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–+ servings

Extra Herbs Darwin Mango Salad with Roasted Vegetables

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Discover the vibrant flavors of the Northern Territory with this Extra Herbs Darwin Mango Salad paired with roasted vegetables. The sweetness of fresh mangoes combined with the earthy richness of roasted veggies creates a delightful dish that’s not only visually stunning but also bursting with tropical flavors. Feel free to get creative with your choice of herbs and vegetables—cooking is all about personalizing it to your taste. It’s plated simply, just like what locals enjoy in Darwin, making it perfect for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Australia Oceania
Cuisine: Australian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • about 400 g 2 ripe mangoes, diced
  • about 100 g 2 cups mixed salad greens
  • about 150 g 1 red bell pepper, diced
  • about 200 g 1 medium cucumber, diced
  • about 100 g 1 medium red onion, thinly sliced
  • about 300 g 2 medium zucchinis, cut into half-moons
  • 15 ml 1 tablespoon olive oil
  • to taste Salt and pepper
  • about 30 g ½ cup fresh parsley, chopped
  • about 15 g ¼ cup fresh mint, chopped
  • 30 ml 2 tablespoons lime juice
  • about 100 g Sliced avocado for added creaminess optional
  • about 50 g Toasted sunflower seeds for crunch optional

Equipment

  • Large mixing bowl
  • 20 cm (8 inch) square baking tray
  • Chef's knife
  • Cutting board
  • Mixing spoon

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. In a large bowl, toss the zucchini, red bell pepper, and red onion with olive oil, salt, and pepper. Spread them evenly on a baking tray.
  3. Roast the vegetables in the oven for 25–30 minutes or until they start to caramelize and soften, stirring halfway through.
  4. While the vegetables are roasting, prepare the salad. In a large mixing bowl, combine the diced mangoes, mixed salad greens, cucumber, and parsley.
  5. Once the vegetables are done roasting, remove them from the oven and let them cool for 5 minutes.
  6. Add the roasted vegetables to the salad mixture, along with mint, lime juice, and additional salt and pepper to taste.
  7. Gently toss everything together until well combined and evenly coated.
  8. Serve immediately or chill for 10 minutes for a refreshing twist.

Nutrition

Calories: 280kcalCarbohydrates: 38gProtein: 5gFat: 12gSodium: 220mgPotassium: 450mgFiber: 6gSugar: 14gVitamin A: 2200IUVitamin C: 60mgCalcium: 35mgIron: 1.5mg

Notes

Feel free to substitute the vegetables based on what’s in season or your personal preference—carrots, asparagus, or eggplant work beautifully!
If you're looking to add some protein, grilled chicken or chickpeas can be a great addition.
This salad can be stored in the refrigerator for up to two days, but it's best enjoyed fresh.
If you're reheating any leftovers, consider placing them in a warm oven for a few minutes to rejuvenate the roasted vegetables.

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