Once you try a bite of this refreshing, vibrant salad, you’ll be adding avocado to all your summer fruit salads. While I think that creamy avocado and ripe mango are a match made in heaven, avocado is also the perfect addition to other fruit salads. Try this Peach Avocado Salad or Watermelon and Avocado Salad for a refreshing twist. Readers also love my Kale Avocado Salad or this Avocado Quinoa Salad for a more savory option.
And if you have some leftover mangoes, try our Pineapple Mango Salsa.
Why You’ll Love This Mango Salad?
I know you’ll love this mango and avocado salad as much as I do! Here’s why:
- Quick, easy, and nutrient-dense: Healthy has never been easier! Throw this simple salad together in 15 minutes for your daily dose of essential fatty acids and vitamin-C.
- The ideal accompaniment to grilled favorites: This salad pairs perfectly with fish tacos, grilled seafood, meats, and other main dishes. Or, serve it as a mango salsa with your favorite tortilla chip as a quick appetizer!
- Bursting with refreshing summer flavor: Like our other summer salads, this fresh fruity salad is the perfect way to cool off on a hot summer day.
Ingredients for Avocado Mango Salad
To make this mango salad with avocado, you’ll need two sets of simple ingredients. The dressing consists of a few well-loved, familiar pantry items and the salad consists of a handful of fresh produce from your local farmer’s market or grocery store.
For the chili lime dressing, you will need:
- Extra virgin olive oil
- Lime juice and lime zest
- Fresh garlic cloves: Be sure to mince it finely.
- Spices & seasonings: Ground cumin, chili powder, and kosher salt.
- Sweetener: You can use honey or maple syrup interchangeably in this mango avocado salad dressing.
To make the recipe for mango salad, gather:
- Avocados: Use ripe but firm avocados. This way, they won’t get mushy when cut into cubes and incorporated into the salad.
- Mangoes: I recommend using juicy ripened mangoes for this recipe. I usually buy them a few days before I plan to make it and keep them on the counter to ripen.
- Red Onion: You need only a small, thinly sliced red onion. For a lighter taste, you can also use green onions.
- Jalapeno peppers: Deseed and chop your peppers finely. If you prefer your mango salad to be spicy, you can incorporate some of the seeds into the salad. Alternatively, you can also use a red bell pepper.
- Fresh cilantro: I know that Mango Salad with cilantro might not be everybody’s cup of tea. If that is you, feel free to swap it with other fresh herbs like parsley or mint to pack an aromatic punch.
Substitutions and Possible Additions
- Dressing: If a spicy mango avocado salad isn’t your thing, try this Balsamic Lemon Dressing for a tangy, balsamic vinegar-based salad addition with fresh lemon juice.
- Nuts & Seeds: For a salty crunch that beautifully balances the sweetness of the mango, try adding a handful of pumpkin seeds or chopped walnuts.
- Other produce: Create endless salad varieties with any fresh summer produce you have on hand. Turn this recipe into a Mango Avocado Tomato Salad by tossing in a cup of cherry tomatoes, or throw in a cup of diced English cucumber for some extra crunch.
- Salad greens: To turn this into a green salad with mango and avocado, add spring mix, butter lettuce, arugula, or any of your favorite leafy greens.
- Cheese: Top it off with 1/2 cup of cotija cheese, feta or even goat cheese for some salty umami flavor.
- Add in some protein: Looking for a good protein source to make this salad more filling? Try adding a few grilled or baked chicken breasts for a delicious copycat version of the fan-favorite Cheesecake Factory salad with mango and avocado. Or if you have the grill on, top it off with grilled shrimp on top.
How to Make Mango Salad?
With a little bit of chopping and a gentle toss of the ingredients, this delicious avo mango salad comes together in the blink of an eye and is sure to impress at any summer gathering. Simply:
- Make the dressing: Add all ingredients into a mason jar. Screw on the lid tightly and shake until thoroughly combined.
- Assemble the salad: Grab a large bowl and add in your cubed avocado, chunks of fresh mango, sliced red onion, chopped jalapeño (optional), and freshly chopped cilantro.
- Add the dressing: Drizzle the dressing over the salad and toss it gently until just combined.
- Season: Season to taste with salt and black pepper, if necessary. Enjoy!
How to Make Ahead and Store Leftovers
- Dressing: To make this recipe come together quickly, you can make the dressing a day in advance. Simply combine all ingredients in a mason jar and place in the fridge.
