Too hot to turn on the oven? This refreshing Avocado Mango Salad is for you.
It is bright, light, and perfectly sweet. You will love how fast it comes together. It is the perfect way to celebrate fresh summer produce right now.
Why This Recipe Is a Winner
This recipe is a winner because it feels like a tropical vacation. It is a great choice for a Healthy Reset after a busy weekend.
The creamy avocado meets juicy mango in every bite. It is naturally gluten-free and very budget-friendly. Your family will love the vibrant colors and fresh flavors on their plates.
Simple Method
Making this salad is as simple as chopping and tossing. There is absolutely no cooking required for this dish. You just whisk a quick dressing and fold everything together.
Even if you are a beginner, you can master this. It is a stress-free way to eat more fresh fruit. You will have a beautiful side dish ready in minutes.
Ingredients You’ll Need
Most of these items are fresh produce staples you might already have.
- 2 large ripe mangoes, peeled and diced into 1/2-inch cubes
- 2 large ripe avocados, pitted and diced into 1/2-inch cubes
- 1/4 cup red onion, finely minced
- 1/4 cup fresh cilantro, roughly chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Step-by-Step Directions
- In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper.
- Place the diced mangoes, minced red onion, and chopped cilantro into a large bowl.
- Add the diced avocado to the bowl very gently.
- Drizzle your fresh vinaigrette over the fruit and onion.
- Using a large spatula, gently fold the ingredients until they are evenly coated.
- Transfer to a chilled dish and serve immediately for the best color.
Best Ways to Enjoy It
Serve this chilled for the most refreshing experience. It pairs perfectly with grilled shrimp or fish tacos. You can also bring it to your next summer potluck.
The bright colors make it a real crowd-pleaser. Pack it in a cooler for a perfect picnic side dish. Everyone will ask you for the recipe!
Keep It Fresh
This salad is best enjoyed right after you make it. The avocado stays greenest when served immediately. If you have leftovers, store them in an airtight container.
Keep it in the fridge for up to one day. A little extra lime juice helps keep the colors bright. It is a great quick lunch the next morning!
Tips for Best Results
- Pick mangoes that give slightly when you press them.
- Use avocados that are firm but ripe for the best cubes.
- Don’t skip the red onion for that perfect savory crunch.
- Handle the avocado gently so it does not turn into mash.
- For a summer party, double the batch to feed a crowd.
- Swap honey for agave to make this recipe fully vegan.
- Chill your serving bowl beforehand to keep the salad cold.
Easy Flavor Ideas
- Add black beans for extra protein and fiber.
- Toss in some cucumber for a cooling, crisp crunch.
- Use fresh mint instead of cilantro for a different twist.
- Add a pinch of chili flakes for a spicy kick.
- Swap lime for lemon if that is what you have.
Common Questions
How do I know if the mango is ripe?
A ripe mango will feel soft like a peach. It should also have a sweet, fruity aroma near the stem. Avoid mangoes that are very hard or have shriveled skin.
Can I make this ahead of time?
You can chop the mango and onion a few hours early. Wait to add the avocado and dressing until just before serving. This keeps the texture and color perfect for your guests.
Is this salad kid-approved?
Yes, most kids love the sweetness of the mango. If they dislike onions, you can mince them very small. The creamy texture makes it very approachable for picky eaters.
I hope this bright Avocado Mango Salad brings a little sunshine to your table. It is the perfect way to stay cool and eat well all summer long. Happy cooking!
— Lidia
Avocado Mango Salad
Ingredients
- 2 large ripe mangoes, peeled and diced into 1/2-inch cubes
- 2 large ripe avocados, pitted and diced into 1/2-inch cubes
- 1/4 cup red onion, finely minced
- 1/4 cup fresh cilantro, roughly chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon hone y
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Instructions
- In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper until the vinaigrette is fully emulsified.
- Place the diced mangoes, minced red onion, and chopped cilantro into a large mixing bowl.
- Add the diced avocado to the bowl, taking care to minimize handling to preserve the shape of the cubes.
- Drizzle the vinaigrette over the ingredients.
- Using a large silicone spatula, gently fold the ingredients together until evenly coated.
- Transfer to a chilled serving dish and serve immediately to prevent avocado oxidation.
