Honey Lime Mango Fruit Salad

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This mango fruit salad gets a little extra zest from fresh squeezed lime juice and a pop of color from the sweetest summer berries. It’s ready in minutes for your spring parties!

It’s spring party season and every table needs a fruit salad. This easy mango fruit salad is the pop of color you need for your Mother’s Day brunches, bridal showers, and graduation parties. It can be made a day ahead – just wait to add the mint just before serving, so it doesn’t brown.

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This sweet-tart mango fruit salad is chock full of vitamin C and A and fiber – but most importantly it’s delicious. I shared a version of it at a recent cooking demo. Instead of raspberries, I used quartered strawberries. I also had some kiwis that needed to be used so I included those too. It made for a beautiful mix and even the children in the audience asked for seconds.

Also, if you’re not a huge fan of mint, leave it out, add less, or swap in a different herb like fresh basil.

Print Recipe

Honey Lime Mango Fruit Salad

This mango fruit salad gets a little extra zest and flavor from fresh lime juice and mint. 

Prep Time10 mins

Course: Breakfast, Salad, Snack

Cuisine: American

Servings: 6 people

Calories: 98kcal

Author: Marisa Moore, RDN

Ingredients

• 1 tsp lime zest (reserved)
• 1 lime, juiced
• 1 tbsp honey
• 2 mangoes, seeded and diced
• 1 cup fresh raspberries or strawberries (quartered)
• 2 tbsp fresh mint, thinly sliced

Instructions

• In a medium bowl, whisk the lime juice and honey. Add the cut fruit. Toss to coat.
  
• Just before serving, sprinkle the salad with lime zest and mint. 

Notes

All images and content are copyright Marisa Moore Nutrition. Please do not copy or republish anything without prior consent. If you want to share this recipe please do so via social media or use your own words and photos and link back to this post for proper credit. Please contact me with any questions regarding this.

Nutrition

Calories: 98kcal

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