- Prep: Avocado is difficult to prep ahead of time because it can quickly turn an unappealing brown color once cut. I recommend chopping up the ripe avocado and the rest of the ingredients as soon as you’re ready to assemble the salad. You can, however, prep the mango and jalapeño in advance, but be sure to store them in an airtight container in the fridge.
- Storage: You can store the salad in an airtight container in the fridge and enjoy it for up to two days.
What to Serve it With?
A salad this versatile, refreshing, and vibrant is sure to brighten up your favorite summer main dish. Here are some serving suggestions:
- Serve it as a great addition to taco night: Looking for ways to amp up your Taco Tuesday? Impress your family by pairing this salad with Brisket Tacos, Flank Steak Tacos, Black Bean Quinoa Tacos, Blackened Mahi Mahi, or your favorite fish tacos.
- Pair it with your favorite grilled seafood: A seafood dish isn’t complete without a refreshing salad! Serve the salad on the side with some of my seafood favorites, such as Grilled Salmon, Shrimp Kabobs, or Grilled Mahi Mahi.
- With chips on the side: Serve the salad with tortilla chips, pita chips, or crackers for a refreshing and flavorful dip perfect for entertaining.
Aysegul’s Expert Tips
While this recipe for avocado and mango salad is super simple and easy, follow these helpful tips to achieve maximum results and flavor!
- Use ripe fruit: Avocados and mangoes have the best texture and flavor when they’re ripe. Also, it is best if you cut them in bite-sized pieces.
- Prevent Browning: To prevent the avocado from browning, cut it right before incorporating it into the salad and drizzle it with the lime-based dressing immediately. This not only preserves the color but also enhances the flavor.
- Ensure your prepped fruit is similar in size: Make sure every bite of your salad is consistent by cutting your mango and avocado into equal-sized cubes or chunks.
- Toss gently: Avocado tends to turn mushy if over-handled, so be sure to toss your salad gently when combining.
FAQs
To tell whether a mango is ripe, use your thumb to apply pressure to the skin gently. If it feels soft or gives slightly, it’s ready! If you’re not quite sure, locate the fruit’s stem and give it a whiff. If it gives off a sweet, fruity aroma, it’s ripe.
Mango skin is edible, and studies show that the skin contains a variety of health and nutritional benefits. However, keep in mind that eating mango skin may cause allergic reactions or lead to ingesting pesticides or harmful chemicals. The skin is also generally bitter and tough to chew.
You sure can. If you prefer it as salsa, I recommend cutting the mango and avocado into smaller cubes so that you can easily scoop them out with a tortilla chip.
Other Fruit Salads You Might Also Like
If you loved this mango summer salad, here are some other fruity salad recipes you need to try!
- Apple Salad
- Blueberry Salad
- Strawberry Spinach Salad
- Looking for other healthy recipes? Check out all our fresh and nutritious salad recipes.
If you try this delicious Summer Mango Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Mango Avocado Salad Recipe
Ingredients
For The Chili Lime Vinaigrette:
- ¼ cup extra virgin olive oil
- 1 teaspoon of lime zest
- 4 tablespoons lime juice freshly squeezed
- 1 clove garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¾ teaspoon kosher salt
- ½ teaspoon maple syrup/honey
For The Salad:
- 2 ripe avocados, cut into cubes
- 2 ripe mangos, cut into 1-inch chunks
- ½ cup red onion, thinly sliced – from a small red onion
- 1 small jalapeno pepper, seeded and chopped (optional)
- ½ cup chopped fresh cilantro
Instructions
- Make the dressing by combining everything in a mason jar. Close the lid tightly and give it a shake until all ingredients are thoroughly mixed.
- Place the cubed avocados, mango chunks, red onion slices, jalapeno, and cilantro in a salad bowl.
- Drizzle it with the dressing and give it a toss to combine.
- Taste for seasoning and add in if necessary.
Video
Notes
- Yields: The finished salad is about 4 cups with 1 cup per serving.
- Storage: You can store the salad in an airtight container in the fridge and enjoy it for up to two days.
- Cut them in similar bite-size chunks: For best results, cut avocado and mango cubes in similar sizes.
- Toss gently: Avocado tends to turn mushy if over-handled, so be sure to toss your salad gently when combining.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
