Delicious Avocado Mango Salad Recipe

Last Tuesday, William came home from work absolutely drained from the heat. “I need something fresh,” he said, practically melting into the kitchen chair. That’s when I threw together this Avocado Mango Salad – and let me tell you, his face completely transformed after the first bite!This tropical mango avocado salad became our summer savior. The creamy avocado pairs beautifully with sweet mango chunks, and that tangy lime dressing? Pure magic. After making this at least twice a week for the past month, I’ve learned every trick to make it absolutely perfect.

Why You’ll Love This Avocado Mango Salad

Back testing countless summer salad recipes, this avocado mango salad recipe stands out for its incredible flavor balance. The sweet ripe mango pairs perfectly with creamy avocado chunks, while the tangy lime dressing brings everything together with fresh herb brightness. It’s the kind of dish that makes you close your eyes after the first bite. William requests this at least three times a week, and his exact words? “It’s like sunshine in a bowl.” He’s not wrong – the vibrant colors alone make you smile before you even taste it.

This easy tropical salad requires zero cooking, making it perfect for quick summer lunches, BBQ side dishes, beach picnic food, or light healthy meals when turning on the oven feels impossible. The no-cook simplicity means you can whip this up in 10 minutes flat, even on the hottest days. Plus, it’s naturally vegan and gluten-free, so everyone at your table can enjoy it without modifications.

Ingredients You’ll Need For Avocado Mango Salad

Main Components:

• 2 ripe mangos
• 2 creamy avocados
• 1 cup cherry tomatoes
• ½ red onion
• 1 cucumber
• ¼ cup fresh cilantro

For The Lime Dressing:

• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste
• ¼ teaspoon chili flakes

Optional Add-Ins:

• Toasted pumpkin seeds
• Fresh mint leaves
• Jalapeño slices
• Feta cheese

See recipe card for quantities.

How To Make Avocado Mango Salad Step By Step

Prep Your Produce:

Start by dicing your ripe mangos into bite-sized cubes – about half-inch pieces work perfectly. Slice the red onion paper-thin so it doesn’t overpower the delicate tropical flavors. Chop your cucumber and cherry tomatoes into similar-sized pieces for even distribution. Give the cilantro a rough chop, keeping some larger pieces for visual appeal. Save the avocados for last – cutting them too early leads to browning, and nobody wants that.

Make The Dressing:

In a small bowl, whisk together the lime juice and honey until the honey dissolves completely. This creates a sweet-tart base that’s absolutely essential. Slowly drizzle in the olive oil while whisking constantly – this creates a beautiful emulsion that coats every ingredient perfectly. Season generously with salt and pepper, tasting as you go. If you like a little heat like William does, add those chili flakes now. The dressing should be tangy, slightly sweet, and balanced.

Easy Assembly:

In your large mixing bowl, combine the mango and cucumber first – these sturdy ingredients can handle some tossing. Add the tomatoes and red onion next, mixing gently. Now comes the important part: cut your avocados and fold them in last, using the gentlest touch possible. You want creamy chunks, not guacamole! Drizzle the dressing right before serving and toss everything very carefully, almost like you’re folding cake batter. This keeps every piece intact and beautiful.

Smart Swaps For Mango Avocado Salad

Fruit Options:

• Papaya → Mango
• Peaches → Mango
• Pineapple → Mango (adds tang)

Herb Swaps:

• Mint → Cilantro (William prefers this)
• Basil → Cilantro
• Parsley → Cilantro

Dressing Tweaks:

• Avocado oil → Olive oil
• Maple syrup → Honey
• Lemon juice → Lime juice

Avocado Mango Salad Variations

Shrimp Addition:

• Grill seasoned shrimp
• Cool completely
• Toss gently with salad
• Perfect protein boost

Thai-Inspired:

• Add peanuts
• Use fish sauce in dressing
• Extra chili flakes
• Swap cilantro for Thai basil

Breakfast Bowl:

• Serve over quinoa
• Add hard-boiled egg
• Sprinkle pumpkin seeds
• Drizzle extra lime

Mexican Style:

• Add black beans
• Include corn
• Top with cotija cheese
• Serve with tortilla chips

Equipment For Avocado Mango Salad

• Sharp knife
• Cutting board
• Large mixing bowl
• Small whisk for dressing
• Serving spoon

Storing Your Avocado Mango Salad

Immediate Serving (Best):

• Make and eat right away
• Flavors at peak freshness
• Avocado stays bright green

Short-Term (2-3 hours):

• Keep dressing separate
• Store in sealed container
• Add dressing just before serving
• Squeeze extra lime on avocado

