Perfect as a light lunch, a refreshing side dish, or even as a centerpiece for summer gatherings, this yummy salad will leave your guests craving more. Today, we’re diving into the world of tropical delights with a sensational Avocado Mango Salad!
Bursting with vibrant colors, refreshing textures, and a harmonious balance of sweet and tangy flavors, this salad with mango is a true celebration of summer. Ad the best part is how easy it is to make it. Just a handful of fresh produce and a flavor-packed chili-lime seasoning is all we need. This oil-free salad gets its rich taste from the healthy fats in avocados and the juicy sweetness of the mangoes. So, head to your kitchen, and whip up this sensational salad that will leave your taste buds dancing!
Ingredients - Notes & Substitutions
Here’s what you need to make this mango salad with avocado:
Mango: Pick non-fibrous mangoes like Ataulfo, Manila or Kesar mangoes. Select mangoes that are slightly soft to the touch but still firm enough to be diced. Avocado: Select ripe avocados that have a slight give when held, but are firm enough to hold shape while dicing. Onion: I use a red onion for its subtly sweet flavor, but you can use white sweet onion as well. I tried this recipe with a yellow onion once and the onion taste was too sharp, so I don’t recommend that. Green Bell pepper or Jalapeno: Finely chopped green bell pepper gives this salad a peppery crunch while keeping it mild. But if you enjoy a bit of spice, swap that with finely chopped jalapeño pepper. Cilantro: Fresh cilantro adds a vibrant zing to this salad. If you’re not a fan, use basil or mint instead. Lime Juice: We need a touch to add acidity and also prevent the avocado from turning brown. Fresh lime juice is the way to go here since it tastes fresher than the concentrated one. Seasoning: We’re using store-bought chili lime seasoning to flavor this salad. This combination of chili powder, lime, and salt adds a bright and spicy flavor. I prefer Tajin or Trader Joe’s Chili Lime seasoning. You can make your own by combining ½ teaspoon Mexican Chili powder ¼ teaspoon sea salt + 1 teaspoon fresh lime juice.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Mango Avocado Salad
Here are the step-by-step instructions and photos for this recipe for avocado and mango salad:
Step 1: Prep the Mangoes and Avocados
Start by cutting the avocados in half, and remove the pit. Score the avocado and gently scoop out the cubes using a spoon. Alternatively, scoop out the avocado half and dice it into ½-inch pieces. Add them to a salad bowl. (Pic 1) Next, peel the mangoes and remove the flesh from the pit. Dice the mangoes into bite-sized pieces and transfer them to a mixing bowl. (pic 2) Mango Cutting Tips: Here are some helpful tips on how to cut a mango.
Step 2: Add the Onion and Bell Pepper or Jalapeño:
Finely chop the red onion and finely chop the bell pepper or jalapeño pepper (if using). Add them to the bowl with the mangoes and avocados. (pic 3 & 4)
Step 3: Add Lime, Seasoning & Cilantro:
Squeeze lime over the salad and sprinkle the seasoning and chopped cilantro over the salad. (Pic 5, 6 & 7) Gently toss until everything is evenly coated. Let the salad sit for about 5 minutes, allowing the flavors to blend together and develop. (pic 8)
Step 4: Serve and Enjoy:
Transfer the Mango Avocado Salad to a serving dish or individual plates. Garnish with a sprinkle of fresh cilantro for an extra burst of color and flavor. Serve immediately and enjoy!
Serving Suggestions
Accompaniment: Serve the salad as a refreshing side dish alongside grilled chicken, fish, or shrimp. It complements the flavors of grilled meats and seafood beautifully. Tacos and Wraps: Use the mango avocado salad as a filling for tacos or wraps. Add some grilled chicken, shrimp, or black beans for protein and roll them up for a delicious and healthy meal. Quinoa Salad: Mix the mango avocado salad with cooked quinoa to create a nutritious and flavorful quinoa salad. Appetizer with Tortilla Chips: Serve this salad with crispy tortilla chips as an appetizer. The sweet and tangy flavors of the salad pair wonderfully with the crunchiness of the salty chips. Summer Rolls: Wrap the mango avocado salad in rice paper wrappers along with some fresh herbs and shrimp or tofu to create refreshing summer rolls. Serve with a dipping sauce for a light and tasty snack. Bruschetta: Spoon the mango avocado salad onto toasted baguette slices to create a unique and delicious bruschetta. You can also top it with a sprinkle of crumbled goat cheese or feta for added flavor. Garnish for Grilled Fish: Serve the mango avocado salad as a vibrant and flavorful garnish for grilled fish, such as salmon or mahi-mahi.
How to Store
Transfer mango avocado salad to an airtight container that is large enough to hold this salad without squishing the fruit. Seal the lid tightly to prevent air from entering. This will help maintain the salad’s flavors and to avoid oxidation. Refrigerate it for up to 24 hours. For the best flavors, consume it within a day. Beyond that, the quality and texture of the ingredients may deteriorate. Note: avocado tends to brown when exposed to air, so it’s normal for the avocado pieces to slightly change color during storage.
Popular Variations
Here are some of my favorite variations of the mango and avocado salad:
Shrimp Mango Avocado Salad: Add 1 cup of cooked shrimp to the salad and enjoy avocado shrimp mango salad for a light and refreshing, high-protein meal. Add cucumbers: Chop up some English or Persian cucumbers and toss them in the salad to add more bulk and fiber. You may have to add a tad bit more seasoning to balance the flavors. Add Feta: Give this salad a Mediterranean twist by adding ½ cup of crumbled feta cheese. Add Tofu: Add 1 cup of this crispy tofu to make it a complete high-protein vegan meal. Add Paneer: Add a cup of soft paneer cubes, a pinch or two of seasoning, and enjoy a high-protein vegetarian meal.
Recipe Tips
Choose ripe yet firm avocados and mangoes: Select fruits that are slightly soft to the touch but still firm enough to hold their shape when cubed. Dice the fruit the same size: Aim for consistent and bite-sized pieces when dicing the mangoes and avocados. This allows a balanced distribution of flavors and textures in each bite. Balance sweet and tangy flavors: Taste the salad and adjust the sweetness and tanginess of the salad depending on the sweetness of the mangoes. Add more lime to balance an overtly sweet mango. Mild or spicy: To keep it mild, add finely chopped bell peppers. If you enjoy a bit of spice, swap that with finely chopped jalapeño or serrano pepper. Let it marinate: Allow the salad to sit for 5 minutes after dressing it. This resting time allows the flavors to meld together, enhancing the overall taste of the salad. Serve chilled: Mango Avocado Salad is best served chilled, so refrigerate it until ready to serve. Seasoning: I like Tajin or Trader Joe’s brand for chili lime seasoning. You can make your own by combining ½ teaspoon Mexican Chili powder ¼ teaspoon sea salt + 1 teaspoon fresh lime juice.
Here’s what readers most commonly ask about this mango avocado salad recipe:
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