• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Aline Made logo
  • Recipes
    • Vegan
    • Breakfast
    • Sides & Snacks
    • Lunch & Dinner
    • Desserts
    • Basics
    • Baking
    • Drinks
    • Vegan Summer E-Book
    • Measurement Conversion Chart
  • About
  • Subscribe
  • Deutsch
  • Nav Social Menu

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Meet Aline
  • Deutsch
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Mango Avocado Salad

    Aug 9, 2022 · This post may contain affiliate links · Leave a Comment

    4 shares

    Read in: Deutsch

    Jump to Recipe Print Recipe

    This incredibly fruity and refreshing mango avocado salad is made with creamy avocados, juicy mangos, cilantro, and red onion, all served with a simple and zesty dressing made with lime juice and olive oil!

    Top view of a glass bowl filled with avocado mango salad with wooden spoons in it for serving.
    Jump to:
    • Ingredients
    • Instructions
    • Tips and Variations
    • Make Ahead & Storage Instructions
    • More Delicious Recipes You’ll Love
    • 📖 Recipe

    Made up of just fruit and vegetables, it is a very light dish with amazing tropical flavors and works well as a side dish to accompany just about anything. It goes well with vegan protein (such as vegan chicken or crispy tofu), vegetable patties, or simply with a piece of fresh bread.

    Top view of a teal plate with mango avocado salad on it with a knife and fork on the edge of the plate.

    This mango avocado salad recipe is quick and easy to make and is perfect for hot summer days. It’s fresh, fruity, healthy, rich in vitamins, low in carbohydrates, gluten-free, and vegan too!

    Avocados are full of healthy fatty acids and are a great source of other vitamins and fiber too. Mangoes, on the other hand, provide a lot of Vitamin C. I always try to use organic fruit and vegetables as they are free of GMOs and pesticides, so you get all of the goodness and nothing else!

    Close up top view of a glass bowl filled with mango avocado salad.

    You can also make this salad into a fuller meal by adding grains like rice, quinoa, or pasta. If you love mangos and avocados, then you have to try this recipe. Guests are always blown away by this super refreshing and flavorful summer salad however I serve it.

    Avocado mango salad is always popular at my barbecue parties, just like this avocado tomato salad made with avocado, tomato, and fresh cilantro.

    Ingredients

    See recipe card for quantities.

    Top view of Mango Avocado Salad Ingredients on a table including a mango, an avocado, a small red onion, a lime, a bunch of cilantro, a small bowl of olive oil and a small plate with salt, pepper and red pepper flakes on it, each with their own label on it.
    • Mango → Be sure to use ripe mangoes. You can tell if a mango is ripe by doing a pressure test. Lightly squeeze a mango in your hand. If it is slightly soft, this means it is fresh and ready for eating.
    • Avocado → Ripe avocados can be recognized when they are a little softer during the pressure test. They shouldn’t be too soft either, otherwise, the salad will get pretty mushy when you stir it.
    • Red Onion → Gives the salad a bit of a sharp flavor which works so well with the sweet mangos. If you prefer a milder flavor, use spring onions or sauté the red onions in some olive oil before adding them to the salad.
    • Cilantro (Coriander) → Fresh herbs are best for salads. Fresh cilantro harmonizes wonderfully with the salad. If you don’t like cilantro though, you can leave it out.
    • Dressing → Fresh lime juice, olive oil, red pepper flakes (optional), salt, and pepper are all you need for the dressing. You can be generous with the salt because avocados love a lot of salt to bring out its flavor!

    Extra Flavor → sprinkle the salad with some finely chopped garlic for added flavor or lime zest for a citrusy kick!

    Instructions

    This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.

    • Cut the mango: Cut the mango along the core on both sides. Cut the two halves into even pieces with a knife, without cutting through the skin. Scoop out the mango pieces with a spoon. Cut the remaining flesh from the core.
    Gallery of 4 photos, 2 on the top and 2 on the bottom in equal size. Each photo is a top view of a chopping board, in the top left photo of a mango being chopped in half, the top right photo is two halves of a mango lying on a chopping board with a knife below it. The bottom left photo is of one of the mango halves being diced inside and the bottom right photo shows the mango dices being scraped out of the mango skin with a spoon.
    • Prepare the avocados, onion, and coriander: Halve the avocados, removing the stones. Scoop the avocado out of the shells with a spoon, then cut it into cubes. Finely chop the red onion and coriander.
    Top view of ingredients for mango avocado salad in small bowls, including diced mango, diced avocados, minced red onion, cilantro, olive oil, lime juice, salt & pepper, and red pepper flakes.
    • Add it all together: Put all the ingredients in a bowl, then add the olive oil and lime juice.
    • Season the salad: Give the salt and pepper a good shake and add them liberally to the salad mix. I always add red pepper flakes, but this is optional. Mix the salad gently so the avocados don’t get too mushy.
    Two photos one on top of the other. Both are top views of a glass bowl filled with mango avocado salad - the top picture is all the ingredients, unmixed, the bottom picture is the salad mixed together.

