This easy Avocado Mango Salad is one of the best summer salad recipes made with simple ingredients like fresh mangoes, avocado, onions, cilantro, and fresh lime juice. Vegan, and Gluten-free.
Now that summer has arrived and mangoes are in season, you can make a number of delicious dishes with them. Today, I am sharing an easy and delicious avocado and mango salad recipe. It takes less than 15 minutes to make and so refreshing. You can also serve it as a dip or salsa, along with tortilla chips. If you like this salad, you may also like my mango black bean salad.
Mangos and avocados make for a delicious and nutritious dish when combined. Both are high in fiber, vitamin C, and beta-carotene. Avocados provide healthful fats and are an excellent source of vitamin E and folate.
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Ingredients
You will need very few ingredients to make this easy, fresh mango avocado salad recipe.
- Mangoes: Use ripe but firm mangoes.
- Avocado: Use good quality avocado that is ripened but firm.
- Red Onion: I prefer to use red onions for the salad. Feel free to use a white, yellow, or sweet onion.
- Tomatoes: I prefer using grape tomatoes because they are sweet and juicy.
- Fresh Cilantro: Finely chopped fresh cilantro adds great flavor and pairs beautifully with avocado and mango.
- Lime Juice: Freshly squeezed lime juice tastes the best. It also helps to preserve the avocado from turning brown.
- Olive Oil: Use high-quality extra-virgin olive oil.
- Garlic: freshly minced tastes best.
How to Make Mango Avocado Salad
Cut the mangoes, avocado, and onions into bite-sized cubes.
Add mango, avocado, red onion, tomatoes, cilantro, and minced garlic to a large bowl. Then, add olive oil, lime juice, salt, roasted cumin powder (optional), and pepper. Gently toss everything well. I also like to add chaat masala sometimes; it enhances the flavor of the salad.
Serve Immediately!
Serving Suggestions
Mango avocado salad tastes great on its own. You can pair it with air fryer roasted vegetables, tandoori paneer tikka, or soup.
You can also serve it as a chunky salsa or dip, along with tortilla chips for a delicious snack or appetizer.
Meal Prep and Storage
- Prep-Ahead: This salad is best served fresh. Cut the mango, veggies (except avocado) and store them in an airtight container until ready to use. You may want to add the avocados just before serving, to avoid them from turning brown.
- Store: You can store the leftover Mango avocado salad in an airtight container in the refrigerator for a day.
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Mango Avocado Salad
Equipment
Ingredients
- 1 large mango diced
- 1 medium avocado diced
- ½ small red onion finely chopped
- ½ cup grape tomatoes halved
- 2 tablespoons cilantro finely chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lime juice
- 1 teaspoon garlic minced
- ½ teaspoon cumin powder optional
- salt and black pepper
Instructions
- Cut the mangoes, avocado, and onions into bite-sized cubes.
- Add mango, avocado, red onion, tomatoes, cilantro, and minced garlic to a large bowl. Then add olive oil, lime juice, salt, and pepper. Gently toss everything well.
- Serve Immediately!
Nutrition
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