Avocado Mango Salad

I’m thrilled to share my Avocado Mango Salad—a refreshing mix of creamy avocado, sweet ripe mango, crisp vegetables, and a light citrus dressing that’s both vibrant and satisfying.

Why I’ll Love This Recipe

I love how this salad blends sweet and savory so effortlessly. The mango gives me tropical juiciness, the avocado brings a buttery richness, and the fresh veggies keep every bite crisp and lively. It’s quick to prepare, nutrient-packed, and perfect for warm days or whenever I need a fresh flavor boost.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

• Ripe mango, peeled and diced

• Ripe avocado, peeled, pitted, and diced

• Red bell pepper, diced

• Red onion, finely chopped

• Fresh cilantro, chopped

• Fresh lime juice

• Extra virgin olive oil

• Salt and black pepper

Directions

1. I place the diced mango, avocado, red bell pepper, and red onion in a large mixing bowl.

2. I sprinkle the chopped cilantro over the top.

3. In a small bowl, I whisk together lime juice, olive oil, salt, and pepper until well blended.

4. I drizzle the dressing over the salad and gently toss to combine, making sure I don’t mash the avocado.

5. I serve it right away or chill it briefly before enjoying.

Servings and Timing

• Servings: About 4 servings

• Prep time: 10–15 minutes

• Total time: 10–15 minutes

Variations

• I sometimes add diced cucumber for extra crunch.

• I toss in grilled shrimp or chicken for a more filling meal.

• I replace lime juice with lemon juice for a slightly different tang.

• I add jalapeño slices when I want a spicy kick.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 1 day. Because avocado can brown, I press plastic wrap directly against the salad’s surface to keep it fresh. I don’t reheat this salad—it’s best served chilled.

FAQs

How do I keep the avocado from browning?

I make sure to toss the avocado in lime juice right away, which slows oxidation and keeps it looking fresh.

Can I make this salad ahead of time?

I can prep the other ingredients ahead and add the avocado just before serving to keep it vibrant.

What type of mango works best?

I prefer ripe Ataulfo or Kent mangoes because they’re sweet, less fibrous, and easy to dice.

Can I use frozen mango?

Yes—I thaw it first and drain any excess liquid so the salad doesn’t get watery.

Is this salad vegan?

Yes—it’s completely plant-based and fits a vegan diet without any adjustments.

Conclusion

I love making Avocado Mango Salad because it’s colorful, refreshing, and packed with flavor. It’s one of my go-to recipes when I want something quick, healthy, and full of sunny tropical vibes.