    Tips and Variations

    • Leave the salad in the fridge for 30-60 minutes before serving to let the flavors fully absorb together. Plus, it tastes even better cold!
    • Add some spice with finely chopped jalapeño rather than red pepper flakes, or use a chili-infused oil in the dressing.
    • If you don’t have fresh limes to hand for the lime juice, you can use lemon juice instead. 
    • Top this salad with your favorite nuts, added protein, or even your favorite crumbly cheese like this Vegan Feta Cheese.

    Make Ahead & Storage Instructions

    Can you make this recipe ahead of time? Mango Avocado Salad can be made up to a day in advance (without the cilantro) and stored in the fridge until needed. Doing this will set the flavors together a little longer but not cause the salad to wilt at all. Just before you are ready to serve it, chop the cilantro and gently fold it into the rest of the mix.

    How long does mango avocado salad last? Store leftovers in a sealed container in the fridge. It will stay fresh for up to 2 days.

    More Delicious Recipes You’ll Love

    • Fresh Mango lemonade
    • Mango Lassi
    • Vegan Creamy Pasta Salad with Avocado and Strawberries
    • Citrus Salad with Arugula and Avocado

    If you make this recipe, I’d love for you to give it a star rating ★ below. 

    Please follow me on Instagram, Pinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support! 💕

    📖 Recipe

    mango avocado salat in einer glasschüssel

    Mango Avocado Salad

    Aline Cueni
    This incredibly fruity and refreshing mango avocado salad is made with creamy avocados, juicy mangos, cilantro, and red onion, all served with a simple and zesty dressing made with lime juice and olive oil!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Salad
    Cuisine Vegan
    Servings 4
    Calories 22 kcal

    Ingredients
     

    • 2 ripe mangos
    • 2 ripe avocados
    • 1 small red onion minced
    • 1 bunch cilantro
    • 2 tbsp olive oil
    • 1 lime only juice
    • salt & pepper
    • red pepper flakes optional

    Instructions
     

    • Cut mango on both sides along the core, then cut each halves into pieces without cutting trough the skin. Scoop out mango pieces using a spoon. Cut the remaining flesh from the pit.
    • Cut avocados in half, remove the seeds, and remove the avocado from the skin using a spoon. Cut into cubes.
    • Roughly chop red onion and cilantro. Place in a bowl with the mango and avocado cubes. Add olive oil and lemon juice.
    • Season generously with salt, pepper, and red pepper flakes (optional). Mix carefully so the avocados don't get too mushy.
    • Hint: I like to let the salad sit in the fridge for 30-60 minutes before serving, it tastes even better when chilled.

    Notes

    Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
    Cilantro: Omit if you don’t like cilantro.

    Nutrition

    Nutrition Facts
    Mango Avocado Salad
    Amount Per Serving
    Calories 22 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.1g1%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.4g
    Sodium 2mg0%
    Potassium 62mg2%
    Carbohydrates 4g1%
    Fiber 1g4%
    Sugar 2g2%
    Protein 0.4g1%
    Vitamin A 32IU1%
    Vitamin C 7mg8%
    Calcium 12mg1%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Let us know how it was!

    More Recipe Ideas

    • Kale Salad with Apples
    • Apple & Celeriac Soup
    • Vegetarian Caesar Salad
    • Roasted Brussels Sprouts

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Aline Cueni | Founder & Blogger Aline Made

    Welcome

    Hi, I’m Aline!

    I’m a girl who loves to cook and bake delicious homemade food.  Let me help you to incorporate more plant-based foods into everyday life! Vegetarian & vegan recipes can be anything but boring. More about me!

    DON’T MISS A RECIPE

    Sign up now to get new recipes delivered to your inbox, plus my top 10 recipes ebook absolutely free!

    Popular Recipes

    Footer

    ↑ back to top

    Connect

    Join our community on social media!

    • Instagram
    • Pinterest
    • Facebook

    Newsletter

    Sign Up! for emails and updates

    Change language

    EN | DE

    About

    • Meet Aline
    • Work With Us
    • Contact
    • Press
    • Resources
    • Privacy Policy

    Copyright © 2023 Aline Made

    4 shares