Introduction

There’s something magical about the combination of creamy avocado and sweet, juicy mango. It’s one of those pairings that feels both refreshing and indulgent, and yet it’s healthy enough that you can enjoy it guilt-free. I remember the first time I had an avocado mango salad—it was at a summer picnic with friends, and the tangy dressing combined with the rich avocado and ripe mango just hit the spot. It’s been a staple in my recipe rotation ever since, whether I’m serving it at a casual dinner, bringing it to a potluck, or simply enjoying it as a light lunch.

What makes this salad so special is the perfect balance of flavors and textures. The creaminess of the avocado is complemented by the bright, citrusy burst of mango, and the addition of fresh herbs like cilantro adds a lovely depth of flavor. The dressing, made with lime juice and a hint of honey, ties it all together beautifully. Plus, this salad is ridiculously easy to put together—just chop and toss, and you’re done. No cooking required!

Whether you’re in need of a healthy side dish for your grilled meats, looking for something light and refreshing for a summer party, or just craving something delicious, this avocado mango salad is the answer. It’s a crowd-pleaser every time, and I promise it’s one you’ll be making again and again. Plus, it’s one of those recipes that’s just as vibrant and beautiful to look at as it is to eat!

Why You’ll Love This Recipe

This avocado mango salad isn’t just tasty—it’s also packed with nutrients and incredibly easy to make. Here are a few reasons why this salad should be on your radar:

Quick and Easy: With minimal prep time and no cooking involved, this salad comes together in minutes. You can have it ready for dinner or as a side for a BBQ in no time.
Packed with Nutrients: Both avocado and mango are rich in vitamins and antioxidants. Avocados are high in healthy fats that are great for your heart, while mangoes provide vitamin C and beta-carotene for a healthy immune system and glowing skin.
Fresh and Flavorful: The sweetness of the mango combined with the creamy avocado and tangy lime dressing creates a perfect harmony of flavors. The addition of red onion, cilantro, and a touch of honey adds layers of flavor that will have everyone coming back for seconds.
Versatile: You can enjoy this salad as a side, or even add protein like grilled chicken, shrimp, or tofu for a complete meal. It’s perfect for any occasion, from a laid-back lunch to a fancy dinner party.

This avocado mango salad is truly one of those dishes that you’ll keep coming back to, whether you’re craving something refreshing or looking to impress your guests with minimal effort.

Preparation Time and Servings

Total Time: 15 minutes
Servings: 4-6 servings
Calories per serving: Approximately 250-300 calories (depending on portion size)

Ingredients

Here’s everything you’ll need for this delicious, refreshing salad:

2 ripe avocados (peeled, pitted, and cubed)
1 large mango (peeled, pitted, and cubed)
1/2 red onion (finely chopped)
1/4 cup fresh cilantro (chopped)
1 small cucumber (diced)
1-2 tablespoons honey (optional, for sweetness)
1 lime (juiced)
Salt and pepper (to taste)
1 tablespoon olive oil (optional, for extra richness)

Why these ingredients work together:

Avocado: Creamy and rich, avocado provides a luscious texture that complements the sweetness of the mango and the tanginess of the lime.
Mango: The tropical sweetness of mango adds a vibrant pop of color and flavor, balancing the creamy avocado.
Red Onion: A little bite and sharpness from the onion enhances the overall flavor, cutting through the richness of the avocado.
Cilantro: A fresh herb with citrusy, slightly peppery notes, cilantro adds brightness to the salad.
Cucumber: Adds a cool, crisp crunch that contrasts beautifully with the softness of the avocado and mango.
Lime: The tangy lime juice is the perfect complement to the richness of the avocado and sweetness of the mango, creating a zesty, refreshing dressing.

Step-by-Step Instructions

Let’s break this recipe down into easy steps. Don’t worry—you’re going to love how simple and quick this comes together!

Prepare the Ingredients:
- Start by cutting the mango. Slice around the pit, and then cut the mango into cubes. Be careful while slicing—mangoes can be a little slippery, but once you get the hang of it, it’s easy to do. If you’re new to mangoes, you can also use a mango slicer to make this step even easier!
- Next, peel and cube your avocados. I like to slice the avocado lengthwise, remove the pit, and scoop out the flesh with a spoon. Cut it into cubes, and make sure not to mash it too much to preserve that creamy texture.
- Dice your cucumber. I prefer to use a seedless cucumber for this recipe since it won’t release too much water, but any cucumber will work just fine.
- Finally, finely chop the red onion and cilantro. The onion should be in small, delicate pieces so it doesn’t overpower the salad, and the cilantro should be roughly chopped to make it easy to toss.
Make the Dressing:
- In a small bowl, squeeze the juice of one lime. If you want to add a little extra sweetness, drizzle in 1-2 tablespoons of honey (depending on how sweet you like your salad).
- Add a pinch of salt and pepper to taste, and if you’re using it, stir in olive oil for an extra layer of richness. Whisk everything together until combined. The lime juice and honey should balance each other out, creating a tangy yet slightly sweet dressing.
Assemble the Salad:
- In a large mixing bowl, combine the cubed avocados, mango, cucumber, and chopped red onion and cilantro. Gently toss everything together. Be careful not to mash the avocado—you want those creamy chunks to stay intact.
- Drizzle the dressing over the salad and toss again, making sure everything is evenly coated with the lime-honey mixture.
Taste and Adjust:
- Now comes the fun part! Taste the salad and see if it needs more salt, pepper, or lime juice. I always find that a little extra squeeze of lime elevates the flavors, so don’t hesitate to adjust.
Serve:
- Once everything is mixed and you’re happy with the flavor, it’s time to serve! You can transfer the salad to a pretty serving bowl or serve individual portions. For an added touch, you can garnish with more cilantro or a few extra slices of avocado on top.

