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

Description

This refreshing Mango Avocado Salad combines sweet mangoes, creamy avocados, crisp red peppers, and a zesty lime dressing for a vibrant, healthy side dish or light main course. It’s quick to prepare, gluten-free, and perfect for summer gatherings.

Ingredients

Units Scale

For the Dressing

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

For the Salad

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

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Instructions

Prepare the Dressing: In a large bowl, whisk together the lime juice, honey or maple syrup, minced garlic, olive oil, salt, and pepper until well combined. This creates a tangy and slightly sweet base for the salad.
Assemble the Salad: Add the diced mangoes, diced avocados, red pepper, chopped red onions, minced Fresno chili, and chopped cilantro to the bowl with the dressing.
Toss and Serve: Gently stir all the ingredients together until everything is well coated in the dressing. Serve immediately for best flavor and texture.

Notes

For best flavor, use ripe but firm mangoes and avocados.
Adjust chili amount to taste, or omit for less heat.
Salad is best enjoyed fresh, as avocados may brown over time.
To make it vegan, use maple syrup instead of honey.
Great as a side dish or a light main course.

Nutrition

Serving Size: 1/4 of recipe
Calories: 210
Sugar: 15g
Sodium: 320mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 6g
Protein: 2g
Cholesterol: 0mg