If you’re ready to fall in love with a salad that bursts with color, crunch, and irresistible tropical flavor, Avocado Mango Salad is about to become your new obsession. This refreshing combination of creamy avocado, juicy mango, crisp veggies, and zesty lime is sunshine in a bowl. Not only is it fast and incredibly easy, it’s perfect for everything from lazy lunches to festive cookouts, always delivering a vibrant pop of flavor and feel-good nutrition.
Ingredients You’ll Need
The magic of Avocado Mango Salad is how each ingredient, while simple, brings a distinctly delicious element to the bowl. Vibrant colors, luscious textures, and a balance of sweet, creamy, and tangy make each bite uniquely satisfying.
- Avocados: Creamy and buttery, they add richness and heart-healthy fats to every bite—make sure they’re ripe for the dreamiest texture.
- Mango: Ripe and juicy, mango brings a tropical sweetness that beautifully balances the savory elements.
- Red Onion: Finely chopped for a pop of sharpness and satisfying crunch—mellow it a bit with a quick soak in cold water if you prefer.
- Red Bell Pepper: Adds bright color and a gentle, refreshing crunch that pairs well with mango and avocado.
- Fresh Cilantro: A generous handful of chopped cilantro lends unmistakable, fresh herbal notes to the salad.
- Lime Juice: The zesty acidity of fresh lime juice ties all the flavors together and keeps the avocado bright green.
- Olive Oil: Just a tablespoon draws everything together, lending a subtle richness without overpowering other flavors.
- Salt and Pepper: Simple seasoning that heightens every flavor in the bowl.
- Chili Flakes or Jalapeño (optional): For just a hint of spicy heat—add to taste for those who love a little kick.
How to Make Avocado Mango Salad
Step 1: Dice the Avocado and Mango
Start by cutting your avocados in half, removing the pit, then gently dicing the flesh into bite-sized pieces. Peel and dice the mango into similar-sized cubes. If mango prep is new to you, slice the sides off the pit, then score and scoop out the sweet, golden flesh. Consistent sizing here makes every bite perfectly balanced.
Step 2: Chop the Veggies and Herbs
Finely dice half of a small red onion and half a red bell pepper, then chop the fresh cilantro. If you enjoy extra zest, go for a little extra cilantro, but even a quarter cup brings a fresh lift to every forkful.
Step 3: Blend the Salad Base
In a large mixing bowl, gently combine the diced avocado, mango, red onion, bell pepper, and cilantro. Use a large spoon or spatula and a light touch—especially with the avocado, since you want those cubes to stay intact and pretty.
Step 4: Add Citrus, Oil & Seasonings
Drizzle the juice of one lime and a tablespoon of olive oil evenly over the top. Sprinkle with salt and pepper to taste, and add a pinch of chili flakes or a bit of finely diced jalapeño if you crave a little heat. The citrus not only brightens, it helps keep everything vibrant and fresh.
Step 5: Gently Toss & Enjoy
Use a gentle folding motion to combine—this helps keep the avocado pieces perfectly creamy and unmashed. Taste once more and adjust salt, lime, or chili as needed. Serve the Avocado Mango Salad right away for irresistible freshness and vibrant color.
How to Serve Avocado Mango Salad
Garnishes
When it comes to the final flourish, a sprinkle of extra chopped cilantro, freshly cracked pepper, or some toasted pepitas adds color and crunch. If you want a little sparkle, a pinch of flaky sea salt just before serving makes every flavor pop in this lively Avocado Mango Salad.
Side Dishes
Avocado Mango Salad is utterly delicious as a stand-alone light lunch, but it also works magic as a vibrant side for grilled chicken, fish, shrimp, or even juicy pork tenderloin. For a completely vegan meal, try serving it alongside black bean tacos, spicy quinoa, or a hearty grain bowl.
Creative Ways to Present
For gatherings, try serving this salad in lettuce cups for a hand-held appetizer, or spooning it over tortilla chips for an instant, cheerful salsa. For a stunning presentation, layer the salad in a glass bowl like a rainbow, or top individual servings with edible flowers for a tropical party feel.
Make Ahead and Storage
Storing Leftovers
If you have leftover Avocado Mango Salad, store it in an airtight container in the refrigerator for up to 24 hours. The lime helps slow browning, but avocado always looks and tastes best fresh. Give it a quick stir before serving to redistribute any juices.
Freezing
Freezing is not recommended for Avocado Mango Salad, as avocados and mangos both tend to lose their luscious texture and become watery once thawed. This salad is truly at its best when served immediately or within a few hours of preparation.
Reheating
Since Avocado Mango Salad is a raw, no-cook salad, reheating isn’t necessary—or recommended. Enjoy it chilled or at room temperature. If it’s been refrigerated, let it sit out for a few minutes before serving for the brightest flavors.
FAQs
Can I make Avocado Mango Salad in advance?
You can prep the ingredients a few hours ahead—dice everything except the avocado, then combine just before serving to keep the avocado creamy and vibrant. A squeeze of lime directly on the avocado helps slow browning if you must mix it in early.
What kind of mango is best for this salad?
Any ripe, sweet mango works! Ataulfo or Champagne mangos are particularly creamy and flavorful, but classic red/green varieties are great too—just make sure they’re ripe for juiciness and sweetness.
How can I make this salad spicier?
For a little more heat, amp up the chili flakes or use extra diced jalapeño. If you like bold flavor, swap in a mild red chili or even a sprinkle of cayenne for extra fire.
Is Avocado Mango Salad gluten-free and vegan?
Absolutely! Every ingredient in this salad is naturally vegan and gluten-free, making it perfect for a wide range of diets and occasions where you want something both inclusive and delightful.
Can I add other ingredients for more texture?
Definitely—feel free to toss in diced cucumber for crunch, toasted pepitas for nuttiness, or even a handful of microgreens. This Avocado Mango Salad is versatile and welcomes little twists to suit your taste or what’s on hand.
Final Thoughts
I can’t recommend Avocado Mango Salad enough for anyone craving something fresh, summery, and full of flavor. Whether you’re sharing it at a backyard barbecue or just enjoying a quick weekday lunch, this salad is pure joy in every bite. Give it a try and watch it become a new favorite!
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Avocado Mango Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
- Diet: Vegan, Gluten-Free
Description
A refreshing and vibrant Avocado Mango Salad that combines creamy avocado, sweet mango, and zesty flavors for a perfect summer dish.
Ingredients
Avocado Mango Salad:
- 2 ripe avocados (diced)
- 1 large ripe mango (diced)
- 1/2 small red onion (finely chopped)
- 1/2 red bell pepper (diced)
- 1/4 cup fresh cilantro (chopped)
- juice of 1 lime
- 1 tablespoon olive oil
- salt and pepper to taste
- optional pinch of chili flakes or diced jalapeño for heat
Instructions
- In a large bowl, gently combine the diced avocado, mango, red onion, red bell pepper, and cilantro.
- Add chili flakes or jalapeño if desired for a little heat.
- Toss carefully to combine without mashing the avocado.
- Serve immediately for best texture and flavor.
Drizzle with lime juice and olive oil, then season with salt and pepper.
Notes
- This salad pairs well with grilled chicken, fish, or shrimp.
- For extra crunch, add diced cucumber or toasted pepitas.
- It can also be served as a salsa with tortilla chips.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
