There’s something truly magical about the way ripe, juicy mango and creamy avocado come together in this Mango Avocado Salad—bright, tropical, and absolutely bursting with flavor. If you want a dish that feels like pure sunshine in a bowl, you’re about to fall in love!
Why You’ll Love This Recipe
- Colorful and Vibrant: Every bite is a joyful mix of vivid mango, bright greens, and a pop of red pepper—just looking at it makes you hungry!
- Refreshing Flavors: The tropical sweetness of mango paired with creamy avocado and a hint of zesty lime creates a salad that wakes up your taste buds.
- Quick and Easy: This Mango Avocado Salad comes together in about 20 minutes, with no cooking required—just a little chopping and mixing.
- Surprisingly Satisfying: Thanks to the hearty avocado and fresh veggies, it’s light yet filling—perfect for lunch, a side, or a breezy summer supper.
Ingredients You’ll Need
Let’s talk about the stars of the show! Each ingredient in this Mango Avocado Salad has a role to play, bringing its own color, flavor, or touch of crunch to make the salad sing. The best part? The list is totally approachable, yet every item feels a little bit special.
- Fresh Lime Juice & Zest: Adds perky brightness that ties all the other flavors together.
- Light Coconut Milk: Gives the dressing a silky, tropical twist that’s refreshingly unique.
- Curry Powder: A subtle sprinkle adds warmth and big personality—don’t skip it!
- Honey or Maple Syrup: Balances the tartness with just a touch of natural sweetness; use maple syrup if you want this salad vegan.
- Salt: Just enough to make all the flavors pop (taste as you go!).
- Ripe Mango: The lush, golden cubes add sweetness and juicy texture—choose mangoes that give slightly when pressed.
- Sweet Red Pepper: Brings crunch and a burst of color.
- Red Onion: A little bit goes a long way for savoriness and mild spice—mince finely for best results.
- Butter Lettuce: Delicate, buttery greens that create a light and fluffy base for the salad.
- Cilantro Leaves: A handful of fresh cilantro brightens and freshens every forkful.
- Jalapeño (optional): If you like a little heat, slice thin and adjust to taste—you do you!
- Avocados: Chunky, creamy avocado brings richness and that irresistible silky texture.
Variations
Mango Avocado Salad is endlessly customizable, which means you can flex your creativity or simply use what you have on hand. Here are a few of my favorite ways to switch things up depending on your mood, dietary needs, or what’s in your fridge.
- Add Black Beans: For extra plant-based protein and a more filling salad, black beans are a fantastic addition.
- Swap the Greens: No butter lettuce? Try baby spinach, arugula, or even mixed spring greens for a fresh twist.
- Fruit Forward: Toss in chunks of pineapple, papaya, or even strawberries for a fun, tropical medley.
- More Crunch: Top with roasted cashews, pepitas, or crushed plantain chips for irresistible texture.
- Spice it Up: Stir a bit of sriracha into the dressing if you want more heat, or use spicy chili peppers in place of jalapeño.
How to Make Mango Avocado Salad
Step 1: Make the Luscious Dressing
In a small jar or bowl, combine the fresh lime juice, lime zest, light coconut milk, curry powder, and honey or maple syrup. Secure the lid tightly and shake (or whisk vigorously!) until the dressing is creamy and golden. Finish with a pinch of salt, tasting as you go to get the perfect zingy, sweet-tangy balance. Set aside while you prep the veggies—this lets the flavors marry and mellow to perfection.
Step 2: Chop, Slice, and Dice
Now comes the fun, colorful part! Cut the mango into bite-sized cubes and dice the red pepper for satisfying crunch. Mince the red onion very finely for gentle sharpness in every bite. Tear the butter lettuce into tender pieces and slice your jalapeño if you’re feeling adventurous. Don’t forget to pit, peel, and cube those perfectly ripe avocados right before mixing so they stay fresh and green. Add all these goodies to a big mixing bowl.
Step 3: Toss It All Together
Drizzle the dressing all over the mango and avocado mixture. Use a gentle hand and toss very lightly—just enough to coat everything without mashing the avocado. Add the cilantro last so it stays perky and vibrant. Don’t wait too long: Mango Avocado Salad is at its peak right after mixing, when everything is ultra-fresh and the flavors are sparkling.
