Why You’ll Love Avocado Mango Salad Recipe

This salad is quick, easy, and packed with fresh, wholesome ingredients. It’s naturally gluten-free, vegan, and rich in vitamins, healthy fats, and fiber. With no cooking involved, it’s ready in minutes and makes a colorful, crowd-pleasing dish for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ripe mangoes, peeled, pitted, and diced
2 ripe avocados, peeled, pitted, and diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeño pepper, seeded and finely chopped
Juice of 1 lime
Salt and pepper, to taste

Directions

In a large mixing bowl, combine the diced mangoes, diced avocados, chopped red onion, chopped cilantro, and chopped jalapeño pepper.
Drizzle the lime juice over the salad and gently toss to combine.
Season the salad with salt and pepper, to taste, and toss again until evenly distributed.
Cover the bowl and refrigerate the avocado mango salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled and enjoy.

Servings and timing

This recipe yields about 4 servings.
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes

Variations

Add protein: Mix in cooked shrimp, grilled chicken, or black beans for a more filling salad.
Use different herbs: Try fresh mint or basil instead of cilantro for a twist in flavor.
Fruit swaps: Replace mango with pineapple or papaya for a tropical variation.
Make it a salsa: Dice everything smaller and serve with tortilla chips.
Add cucumber: For extra crunch and freshness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 1 day. Due to the avocado, the salad is best enjoyed fresh. Stir gently before serving again. This dish does not freeze or reheat well.

FAQs

How do I keep the avocados from browning?

Tossing the avocado with lime juice helps slow browning. Also, storing the salad in an airtight container with plastic wrap pressed directly onto the surface helps reduce air exposure.

Can I make this salad ahead of time?

You can prepare the ingredients in advance, but it’s best to dice and mix in the avocado just before serving to maintain freshness and prevent browning.

Is this salad spicy?

The jalapeño adds a mild heat. For a spicier kick, leave some seeds in. For a milder taste, omit the jalapeño altogether.

Can I use frozen mango?

Yes, but make sure to thaw and drain it well before using. Fresh mango offers the best texture and flavor.

What can I serve with avocado mango salad?

It pairs wonderfully with grilled meats, tacos, seafood, or as a topping for rice bowls.

How ripe should the mangoes and avocados be?

Both should be ripe but firm. Overripe fruit can make the salad too mushy.

Is this recipe vegan?

Yes, all ingredients are plant-based, making it naturally vegan and gluten-free.

Can I use lemon juice instead of lime?

Yes, lemon juice can be substituted, but lime offers a more traditional, tropical flavor that complements mango and avocado well.

Can I make it without cilantro?

Absolutely. If you’re not a fan of cilantro, try parsley or leave it out entirely.

What kind of onion works best?

Red onion provides a nice color and mild sharpness. You could also use green onions or shallots for a milder flavor.

Conclusion

Avocado Mango Salad is a simple, flavorful dish that brings a refreshing twist to your table. With a perfect balance of creamy, sweet, spicy, and tangy elements, it’s ideal for warm days, quick lunches, or festive gatherings. Make it once, and it’s bound to become a regular in your recipe rotation.