I made an Avocado Mango Salad that pairs creamy avocado with juicy mango and a bright citrus dressing, a Mango Salad that hints at surprising flavor combinations.

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I love when simple things surprise you, and this Avocado Mango Salad does just that. The cream of ripe avocados meets the bright, almost floral sweetness of a ripe mango and somehow it wakes up every bite.

I remember one afternoon I grabbed both and tossed them together, expecting nothing special but was slapped with a flavor that made me pause. It’s light, not shy, kinda mischievous, and honestly keeps me coming back.

I dont serve it often cause it disappears too fast. If you want a lunch that feels like a tiny celebration try this Mango Salad.

Ingredients

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Avocado: creamy source of monounsaturated fat, fiber, potassium, keeps you full.
Mango: sweet, high in vitamin A and C, it’s natural sugars add tropical sweetness.
Red onion: sharp bite adds crunch, gives antioxidants and extra flavor.
Jalapeño: optional heat, capsaicin boosts metabolism, lends fresh peppery kick.
Lime juice: bright acidity, low calorie vitamin C, balances sweet and fatty flavors.
Olive oil: small drizzle adds healthy monounsaturated fats, silkier mouthfeel, helps absorb fat soluble vitamins.
Cilantro: fresh herbal lift, brightens flavors, some folks find it soapy.
Cherry tomatoes: juicy add acidity and sugars, vitamin C and lycopene.
Honey: optional sweetener, small amount ties flavors, adds simple carbs.

Ingredient Quantities

2 ripe avocados (about 12 oz total)

1 large ripe mango (about 8 oz)

1/4 cup finely chopped red onion

1 small jalapeño optional

2 tablespoons fresh lime juice about 1 lime

1 tablespoon extra virgin olive oil

2 tablespoons chopped fresh cilantro

1/2 teaspoon kosher salt or to taste

1/4 teaspoon freshly ground black pepper

1 cup cherry tomatoes optional

1 teaspoon honey or agave optional

How to Make this

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1. Check your fruit: avocados should give slightly when you press the skin, mango should smell sweet at the stem end, if either is rock hard wait a day or two.

2. Peel and finely mince the red onion, chop the cilantro, halve and seed the jalapeño if using (leave some seeds for more heat), and halve the cherry tomatoes if using.

3. Slice the mango: cut off the two cheeks around the pit, score the flesh in a grid, then scoop out the cubes with a spoon.

4. Halve the avocados, remove the pits, score the flesh into cubes while still in the skin and scoop them out, do this last if you want to slow browning.

5. Whisk together the dressing in a small bowl: 2 tablespoons fresh lime juice, 1 tablespoon extra virgin olive oil, 1 teaspoon honey or agave if you want a touch of sweetness, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust — you can add a pinch more honey or salt if needed.

6. Gently combine the avocado cubes, mango cubes, chopped red onion, jalapeño, chopped cilantro and cherry tomatoes in a mixing bowl, use a wide shallow bowl so you dont mash the fruit.

7. Pour the dressing over the salad and toss very gently with a big spoon and spatula, fold not stir, so the avocado stays intact.

8. Taste and tweak: add more lime if it needs brightness, more salt for contrast, or a little extra honey if it feels too tart.

9. Let the salad rest 5 to 10 minutes for flavors to marry, then serve immediately. If you must store it, press plastic wrap directly onto the surface, refrigerate and eat within a few hours to avoid browning.

Equipment Needed

1. Chef’s knife, 8 to 10 inch, sharp for slicing and dicing
2. Paring knife for trimming, scoring and scooping mango and avocado
3. Cutting board, roomy so you dont crowd the fruit
4. Small bowl plus a whisk or fork to make the dressing
5. Measuring spoons and a 1 tablespoon measure for accuracy
6. Wide, shallow mixing bowl so you dont mash the avocado
7. Large spoon and rubber spatula, fold dont stir
8. Citrus juicer or reamer and a spoon for scooping, plastic wrap for storing

FAQ

Q: How do I pick a ripe avocado and mango? A: Avocado should give slightly when you press gently and not have big dark spots. Mango will be a bit soft near the stem and smell sweet. If they're hard, leave them at room temp 1 to 3 days or put them in a paper bag with a banana to speed it up.

Q: How do I stop the avocado from turning brown? A: Toss the avocado with the lime juice right away, press plastic wrap onto the surface and refrigerate. A light drizzle of the olive oil helps too. Still, it stays freshest if eaten within a day.

Q: Can I make the salad ahead of time? A: Kinda. You can chop the mango, onion and cilantro a day ahead, but wait to add avocado and dressing until just before serving so it stays bright and not mushy.

