Avocado Mango Salad Recipe
If you’re craving a dish that bursts with color, freshness, and irresistible flavor, look no further than this Avocado Mango Salad. Creamy avocados, sweet juicy mangoes, and crisp red onion come together in a lively mix, all brightened by zesty lime and the subtle kick of jalapeño. It’s a celebration of summer in every bite and makes a stunning side or light meal for any occasion. Whether you serve it at a backyard barbecue, pack it for a picnic, or enjoy it as a quick lunch, this Avocado Mango Salad delivers sunshine on a plate.
Ingredients You’ll Need
The beauty of Avocado Mango Salad lies in its effortlessly simple ingredients, each chosen to enhance the overall flavor, texture, and vibrancy of the dish. Every component plays a unique role, making even the smallest detail feel essential.
- Avocados: Choose ripe but firm avocados for creamy texture that still holds its shape in the salad.
- Mangoes: Ripe mangoes add a burst of sweetness and a gorgeous golden color that makes the salad shine.
- Red onion: Finely chopped for a pop of crunch and a mild, zesty bite that balances the creamy and sweet flavors.
- Fresh cilantro: Brings a refreshing, citrusy note that ties all the flavors together beautifully.
- Jalapeño (optional): Adds a gentle, tingling heat; remove the seeds for less spice, or leave them in if you love a little extra kick.
- Lime juice: Freshly squeezed lime juice wakes up all the flavors and keeps the avocados from browning.
- Olive oil: A drizzle creates a silky finish and gently melds the salad ingredients without overpowering them.
- Salt: Just a pinch brings out the natural flavors of the fruit and veggies.
- Black pepper: Adds a subtle background warmth that complements both sweet and savory notes.
How to Make Avocado Mango Salad
Step 1: Prep the Produce
Start by dicing your avocados and mangoes into bite-sized cubes. Finely chop the red onion and cilantro, and if you’re including jalapeño, remove the seeds (for less heat) and mince it finely. The key here is uniform pieces, so every forkful is a perfect blend of flavors and textures.
Step 2: Combine the Ingredients
In a large salad bowl, gently add your avocado, mango, red onion, cilantro, and jalapeño. Take a moment to admire the rainbow of colors—you’re building a salad that’s as beautiful as it is delicious.
Step 3: Dress the Salad
Drizzle the lime juice and olive oil evenly over the top. Sprinkle in the salt and black pepper. These simple additions transform the produce into a cohesive salad, bringing out both the sweetness of the mango and the creamy richness of the avocado.
Step 4: Toss Gently
Using a large spoon or spatula, gently toss everything together. Be careful not to mash the avocados; you want them to stay intact for the best texture. Toss just until everything is evenly coated and glistening with the dressing.
Step 5: Serve or Chill
You can serve your Avocado Mango Salad right away for the freshest flavor and texture, or cover and chill it for up to 30 minutes if you prefer it cold. Just don’t wait too long—this salad is best enjoyed fresh!
How to Serve Avocado Mango Salad
Garnishes
For an extra touch of crunch and visual flair, sprinkle your Avocado Mango Salad with toasted pepitas or crushed pistachios just before serving. A few extra cilantro leaves or a wedge of lime on the side also make a lovely finish.
Side Dishes
This salad is a perfect partner for grilled chicken, fish, or your favorite tacos. The tropical sweetness and creamy avocado make it a refreshing contrast to spicy, smoky mains. It also pairs beautifully with simple rice dishes or as a topping for grain bowls.
Creative Ways to Present
Try serving your Avocado Mango Salad in lettuce cups for a fun, handheld appetizer, or piled high on a platter for a family-style side. For a brunch spread, spoon it over toasted sourdough or alongside poached eggs for a vibrant twist on the usual fare.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Avocado Mango Salad, place it in an airtight container and store it in the refrigerator. It’s best enjoyed within 24 hours, as the avocados may start to brown and the mango can get a bit soft, but the flavors will still be delicious.
Freezing
Avocado Mango Salad isn’t suitable for freezing, as the fresh ingredients lose their texture and the avocados can become mushy when thawed. For the best results, enjoy this salad fresh and make only as much as you’ll eat within a day or two.
Reheating
There’s no need to reheat this salad—Avocado Mango Salad is meant to be enjoyed cold or at room temperature. If you’ve chilled leftovers, simply let them sit out for a few minutes before serving to take the chill off and let the flavors shine.
FAQs
Can I make Avocado Mango Salad ahead of time?
You can prepare the salad ingredients in advance and store them separately, then toss everything together just before serving. This keeps the avocados fresh and prevents any mushiness.
What type Salad
Any ripe, sweet mango will do, but Ataulfo (honey mango) or Kent mangoes are especially creamy and flavorful, making them a top choice for this salad.
Is this salad spicy?
The heat level depends on whether you include the jalapeño and how many seeds you leave in. For a mild version, skip the jalapeño or use just a little; for more fire, leave some seeds in or try a serrano pepper.
Can I add other ingredients?
Absolutely! Feel free to toss in diced cucumber, cherry tomatoes, or even a handful of arugula for extra crunch and color. The salad is very flexible and can be customized to your taste.
How do I keep the avocados from browning?
The lime juice helps slow browning, but for best results, assemble the salad close to serving time and keep it covered tightly if storing. A piece of plastic wrap pressed directly onto the surface can also help keep the avocados green.
Final Thoughts
If you’re looking for a dish that’s as easy to make as it is impressive to serve, you simply can’t go wrong with Avocado Mango Salad. It’s fresh, vibrant, and always a crowd-pleaser. Give it a try, and don’t be surprised if it becomes a new favorite at your table!
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Avocado Mango Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vibrant and refreshing Avocado Mango Salad featuring ripe avocados and juicy mangoes combined with zesty lime and fresh cilantro, perfect as a light, vegan, and gluten-free side dish.
Ingredients
Salad Ingredients
- 2 ripe avocados, diced
- 2 ripe mangoes, diced
- 1/2 small red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, seeded and finely chopped (optional)
Dressing
- Juice of 1 lime
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prep the ingredients: Dice the avocados and mangoes into bite-sized pieces. Finely chop the red onion, fresh cilantro, and jalapeño if using.
- Combine the salad components: In a large bowl, add the diced avocados, mangoes, red onion, cilantro, and jalapeño. This creates the vibrant base of the salad.
- Add dressing: Drizzle the juice of one lime and one tablespoon of olive oil over the salad ingredients. Sprinkle with salt and black pepper to enhance the flavors.
- Toss gently: Using a large spoon, gently toss everything together to ensure even coating without mashing the delicate avocado pieces.
- Serve: For the best texture, serve the salad immediately. Alternatively, you can chill it in the refrigerator for up to 30 minutes before serving for a cooler, refreshing option.
Notes
- This salad pairs beautifully with grilled chicken, fish, or tacos for a well-rounded meal.
- For extra texture and flavor, sprinkle toasted pepitas or crushed pistachios just before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9 g
- Sodium: 140 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