How to Serve

This avocado mango salad is incredibly versatile and can be served in a variety of ways. Here are a few ideas:

As a side dish: It pairs beautifully with grilled chicken, fish, or shrimp. The creamy avocado and sweet mango complement the smoky flavors of the grill.
On top of greens: If you’re in the mood for a fuller salad, serve this mixture over a bed of arugula, spinach, or mixed greens. Add a sprinkle of nuts or seeds for extra crunch.
As a topping for tacos or wraps: This salad makes a fantastic, refreshing topping for grilled chicken or fish tacos.
With a drizzle of extra olive oil: For an extra touch of richness, drizzle a little more olive oil on top right before serving.

Additional Tips

Here are a few tips to ensure your avocado mango salad turns out perfectly every time:

Pick ripe avocados: To ensure the best texture, pick avocados that yield slightly to gentle pressure, but aren’t mushy. If they’re too hard, they won’t have the right creamy texture.
Use a ripe mango: Mangoes should be slightly soft but not squishy. If it’s too firm, wait a few days for it to ripen at room temperature.
Be gentle with the avocado: When mixing the salad, be careful not to mash the avocado. It should stay in nice chunks to keep the texture interesting.
Make ahead: If you’re preparing this salad ahead of time, store the avocado and mango separately from the dressing. Combine everything just before serving to keep the salad fresh and vibrant.
Adjust the sweetness: The amount of honey in the dressing can be adjusted based on the sweetness of the mango and your personal preference. You can also try adding a little agave syrup if you want a vegan alternative.

Recipe Variations

This salad is incredibly customizable. Here are a few fun variations you can try:

Add protein: Make this salad a full meal by adding grilled chicken, shrimp, or even tofu. For a more substantial option, you can also add chickpeas or black beans for some plant-based protein.
Add heat: If you like a little spice, add some finely chopped jalapeño or a pinch of red pepper flakes to the salad or dressing.
Change the herbs: While cilantro is the classic herb for this salad, you can swap it for fresh basil or mint for a different flavor profile.
Add nuts: For some crunch, try topping the salad with toasted pumpkin seeds, almonds, or cashews.
Swap the mango: If mango isn’t in season, you can try substituting it with pineapple or papaya for a similar tropical sweetness.

Serving Suggestions

Looking for the perfect side dishes or beverages to complement your avocado mango salad? Here are a few ideas:

Side dishes: Serve the salad alongside grilled meats, such as chicken, pork, or fish. It’s also great with a side of rice or quinoa for a healthy meal.
Beverages: Pair it with a refreshing iced tea, sparkling water, or even a fruity cocktail like a Mango Mojito. A crisp, white wine like Sauvignon Blanc or Pinot Grigio also pairs beautifully.
For kids: Serve the salad with soft dinner rolls or pita bread for a kid-friendly meal.

Freezing and Storage

While this avocado mango salad is best enjoyed fresh, you can store any leftovers for later:

Storage: If you have leftovers, place the salad in an airtight container and refrigerate. It will stay fresh for up to 1 day, but note that the avocado will start to brown over time. To slow down browning, cover the surface with plastic wrap or press the avocado chunks into the dressing before sealing the container.
Freezing: Freezing the salad isn’t recommended due to the delicate nature of the avocado and mango. However, you can freeze the individual components, like the mango or avocado, and assemble the salad later.

Special Equipment

While no special tools are necessary for this recipe, having a few kitchen items can help:

Sharp Knife: A sharp knife will make slicing and dicing the mango and avocado much easier.
Mixing Bowl: A large bowl is key for tossing the salad without making a mess.
Citrus Juicer: If you find it hard to squeeze juice from limes, a citrus juicer will help get every last drop.

FAQ Section

Can I use frozen mango?
Yes! Frozen mango works just fine in this recipe, though it might be a little softer once thawed. Just make sure to drain any excess liquid before adding it to the salad.

Can I make this salad ahead of time?
While it’s best to assemble this salad fresh, you can prepare the components ahead of time. Just store the mango, avocado, and other ingredients separately and combine them when you’re ready to serve.

What if I don’t like cilantro?
No worries! If cilantro isn’t your thing, you can substitute it with fresh basil, mint, or parsley.

Can I use a different fruit?
Absolutely! If mango isn’t in season, try using pineapple, papaya, or even peaches for a tropical twist.

Conclusion

I hope this avocado mango salad becomes as much of a favorite in your house as it is in mine! It’s light, refreshing, and packed with vibrant flavors that will brighten up any meal. Don’t forget to share your creations with me—snap a photo and tag me on Instagram! I’d love to see how your salad turned out and hear what variations you added. Whether you’re making it for a family dinner, a summer party, or just a healthy lunch, this salad is sure to impress. Enjoy!

Avocado Mango Salad