Can I make this salad ahead of time?

Yes, but with some care! Assemble all ingredients except the avocado, cover, and refrigerate. Just before serving, add the diced avocado and toss with the dressing for the freshest flavor and look.

What’s the best way to choose a ripe mango and avocado?

Look for mangoes that yield slightly to gentle pressure and give off a fruity aroma. A ripe avocado should be firm but have a little give. Avoid any with dark, sunken spots.

Is this recipe good for meal prep?

This salad isn’t ideal for long-term meal prep due to avocado’s tendency to brown. For a meal-prep-friendly version, keep components separate and combine just before eating.

I don’t have Fresno chili, what can I use instead?

No worries! A finely minced jalapeño or even a pinch of red pepper flakes will offer a similar gentle heat—adjust to your heat preference.

Mango Avocado Salad Recipe

Name: Mango Avocado Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Fusion
Ingredients: Juice of 1 lime; 1 tsp honey or maple syrup; 1 garlic clove, minced; 2 tbsp olive oil; 1/2 tsp kosher salt; 1/4 tsp 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

If you’re craving something light, refreshing, and bursting with color, this Mango Avocado Salad is a must-try. It’s bright, tangy, and ready in just 10 minutes—yes, you read that right! Packed with juicy mangoes, creamy avocados, and a punchy citrus dressing, this salad transforms simple ingredients into something truly extraordinary. It’s the perfect quick fix for busy weeknights, lunch on the go, or as a vibrant side dish for your next meal.

Why You’ll Love This Recipe

Super Quick & Effortless: The beauty of this salad is just how easy it is to pull together. Chopping a few fresh ingredients and whisking up a zesty dressing is all it takes.
Irresistible Combination of Flavors: Sweet mangoes, buttery avocados, and a touch of heat from Fresno chili create a flavor medley that’s both exciting and satisfying.
Gorgeous Presentation: This salad is seriously stunning with its mix of bright oranges, greens, and reds—it’s a feast for the eyes and the palate.
Versatile & Allergy-Friendly: It’s naturally gluten-free, dairy-free, and vegan (when using maple syrup), so you can share it with everyone!

Ingredients You’ll Need

Lime Juice: For that essential tangy brightness; this lifts the flavors and keeps the avocado vibrant.
Honey or Maple Syrup: Just a hint of sweetness to balance the acidity in the dressing. Maple syrup makes it vegan-friendly.
Garlic: Adds depth and a bit of a kick to the dressing. Mince it well so it infuses every bite.
Olive Oil: Creates a luscious mouthfeel and ties the dressing together.
Kosher Salt: Brings all the flavors to life—don’t be shy with the seasoning!
Black Pepper: Just enough to add a subtle warmth and depth.
Mangoes: The star of the salad! Fresh, ripe mangoes deliver juicy sweetness and a sunny color.
Avocados: Creamy and rich, they perfectly balance the salad and bring a satisfying texture.
Red Pepper: Adds a mellow crunch and vibrant red color for that wow factor.
Red Onions: For a bit of bite and a pop of purple—soak in cold water briefly if you prefer them milder.
Fresno Chili: Gives the salad a gentle heat without overwhelming—feel free to deseed for less spice.
Cilantro: The finishing touch! It adds an herby freshness that’s absolutely essential.

Tip: The quality and ripeness of your mangoes and avocados will make all the difference here. Let them shine!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Extra Crunch: Add chopped toasted cashews or pepitas for more texture.
Go Tropical: Mix in some diced pineapple or papaya for added sweetness.
More Greens: Toss in baby spinach or arugula to bulk up the salad and add leafy goodness.
Swap the Chili: Try jalapeño or a pinch of chili flakes if you can’t find Fresno chili.
Make it a Meal: Add grilled shrimp or chicken for a protein boost, and turn this side into a satisfying main.

How to Make Mango Avocado Salad

Step 1: Whisk the Dressing

In a large salad bowl, whisk together your freshly squeezed lime juice, honey or maple syrup, minced garlic, olive oil, kosher salt, and black pepper. This will be the base that ties everything together—taste and adjust as you go!

Step 2: Prep the Produce

Dice your mangoes and avocados into beautiful bite-sized cubes. Chop the red pepper and red onion, and mince that vibrant Fresno chili. Roughly chop the cilantro.

Step 3: Combine & Toss

Right into the bowl with the dressing, add the diced mangoes, avocados, red peppers, onions, chilies, and cilantro. Gently stir everything together until it’s well coated in the citrusy dressing. Take care not to mash the avocado—you want chunks, not mush!

Step 4: Serve Immediately

This salad shines brightest when enjoyed fresh, so serve it up right away for the best color, texture, and taste.

Pro Tips for Making the Recipe

Use Ripe, Not Overripe, Mangoes & Avocados: Firm but ripe fruit holds up better, giving you those lovely distinct cubes.
Cut Avocado Last: To avoid browning, chop your avocados just before tossing with the dressing—which also helps, thanks to the lime juice!
Gentle Mixing Is Key: Use a wide spoon and a light hand to keep those ingredients looking gorgeous.
Taste as You Go: Always taste the dressing before combining—adjust sweetness, salt, or acidity to your liking.

How to Serve

Mango Avocado Salad is as versatile as it is delicious! Serve chilled or at room temperature.

On Its Own: Enjoy as a refreshing lunch or light dinner when you need something fast and healthy.
Side Salad: This pairs beautifully with grilled meats, fish, or tofu. It’s especially fantastic alongside spicy dishes.
Taco Topping: Spoon over grilled shrimp or chicken tacos for a tropical twist.
Party Platter: Make it part of a vibrant appetizer spread with tortilla chips or lettuce wraps.

Pair with sparkling water, white wine, or iced tea for a relaxed mealtime treat.

Make Ahead and Storage

Storing Leftovers

This salad is best enjoyed fresh. If you have leftovers, cover tightly and refrigerate for up to one day. After that, the avocados might brown, and the salad can become a bit mushy. Give it a gentle stir before serving.

Freezing

Not recommended. The textures of mango and avocado don’t hold up to freezing—you’ll lose that beautiful bite and creaminess.

Reheating

No need—this salad is best served cold or at room temperature!

FAQs

Can I make this salad ahead of time?

Yes, but with some care! Assemble all ingredients except the avocado, cover, and refrigerate. Just before serving, add the diced avocado and toss with the dressing for the freshest flavor and look.
What’s the best way to choose a ripe mango and avocado?

Look for mangoes that yield slightly to gentle pressure and give off a fruity aroma. A ripe avocado should be firm but have a little give. Avoid any with dark, sunken spots.
Is this recipe good for meal prep?

This salad isn’t ideal for long-term meal prep due to avocado’s tendency to brown. For a meal-prep-friendly version, keep components separate and combine just before eating.
I don’t have Fresno chili, what can I use instead?

No worries! A finely minced jalapeño or even a pinch of red pepper flakes will offer a similar gentle heat—adjust to your heat preference.

Final Thoughts

Bursting with color and irresistible flavor, Mango Avocado Salad is proof that simple ingredients can create something truly memorable. Every bite is a refreshing escape—sweet, tangy, creamy, and lively with a subtle heat. If you need a quick, easy dish that never fails to impress, let this salad become your new go-to. Try it once, and you’ll want to make it again (and again)!