Q: What can I use instead of cilantro or jalapeño? A: If you dont like cilantro try parsley or basil. For heat, serrano works or just skip the pepper entirely. Lime can be swapped for lemon but the flavor changes a bit.

Q: How spicy will it be if I add the jalapeño? A: Mild to medium depending on whether you keep the seeds and ribs. Remove them for much less heat, or start with a little, taste, then add more.

Q: How should I serve this salad? A: It's great as a side with grilled fish or chicken, spooned on tacos, or piled on toasted bread for a quick open faced sandwich. Also works as a light main if you add beans or grilled shrimp.

Avocado Mango Salad Recipe Substitutions and Variations

Avocado: swap with 1 cup mashed cannellini beans for a creamy, protein-rich base, or use 1 cup diced ripe papaya if you want fruitiness instead of richness.
Jalapeño: use 1 serrano pepper for more heat, or 1/4 tsp cayenne or 2 tbsp pickled jalapeños if you want a tangy kick not fresh heat.
Fresh lime juice: replace with 2 tbsp fresh lemon juice or 1 1/2 tbsp white wine vinegar if you’re out of limes, lemon is closest, vinegar is sharper so use a bit less.
Cilantro: swap with 2 tbsp chopped flat leaf parsley or fresh basil for a milder green flavor, or try 2 tbsp chopped mint with mango for a bright twist.

Pro Tips

– Pick fruit right, dont grab rock hard avocados or overripe mushy ones. A ripe avocado should give a little when you press the skin, mango should smell sweet at the stem, if either is wrong youll want to wait or use them for something else.

– Do the avocados last and work fast, they brown quick. If you must hold the salad, press plastic wrap right onto the surface or leave a pit in one half to slow darkening, and squeeze extra lime over the cut fruit.

– Soak the chopped red onion in cold water for 5 to 10 minutes to tame the sharp bite, then drain very well so it doesnt water down the salad.

– Salt at the end or just before serving, salt draws out moisture and can make the avocado turn mushy if added too early. Taste and tweak the sweet acid balance last, a touch more honey or lime can fix it fast.

– Fold gently with a big spoon not stir, treat the avocado like a fragile friend or youll end up with guacamole. A wide shallow bowl helps keep pieces intact and makes tossing easier.

Avocado Mango Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made an Avocado Mango Salad that pairs creamy avocado with juicy mango and a bright citrus dressing, a Mango Salad that hints at surprising flavor combinations.

Servings

servings

Calories

219

kcal

Equipment: 1. Chef’s knife, 8 to 10 inch, sharp for slicing and dicing
2. Paring knife for trimming, scoring and scooping mango and avocado
3. Cutting board, roomy so you dont crowd the fruit
4. Small bowl plus a whisk or fork to make the dressing
5. Measuring spoons and a 1 tablespoon measure for accuracy
6. Wide, shallow mixing bowl so you dont mash the avocado
7. Large spoon and rubber spatula, fold dont stir
8. Citrus juicer or reamer and a spoon for scooping, plastic wrap for storing

Ingredients

2 ripe avocados (about 12 oz total)
1 large ripe mango (about 8 oz)
1/4 cup finely chopped red onion
1 small jalapeño optional
2 tablespoons fresh lime juice about 1 lime
1 tablespoon extra virgin olive oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt or to taste
1/4 teaspoon freshly ground black pepper
1 cup cherry tomatoes optional
1 teaspoon honey or agave optional

Directions

Check your fruit: avocados should give slightly when you press the skin, mango should smell sweet at the stem end, if either is rock hard wait a day or two.
Peel and finely mince the red onion, chop the cilantro, halve and seed the jalapeño if using (leave some seeds for more heat), and halve the cherry tomatoes if using.
Slice the mango: cut off the two cheeks around the pit, score the flesh in a grid, then scoop out the cubes with a spoon.
Halve the avocados, remove the pits, score the flesh into cubes while still in the skin and scoop them out, do this last if you want to slow browning.
Whisk together the dressing in a small bowl: 2 tablespoons fresh lime juice, 1 tablespoon extra virgin olive oil, 1 teaspoon honey or agave if you want a touch of sweetness, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust — you can add a pinch more honey or salt if needed.
Gently combine the avocado cubes, mango cubes, chopped red onion, jalapeño, chopped cilantro and cherry tomatoes in a mixing bowl, use a wide shallow bowl so you dont mash the fruit.
Pour the dressing over the salad and toss very gently with a big spoon and spatula, fold not stir, so the avocado stays intact.
Taste and tweak: add more lime if it needs brightness, more salt for contrast, or a little extra honey if it feels too tart.
Let the salad rest 5 to 10 minutes for flavors to marry, then serve immediately. If you must store it, press plastic wrap directly onto the surface, refrigerate and eat within a few hours to avoid browning.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.