Tropical Mango Tabbouleh

Name: Tropical Mango Tabbouleh
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Française
Ingredients: 1 cup fine bulgur wheat; 2 ripe tomatoes, diced; 1 large cucumber, seeded and diced; 1 ripe mango, cut into small cubes; 4 spring onions, thinly sliced; 1 cup fresh flat-leaf parsley, chopped; a handful of fresh mint leaves, torn; 3 tablespoons extra virgin olive oil; juice of 1 lemon; salt and freshly ground black pepper to taste; lettuce leaves, for serving

By Marie Lefebvre · Updated October 31, 2026

A vibrant twist on the classic Middle Eastern salad, this tropical tabbouleh brings juicy mango into the mix for a burst of sweetness. Fresh herbs, crunchy cucumber and a bright lemon dressing make it an irresistible no-cook dish perfect for warm days.

Prep⏱️ 30 min

Servings👥 4 servings

Difficulty📊 Very Easy

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🛒 Ingredients

4 servings

1 cup fine bulgur wheat
2 ripe tomatoes, diced
1 large cucumber, seeded and diced
1 ripe mango, cut into small cubes
4 spring onions, thinly sliced
1 cup fresh flat-leaf parsley, chopped
a handful of fresh mint leaves, torn
3 tablespoons extra virgin olive oil
juice of 1 lemon
salt and freshly ground black pepper to taste
lettuce leaves, for serving

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Directions

1
Soak the bulgur in cold water for 1 hour. Drain well and squeeze out any excess water using your hands or a clean kitchen towel.
2
Place the bulgur in a large mixing bowl. Add the tomatoes, cucumber, mango, spring onions, parsley and mint, and toss to combine.
3
Drizzle with olive oil and lemon juice. Season generously with salt and pepper and mix until everything is evenly coated.
4
Refrigerate for at least 15 minutes to allow the flavours to meld together.
5
Serve chilled over fresh lettuce leaves as a light main course or alongside grilled dishes.

💡 Chef's Tip

For the best results, use a very ripe Ataulfo mango — its buttery texture complements the bulgur beautifully. Add the mango just before serving if making the salad ahead of time.