Using a melon baller, scoop out cantaloupe, honeydew, watermelon and mango.
Combine in a large bowl and toss with mint leaves and balsamic vinegar (if using).
Serve alongside Mango granita and whipped cream.
Can be prepared up to 1 day ahead. Simply reserve mint until ready to serve.
For a nice savoury variation to this mango salad recipe, replace balsamic vinegar with a sprinkle of chilli powder and salt flakes, and the mint with coriander leaves and lime zest. Serve as a side dish to grilled fish or fried halloumi cheese.
Pair this mango recipe with…
Try this Mango, Melon and Mint Salad with our Mango Granita recipe for a fresh twist.