Avocado Mango Salad

When I want something light, refreshing, and bursting with tropical flavor, I make this Avocado Mango Salad. It’s a simple yet stunning dish where creamy avocado meets sweet, juicy mango, tossed with a zesty lime dressing and a touch of heat. I love serving it as a side, a starter, or even as a topping for grilled fish or tacos.

Why I Love This Recipe

I love how the flavors in this salad play off each other—the buttery avocado, the bright mango, the crunch of red onion, and the hint of spice from chili or jalapeño. It takes just minutes to make, and it always feels like a little vacation on a plate. Plus, it’s naturally vegan, gluten-free, and packed with vitamins, fiber, and healthy fats.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe avocados (diced)

• Ripe mangoes (peeled and diced)

• Red onion (finely chopped)

• Fresh cilantro (chopped)

• Jalapeño or red chili (finely chopped, optional for heat)

• Fresh lime juice

• Olive oil

• Salt and pepper

Directions

1. I start by carefully dicing the avocado and mango into bite-sized pieces and placing them in a mixing bowl.

2. Then I add finely chopped red onion, fresh cilantro, and a small amount of chopped jalapeño for a spicy kick (I adjust this depending on who I’m serving).

3. In a separate small bowl, I whisk together lime juice, olive oil, salt, and pepper to create the dressing.

4. I gently toss the salad with the dressing, being careful not to mash the avocado, and let it sit for about 5–10 minutes to let the flavors come together.

5. I often garnish it with extra cilantro or a pinch of chili flakes just before serving.

Servings and Timing

This salad makes about 4 side servings or 2 generous portions. It takes me around 15 minutes to prepare from start to finish—super quick and easy.

Variations

• I sometimes add diced cucumber for extra crunch and freshness.

• For a bit of creaminess and protein, I crumble feta or cotija cheese on top.

• I love tossing in black beans or grilled corn for a heartier version.

• Adding arugula or spinach turns it into a more traditional green salad.

• When I want to serve it as an appetizer, I scoop it onto tortilla chips like a chunky salsa.

Storage/Reheating

Since avocado browns quickly, I prefer eating this salad fresh. If I need to store it, I press plastic wrap directly onto the surface and keep it in an airtight container in the fridge for up to 1 day. I don’t reheat it—this one’s best served chilled or at room temperature.

FAQs

Can I make this salad ahead of time?

I chop the mango and prep the dressing in advance, but I add the avocado just before serving to keep it fresh and vibrant.

What type of mango is best?

I like using Ataulfo (honey) mangoes for their smooth texture and rich sweetness, but any ripe, non-stringy mango works well.

Can I make this salad without cilantro?

Yes, I’ve made it with parsley or fresh mint as a substitute, and it still tastes great.

Is this salad spicy?

It depends on how much chili or jalapeño I use. I keep it mild for most people and add more if I’m in the mood for heat.

Can I use lemon juice instead of lime?

I prefer lime for its bold citrus punch, but lemon works in a pinch if that’s what I have on hand.

Conclusion

This Avocado Mango Salad is the perfect mix of creamy, sweet, and tangy with just the right amount of zing. I love how easy it is to whip up and how impressive it looks and tastes. Whether I’m making it for a quick lunch or serving it alongside grilled dishes, it always brings a burst of sunshine to the table.

Avocado Mango Salad

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• Author: Mary
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 2–4 servings
• Category: Salad, Side Dish
• Method: No-Cook
• Cuisine: Tropical, Latin-inspired
• Diet: Vegan

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Description

This Avocado Mango Salad is a fresh, vibrant, and tropical dish made with creamy avocado, juicy mango, and a zesty lime dressing. Perfect as a side, starter, or topping for grilled dishes, it’s vegan, gluten-free, and bursting with flavor in every bite!

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Ingredients

• 2 ripe avocados, diced
• 2 ripe mangoes, peeled and diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 small jalapeño or red chili, finely chopped (optional)
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• Salt and black pepper to taste
• Optional garnish: extra cilantro or red chili flakes

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Instructions

1. Dice avocado and mango into bite-sized pieces and place in a bowl.

2. Add chopped red onion, cilantro, and jalapeño (if using).

3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.

4. Pour dressing over the salad and gently toss to coat, being careful not to mash the avocado.

5. Let sit for 5–10 minutes to allow flavors to meld.

6. Garnish with extra cilantro or chili flakes before serving.

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Notes

• Add cucumber for crunch.
• Top with feta or cotija for creaminess.
• Mix in black beans or corn for a heartier version.
• Toss with arugula or spinach for a green salad twist.
• Serve with tortilla chips as a fresh salsa-style appetizer.