Oh my goodness, let me tell you about my absolute favorite summer salad – this mango avocado salad is like sunshine in a bowl! I first fell in love with this combo when I was visiting my cousin in Florida and she threw together this ridiculously simple yet stunningly delicious dish. The creamy avocado plays so perfectly with the sweet mango, and that tangy lime juice? Game changer!

What I love most is how this mango avocado salad makes healthy eating feel like a treat. It’s packed with good-for-you fats and vitamins, but tastes indulgent enough that my kids actually beg for seconds. Perfect for those days when you want something fresh but don’t feel like cooking. Pro tip: make extra – it disappears fast!

Why You'll Love This Mango Avocado Salad

Listen, this isn't just any salad – it's the kind of dish that makes people wander into your kitchen asking "What smells so amazing?" Here's why it'll become your new obsession:

• 5-minute magic: Seriously, you can toss this together faster than it takes to decide what to order for takeout
• Bursting with freshness: That lime-kissed mango and creamy avocado combo? Pure happiness in every bite
• Nutrient powerhouse: Packed with good fats, fiber, and vitamins while tasting like you're cheating on your diet
• Crowd-pleaser: Works equally well at fancy brunches or casual backyard BBQs (I've tested both!)
• No cooking required: Perfect for when your kitchen feels hotter than the surface of the sun

The best part? It makes healthy eating actually exciting. My husband, who normally dodges salads, now requests this weekly – that's how good it is!

Ingredients for Mango Avocado Salad

Okay, let’s talk ingredients – this is where the magic starts! You won’t believe how just a handful of simple, fresh things can come together into something so spectacular. Here’s exactly what you’ll need (and yes, every single one matters!):

• 2 ripe mangoes, diced – look for that sweet floral smell at the stem end and a slight give when gently squeezed (trust me, rock-hard mangoes won’t do)
• 2 ripe avocados, diced – they should feel like a firm ripe peach, not mushy! I always buy an extra one just in case
• 1 red onion, thinly sliced – soak the slices in ice water for 5 minutes if you want to tame the bite (my little trick!)
• 1 lime, juiced – I roll mine on the counter first to get every last drop (about 2 tablespoons)
• 1/4 cup fresh cilantro, chopped – stems and all! They pack amazing flavor
• 1 tbsp olive oil – the good stuff you’d drizzle on bread
• 1/2 tsp salt – I use flaky sea salt but any will work
• 1/4 tsp black pepper – freshly cracked makes all the difference

See? Nothing weird or hard to find. Just beautiful, fresh ingredients that love each other’s company. Now grab your favorite knife – we’re about to make some magic happen!

How to Make Mango Avocado Salad

Alright, let’s get to the fun part – making this gorgeous salad come together! I promise it’s easier than folding a fitted sheet (why are those things so impossible?). Just follow these simple steps and you’ll have a showstopper in minutes.

Step 1: Prepare the Fruits

First, let’s tackle those beautiful mangoes and avocados. You’ll want nice, even dice about 1/2-inch big – small enough to get all the flavors in one bite but big enough to keep their shape. Here’s my method: slice the mango cheeks off the pit, score the flesh in a grid pattern, then scoop it out with a spoon. The avocados? Halve them, remove the pit, then make crosswise cuts right in the skin before scooping out perfect little cubes. Easy peasy!

Step 2: Combine Ingredients

Now for the fun part – mixology time! Grab your biggest prettiest bowl (this salad deserves to shine) and gently toss together the mango, avocado, and those lovely pink onion ribbons. Drizzle with lime juice and olive oil like you’re dressing it for a first date – enough to coat everything nicely but not drown it. Sprinkle in the salt and pepper, then use two big spoons to lift and fold everything together. Be gentle now – we want to keep those delicate avocado cubes intact!

Step 3: Adjust Seasoning

The most important step – taste and tweak! Try a bite and ask yourself: does it need more zing? Add another squeeze of lime. More depth? A pinch more salt. Not everyone realizes that seasoning is personal – your perfect salad might need slightly different touches than mine. When it makes your taste buds sing, shower it with that fresh cilantro and serve immediately while everything’s still bright and beautiful.

