Avocado Mango Salad is a fresh, vibrant dish that combines creamy avocado, sweet juicy mango, and a tangy lime dressing. It’s the perfect balance of flavors and textures, making it a go-to salad I love for warm days, quick lunches, or a colorful side dish. It’s light, refreshing, and comes together in minutes with just a few simple ingredients.
Why You’ll Love This Recipe
I love this recipe because it’s bright, healthy, and loaded with flavor without needing much effort. The sweetness of ripe mango paired with buttery avocado creates a delicious contrast, and the lime dressing ties it all together with a zesty kick. It works beautifully on its own or alongside grilled chicken, fish, or tacos. It’s naturally gluten-free, dairy-free, and vegan, which makes it a great option for just about everyone.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ripe mangoes, diced
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Ripe avocados, diced
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Red onion, finely chopped
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Cherry tomatoes, halved (optional)
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Fresh cilantro or parsley, chopped
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Lime juice (freshly squeezed)
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Olive oil
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Salt and black pepper
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Optional: jalapeño or red chili flakes for a spicy kick
Directions
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I start by prepping all the ingredients—peeling and dicing the mangoes and avocados, chopping the onion, tomatoes, and herbs.
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In a large mixing bowl, I combine the mango, avocado, red onion, and cherry tomatoes.
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I drizzle everything with lime juice and olive oil, then season with salt and pepper to taste.
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I gently toss the salad to combine, being careful not to mash the avocado.
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I finish with chopped cilantro and an optional sprinkle of chili flakes if I want a touch of heat.
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I serve immediately for the freshest flavor and texture.
Servings and timing
This recipe makes 3–4 servings and takes about 15 minutes from start to finish. It’s ideal as a side salad, light lunch, or colorful addition to any summer meal.
Variations
Sometimes I add cucumber for extra crunch, or toss in black beans for a heartier version. I’ve also used diced pineapple or papaya instead of mango for a fun twist. If I want to turn it into a full meal, I add grilled shrimp or chicken on top. For a creamy touch, I crumble a bit of feta cheese over the salad before serving.
Storage/reheating
This salad is best served fresh, as avocado tends to brown quickly. If I need to prep ahead, I chop everything except the avocado, then add it right before serving. Leftovers can be stored in an airtight container in the fridge for 1 day, though the texture will soften.
FAQs
How do I keep the avocado from browning?
I toss it with lime juice immediately after dicing—it helps preserve the color and adds extra flavor.
Can I make this salad ahead of time?
Partially. I prep the mango, onion, and dressing ahead, but I wait to cut the avocado and combine everything until just before serving.
What type of mango works best?
I use ripe, slightly soft mangoes like Ataulfo or Kent—they’re sweet and easy to dice.
Is this salad spicy?
Not unless I add jalapeño or chili flakes. I usually keep it mild, but it’s easy to spice up if I want more heat.
Can I serve this with other dishes?
Yes. It pairs beautifully with grilled meats, seafood, tacos, or even as a topping for rice bowls or lettuce wraps.
Conclusion
Avocado Mango Salad is one of my favorite simple, colorful salads. It’s packed with fresh flavor, easy to customize, and always a hit at gatherings or family meals. Whether I’m looking for something light and healthy or a refreshing side dish, this salad always delivers.
