This Spicy Mango Avocado Salad is a tropical, zesty blend of sweet, creamy, and spicy flavors. With ripe mango, creamy avocado, and a bright lime dressing, it’s a refreshing dish that I love to whip up for quick lunches or as a vibrant side to grilled meals. It’s fresh, fast, and full of nourishing ingredients that bring summer vibes to any table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large ripe mango, peeled and diced
1 ripe avocado, peeled, pitted, and diced
1/4 cup fresh cilantro, chopped
1 small red onion, finely sliced
1 small red chili or jalapeño, finely chopped (adjust to spice level)
Juice of 1 lime
1 tablespoon extra virgin olive oil
Salt and pepper to taste
Optional: 1/4 cup chopped toasted cashews or pumpkin seeds for crunch
Directions
I gently combine the diced mango and avocado in a large bowl, being careful not to mash the avocado.
Then I mix in the finely sliced red onion, chopped chili or jalapeño, and fresh cilantro.
I drizzle everything with lime juice and olive oil, seasoning with salt and pepper to taste.
Using a gentle hand, I toss the ingredients just until they’re evenly mixed.
Right before serving, I like to sprinkle toasted cashews or pumpkin seeds on top for that satisfying crunch.
I serve the salad immediately or let it chill for 10–15 minutes to let the flavors come together.
Servings and timing
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories per serving: 210 kcal
Variations
I often switch things up depending on what I have on hand:
Swap cilantro for fresh mint or basil for a new herbal note.
Add diced cucumber for extra crunch and hydration.
Include grilled shrimp or tofu for added protein and to make it a main dish.
Replace mango with pineapple or papaya for a twist on tropical flavor.
Mix in black beans or corn for a heartier, southwest-inspired salad.
Storage/Reheating
Since avocado can brown quickly, I prefer to eat this salad fresh. However, if I need to store leftovers, I seal them in an airtight container and keep it in the fridge for up to 1 day. To slow down browning, I press plastic wrap directly onto the surface of the salad before sealing. I don’t recommend reheating it, as this salad is best enjoyed cold.
FAQs
What can I use instead of mango?
If I’m out of mango, I like using fresh pineapple, papaya, or even peaches. These fruits offer a similar sweetness and tropical feel.
How spicy is this salad?
It really depends on the chili I use. I usually stick with one small red chili or jalapeño for a mild to medium heat. I can remove the seeds to reduce the spiciness or leave them in for extra kick.
Can I make this salad ahead of time?
I can prep the ingredients ahead, but I keep the avocado uncut until just before serving to prevent browning. I store the chopped mango, onion, and dressing separately and toss everything together fresh.
What can I serve this salad with?
This salad pairs well with grilled chicken, fish, tofu, or rice dishes. I also love it alongside tacos or as a bright contrast to spicy mains.
Is this recipe suitable for special diets?
Yes, it’s naturally vegan, gluten-free, and dairy-free. I just make sure to double-check any add-ins like toasted nuts or seeds if I’m serving someone with allergies.
Conclusion
This Spicy Mango Avocado Salad is my go-to for a quick, flavorful dish that’s as nourishing as it is vibrant. Whether I serve it at a cookout, enjoy it on a hot afternoon, or make it as a side for dinner, it always hits the spot. The mix of creamy, sweet, tangy, and spicy makes every bite interesting—and I love how easily I can tweak it to match my mood or ingredients.
📖 Recipe:
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Spicy Mango Avocado Salad
- Total Time: 10 minutes
- Yield: 2 servings
- Diet: Vegan
Description
This Spicy Mango Avocado Salad is a tropical, zesty blend of sweet mango, creamy avocado, and spicy chili, all brought together with a tangy lime dressing. It’s a quick, refreshing dish perfect for lunches, sides, or cookouts.
Ingredients
1 large ripe mango, peeled and diced
1 ripe avocado, peeled, pitted, and diced
1 small red onion, finely sliced
1 small red chili or jalapeño, finely chopped (adjust to spice level)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 tablespoon extra virgin olive oil
Salt and pepper to taste
Optional: 1/4 cup chopped toasted cashews or pumpkin seeds for crunch
Instructions
- Gently combine the diced mango and avocado in a large bowl, being careful not to mash the avocado.
- Add the finely sliced red onion, chopped chili or jalapeño, and fresh cilantro.
- Drizzle with lime juice and olive oil, then season with salt and pepper to taste.
- Toss gently until the ingredients are evenly mixed.
- Sprinkle with toasted cashews or pumpkin seeds right before serving, if using.
- Serve immediately or chill for 10–15 minutes to enhance the flavors.
Notes
Use ripe but firm mango and avocado for the best texture.
To reduce the spice level, remove the seeds from the chili or use less.
Best served fresh, but can be stored for up to 1 day in the fridge with plastic wrap pressed onto the surface.
Try customizing with ingredients like cucumber, black beans, or grilled tofu.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
