My Mango and Avocado Salad brings summer to your table any time of year! I created this recipe on a warm afternoon when I craved something fresh yet satisfying.
You’ll find the perfect balance of sweet mangoes and creamy avocados in every bite.
The bright citrus dressing ties everything together for a salad that’s both nutritious and bursting with tropical flavor.
Why You’ll Love This Mango and Avocado Salad
I make this salad whenever I need a quick, healthy option that doesn’t skimp on flavor. You’ll appreciate how the buttery avocado complements the sweet, juicy mango
My family requests this fresh mango salad constantly during summer gatherings, but it’s so simple that I prepare it year-round.
The vibrant colors brighten any table, and the minimal prep time means you can have a restaurant-worthy dish in minutes!
Ingredients You Need for Mango and Avocado Salad
For the salad:
- 2 ripe mangoes, peeled and diced
- 2 ripe avocados, peeled and diced
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely diced (optional)
- 1/2 cup cherry tomatoes, halved
- 1/3 cup crumbled feta cheese (optional)
Tip: I look for mangoes that yield slightly to gentle pressure, too firm means they’re underripe, while too soft means they’re past their prime. For avocados, I gently press near the stem end.
For the dressing:
- 3 tablespoons fresh lime juice (about 2 limes)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey (or maple syrup for vegan option)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
If you enjoyed this Mango and Avocado Salad, I think you’ll also love my Easy Homemade Cranberry Apple Chutney and The Best Classic Caprese Salad, they’re both cozy kitchen favorites in my home!
How to Make Mango and Avocado Salad
Step 1: Prepare the fruits and vegetables
I start by peeling and dicing the mangoes into 1/2-inch cubes. Next, I halve the avocados, remove the pits, and score the flesh before scooping it out with a spoon and cutting into similar-sized cubes. I place these in a large mixing bowl.
Step 2: Add remaining salad ingredients
I thinly slice the red onion and add it to the bowl along with halved cherry tomatoes. If I’m using jalapeño for a bit of heat, I remove the seeds and finely dice it before adding to the mix. Then I chop the fresh cilantro and sprinkle it over everything.
Step 3: Make the dressing
In a small bowl, I whisk together the lime juice, olive oil, honey, salt, pepper, and cumin until well combined and slightly emulsified. The cumin adds a subtle warmth that complements the tropical fruits beautifully.
Step 4: Combine and serve
I pour the dressing over the salad ingredients and gently toss everything together, being careful not to mash the avocado. Just before serving, I sprinkle crumbled feta on top if using. I find this mango avocado combination tastes best after chilling for about 15 minutes, allowing the flavors to marry.
Tips for the Best Mango and Avocado Salad
My years of making this tropical fruit salad have taught me a few tricks! I always add the avocado last to prevent browning.
You can substitute red bell pepper for jalapeño if you prefer no heat. I’ve discovered that a tiny splash of orange juice in the dressing adds an extra dimension of flavor.
If you’re preparing ahead, keep the dressing separate until serving time.
My daughter likes when I add a handful of baby arugula for a peppery contrast to the sweet mango.
I always like having a printed copy on hand—maybe you do too? The recipe card below makes it easy to keep this refreshing avocado mango salad in your collection!
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Refreshing Mango and Avocado Salad
Description
A refreshing and colorful salad featuring sweet mango, creamy avocado, and a tangy lime dressing. Perfect for summer gatherings or as a healthy side dish.
Ingredients
- 2 ripe mangoes, peeled and diced
- 2 ripe avocados, peeled and diced
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely diced (optional)
- 1/2 cup cherry tomatoes, halved
- 1/3 cup crumbled feta cheese (optional)
- 3 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
Instructions
- Combine diced mangoes, avocados, red onion, cherry tomatoes, jalapeño (if using), and cilantro in a large bowl.
- Whisk together lime juice, olive oil, honey, salt, pepper, and cumin in a small bowl.
- Pour dressing over salad ingredients and gently toss to combine.
- Top with crumbled feta if desired and serve immediately.
Notes
How do I pick the perfect mango?
I look for mangoes with a slight give when gently squeezed. Color isn’t always a reliable indicator as different varieties have different colors when ripe.
A sweet, fragrant smell near the stem end is my favorite way to tell if a mango is ready to eat.
Can I make this salad ahead of time?
You can prepare the components up to 4 hours ahead, but I recommend adding the avocado and dressing just before serving.
I store the prepped ingredients separately in the refrigerator and assemble when ready to eat for the freshest avocado mango salad.
What protein goes well with this salad?
My family loves this salad with grilled chicken or shrimp for a complete meal. For vegetarian options, I sometimes add black beans or chickpeas.
The mango avocado combination pairs wonderfully with both light seafood and hearty grilled meats.
Serving Suggestions
I serve this fresh mango salad as a vibrant side dish alongside grilled fish tacos or jerk chicken for a tropical-themed dinner.
On hot summer days, it becomes the star of our lunch table with some warm crusty bread on the side. My husband enjoys it spooned over grilled chicken or fish for a light dinner.
For entertaining, I sometimes serve individual portions in martini glasses for an elegant presentation that always impresses my guests!