Name: Avocado Mango Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Fusion / Fresh
Ingredients: 2 ripe avocados, diced; 1 large ripe mango, peeled and diced; 1/2 small red onion, finely chopped; 1 small red bell pepper, diced; 1 jalapeño, seeded and finely chopped (optional for heat); Juice of 2 limes; 2 tablespoons fresh cilantro, chopped; Salt and pepper to taste

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Avocado Mango Salad a fresh, vibrant, and creamy salad combining the sweetness of ripe mango with buttery avocado, zesty lime, and a hint of spice—perfect as a light lunch or a colorful side dish.

Ingredients

2 ripe avocados, diced

1 large ripe mango, peeled and diced

½ small red onion, finely chopped

1 small red bell pepper, diced

1 jalapeño, seeded and finely chopped (optional for heat)

Juice of 2 limes

2 tablespoons fresh cilantro, chopped

Salt and pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, I gently combine the diced avocado and mango to avoid mashing the fruit.

Then, I add the chopped red onion, red bell pepper, and jalapeño if I want a little heat.

I pour the lime juice over the salad to coat all the ingredients and prevent the avocado from browning.

Next, I sprinkle the chopped cilantro, salt, and pepper, then gently toss everything together until well mixed.

I always taste and adjust the seasoning with more salt, pepper, or lime juice as needed.

The salad can be served immediately or chilled briefly before serving for a refreshing, colorful dish.

Servings and timing

This salad recipe serves 3 to 4 people. It takes about 10 minutes to prepare, with no cooking required, making it a perfect quick and healthy option for any time of day.

Variations

For extra crunch, I sometimes add chopped toasted nuts like cashews or almonds.

I swap the jalapeño with a pinch of chili flakes if I want a different kind of heat.

Adding some diced cucumber or cherry tomatoes adds freshness and texture.

For a protein boost, I mix in some cooked shrimp or grilled chicken.

If I’m avoiding onions, I substitute with green onions or skip them entirely.

Storage/reheating

I prefer to eat this salad fresh because the avocado can brown and the mango can soften over time. However, I store leftovers in an airtight container in the fridge for up to one day. Adding a little extra lime juice before storing helps keep it fresh longer. This salad is best served chilled but should not be reheated.

FAQs

Can I make this salad ahead of time?

I recommend making it just before serving to keep the avocado from browning and maintain the fresh flavors. If needed, prepare it up to a few hours ahead and store it covered in the fridge with extra lime juice.

What can I substitute for jalapeño if I want it less spicy?

I usually leave out the jalapeño or use a mild pepper like a poblano. You can also add a pinch of smoked paprika for flavor without heat.

Is this salad suitable for a vegan diet?

Yes, it’s completely vegan and gluten-free, making it perfect for plant-based diets.

Can I add other fruits to this salad?

Absolutely! Pineapple, strawberries, or watermelon can add an interesting twist and more sweetness.

How do I keep the avocado from turning brown?

The lime juice helps prevent browning, and storing the salad in an airtight container in the fridge also slows it down.

Conclusion

This Avocado Mango Salad is one of my go-to recipes when I want something fresh, healthy, and effortless. The creamy avocado pairs beautifully with the juicy sweetness of mango, while the lime and jalapeño add a perfect zing. Whether I’m serving it as a light lunch or a vibrant side, it never fails to impress and satisfy. I hope you enjoy making and eating this colorful salad as much as I do!

Recipe:

Avocado Mango Salad

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Author: Cheryl
Total Time: 10 minutes
Yield: 3 to 4 servings
Diet: Vegan

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Description

A fresh, vibrant, and creamy salad combining the sweetness of ripe mango with buttery avocado, zesty lime, and a hint of spice—perfect as a light lunch or a colorful side dish.