If you’re craving a salad that practically sings with color and flavor, this Mango Avocado Salad Recipe will become your new favorite in no time. With juicy, sweet mango, creamy avocado, and a punchy lime dressing, this salad is a tropical escape in every bite. Whether you’re looking for an easy weeknight side or a show-stopping dish for your next barbecue, this vibrant bowl delivers the perfect balance of freshness, texture, and zing. Trust me, once you try it, you’ll want to make this Mango Avocado Salad Recipe all summer long!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Mango Avocado Salad Recipe is all in its simple, wholesome ingredients. Each one plays a starring role, adding its own pop of taste, texture, or color. Gather these kitchen staples and get ready for a salad that’s as fun to make as it is to eat!
- Mangoes: Choose ripe, fragrant mangoes for maximum sweetness and juicy texture.
- Avocados: Go for avocados that yield slightly to gentle pressure; too soft and they’ll get mushy, too firm and you’ll miss out on creaminess.
- Red Bell Pepper: Adds a crunchy, colorful contrast and a subtle sweetness to the mix.
- Red Onion: Just a little gives the whole salad a gentle bite and some beautiful color.
- Fresh Cilantro: Brings a burst of herbal freshness that lifts all the other flavors.
- Lime Juice: The zesty acid brightens the salad and keeps the avocado green and gorgeous.
- Olive Oil: Rounds out the dressing with a silky mouthfeel and a hint of richness.
- Salt: Essential for bringing out the sweetness in the mango and balancing the flavors.
- Black Pepper: A touch of spice makes everything pop!
- Honey or Agave (optional): For those who like it a little sweeter, stir in a drizzle to highlight the mango’s natural sugars.
How to Make Mango Avocado Salad Recipe
Step 1: Prep Your Fruits and Veggies
Start by peeling, pitting, and dicing the mangoes and avocados. Try to keep your pieces roughly the same size for a pretty presentation and even bites. Dice the red bell pepper and finely chop the red onion as well. Chop the fresh cilantro, and set everything aside. The vibrant colors are your first sign this Mango Avocado Salad Recipe is something special!
Step 2: Mix the Salad Base
In a large mixing bowl, gently combine the diced mangoes, avocados, red bell pepper, red onion, and cilantro. Use a spatula or large spoon and a gentle hand—avocado can be delicate, so you want to mix without mashing. The goal is to keep those beautiful chunks intact for maximum flavor and texture.
Step 3: Whisk the Dressing
In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and honey or agave (if you like extra sweetness). This simple dressing is what ties everything together, giving the salad its bright, tangy flavor. Pour it over the salad base.
Step 4: Toss and Chill
Drizzle the dressing over your salad, then gently toss everything together to coat. Again, be careful not to overmix—you want the avocado to stay in lovely chunks. Once combined, pop the bowl in the fridge for 10 to 15 minutes. Chilling lets the flavors meld and gives the salad a wonderfully refreshing quality.
How to Serve Mango Avocado Salad Recipe
Garnishes
Sprinkle a little extra chopped cilantro or a pinch of flaky sea salt on top right before serving. If you’re feeling fancy, scatter a handful of toasted cashews or sliced almonds for a nutty crunch and a bit of flair. A few lime wedges on the side add even more color and let everyone season to taste.
Side Dishes
This Mango Avocado Salad Recipe pairs beautifully with grilled chicken, shrimp, or fish. It’s also fantastic alongside tacos, rice bowls, or even as a topping for crunchy tostadas. The bright flavors and creamy texture make it a refreshing counterpoint to anything smoky, spicy, or savory.
Creative Ways to Present
For a fun twist, serve your Mango Avocado Salad in lettuce cups or scoop it into halved avocado shells for a charming individual portion. Layer it in mason jars for an on-the-go picnic, or pile it high on a large platter as a colorful centerpiece for your next potluck. However you present it, this salad is guaranteed to turn heads!
Make Ahead and Storage
Storing Leftovers
If you have leftover Mango Avocado Salad Recipe, store it in an airtight container in the refrigerator. It’s best enjoyed within 24 hours, as the avocado can start to brown and soften. A spritz of extra lime juice can help keep everything fresh and vibrant.
Freezing
Freezing isn’t recommended for this salad. The mango and avocado both lose their lovely texture after thawing, turning mushy and watery. For best results, enjoy your Mango Avocado Salad Recipe fresh!
Reheating
This salad is meant to be enjoyed chilled or at room temperature—no reheating required. If it’s been in the fridge, just let it sit out for a few minutes before serving to take the chill off and bring out the flavors.
FAQs
Can I make Mango Avocado Salad Recipe ahead of time?
You can prep the ingredients a few hours in advance and keep them separate, but for the best texture, combine and dress the salad just before serving. This keeps the avocado from getting too soft and preserves the fresh flavors.
What can I use instead of cilantro if I don’t like it?
If cilantro isn’t your favorite, try substituting fresh mint or basil. Both add a different but equally bright herbal note that complements the mango and avocado in this salad.
How do I pick the best mangoes and avocados?
Look for mangoes that are slightly soft to the touch and give off a fruity aroma. For avocados, they should yield to gentle pressure but not feel mushy. If in doubt, buy them a day ahead and let them ripen at room temperature.
Is Mango Avocado Salad Recipe vegan and gluten-free?
Absolutely! As written, this Mango Avocado Salad Recipe is naturally vegan and gluten-free, making it a fantastic option for a variety of dietary needs.
Can I add protein to make it a main dish?
Definitely—grilled shrimp, diced chicken, or even cooked quinoa all work beautifully. Adding protein transforms this salad from a side into a satisfying, wholesome meal.
Final Thoughts
If you’re ready to brighten up your table and your taste buds, give this Mango Avocado Salad Recipe a try. It’s quick, colorful, and packed with flavor—perfect for sharing with friends or savoring solo. I can’t wait to hear how you make it your own!
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Mango Avocado Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
- Diet: Vegan
Description
A vibrant and refreshing Mango Avocado Salad that combines sweet, creamy, and tangy flavors perfect for a light, healthy meal or side. This no-cook, vegan, and gluten-free salad features ripe mangoes and avocados combined with crisp bell pepper and red onion, finished with a zesty lime dressing.
Ingredients
Fruits & Vegetables
- 2 ripe mangoes (peeled, pitted, and diced)
- 2 ripe avocados (peeled, pitted, and diced)
- 1/2 red bell pepper (finely diced)
- 1/4 red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
Dressing
- Juice of 1 lime
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/2 teaspoon honey or agave for extra sweetness
Instructions
- Prepare the fruits and vegetables: Peel, pit, and dice the mangoes and avocados into bite-sized pieces. Finely dice the red bell pepper and chop the red onion and fresh cilantro.
- Combine the salad ingredients: In a large bowl, gently toss together the diced mangoes, avocados, red bell pepper, red onion, and cilantro, being careful not to mash the avocado.
- Make the dressing: In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and honey or agave if using, until well combined.
- Dress the salad: Pour the dressing over the salad and gently toss again to coat all ingredients evenly.
- Chill and serve: Refrigerate the salad for 10 to 15 minutes to allow the flavors to meld before serving.
Notes
- Use firm but ripe avocados to prevent the salad from becoming mushy.
- For added crunch, toss in a handful of toasted cashews or almonds.
- This salad pairs wonderfully with grilled chicken or seafood for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 13g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
