Mango Salad with Limoncello Dressing is the ultimate summer salad! A medley of mangoes, cucumbers, blueberries, red onions, bell peppers and arugula are all dressed up with the best creamy homemade dressing that’s bursting with limoncello flavor. This salad disappears VERY quickly at potlucks, picnics, and everything in between!

A large blue bowl is filled with mango salad.

Mango Salad

I’m obsessed with this summer salad! During the hot summer months, I try to find ways to incorporate fresh fruits and veggies into all of my meals to really enjoy those refreshing flavors. This easy recipe really has it all! Bites of juicy mangoes and blueberries are balanced by crisp cucumber, bold red onions, and bitter arugula in every bite.

What ties it all together in the most stunning way is of course the homemade limoncello dressing! It’s creamy, light, freshly flavored, and so good that you’ll want to eat it with a spoon. Greek yogurt serves as the base of the dressing which is what gives it that cream consistency. Then, ingredients like limoncello, honey, lemons and more come together to create the very best flavor!

Mango salad makes the best side dish or appetizer for any summer soiree you may have planned. Whether it’s a picnic, backyard barbecue, pool party or any other fun in the sun, this salad really shines! It’s deliciously light, refreshing, and wonderfully nutritious. This is certainly a recipe you can enjoy seconds of without feeling a tinge of guilt – there are so many vitamins and nutrients in every vibrant bite!

The ingredients for mango salad are chopped and presented on a white plate.

How to Make Mango Salad

Chop the ingredients, whisk up the dressing, toss it all together and enjoy. It’s that easy!

  1. Toss the salad ingredients. Once all of the ingredients are chopped and sliced, toss them all together in a large salad bowl.
  2. Make the dressing. Whisk together all of the ingredients for the limoncello dressing in a small bowl.
  3. Toss. Pour the dressing onto the salad ingredients and toss to coat.
  4. Enjoy! You can serve this mango salad recipe immediately or let it chill in the fridge for 1 hour before serving.

PRO TIP: If making in advance, do not toss the salad with dressing until ready to serve! Salad and dressing can both be made up to 1 day in advance and stored separately to prevent the arugula from wilting.

Dressing is being poured over the salad.

What’s in mango salad?

Here’s the list of fresh ingredients that make this salad so incredible:

  • Mango – The star of the show! I love using mango in salad recipes like this and my mango crab avocado salad.
  • Baby Arugula – I prefer baby arugula over regular arugula in this recipe for two reasons. One, because it fits better onto my fork with the other chopped ingredients. Two, because it has a less bitter flavor than full grown arugula.
  • English Cucumber – You can use a regular cucumber if you’d like. I prefer English cucumbers because they have less seeds and thinner skin.
  • Blueberries – Use fresh, not frozen blueberries.
  • Red Bell Pepper – You can swap this with another color of bell pepper if preferred.
  • Red Onion – Want your red onions to be more tame in flavor? Slice it up and soak the slices in water for 15 minutes prior to tossing them into the salad.

What’s in limoncello dressing?

  • Greek Yogurt – You can use a low-fat option if you’d like. Just note that Greek yogurt with the full fat content will create the creamiest consistency.
  • Lemon – You’ll need both the juice and zest of 1 ripe lemon.
  • Extra Virgin Olive Oil – Try to use a good quality olive oil for the very best flavor.
  • Honey – If possible, try to get your hands on some local organic honey that has a deep golden flavor. That way, it’ll lend sweetness and real honey flavor to the dressing.
  • Limoncello – You should be able to find a good quality bottle of limoncello at your local liquor store.
  • Salt and Pepper – Adjust these simple seasonings accordingly! I don’t recommend adding any more than what’s called for until after you’ve conducted a taste test of your dressing to determine if it needs more salt or fresh cracked black pepper.
A blue salad bowl is filled with a tossed mango salad.

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A large blue bowl is filled with mango salad.

Get the Recipe: Mango Salad Recipe

This easy Mango Salad is made with juicy mango chunks and sweet blueberries tossed with arugula in a tangy, fresh Limoncello Dressing. The ultimate summer salad
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For the Mango Salad:

  • 3 cups diced mango
  • 3 cups baby arugula
  • 2 cups sliced English cucumber
  • 1 1/2 cups fresh blueberries
  • 1 cup diced red bell pepper
  • 1/4 cup minced red onion

For the Limoncello dressing:

  • 1/4 cup greek yogurt
  • 1 lemon, zest and juice
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons honey
  • 2 tablespoons limoncello
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper


  • 1 salad bowl


  • In a large bowl, toss the mango, arugula, cucumber, blueberries, bell pepper and red onion to combine.
  • In a small bowl, whisk together the yogurts, lemon juice, zest, olive oil, honey, limoncello, salt and pepper.
  • Pour the dressing over the salad and toss to coat.
  • Serve immediately or chill for 1 hour.


If making in advance, do not toss with dressing until ready to serve. Salad and dressing can both be made up to 1 day in advance and stored separately to prevent the arugula from wilting.
Calories: 413kcal, Carbohydrates: 82g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 0.3mg, Sodium: 79mg, Potassium: 166mg, Fiber: 7g, Sugar: 59g, Vitamin A: 10146IU, Vitamin C: 50mg, Calcium: 78mg, Iron: 5mg