Avocado Mango Salad
A vibrant, refreshing salad that perfectly balances creamy avocado with sweet, juicy mango and a zesty lime dressing. This no-cook recipe comes together in minutes for a delicious side dish or light meal that’s packed with nutrients and tropical flavor.
Easy Avocado Mango Salad Recipe
There’s something magical about the combination of buttery avocado and sweet mango that creates an irresistible flavor harmony in this Avocado Mango Salad. What I love most about this recipe is how it transforms simple, fresh ingredients into something extraordinary with minimal effort. The contrasting textures and complementary flavors create a salad that’s both satisfying and refreshing, perfect for warm summer days but delightful year-round when you need a taste of sunshine.
This Avocado Mango Salad has roots in tropical cuisine but has become a modern classic for good reason. The dish celebrates the natural flavors of ripe fruits and vegetables, enhanced with just the right amount of citrus, herbs, and a touch of heat if desired.
THIS RECIPE:
- Ready in just 15 minutes with no cooking required
- Features perfectly balanced sweet, tangy, and savory flavors
- Easily customizable with add-ins like grilled chicken or shrimp
- Naturally gluten-free, vegan, and packed with healthy fats
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Total Time | 15 minutes |
| Servings | 4 as a side, 2 as a main |
| Yield | About 4 cups |
This Avocado Mango Salad recipe is as straightforward as it gets, requiring just simple chopping and tossing. The beauty lies in its simplicity, allowing the fresh ingredients to shine. It’s an ideal recipe for busy weeknights, impromptu gatherings, or when you need a quick but impressive side dish that doesn’t compromise on flavor or visual appeal.
Ingredients for Avocado Mango Salad
The key to an exceptional Avocado Mango Salad lies in the quality of your ingredients. Since this recipe features fresh produce prominently, selecting perfectly ripe avocados and mangoes will make all the difference in the final result. Look for ingredients at the peak of their season whenever possible for the most vibrant flavors.
For the Salad:
- 2 large ripe avocados, diced (about 2 cups)
- 2 ripe mangoes, diced (about 2 cups)
- 1/2 small red onion, thinly sliced (about 1/2 cup)
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1 jalapeño, seeded and minced (optional)
For the Lime Dressing:
- 3 tablespoons fresh lime juice (from about 2 limes)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey or agave nectar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Avocados | 2 large (Hass variety preferred) | Choose avocados that yield slightly to gentle pressure but aren’t mushy. For this salad, they should be ripe but firm enough to maintain their shape when diced. |
| Mangoes | 2 medium (Tommy Atkins or Ataulfo) | Look for fragrant mangoes that give slightly when pressed. Ataulfo mangoes (also called champagne or yellow mangoes) tend to be less fibrous and creamier. |
| Onion | 1/2 small red onion | Select firm onions with dry outer skins. Soak sliced onions in cold water for 10 minutes before using to reduce their sharpness if desired. |
| Citrus | 2-3 fresh limes | Choose heavy, bright-skinned limes with a slight give when pressed for maximum juice. Roll them on the counter before juicing to release more liquid. |
How to Make Avocado Mango Salad
Creating this Avocado Mango Salad is all about gentle handling and proper assembly to preserve the integrity of the delicate ingredients. Since this is a no-cook recipe, the focus is on proper preparation techniques and layering flavors through the dressing and strategic ingredient combination.
Preparation Steps:
Prepare the dressing: In a small bowl, whisk together lime juice, olive oil, honey, cumin, salt, and pepper until well combined. Set aside to allow flavors to meld.
Prep the mango: Stand the mango on its end and slice downward along each side of the flat pit. Score the flesh of each half in a grid pattern without cutting through the skin, then use a large spoon to scoop the diced flesh into a large bowl.
Prepare the avocado: Cut avocados in half lengthwise and remove the pit. Score the flesh in a grid pattern while still in the skin, then use a spoon to scoop the diced pieces into the bowl with the mango.
Assemble the salad: Add the sliced red onion, halved cherry tomatoes, chopped cilantro, and minced jalapeño (if using) to the bowl.
Dress and toss: Drizzle the prepared lime dressing over the ingredients. Gently fold everything together using a large spoon or rubber spatula, being careful not to mash the avocado.
Season: Taste and adjust seasoning with additional salt and pepper as needed.
Rest: Allow the salad to sit for 5-10 minutes before serving to let the flavors develop.
Pro tip: For the most beautiful presentation, reserve a few pieces of mango, avocado, cherry tomatoes, and cilantro to scatter on top of the finished salad just before serving.
Tips for Making Avocado Mango Salad
Mastering this Avocado Mango Salad is all about technique and timing. Here are some expert recommendations to ensure your salad turns out perfectly every time:
- Choose avocados at different ripeness levels if making the salad a day ahead—slightly firmer ones will hold up better as the salad sits
- Toss avocado pieces in a little lime juice before adding to the salad to prevent browning
- Chill your serving bowl in the refrigerator beforehand to keep the salad fresh longer, especially during warm weather
| Technique | Recommendation |
|---|---|
| Cutting Mangoes | Use a Y-peeler for perfectly ripe mangoes that are difficult to dice neatly in the skin |
| Preventing Oxidation | Add the avocado last, just before serving, and ensure it’s well-coated with lime dressing |
| Balancing Flavors | Taste test and adjust lime, salt, and honey levels based on the sweetness of your mango |
| Serving Temperature | Allow salad to sit at room temperature for 15 minutes before serving if refrigerated, as cold temperatures dull flavors |
When working with the jalapeño, remove the seeds and membrane for mild heat, or keep them in if you prefer more spice. Always wash your hands thoroughly after handling any hot peppers and avoid touching your face.