Meal Prep Method:

• Store components separately
• Combine morning of eating
• Dressing keeps 5 days refrigerated
• Cut avocado fresh each time

What Doesn’t Work:

• Pre-dressed salad (gets watery)
• Overnight storage (avocado browns)
• Freezing (texture ruined)

The Flavor My Mom Never Shared (Until Now)

Growing up, my mom made a similar tropical salad every summer, but hers always tasted different – better, somehow. For years, I couldn’t figure out what made her version so special. She’d just smile and say “fresh ingredients” whenever I asked. It wasn’t until last month, when she was visiting and watched me make this avocado mango salad, that she finally revealed her secret.”You’re missing the magic ingredient,” she said, reaching into her purse and pulling out a small bottle. Toasted sesame oil.

Just a quarter teaspoon drizzled over the finished salad adds this incredible nutty depth that makes people pause mid-bite and wonder what that amazing flavor is. It’s so subtle you can’t identify it, but it transforms the entire dish.Mom explained that she learned this trick from her Lebanese neighbor decades ago. The sesame oil bridges the sweet tropical fruit with the savory vegetables in a way that regular olive oil just can’t achieve. Now I add it to every batch, and William swears this version tastes “restaurant fancy.” When mom tried it, she nodded approvingly and said, “Now you’ve got it right.”

FAQ

Fresh And Fabulous Summer Eating!

Now you have all the secrets to create this vibrant avocado mango salad – from picking perfect produce to our mint and balsamic twist. This easy 10-minute salad proves that the freshest meals are often the simplest.

Craving more light and healthy recipes? Try our Easy Creamy Tuscan Ravioli Recipe that’s perfect for summer gatherings. For another tropical twist, our The Best Sweet And Spicy Chicken Wings Recipe brings amazing flavor to grilled fish. Need more no-cook options? Our Delicious Maple Dijon Chicken Recipe delivers protein-packed goodness without heating up your kitchen!

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Pairing

These are my favorite dishes to serve with Avocado Mango Salad

Avocado Mango Salad

A vibrant, no-cook summer salad featuring Avocado Mango Salad, juicy mango, and a zesty lime dressing. Fresh, colorful, and ready in just 10 minutes, this tropical mango avocado salad is your go-to dish for hot days naturally vegan, gluten-free, and bursting with flavor.

Ingredients  

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Main Components

• 2 ripe mangos – Diced into ½-inch cubes
• 2 ripe avocados – Cubed just before serving
• 1 cup cherry tomatoes – Halved
• ½ red onion – Thinly sliced
• 1 cucumber – Diced
• ¼ cup fresh cilantro – Roughly chopped

Lime Dressing

• 3 tablespoon lime juice – Freshly squeezed preferred
• 2 tablespoon olive oil – Extra virgin
• 1 tablespoon honey – Or maple syrup for vegan option
• – salt and pepper – To taste
• ¼ teaspoon chili flakes – Optional adds mild heat

Optional Add-Ins

• 1 tablespoon toasted pumpkin seeds – Adds crunch
• 1 tablespoon fresh mint leaves – Refreshing alternative to cilantro
• 1 jalapeño – Thinly sliced for heat
• 2 tablespoon feta cheese – Optional topping
• ¼ teaspoon toasted sesame oil – “Secret ingredient” for nutty depth

Equipment

• 1 Sharp knife (For dicing mangoes and avocados)

• 1 Cutting board (Use separate boards for fruit and onion if desired)

• 1 Large mixing bowl (For tossing salad)

• 1 Small whisk (To emulsify lime dressing)

• 1 Small bowl (To mix dressing)

• 1 Serving spoon (For gentle tossing and serving)

Method 

1. Dice mangos, slice red onion, chop cucumber and cherry tomatoes, and roughly chop cilantro.

2. Whisk lime juice and honey until smooth, then slowly drizzle in olive oil. Season with salt, pepper, and chili flakes.

3. In a large bowl, combine mango, cucumber, cherry tomatoes, red onion, and cilantro.

4. Gently fold in diced avocado just before serving to keep chunks intact.

5. Drizzle dressing over salad, toss gently, and optionally add sesame oil, mint, or balsamic glaze. Serve immediately.

Nutrition

Serving: 250gCalories: 250kcalCarbohydrates: 24gProtein: 3gFat: 17gSaturated Fat: 2.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 60mgPotassium: 750mgFiber: 7gSugar: 16gVitamin A: 800IUVitamin C: 45mgCalcium: 40mgIron: 1mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.