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mango avocado salat in einer glasschüssel
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5 from 1 vote

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!
Course Salad
Cuisine Vegan
Keyword avocado mango salad, mango avocado salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 22kcal
Author Aline Cueni


  • 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