Name: Avocado Mango Salad
Prep time: 10 min
Total time: 10 min
Cuisine: International
Ingredients: 1 ripe mango, peeled and diced; 1 ripe avocado, diced; 1/2 red bell pepper, diced; 1/4 red onion, finely chopped; 1/2 cucumber, diced (optional); 2 tablespoons fresh cilantro or parsley, chopped; 1–2 tablespoons fresh lime juice; 1–2 tablespoons olive oil; Salt and black pepper, to taste; 1 small jalapeño, minced (optional for heat)

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Avocado Mango Salad is a bright, refreshing, and colorful dish that brings sweet, creamy, and tangy flavors together in every bite. With ripe avocado, juicy mango, crisp vegetables, and a zesty lime dressing, it’s the perfect salad for warm days, light meals, or whenever I want something fresh and flavorful on my plate.

Why I Love This Recipe

I love this salad because it’s so simple, yet full of flavor and texture. The creamy avocado pairs beautifully with the sweet mango, and when I toss in crunchy veggies and fresh herbs, it becomes a vibrant dish that wakes up my taste buds. The lime dressing adds just the right amount of zing, and I can enjoy this on its own, as a side, or even as a topping for grilled fish or chicken. It’s fresh, fast, and always makes me feel good after eating it.

Ingredients

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

Ripe mango, peeled and diced
Ripe avocado, diced
Red bell pepper, diced
Red onion, finely chopped
Cucumber, diced (optional)
Fresh cilantro or parsley, chopped
Fresh lime juice
Olive oil
Salt and black pepper
Jalapeño, minced (optional for heat)

Directions

I start by prepping all the fresh ingredients—dicing the mango, avocado, bell pepper, red onion, and cucumber if I’m using it.
In a large bowl, I gently combine all the chopped fruits and veggies.
I add the chopped cilantro and jalapeño if I want a little spice.
In a small bowl, I whisk together lime juice, olive oil, salt, and pepper to make the simple dressing.
I pour the dressing over the salad and toss gently to coat everything evenly.
I serve it immediately for the freshest flavor, or chill it for 15–20 minutes if I want it cold.

Servings and Timing

This recipe serves 4 as a side dish.
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

Sometimes I add black beans or chickpeas to make it more filling, or throw in some arugula or baby spinach for a green salad version. If I want a tropical twist, I add pineapple chunks or a splash of orange juice to the dressing. For a little crunch, I toss in some chopped cashews or toasted pepitas. I’ve even topped it with grilled shrimp or chicken to turn it into a full meal.

Storage/Reheating

This salad is best enjoyed fresh, since avocado tends to brown quickly. If I need to make it ahead, I prep everything except the avocado and dressing, and then mix those in just before serving. Leftovers can be stored in the fridge for 1 day in an airtight container, but the texture is best right after it’s made. I don’t recommend freezing it.

FAQs

Can I use frozen mango?

Yes, I can use frozen mango chunks—just let them thaw and drain any excess liquid. The texture will be a bit softer, but still sweet and delicious.

How do I keep the avocado from browning?

I always toss the avocado in lime juice as soon as I cut it—it helps slow down browning and keeps it looking fresh longer.

Is this salad spicy?

It’s not unless I add jalapeño or chili flakes. I adjust the heat depending on who I’m serving. For more kick, I leave in the seeds of the jalapeño.

What type of mango works best?

I usually go for ripe, but still slightly firm mangoes like Ataulfo or Tommy Atkins. They hold their shape well and are super sweet.

Can I serve this with a main dish?

Absolutely. I love serving it with grilled chicken, shrimp, fish tacos, or even spooned over grilled steak for a fresh, tropical contrast.

Conclusion

Avocado Mango Salad is one of those fresh, feel-good recipes I come back to all the time. It’s colorful, flavorful, and incredibly easy to make. Whether I’m serving it as a side, topping it on protein, or enjoying it on its own, this salad always adds a burst of sunshine to my meal.