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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.
Table of Contents

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.


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!


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.

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📖 Recipe

mango avocado salat in einer glasschüssel

Mango Avocado Salad

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!
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :10 minutes
Total Time :10 minutes
Servings : 4
Calories : 22kcal


  • 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


  • 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.


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


Calories: 22kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 2mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 0.2mg


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