it just now! I can’t believe i thought I hated feta my whole life. thanks for “pushing me over the edge” 🙂

    i cheated on the ginger (too tired to grate) and used ginger-garlic paste from Mother’s Kitchen (bought at Carrefour) – works really well too.

  7. This is a GREAT way of lessening the imapct of mangoes (high in sugars) on blood sugars. So if you are craving a juicy mango, Anja has done an excellent job of giving it to you in a way that those who have to watch blood sugars (which should be all of us) will be happy about.

    Fats (like those in the feta, almonds, and olive oil) are the magic elixirs here which slow down the impact of carbs on blood sugars. It also helps that the rest of the salad is made of very low carb spinach.

    Dried fruits are also high in sugars (drying intensifies the carb load) and it is best to combine these with fats and proteins and not just snack on them on their own!

    Great balance Anja! Very well done!

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