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Grilled mango and sweet potato salad

This sweet, succulent and refreshing grilled mango and sweet potato salad is the ideal dish to serve at your next BBQ or summer get-together. The fresh, juicy flavours will have your guests raving about it for weeks to come!

sweet potatoes

Grilled Mango and Sweet Potato Salad

Serves 6


For the potato salad:

  • 1 sweet potato, peeled
  • 1 large mango, skin removed
  • 1 head lettuce
  • 1/2 cup fresh mint

For the dressing:

  • 3 tbs. olive oil
  • 4 tbs. fresh mint, chopped
  • Juice of 1 lime
  • 1 tsp. grated lime rind
  • 1 tbs. rice wine vinegar
  • 1/2 tsp. caster sugar
  • Sea salt and pepper to taste


  1. Preheat a saucepan to a medium heat.
  2. Chop both the sweet potato and mango flesh into long wedges, around 2cm wide and 1cm thick. Place in separate dishes.
  3. Combine the dressing ingredients in a small bowl and pour quarter over the mango and quarter over the sweet potato.
  4. Use tongs to arrange the sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften.
  5. Turn and grill the other side for a further 6 minutes.
  6. While the second sides are grilling, arrange the mango wedges directly on the grill. Grill lightly for 2-3 minutes on each side.
  7. Transfer all of the mango and sweet potato wedges to a cutting board and cut into cubes.
  8. Place the cubes into a bowl and toss with the remaining dressing.
  9. Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint

How to cook sweet potatoes

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