Tips for the Best Mango Avocado Salad

Okay, I’ve made this mango avocado salad probably a hundred times (no exaggeration!), and through all those batches, I’ve picked up some game-changing tricks. These little tips will take your salad from “good” to “can’t-stop-eating-it” amazing!

Chill everything first

This might sound fussy, but trust me – cold ingredients make all the difference! I pop my mangoes and avocados in the fridge for about an hour before chopping. The chill keeps everything crisp and prevents that sad avocado mushiness we all dread. Bonus: it makes the salad instantly refreshing on hot days.

The perfect ripeness dance

Finding that Goldilocks zone with mangoes and avocados is crucial. Your mango should give slightly when pressed near the stem – like a just-ripe peach. Avocados? The little nub at the top should come off easily when flicked. Too soft and they’ll turn to mush; too hard and they taste bitter. I always buy extras at different stages so I’ve got perfectly ripe ones ready when cravings strike!

Cutting board tricks

Here’s my secret weapon: sprinkle your cutting board with a little lime juice before dicing the avocados. The acid keeps them from browning too fast while you work. And for ultra-neat mango cubes? Use the “hedgehog method” – score the flesh before scooping it out with a spoon. Makes all the difference for picture-perfect pieces!

When to add the cilantro

Timing is everything with fresh herbs! I used to mix cilantro right into the salad until I noticed it would wilt faster. Now I scatter it generously on top just before serving – keeps it bright green and delivers that amazing fresh punch in every bite. If you’re not a cilantro person (I get it – that soapy gene is real!), try mint or basil instead.

Ingredient Substitutions & Variations

Look, I love the original version of this mango avocado salad more than I love binge-watching my favorite cooking shows, but sometimes you’ve gotta improvise! Here are my tried-and-true swaps that still deliver that wow factor when you’re in a pinch or feeling creative.

Not an onion fan? No problem!

That sharp red onion bite isn’t for everyone. Try these instead:

• Thinly sliced red bell pepper – adds crunch without the tears (plus gorgeous color!)
• Shaved fennel – gives a lovely anise-like sweetness that pairs beautifully with mango
• Chopped cucumber – for extra refreshing crunch (I like English or Persian varieties best)
• Just skip it! – the salad still tastes amazing without any alliums

Cilantro haters unite

If cilantro tastes like soap to you (bless your heart), try these fresh herb alternatives:

• Fresh mint – adds a cooling, almost tropical vibe (my second favorite after cilantro)
• Basil – especially Thai basil if you can find it – so fragrant!
• Dill – sounds weird but works surprisingly well with the creamy avocado
• Green onions – for a milder onion flavor if you still want that herbal note

Mix up the fruits

While mango is the star, sometimes I like to play supporting cast:

• Peaches or nectarines – when mangoes aren’t in season (still sweet and juicy!)
• Pineapple – adds amazing acidity and tropical flair
• Pomegranate seeds – for festive color and little bursts of tartness
• Strawberries – a springtime twist that my kids adore

The beauty of this salad is how adaptable it is – I’ve made at least a dozen variations over the years, and they’ve all been delicious in their own way. Don’t be afraid to play with what you’ve got! The only rule? Keep everything fresh and vibrant. Now go make it your own!

Serving Suggestions for Mango Avocado Salad

Oh, the places this mango avocado salad can go! It’s the culinary equivalent of that friend who gets along with everyone. Here are my absolute favorite ways to serve it (though let’s be real – eating straight from the bowl with a big spoon is always an option!):

As the star of the show

Honestly? This salad holds its own beautifully as a light lunch or starter. Pile it high in a pretty bowl with some toasted pita wedges or plantain chips on the side – the crunch contrast is everything. I sometimes add a handful of arugula underneath to make it feel extra fancy (my “I’m being healthy but not trying too hard” move).

With grilled everything

This is my go-to side for anything coming off the barbecue. The creamy, citrusy flavors cut through rich meats perfectly. Try it with:

• Jerk chicken – the sweet heat is magic with mango
• Blackened fish – we’re talking mahi-mahi or salmon perfection
• Spicy shrimp skewers – the lime in the salad makes the seafood pop
• Carne asada – trust me, it works shockingly well

Taco night MVP

Forget boring shredded lettuce – this salad is the ultimate taco topper! Spoon it onto:

• Fish tacos – the classic pairing we all deserve
• Black bean tacos – my vegetarian friends go wild for this combo
• Carnitas – the fat needs that bright acidity to balance it out

Pro tip: serve any leftovers with tortilla chips for next-day nachos. You’re welcome.

