Mango Avocado Salad

5 from 1 vote

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Crisp, fresh and spicy thanks to red chilies and a bright honey lime dressing, this mango avocado salad combines sweet fruit with savory ingredients including bell peppers, red onions and lots of cilantro. It’s a spring-summer salad that you can serve as a side dish, especially with grilled entrees for lunch or dinner. This recipe goes big on color and flavor.

Mango avocado salad in a bowl.

Why You’ll Love This Recipe

With the creamy richness of ripe avocados, this easy mango salad recipe will give you a range of flavors that magically all come together into the perfect salad without leafy greens. If you haven’t tried putting fruit in salads (not fruit salads), then you need to start immediately, especially as we are headed toward peak season in spring and summer.

This salad is pleasantly spicy. A salad with a little bit of a kick is really, really good. There is just something about that balance of cool ingredients and a buzz of heat that’s refreshing.

Because there is no lettuce, this recipe can be both a salad and a side dish. Use that adaptability to your advantage. Call it what ever you want depending what else you’re serving in that meal.

Ingredients & Substitutions

Ingredients including mangos. avocados, red onion, red pepper, lime and cilantro.

This is what you need:

  • Mangos: When you’re picking a ripe mango at the grocery, it should give a little when you press it. If it’s too soft, you won’t be able to cleanly cut it into cubes. And if it’s too firm, it will be under ripe and lack flavor. To prep, use a sharp knife to slice each mango on either side of the pit. Score cubes into the flesh and scoop them out.
  • Avocados: Make sure to use nice and ripe avocados. With their healthy fat, they will be soft and lend their overall creaminess to the dressing and the salad.
  • Red pepper: Dice a bell pepper to add a bite with crunch, freshness and more color.
  • Onion: Other than scallions, red onions are my go-to when keeping onions raw in a salad. Their flavor is mild enough that it’s not too much especially with the balance of the rest of the ingredients.
  • Fresno chili: When minced, these red chilies spread their medium level of heat throughout the salad. You can use a jalapeno instead.
  • Cilantro: Fresh herbs are a must, specifically cilantro. It is just the right match with the lime juice and avocados.
  • Lime juice is the base for the citrus dressing.
  • Honey or maple syrup adds sweetness to the lime dressing. You can use either one. If you want to keep the salad vegan then use maple syrup.
  • Garlic is probably the most subtle savory ingredient in the recipe. I dice a clove and mix it with the vinaigrette.
  • Olive oil: Since it’s a salad, definitely use extra-virgin olive oil.
  • Salt & pepper: I keep the seasonings simple with just kosher salt and black pepper.

Optional Additions

Even though this avocado mango salad has a lot of flavor and personality, it can be the base for other add-ons including:

  • Diced cucumbers
  • Halved cherry tomatoes
  • Corn
  • Black beans
  • Cooked grains such as quinoa or rice

How To Make This Mango Avocado Salad

1. Make the dressing. In a big bowl, whisk together the lime juice, honey, garlic, olive oil, salt and pepper.  By doing this in a bowl large enough to hold all the salad ingredients, you will save yourself from washing something else. Also, take advantage of this lettuce-free salad. You can just go for it and dress the whole thing without worrying that it will get soggy.

2. Add the salad ingredients including the sweet mangos, creamy avocados, red peppers, red onions, fresh cilantro and chilies.

Whisk the lime dressing in a bowl. Then add the mangos. avocados, red onions, peppers and cilantro.

3. Stir the salad together until the mangoes, avocados and peppers are tossed with the dressing.

Salad stirred together in a bowl.

Serving This Mango Salad

It eats either like a salad or a side dish. Think about pairing it with anything grilled from salmon to shrimp to chicken to barbecue tofu veggie skewers. If you do want to stretch it into a main dish salad, I recommend adding baby arugula or chopped romaine, but wait to do this until you are ready to serve it.

Leftovers & Storage

You can store leftovers in an airtight container in the refrigerator up to 3 days. Even though you toss the avocado with the rest of the salad in the lime juice-based dressing, it will likely turn brown the longer it sits.

Mango salad with avocado on a plate.

Recipe Tips

Do not cut the avocados until you are ready to make the salad. Otherwise they will brown. This doesn’t effect their flavor, but the salad won’t look as bright and fresh.

Choose mangos that are ripe and fragrant. You want that aromatic sweetness to contrast with the savory ingredients in the salad.

Use a room temperature lime. If you store your citrus in the fridge, take it out at least 15 minutes before you plan to squeeze it. You will be able to get more juice out.

Recipe FAQs

Can you eat this recipe as mango salsa?

Yes! If you are planning to serve it more like salsa then I recommend dicing the mangos smaller, more like 1/4-inch cubes, so then it won’t turn out too chunky to dip chips into. Or use it as a taco topping.

Is there a substitute for cilantro?

I know cilantro is a love-it or hate-it ingredient. Keep in min that it is important to the overall taste of this salad. If you aren’t a cilantro fan, you can substitute with sliced scallions. The salad will take on a more oniony flavor.

More Avocado Recipes

Caprese Avocado Toast
15-Minute Vegan Avocado Pasta
Grilled Corn with Avocado and Cilantro Pesto
Watermelon Radish Cucumber Salad

More Mango Recipes

Mango Habanero Salsa

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Mango Avocado Salad

5 from 1 vote
Prep: 10 minutes
Total: 10 minutes
Servings: 4
Crisp, fresh and spicy thanks to red chilies, this mango avocado salad combines sweet fruit with savory ingredients including bell peppers, onions and lots of cilantro.


  • Juice of 1 lime
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 mangoes, diced into 1/2-inch cubes
  • 2 avocados, diced
  • 1 red pepper, diced
  • 1/4 cup roughly chopped red onions
  • 1 Fresno chili, minced
  • 1/4 cup chopped cilantro


  • In a large bowl, whisk together the lime juice, honey, garlic, olive oil, salt and pepper.
  • Add the mangos, avocados, red peppers, red onions, cilantro and chilies to the dressing. Stir everything together.


Store leftovers in an airtight container in the refrigerator up to 3 days. The avocados will brown the longer they are stored.
You can make the dressing up to 2 days in advance. Store it in an airtight container in the fridge. Let it sit out at room temperature for 15 minutes and then whisk if before tossing it into the salad.
Optional Additions:
    • Diced cucumbers
    • Halved cherry tomatoes
    • Corn
    • Black beans
    • Cooked grains such as quinoa or rice


Calories: 339kcal | Carbohydrates: 37g | Protein: 4g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 303mg | Potassium: 873mg | Fiber: 10g | Sugar: 26g | Vitamin A: 2934IU | Vitamin C: 122mg | Calcium: 38mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: Tex-Mex
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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