I can’t get over how creamy avocado, juicy mango, and zesty citrus come together in this bright, irresistible salad. It’s fresh, colorful, and just the kind of recipe that disappears fast.
I’m obsessed with this Avocado Mango Salad because it hits that rare sweet-creamy-bright spot without trying too hard. I get the buttery richness from ripe avocados, then the mango comes in juicy and loud, like it knows it’s the main character.
But what I really love is how fresh it tastes with zero heaviness. Every bite feels crisp, sunny, and a little addictive.
And honestly, I’ll eat it straight from the bowl before anything else makes it to the table. No drama.
Just big tropical flavor, soft chunks, tangy pop, and that clean finish I keep going back for again.
Ingredients
- Avocado makes it creamy and rich, like the salad’s built-in comfort food.
- Mango brings juicy sweetness, and honestly, it’s the part everyone hunts for.
- Cherry tomatoes add a little pop, plus they make the bowl prettier.
- Cucumber keeps things cool and crunchy, especially on a hot day.
- Red onion gives a sharp bite, so the salad doesn’t taste too soft.
- Jalapeño adds heat, but you’re still in control here.
- Cilantro makes it taste fresh, bright, and a little beachy.
- Lime juice wakes everything up and keeps the avocado from feeling heavy.
- Olive oil pulls it together without making it greasy.
- Honey or agave softens the tang if your mango isn’t super sweet.
- Kosher salt makes every bite taste more like itself.
- Black pepper adds a tiny kick.
Basically, don’t skip it.
Ingredient Quantities
- 2 ripe avocados (about 1 1/4 to 1 1/2 pounds), peeled, pitted and diced
- 1 large ripe mango (about 10 to 12 ounces), peeled and diced
- 1 cup cherry tomatoes, halved (optional)
- 1/2 cup cucumber, diced (optional)
- 1/4 red onion, thinly sliced
- 1 small jalapeño, seeded and finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime (about 2 tablespoons)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey or agave (optional, for balance)
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
How to Make this
1. Peel, pit and dice the avocados into 1/2 inch pieces; place them in a large bowl and squeeze the lime juice over them to slow browning.
2. Peel and dice the mango to a similar size and add it to the bowl with the avocado.
3. If using, halve the cherry tomatoes and dice the cucumber; add both to the bowl.
4. Thinly slice the red onion and finely chop the seeded jalapeño if using; add them to the mixture.
5. Chop the cilantro and add about 1/4 cup to the bowl, reserving a little for garnish if desired.
6. In a small bowl whisk together the olive oil, honey or agave if using, kosher salt and black pepper until combined.
7. Drizzle the dressing over the salad and gently toss with a spatula or large spoon, being careful not to mash the avocado.
8. Taste and adjust seasoning with more salt, pepper or lime juice as needed.
9. Transfer to a serving bowl, garnish with remaining cilantro and serve immediately.
Equipment Needed
1. Large mixing bowl
2. Small bowl for dressing
3. Cutting board
4. Chef s knife
5. Paring knife
6. Citrus juicer or reamer
7. Measuring spoons and measuring cup for lime juice and oil
8. Spatula or large spoon for tossing
9. Vegetable peeler for mango and cucumber
10. Serving bowl or platter
FAQ
Avocado Mango Salad Recipe Substitutions and Variations
- Avocado: swap with 1/2 cup full fat Greek yogurt for creaminess and tang, or use 1/2 cup mashed ripe banana for similar texture in a sweeter version.
- Mango: substitute with 1 cup diced ripe peach or pineapple for a similar sweet, juicy bite.
- Cilantro: replace with chopped flat leaf parsley or fresh basil for a herbaceous note if you dislike cilantro.
- Lime juice: use lemon juice in equal amount (2 tablespoons) or 1 tablespoon rice vinegar plus 1 tablespoon water for a milder acidity.
Pro Tips
1. Pick slightly firm but yielding avocados and mangoes so they hold their shape when diced. If either fruit is underripe, microwave them for 10 to 15 seconds to soften slightly, then let cool before cutting.
2. Toss the avocado with the lime juice right away and keep the bowl chilled. Cold slows browning and helps maintain that fresh green color while you finish the rest.
3. Keep the dice sizes consistent. Matching the avocado and mango to about 1/2 inch pieces gives every bite a balanced hit of creaminess and sweetness without one ingredient overpowering the others.
4. Taste as you go and aim for bright contrast. If it feels flat, add a bit more lime or a pinch more salt. If it needs rounding, stir in a little more olive oil or a touch more honey to marry the flavors.
5. For best texture, assemble just before serving. If you must make ahead, mix everything except the avocado, then fold diced avocado in right before serving to avoid mushiness.
Avocado Mango Salad Recipe
I can’t get over how creamy avocado, juicy mango, and zesty citrus come together in this bright, irresistible salad. It’s fresh, colorful, and just the kind of recipe that disappears fast.
6
servings
236
kcal
Equipment: 1. Large mixing bowl
2. Small bowl for dressing
3. Cutting board
4. Chef s knife
5. Paring knife
6. Citrus juicer or reamer
7. Measuring spoons and measuring cup for lime juice and oil
8. Spatula or large spoon for tossing
9. Vegetable peeler for mango and cucumber
10. Serving bowl or platter
Ingredients
2 ripe avocados (about 1 1/4 to 1 1/2 pounds), peeled, pitted and diced
1 large ripe mango (about 10 to 12 ounces), peeled and diced
1 cup cherry tomatoes, halved (optional)
1/2 cup cucumber, diced (optional)
1/4 red onion, thinly sliced
1 small jalapeño, seeded and finely chopped (optional)
1/4 cup fresh cilantro, chopped
Juice of 1 lime (about 2 tablespoons)
1 tablespoon extra virgin olive oil
1 teaspoon honey or agave (optional, for balance)
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Directions
- Peel, pit and dice the avocados into 1/2 inch pieces; place them in a large bowl and squeeze the lime juice over them to slow browning.
- Peel and dice the mango to a similar size and add it to the bowl with the avocado.
- If using, halve the cherry tomatoes and dice the cucumber; add both to the bowl.
- Thinly slice the red onion and finely chop the seeded jalapeño if using; add them to the mixture.
- Chop the cilantro and add about 1/4 cup to the bowl, reserving a little for garnish if desired.
- In a small bowl whisk together the olive oil, honey or agave if using, kosher salt and black pepper until combined.
- Drizzle the dressing over the salad and gently toss with a spatula or large spoon, being careful not to mash the avocado.
- Taste and adjust seasoning with more salt, pepper or lime juice as needed.
- Transfer to a serving bowl, garnish with remaining cilantro and serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 217g
- Total number of serves: 6
- Calories: 236kcal
- Fat: 18.5g
- Saturated Fat: 2.6g
- Trans Fat: 0g
- Polyunsaturated: 2.3g
- Monounsaturated: 12.3g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 701mg
- Carbohydrates: 20.2g
- Fiber: 8.7g
- Sugar: 14.4g
- Protein: 3g
- Vitamin A: 456IU
- Vitamin C: 38.5mg
- Calcium: 28mg
- Iron: 1.1mg