Storage & Reheating Instructions

Okay, let’s talk leftovers – because let’s be real, sometimes this mango avocado salad disappears too fast to even think about storing it! But if you’re lucky enough to have some left (or smart enough to make extra), here’s how to keep it as fresh as possible:

The sad truth about avocado salads

I won’t lie – this isn’t one of those dishes that gets better with time. Those beautiful avocado cubes will start to brown after about a day, even with all that lime juice protecting them. Best advice? Eat it within 12 hours if you can. I know, I know – but fresh really is best here!

How to store properly

If you must save some for later:

• Press plastic wrap directly onto the surface of the salad before covering the bowl – this minimizes air exposure
• Add extra lime juice – like a little insurance policy against browning
• Keep it in the coldest part of your fridge (usually the back bottom shelf)
• Skip the freezer – avocados turn into sad, watery mush when frozen

Reviving leftovers

Found some in your fridge the next day? Give it a quick refresh:

• Drizzle with a fresh squeeze of lime and toss gently
• Add a handful of new cilantro leaves to brighten it up
• If the avocados look extra sad, pick them out and add a few fresh cubes

Pro tip: The flavors actually deepen overnight, so the salad still tastes amazing even if it’s not quite as pretty! Just not quite as amazing as when it’s fresh – consider yourself warned.

Nutritional Information for Mango Avocado Salad

Let’s talk about what’s actually in this beautiful bowl of goodness! Now, I’m no nutritionist, but I do love knowing that something this delicious is also packed with things my body loves. Here’s the scoop per serving (and remember – these numbers can vary based on your exact ingredients):

• Calories: About 180
• Healthy fats: 12g (mostly from those glorious avocados)
• Fiber: 5g – that’s nearly 20% of your daily needs!
• Vitamin C: A whopping 50% of your RDI from the mango and lime
• Potassium: More than a banana from the avocado
• Sugar: 12g (all natural from the fruit, no added sugars here!)
• Protein: 2g – pair it with some grilled chicken if you want more

A quick disclaimer – nutrition varies based on your exact ingredients. Bigger mango? More natural sugars. Extra avocado? More healthy fats. These values are estimates, but what really matters is that you’re eating real, whole foods that make you feel amazing. My personal nutrition rule? If it’s this colorful and makes me this happy, it’s definitely good for me!

FAQs About Mango Avocado Salad

After making this mango avocado salad countless times (and fielding all my friends’ questions about it!), I’ve rounded up the most common things people ask. Consider this your cheat sheet for salad success!

Can I make mango avocado salad ahead?

Short answer? Kinda. The flavors actually get better after about 30 minutes of mingling, but those delicate avocados start losing their pretty green color after a few hours. My compromise: prep everything except the avocados and lime juice, then toss those in right before serving. Works like a charm!

How do I pick perfectly ripe avocados?

Here’s my foolproof method: give the avocado a gentle squeeze near the stem – it should yield slightly like a ripe peach. Then pop off the little nub at the top. If it comes off easily and you see green underneath? Perfect! If it’s brown, it’s overripe. Still attached? Needs more time. (I always buy a few at different stages so I’ve got backups!)

My salad turned watery – what went wrong?

Oh honey, I’ve been there! Usually means your mango was super ripe (which isn’t bad – just juicy!). Next time, pat your diced mango dry with a paper towel first, and don’t add salt until right before serving – it draws out moisture. Still watery? Drain excess liquid with a slotted spoon before plating.

Can I use frozen mango?

In a pinch? Sure, but texture won’t be quite the same. Thaw completely and pat VERY dry – frozen mango releases way more liquid. Personally? I’d use it for smoothies and wait for fresh mango season. The flavor difference is night and day!

What if I’m not a cilantro fan?

No problem at all! Try fresh mint (my favorite swap), basil, or even a sprinkle of green onions. Or skip herbs entirely and add a handful of toasted coconut flakes instead – gives amazing tropical crunch!

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