Easy Vegan Fruit Salad
Vegan Fruit Salad
Rainbow layers of mango, berries, kiwi and banana over a creamy vanilla-lime yogurt base — fully vegan, no-bake, 20 minutes
This vegan fruit salad is sunshine in a glass dish. A creamy vanilla-lime yogurt base hides under rainbow layers of mango, pineapple, kiwi, banana and berries — finished with a lime-maple drizzle and a sprinkle of chia.
No cooking, 20 minutes, and endlessly adaptable to whatever's ripe. Serve it chilled straight from the dish and watch it disappear.
Why you'll love this fruit salad
- Rainbow layers in a glass dish — a showstopper with zero effort
- Creamy vanilla-lime yogurt base, fully vegan
- 20 minutes, no cooking, no baking
- Lime-maple dressing keeps every bite bright
- Kid-approved and endlessly adaptable to the season
- Chia sprinkle for crunch and omega-3s
Health notes
- Mango: Vitamin A and C plus natural sweetness — the star of the bowl.
- Berries: Anthocyanin-rich raspberries and blueberries in every spoonful.
- Kiwi: More vitamin C than an orange, plus fiber and a gorgeous green.
- Banana: Potassium and creaminess — added last so it stays bright.
- Chia seeds: Omega-3s and crunch in a single sprinkle.
Key element — banana goes last, with lime
Banana is the one fruit here that browns. Slice it last, toss it in a spoonful of lime juice immediately, and layer it in. One minute of prevention keeps the whole salad bright for hours.
Ingredients
Cream base
- 1½ cups vegan vanilla yogurt (coconut or soy)
- 1 Tbsp maple syrup
- 1 tsp lime zest
Fruit
- 2 ripe mangoes, cut into chunks
- 1 cup pineapple chunks
- 3 kiwis, peeled and sliced
- 2 bananas, sliced
- 1 cup raspberries
- 1 cup blueberries
Dressing & finishing
- 2 Tbsp fresh lime juice, divided
- 1 Tbsp maple syrup
- 1 Tbsp chia seeds
- Fresh mint leaves, for garnish (optional)
Swaps
- Seasonal: Swap in strawberries, peaches, grapes or melon — whatever's ripe.
- Yogurt: Coconut yogurt is richest; soy and almond both work.
- Sweetener: Agave replaces maple one-for-one.
- No chia: Toasted coconut flakes or hemp hearts give the same crunch.
Instructions
| 1 | Make the cream base. Whisk the vegan yogurt with the maple syrup and lime zest until smooth. Spread it evenly over the bottom of a large glass serving dish. |
| 2 | Prep the sturdy fruit. Cut the mango and pineapple into bite-size chunks, slice the kiwis, and rinse the berries. Keep everything in separate piles — layering is the look. |
| 3 | Banana last. Slice the bananas last of all and toss immediately with 1 tablespoon of the lime juice. This keeps them bright for hours. |
| 4 | Layer the rainbow. Over the cream base, layer mango and pineapple, then kiwi, then banana, then a generous crown of raspberries and blueberries. Let the colors show through the glass. |
| 5 | Dress and sprinkle. Whisk the remaining lime juice with the maple syrup and drizzle over the top. Sprinkle with chia seeds and mint leaves if you like. |
| 6 | Chill and serve. Refrigerate 30 minutes so the flavors meld, then serve cold straight from the dish. |
Pro tips
- Cut fruit into similar bite-size pieces — it layers prettier and eats better.
- Use firm-ripe fruit; overripe mango and banana turn the layers mushy.
- A clear glass dish is half the presentation — the layers are the decoration.
- Don't dress too early; the lime-maple drizzle goes on just before chilling.
- Serve within a day — berries bleed color into the cream overnight.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 160 |
| Protein | 2g |
| Net carbohydrates | 36g |
| Total carbohydrates | 40g |
| Fiber | 4g |
| Total fat | 2g |
| Sodium | 20mg |
Estimates based on mango, pineapple, kiwi, banana, berries and vegan vanilla yogurt. Exact macros vary with fruit ripeness and portions.
Variations
Tropical
Add papaya chunks and passion fruit pulp — pure vacation in a dish.
Berry bliss
Go all-berry: strawberries, raspberries, blueberries and blackberries over the same cream base.
Citrus mint
Orange and grapefruit segments with lots of fresh mint — winter's answer to fruit salad.
Breakfast parfait
Layer the same components in individual jars with granola between — grab-and-go breakfasts.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 2 days | Cover tightly — best on day one before berries bleed |
| Freezer | Not recommended | Thawed fruit goes watery and the cream base splits |
| Make ahead | Morning-of | Assemble the cream base and sturdy fruit ahead; add banana and berries last |
FAQ
Test your knowledge
5 quick questions about this fruit salad
1. Protein per serving?
2. Net carbs per serving?
3. How long does the whole recipe take?
4. How do you keep the banana from browning?
5. What's under the fruit layers?
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