Name: Avocado and Mango Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Fusion
Ingredients: 2 ripe mangoes, peeled and diced; 2 ripe avocados, peeled and diced; 2 tablespoons red onion, finely diced; 2 tablespoons fresh cilantro, chopped; 2 tablespoons olive oil; 2 tablespoons fresh lime juice; 2 teaspoons honey; ½ teaspoon ground cumin; ¼ teaspoon chili powder; ¼ teaspoon salt; ¼ teaspoon black pepper

This Avocado and Mango Salad is a refreshing, vibrant dish that combines the creamy richness of avocado with the sweet juiciness of mango. Tossed in a zesty lime dressing, it’s perfect as a light lunch, a side dish, or even a topping for grilled meats and tacos.

Why You’ll Love This Recipe

I love this salad because it’s incredibly easy to prepare and doesn’t require any cooking. The combination of fresh ingredients creates a delightful mix of textures and flavors—creamy avocado, sweet mango, and a tangy dressing. It’s versatile, naturally gluten-free, and vegan-friendly, making it suitable for various dietary preferences.

Ingredients

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

2 ripe mangoes, peeled and diced
2 ripe avocados, peeled and diced
2 tablespoons red onion, finely diced
2 tablespoons fresh cilantro, chopped

For the Dressing:

2 tablespoons olive oil
2 tablespoons fresh lime juice
2 teaspoons honey
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon black pepper

Directions

In a large mixing bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, salt, and black pepper until well combined.
Add the diced mangoes, avocados, red onion, and chopped cilantro to the bowl.
Gently toss all the ingredients together until the salad is evenly coated with the dressing.
Serve immediately for the freshest taste.

Servings and Timing

This recipe yields approximately 4 servings. The preparation time is about 10 minutes, making it a quick and easy option for any meal.

Variations

Add Protein: I sometimes add grilled shrimp or chicken to make it a more substantial meal.
Spice It Up: For an extra kick, I include a finely chopped jalapeño or a dash of hot sauce.
Add Crunch: Toasted nuts like almonds or sunflower seeds add a delightful crunch.
Leafy Greens: Serving the salad over a bed of arugula or spinach adds more volume and nutrients.

Storage/Reheating

This salad is best enjoyed fresh. However, if I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To minimize browning of the avocado, I press a piece of plastic wrap directly onto the surface of the salad before sealing the container. Reheating isn’t necessary, as this salad is meant to be served cold.

FAQs

How can I tell if a mango is ripe?

I gently squeeze the mango; if it yields slightly to pressure and has a fruity aroma near the stem, it’s ripe and ready to use.

Can I prepare this salad ahead of time?

I prefer to prepare it just before serving to maintain the best texture and flavor. However, I can prepare the dressing and chop the mangoes ahead of time, storing them separately. I add the avocado and combine everything just before serving.

What can I use instead of cilantro?

If I’m not a fan of cilantro, I substitute it with fresh parsley or mint for a different flavor profile.

Is there a vegan alternative to honey in the dressing?

Yes, I use maple syrup or agave nectar as a vegan-friendly substitute for honey.

Can I add other fruits to this salad?

Absolutely! I’ve added diced pineapple or papaya for a tropical twist, and they pair wonderfully with the other ingredients.

Conclusion

This Avocado and Mango Salad is a delightful blend of flavors and textures that I find both satisfying and refreshing. It’s quick to prepare, versatile, and a great addition to any meal. Whether I’m serving it as a side dish or enjoying it on its own, it’s a recipe I return to time and again.