Strawberry Mango Fruit Salad Recipe - Cookin' Canuck (2024)

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.

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 ⅓ 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

  

Printable Recipe

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.

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