Recipes and Cooking Salads Vegetable Salad Mango and Corn Salad with Curry Vinaigrette 4.4 (5) Add your rating & review You actually grill the fruit and the corn for this fresh and colorful side salad. Serve it with beef, pork, or chicken at your next cookout. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2007 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Grill Time: 12 mins Total Time: 32 mins Servings: 6 Jump to Nutrition Facts Ingredients 4 medium fresh ears of sweet corn, cleaned 2 - 3 large mangos 1 medium red onion 1 teaspoon olive oil 4 tablespoon olive oil 2 tablespoon fresh lemon juice 1 teaspoon sugar ½ teaspoon curry powder ½ teaspoon salt ⅛ teaspoon black pepper 3 cup fresh arugula Directions Carefully cut kernels from corn cobs. You should have about 2 cups. Seed and peel mangoes. Cut each mango into 12 slices. Peel the outer layer off the onion. Cut onion into 6 wedges, leaving the root end intact so wedges stay together. For a charcoal grill, place a 9- to 10-inch cast iron skillet on the grill rack directly over medium-hot coals. Heat skillet for 2 to 3 minutes. Add corn kernels and the 1 teaspoon oil. Cook and stir constantly for 6 to 8 minutes or until corn kernels are golden brown. Remove skillet from the grill; transfer corn kernels to six individual serving bowls. Set aside. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place cast iron skillet on the grill rack directly over the heat for 2 to 3 minutes. Add corn. Cook and stir as directed above.) In a medium bowl combine mango slices and onion wedges; drizzle with 1 tablespoon of the remaining oil. Toss gently to coat. For a charcoal grill, place mango slices and onion wedges on the grill rack directly over medium-hot coals. Grill mango for 3 to 5 minutes or until lightly browned, turning to brown evenly. Grill onion wedges for 5 to 6 minutes or until golden brown and crisp-tender, turning to brown evenly. Transfer mango slices and onion wedges to the medium bowl. (For a gas grill, reduce heat to medium. Place mango slices and onion wedges on grill rack directly over heat. Cover and grill as above.) For dressing, in a small bowl combine lemon juice, sugar, curry powder, salt and pepper. Slowly whisk in the remaining 3 tablespoons oil until well combined. Add 1 tablespoon of the dressing to the mango mixture; toss gently to coat. Drizzle arugula with about half of the remaining dressing; toss to coat. Add arugula to corn; add mango and onion wedges. Drizzle with any remaining dressing. Makes 6 servings. Rate it Print Nutrition Facts (per serving) 190 Calories 11g Fat 25g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 190 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Sodium 206mg 9% Total Carbohydrate 25g 9% Total Sugars 14g Protein 2g Vitamin C 27.2mg 136% Calcium 30.3mg 2% Iron 0.7mg 4% Potassium 319mg 7% Folate, total 48.4mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.