If you are craving a vibrant, refreshing dish that bursts with tropical flavor, look no further than this Mango Avocado Salad Recipe. It is a delightful combination of sweet mangoes, creamy avocados, and crisp peppers all tossed in a tangy, lightly spiced dressing that wakes up every bite. This salad perfectly balances sweet, tart, and a touch of heat, making it an ideal side or a light main for any occasion. Once you try this Mango Avocado Salad Recipe, it’s sure to become a favorite you’ll want to make again and again.
Ingredients You’ll Need
To make this Mango Avocado Salad Recipe, you’ll gather a handful of fresh, colorful ingredients that are easy to find but essential to creating its bright flavor and perfect texture. Each component plays a unique role, from the juicy mangoes providing sweetness to the creamy avocados adding smoothness, while the lime juice brings a fresh zing that ties everything together.
- Juice of 1 lime: Adds a zesty brightness that lifts all the flavors in the salad.
- 1 tsp honey or maple syrup: Introduces a subtle sweetness to balance the tanginess.
- 1 garlic clove, minced: Gives a gentle kick and depth to the dressing.
- 2 tbsp olive oil: Helps to create a silky dressing that coats every ingredient perfectly.
- 1/2 tsp kosher salt: Enhances and balances all the flavors in the dish.
- 1/4 tsp black pepper: Adds a mild warmth without overpowering the salad.
- 3 mangoes, diced into 1/2-inch cubes: Offers juicy sweetness and a burst of tropical flavor.
- 2 avocados, diced: Brings creamy texture and richness to the salad.
- 1 red pepper, diced: Contributes a crisp crunch and vibrant color.
- 1/4 cup roughly chopped red onions: Adds a slightly sharp bite and crunch.
- 1 Fresno chili, minced: Introduces a gentle heat with a subtle fruity undertone.
- 1/4 cup chopped cilantro: Gives a fresh, herbaceous note that brightens the dish.
How to Make Mango Avocado Salad Recipe
Step 1: Prepare the Dressing
Start by whisking the lime juice, honey or maple syrup, minced garlic, olive oil, kosher salt, and black pepper in a large bowl. This mixture creates a lively and slightly sweet dressing that perfectly balances the creamy and fruity ingredients you’ll be adding. The lime and garlic come together to give the salad its signature zing, while the olive oil helps everything shine with a smooth coating.
Step 2: Combine the Fresh Ingredients
Next, toss in the diced mangoes, diced avocados, red pepper, chopped red onions, minced Fresno chili, and chopped cilantro into the bowl with your freshly whipped dressing. These fresh, vibrant ingredients bring varying textures and flavors that make this salad so exciting to eat. The creamy avocado contrasts beautifully with the juicy mango and crisp pepper, while the chili adds just enough warmth to keep your palate intrigued.
Step 3: Gently Mix and Serve
Carefully fold all the ingredients together using a spatula or spoon, ensuring each piece gets a luscious coating of the dressing without mashing the delicate avocado. Serve this Mango Avocado Salad Recipe immediately to enjoy the freshest tastes and textures—waiting too long will cause the avocado to brown and the salad to lose its crisp charm.
How to Serve Mango Avocado Salad Recipe
Garnishes
To elevate your Mango Avocado Salad Recipe, consider garnishing with a sprinkle of toasted pumpkin seeds or chopped pistachios. These nuts add an unexpected crunch and nutty flavor that pairs wonderfully with the creamy and fruity components. A few extra cilantro leaves on top brighten the presentation and reinforce the fresh herbal notes.
Side Dishes
This salad shines as a perfect companion to grilled chicken, fish, or shrimp, complementing their savory flavors with its sweet and tangy profile. It’s also wonderful served alongside a hearty quinoa bowl or as a vibrant addition to your taco night. Wherever it lands on your table, it brings a refreshing lift that balances richer dishes beautifully.
