Name: Avocado Mango Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Tropical
Ingredients: 2 ripe avocados, diced; 2 ripe mangos, peeled and diced; 1/4 red onion, finely sliced; 1/4 cup fresh cilantro, chopped; Juice of 1 lime; 1 tablespoon olive oil; Salt and pepper to taste; Optional: 1 jalapeño, finely diced

A refreshing, tropical-inspired salad, this Avocado Mango Salad brings together creamy avocado, juicy mango, and zesty lime in a light and vibrant dish. It’s perfect for hot days, light lunches, or as a bright, colorful side to grilled meals. With fresh herbs and a touch of spice, I like how this salad manages to be simple yet bursting with flavor.

Ingredients

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

2 ripe avocados, diced

2 ripe mangos, peeled and diced

1/4 red onion, finely sliced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1 tablespoon olive oil

Salt and pepper to taste

Optional: 1 jalapeño, finely diced (for heat)

Directions

In a large bowl, I combine the diced avocado, mango, and red onion.

I add the chopped cilantro and jalapeño if I want a little heat.

Then I drizzle the lime juice and olive oil over the top.

I season it with salt and pepper to taste.

I gently toss everything together until well mixed.

I either serve it immediately or chill it for 15–30 minutes to let the flavors develop even more.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Calories: About 180 kcal per serving

Variations

Add protein: Sometimes I add grilled shrimp or diced grilled chicken for a more filling salad.

Fruit swaps: I occasionally use pineapple or papaya in place of mango if I’m switching things up.

Herb twist: Instead of cilantro, I’ve tried mint or basil for a fresh spin.

Extra crunch: I like tossing in some chopped cashews or toasted pumpkin seeds for added texture.

More greens: Turning this into a fuller salad with mixed greens or arugula works great when I want a meal-style version.

Storage/Reheating

This salad is best eaten fresh, but I’ve kept leftovers in an airtight container in the fridge for up to 1 day. After that, the avocado can brown and soften too much. If I’m making it ahead of time, I dice and store the avocado separately and mix it in just before serving. This salad isn’t ideal for reheating, so I always serve it cold.

FAQs

How do I keep the avocado from browning?

I make sure to coat the avocado well in lime juice, which helps slow oxidation. If storing, pressing plastic wrap directly on the surface of the salad helps, too.

Can I make this salad ahead of time?

Yes, I often prep the mango, onion, cilantro, and dressing in advance. I just wait to cut and add the avocado until right before serving to keep it fresh.

Is this salad spicy with jalapeño?

It depends on the amount and whether I include the seeds. I like using a small amount without seeds for a gentle heat, but I leave it out entirely when I want it milder.

Can I use frozen mango?

Yes, but I thaw it completely and pat it dry before adding it to avoid extra liquid. Fresh mango has a better texture, but frozen works in a pinch.

What dishes go well with this salad?

I love pairing this salad with grilled chicken, fish tacos, or even spicy black bean burgers. It also makes a great side for summer barbecues or tropical-inspired meals.

Conclusion

This Avocado Mango Salad is one of my go-to recipes when I need something fresh, quick, and flavorful. Whether I’m making it for a solo lunch or a crowd, it’s always a hit. The tropical flavors, creamy texture, and bright dressing make it a perfect addition to any warm-weather table.

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