Mason Jar Salad with Mango at the Table

This Mason Jar Salad with Mango is a meal prep superhero! Featuring layers of sweet mango, crisp veggies, and a bright olive oil dressing, it’s bursting with bright flavors and tons of texture — it’s a healthy meal that’s basically summer in a jar.

Make these salads ahead of time for speedy and simple meals to enjoy throughout the week.

Reasons This Recipe Will Have You Buying More Mango

There’s nothing better than all the fresh produce available when the weather turns warm! From juicy fruits to crisp veggies, we can’t get enough, and we’re always looking for ways to pack more into our meals.

And what better way to do that than with a vibrant salad recipe? Our newest creation, this mason jar salad with mango might be our go-to yet!

Not only is it super pretty, but it’s also:

Absolutely bursting with flavor and nutrients.
Naturally gluten-free, nut-free, vegetarian, and dairy-free-friendly.
Great to prepare ahead of time for simple meals throughout the week.
Super speedy and simple to make to get you in and out of the kitchen fast.

This mason jar salad with mango recipe will stay fresh in the fridge for up to five days!

What Goes Well With Mango? The Ingredients You’ll Need

While we enjoy snacking on mango all on its own, it turns out its sweet flavor and juicy texture pair well with a wide variety of ingredients. As a result, there are countless ways to prepare a salad with mango.

Here’s everything we used:

For the Dressing

Olive Oil – This forms the base of the dressing, providing healthy fats and a bold, peppery flavor.
Lemon Juice – Lemon juice helps enhance the flavor of the mango and brightens the savory seasonings. For the finest results, we highly recommend using freshly squeezed juice instead of bottled varieties.
Seasonings – A simple blend of dried oregano, salt, and pepper helps provide warmth and depth to the flavor.

For the Salad

Feta – The silky consistency and sharp, tangy flavor provides a nice contrast to the crispness of the veggies and the sweetness of the mango.
Olives – Use manzanilla green olives, Kalamata olives, or a mixture of both.
Lentils – Make sure your lentils are cooked until tender, drained, and cooled completely. Otherwise, they could cause your produce to become a bit soggy.
Tomatoes – Sweet, tarty, and tangy, tomatoes are a great way to add color and texture. Keep reading to learn how to dice tomatoes with ease!
Cucumber – We recommend using English cucumbers as they have a thin skin and a sweet flavor, but any variety you like finest can be used.
Mango – You can’t have a salad with mango without the mango! For the finest results, look for mangoes that have a pleasant smell and are firm yet give just slightly when squeezed.
Mixed Greens – Any type of greens like spring mix, spinach, lettuce, or kale can be used.

Optional Mix-Ins

Honestly, there’s not much you can’t include in this mason jar salad with mango. Feel free to mix and match whatever you have on hand.

For instance, some of our go-to extra options include:

Protein such as chicken kofta, beef kofta, or shrimp.
Extra veggies like sliced bell peppers, mushrooms, and onions.
More fruit including pomegranate seeds, peaches, berries, and avocado.
Toppings such as chopped peanuts or cashews, sesame seeds, wonton strips, and croutons.

Overhead image of a bowl full of a mason jar salad with mango with a fork on top. — To serve, invert a jar onto a plate, and enjoy.

How to Layer a Salad with Mango For the Finest Flavor

When it comes to making a mason jar salad that holds up, it’s all about layering! Follow the steps below, and you won’t have any issues.

Prepare the Dressing. Divide all of the salad dressing ingredients into thirds, and add them to the bottom of a mason jar. Whisk to combine.
Layer the Salad. Next, divide the salad ingredients into thirds, and layer them on top of the dressing in the jars.
Store. Place the lid on top, and store your salads in the fridge.
Serve. To enjoy, invert a jar onto a plate, shake out all the ingredients, and dig in!

Tips and Tricks for the Finest Results

Layer Properly. For the finest results and to prevent your salads from becoming soggy, you’ll want to start with the wet ingredients. Then, layer the ingredients in order of the heaviest items, ending with the greens.
Add the Feta First. We like to add the feta first so it absorbs the dressing, soaking up lots of flavor!
Don’t Overcrowd. Your jars will be full, but they shouldn’t be cramped. Otherwise, your fruit and veggies could become crushed and soggy.

Common Questions About This Mason Jar Salad with Mango

Should I use fresh or frozen mango?

Fresh mango is ideal for texture and taste, but thawed frozen mango works in a pinch—just drain off any excess moisture before adding it.

Can I add protein without making it soggy?

Sure! Beans, cooked chicken, or shrimp layered above the mango act as a barrier to keep greens fresh .

What size mason jar should I use?

A pint or larger is reliable for a single meal—fits dressing, layers, and leaves, and makes storage in the fridge simple.

Any clever alternatives to dressing at the jar bottom?

You can also use silicone divider cups inside the jar to keep dressing separate—no soggy bites ever!

More Meal Prep Salad Recipes

Want more meal prep goodness in jar? Take a peek at these other scrumptious salads!

Plus, if you’re looking for more ways to enjoy mango, try out our mango salad with lentils and this air fried tilapia with mango salsa, too!

the Ayyem kitchenServings: 3 servings

Prep: 10 mins
Total: 10 mins

Make this mason jar salad with mango for a sweet, refreshing meal prep recipe you’ll look forward to eating all week long! Email

Ingredients

For the Dressing:

3 Tablespoons olive oil
3 Tablespoons lemon juice freshly squeezed
3 teaspoons dried oregano
Salt to taste
Black pepper to taste

For the Salad:

3/4 cup feta cheese
3/4 cup Manzanilla green olives or Kalamata olives whole or sliced
1 1/2 cup cooked lentils
1 1/2 cup tomatoes diced
1/2 cup cucumber chopped
1 cup mango chopped
3 cups mixed greens or greens of choice

Instructions

Divide the salad dressing ingredients evenly among 3 mason jars. Whisk until smooth.
Layer ⅓ of the feta, olive, lentils, tomatoes, cucumbers, mango, and mixed greens on top of the dressing in each jar.
Seal, and store in the fridge for up to 5 days.
To serve, invert the ingredients onto a plate, and enjoy!