Creative Ways to Present
Looking to wow your guests? Serve the Mango Avocado Salad Recipe inside hollowed-out avocado shells or mango halves for a fun, eye-catching presentation. You can also assemble it in individual clear cups layered with crunchy tortilla strips on top for a portable, party-friendly option. The colorful mix of ingredients makes this salad as lovely to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Mango Avocado Salad Recipe, store them in an airtight container in the refrigerator. It’s best to consume within a day to enjoy the salad’s freshness and prevent the avocado from browning excessively. Giving it a gentle stir before serving can help redistribute the dressing and revive the flavors.
Freezing
This salad is not a great candidate for freezing because the texture of avocado and mango changes significantly once thawed. For best results, make the Mango Avocado Salad Recipe fresh and store only small portions if needed for quick enjoyment.
Reheating
Since this salad is designed to be enjoyed cold and fresh, reheating is not recommended. The avocado and mango are best served cool to maintain their creamy and juicy qualities. Instead, simply prepare just the amount you plan to eat or keep leftovers chilled until ready.
FAQs
Can I substitute other types of chili for the Fresno chili?
Absolutely! If Fresno chili is unavailable, you can use jalapeño or serrano peppers as an alternative. Just adjust the quantity depending on your heat preference to keep the balance that makes this Mango Avocado Salad Recipe special.
What can I use instead of fresh cilantro?
If cilantro isn’t your favorite, fresh parsley is a great substitute. It won’t have quite the same citrusy punch, but it adds a lovely fresh and green note that pairs well with the other ingredients.
How do I prevent the avocados from browning?
To keep the avocados bright and green, mix them gently with the acidic lime dressing right away. The lime juice slows browning, but try to serve the salad soon after preparation for the best texture and appearance.
Is this salad vegan-friendly?
Yes! This Mango Avocado Salad Recipe is naturally vegan as it contains only plant-based ingredients. Just be sure to choose maple syrup if you want to avoid honey, and it fits perfectly into any vegan meal plan.
Can I add protein to make this a complete meal?
Definitely! Grilled chicken, shrimp, or even crispy tofu cubes make excellent additions that turn this refreshing salad into a satisfying main course. The fresh flavors complement proteins nicely without feeling heavy.
Final Thoughts
This Mango Avocado Salad Recipe is one of those rare gems that feels both indulgent and light, comforting and refreshing all at once. It’s simple enough to whip up on a busy weeknight but impressive enough to share with guests. Give the recipe a try and bring a burst of sunshine to your table—you might just find your new favorite way to celebrate fresh, tropical flavors!
Print
Mango Avocado Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This refreshing Mango Avocado Salad combines the creamy richness of avocado with the sweet, juicy flavors of mango, highlighted by a zesty lime-honey dressing. Enhanced with red pepper, red onion, Fresno chili, and fresh cilantro, this vibrant salad is perfect for a light, healthy meal or a colorful side dish.
Ingredients
Dressing
- Juice of 1 lime
- 1 tsp honey or maple syrup
- 1 garlic clove, minced
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Salad
- 3 mangoes, diced into 1/2-inch cubes
- 2 avocados, diced
- 1 red pepper, diced
- 1/4 cup roughly chopped red onions
- 1 Fresno chili, minced
- 1/4 cup chopped cilantro
Instructions
- Prepare the dressing: In a large bowl, whisk together the lime juice, honey or maple syrup, minced garlic, olive oil, kosher salt, and black pepper until the ingredients are completely combined, creating a tangy and slightly sweet dressing that will enhance the flavors of the salad.
- Add the salad ingredients: Add the diced mangoes, diced avocados, diced red pepper, chopped red onions, minced Fresno chili, and chopped cilantro into the bowl with the dressing.
- Toss and serve: Gently stir all the ingredients together with care to evenly coat everything in the dressing without mashing the avocado. Serve the salad immediately to enjoy the best flavor and texture.
Notes
- Use ripe but firm mangoes and avocados to maintain texture.
- Adjust the amount of Fresno chili depending on your spice preference.
- This salad is best served fresh but can be chilled for up to 2 hours.
- For a vegan option, use maple syrup instead of honey.
- To add crunch, consider topping with toasted pumpkin seeds or nuts.
