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Sweet potato and mango salad

Sweet potato and mango salad


Fresh mango adds a fruity sweetness in this colourful salad that's vegan, gluten free and low in saturated fat

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    960kj 231kcal
  • Fat
    Med 23%
  • Saturates
    Low 14%
  • Sugar
    Low 13%
  • Salt
    Low 2%

% of adult’s reference intake | Carbohydrates per serving : 18g

Bring Co-op to your front door

Big Bag Option


  • 1 sweet potato, peeled and diced
  • 3 tbsp Co-op olive oil
  • Juice of 1 lime
  • 120g bag Co-op watercress, spinach and rocket salad
  • 25g pack mint, leaves picked and roughly chopped (or 2 tsp dried mint)
  • 1 red pepper, roughly chopped
  • 1 green pepper, roughly chopped
  • 1 mango, peeled and diced
  • 1 avocado, roughly chopped
  • ½ cucumber, halved lengthways, deseeded and roughly chopped


  1. Preheat the oven to 190°C/fan 170°C/Gas 5
  2. Put the sweet potato onto a tray lined with greaseproof paper
  3. Drizzle with 1 tbsp of the olive oil, roast for 25-30 mins until tender and golden, turning halfway through, then set aside to cool
  4. Whisk together the remaining oil with the lime juice, then toss with the salad leaves and mint
  5. Stir through the cooled sweet potatoes, along with the chopped peppers, mango, avocado and cucumber to serve