Pro Tips for Making Mango Avocado Salad
- Perfect Mangoes: Pick mangoes that yield slightly to gentle pressure—too firm and they’ll be tart, too soft and they’ll turn mushy when tossed.
- Avocado at the Last Minute: Slice and cube your avocados just before serving to keep them vibrant and avoid browning.
- Chill the Dressing: Mixing your dressing ahead and popping it in the fridge keeps the salad cool and the flavors extra crisp.
- Gentle Tossing: Use a big bowl and a soft spatula to toss—this keeps those beautiful cubes of avocado and mango intact and picture-perfect.
How to Serve Mango Avocado Salad
Garnishes
Just before serving, I love to sprinkle a few extra cilantro leaves and maybe an extra little sprinkle of lime zest over the top—simple, fresh, and so inviting. If you’re feeling bold, scatter toasted coconut flakes or a handful of sliced almonds for a fun twist that adds crunch and tropical flair.
Side Dishes
This salad is the sunshine-y sidekick to so many meals! Try it next to grilled shrimp, pan-seared salmon, coconut rice, or crispy tortilla chips. It’s also a stunning addition to a barbecue spread, taco night, or a light brunch table.
Creative Ways to Present
For a dinner party, try serving Mango Avocado Salad in lettuce cups, on cucumber rounds, or even inside halved avocado shells for a show-stopping appetizer. Layer it in individual jars or glasses for a delightful twist on salad bar presentation!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which doesn’t often happen in my house!), store the salad in an airtight container in the fridge. For best texture and color, it’s wise to keep the avocado out and add it just before eating, as avocado can brown when cut and exposed to air.
Freezing
This is not a freezer-friendly salad, unfortunately. Mango and avocado both lose their luscious texture when frozen and thawed. Enjoy Mango Avocado Salad fresh for maximum deliciousness!
Reheating
No reheating needed—this salad is happiest straight from the fridge or gently brought to room temperature. If it’s been chilled, just give it a quick toss to redistribute the dressing before serving.
FAQs
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Can I make Mango Avocado Salad ahead of time?
You can prep all the veggies, mango, pepper, and even the dressing ahead of time—just keep them in separate containers. Wait to cut and add the avocado and combine everything until right before serving; this keeps the salad vibrant and prevents mushiness or browning.
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Is this salad vegan and gluten-free?
Yes! Simply use maple syrup instead of honey in the dressing for a 100% vegan version. All the ingredients are naturally gluten-free, so it’s perfect for most diets.
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How do I keep my avocado from browning?
A squeeze of extra lime juice tossed with the cubed avocado will help slow browning, but if possible, cut and add the avocado just before tossing and serving your Mango Avocado Salad for best results.
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Can I double this recipe for a party?
Absolutely! Mango Avocado Salad is a total crowd-pleaser and scales up beautifully. Prepare everything in larger bowls, but still opt to add the avocado and toss with dressing just before serving for the freshest presentation.
Final Thoughts
This Mango Avocado Salad is sunshine in a bowl—fresh, colorful, and so easy to love. I hope it finds a place at your next gathering (or just a casual night in!). Give it a try and let the flavors transport you somewhere bright and happy.
Print
Mango Avocado Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: International
- Diet: Vegetarian
Description
This vibrant Mango Avocado Salad is a delightful mix of sweet, tangy, and creamy flavors. Perfect for a light and refreshing meal or as a side dish for any occasion.
Ingredients
Dressing:
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/4 cup light coconut milk
- 1/4 teaspoon curry powder or more to taste
- 2 teaspoons honey or maple syrup for vegan
- 1/8 teaspoon salt or to taste
Salad:
- 2 cups ripe mango, cut into bite-sized pieces
- 1 cup sweet red pepper, diced
- 1/2 cup minced red onion
- 1 cup butter lettuce leaves, torn into pieces
- 1/4 cup cilantro leaves, loosely packed
- 2 tablespoons thin-sliced jalapeno (optional)
- 2 avocados, pitted and cubed
Instructions
- Prepare the dressing: Combine lime juice, lime zest, coconut milk, curry powder, and honey in a small jar. Shake well and add salt to taste. Set aside.
- Combine salad ingredients: In a mixing bowl, toss together mango, red pepper, red onion, lettuce, cilantro, jalapeno, and avocado.
- Add dressing: Pour the dressing over the salad and toss to combine. Serve immediately.
Notes
- This salad is best enjoyed fresh. Prep ingredients ahead and combine just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 15g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