For the best texture contrast, make sure your avocados are ripe but still firm enough to hold their shape when diced. If they’re too soft, they’ll turn to mush when tossed with the other ingredients.
Make-Ahead Instructions
While this Avocado Mango Salad is at its absolute best when freshly made, you can prepare components ahead of time to streamline assembly when you’re ready to serve:
Up to 24 hours ahead:
- Prepare the dressing and store in an airtight container in the refrigerator
- Dice the mango and store in an airtight container in the refrigerator
- Slice the red onion and store in cold water in the refrigerator (this keeps it crisp and reduces the sharp flavor)
- Wash and halve the cherry tomatoes, storing in the refrigerator
- Wash and chop the cilantro, storing between slightly damp paper towels in the refrigerator
Just before serving:
- Dice the avocado
- Drain the red onion
- Combine all ingredients and toss with the dressing
If you absolutely must prepare the entire salad ahead of time, press plastic wrap directly against the surface of the prepared salad (to prevent oxidation) and refrigerate for up to 4 hours. The texture may suffer slightly, but the flavors will still be delicious.
Storing Leftovers
Properly storing leftover Avocado Mango Salad requires a bit of care to maintain its freshness and prevent the avocado from browning extensively:
- Transfer leftovers to an airtight container with minimal headspace
- Press a piece of plastic wrap directly onto the surface of the salad before sealing the container to minimize oxygen exposure
- Store in the refrigerator for up to 24 hours (the avocado will soften and may darken slightly)
- Do not freeze leftovers, as the texture of both avocado and mango deteriorates significantly when frozen and thawed
For food safety, never leave the salad at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C). When serving leftovers, check for any signs of excessive browning or off odors and discard if necessary.
Freezing Avocado Mango Salad
This Avocado Mango Salad is not suitable for freezing as a complete dish. The high water content in both avocados and mangoes means they develop a mushy, unpleasant texture when thawed. Additionally, the fresh herbs and vegetables lose their crispness and vibrant flavors after freezing.
However, if you’d like to enjoy something similar from frozen ingredients, consider these alternatives:
- Freeze mango chunks separately for smoothies or other recipes
- Use frozen mango (thawed and drained) in the dressing as a puree
- Prepare and freeze the dressing separately (minus the olive oil) in ice cube trays, then thaw and whisk in fresh olive oil when needed
If you find yourself with excess ingredients, consider repurposing them into a tropical smoothie instead of attempting to freeze the prepared salad.
Serving Suggestions
This versatile Avocado Mango Salad shines as both a side dish and a light main course with the right accompaniments:
As a side dish, serve with:
- Grilled fish or shrimp tacos
- Jerk chicken or other Caribbean-inspired dishes
- Cuban black beans and rice
- Grilled flank steak or skirt steak
To transform into a main course:
- Add 2 cups of cooked, chilled quinoa or farro for a hearty grain salad
- Top with grilled shrimp or chicken
- Serve in lettuce cups for a light lunch option
- Pair with grilled halloumi cheese for a vegetarian protein option
Beverage pairings:
- Crisp white wines like Sauvignon Blanc or unoaked Chardonnay
- Light Mexican lagers with a lime wedge
- Sparkling water with muddled mint and lime
- Tropical iced tea with passion fruit
For presentation, serve in a wide, shallow bowl to showcase the vibrant colors. Garnish with additional cilantro leaves, thin slices of lime, or a light dusting of chili powder for visual appeal and an extra flavor boost.
FAQ
Can I make Avocado Mango Salad without cilantro?
Absolutely! If you’re not a fan of cilantro, substitute with fresh mint, flat-leaf parsley, or a combination of both. Each herb brings a different profile to the salad—mint adds brightness with a cooling effect, while parsley offers a mild, fresh flavor without cilantro’s distinctive taste.
How do I know if my avocados are perfectly ripe?
The perfect avocado for this salad should yield slightly to gentle pressure but not feel mushy. Remove the small stem nub at the top—if it comes away easily and reveals green underneath, the avocado is likely ripe. If it’s brown underneath, it may be overripe; if it won’t budge, the avocado needs more time to ripen.
Can I substitute the mango with another fruit?
Yes! Try ripe peaches or nectarines in summer, pineapple for another tropical option, or even strawberries for a completely different but delicious twist. Just ensure whatever fruit you choose is ripe but firm enough to hold its shape when diced and tossed.
My avocados aren’t ripe yet, but I need to make the salad today. What should I do?
If your avocados are still firm, you can speed up the ripening process by placing them in a paper bag with a banana or apple and closing it loosely. The ethylene gas released will accelerate ripening. If they’re just slightly underripe, dice them smaller to make them more palatable or substitute with diced cucumber for a different but refreshing alternative.
How can I make this Avocado Mango Salad spicier?
For more heat, include the seeds and membrane of the jalapeño or substitute with a hotter pepper like serrano or habanero. You can also add a pinch of cayenne pepper or red pepper flakes to the dressing, or finish the salad with a drizzle of your favorite hot sauce just before serving.
