Try a Yummy Caribbean Carrot and Mango Salad

By Jess O’Toole

This bright and sunny salad is the perfect antidote to the winter blues. Just like carrots, mangoes are packed with beta-carotine. Mangoes are also rich in immune boosting vitamin C. Pistachios contribute even more anti-inflammatory benefits as well as valuable minerals such as calcium, iron and magnesium. The fresh, zippy flavors are a cooling counterpoint to a spicy Asian stir fry or Indian Curry. Simply add grilled chicken and you’ve got an energizing lunch.


  • 2 mangoes
  • 4 carrots
  • 2 spring onions
  • 1/2 cup shelled pistachios
  • Handful of coriander leaves


  • 1-inch piece fresh ginger
  • 2 limes
  • 1/2 tsp. honey
  • 1/4 cup canola oil
  • sea salt

Serves 4


  1. Peel the mangoes and slice the flesh away from the pit. Cut lengthways into thin slices. Cut the carrots into long thin ribbons, using a vegetable peeler. Thinly slice the spring onions. Toss the mangoes, carrots and spring onions in a large bowl. Grate the zest of one lime over the salad.
  2. Prepare the vinaigrette. Juice the limes into a small bowl (you will need just 2 tablespoons lime juice). Peel the ginger and finely grate the flesh, adding it to the lime juice. Add the honey and a pinch of sea salt. Drizzle in the canola oil gradually, whisking constantly. Pour the vinaigrette over the salad and toss to coat. Marinate the salad in the fridge for at least 15 minutes. Just before serving, chop the pistachios and coriander leaves, sprinkling them over the salad. This salad will keep for two days in the fridge.

Nutrition Facts

  • Per Serving
  • Calories 310
  • Total Fat 21 g
  • Saturated Fat 2 g
  • Sodium 120 mg
  • Total Carbohydrates 31 g
  • Dietary Fiber 6 g
  • Sugars 21 g
  • Protein 5 g