Avocado Mango Salad — Bright Tropical Side

Sunshine on a plate: creamy avocado meets juicy mango, bright lime, and a snap of red onion for a salad that tastes like summer. Avocado Mango Salad is quick to make and sings alongside grilled fish, chicken, or tacos. After testing this version more than a dozen times and adjusting acidity and salt levels, I landed on a balance that keeps the avocado creamy and the mango bright without turning mushy. This is the version I perfected while cooking for busy weeknight service, and it scales easily for a crowd. Read on for exact measurements, timing, and the little tweaks that keep the avocado fresh and the flavors popping.

I often serve this with zesty seafood; one excellent match is the zesty shrimp avocado bowls with mango salsa, which pick up the same citrus notes. Use the steps below to get every bite balanced and colorful.

Why This Recipe Works

Acid brightens both mango and avocado quickly; lime juice keeps avocado from browning and lifts flavor.
Salt is added in two stages (to the dressing and at the end) so the salad tastes seasoned without pulling water from the fruit.
Textural contrast — creamy avocado, firm mango, crunchy red onion — makes each bite interesting.
Quick toss and immediate serving preserve the mango’s firmness and the avocado’s shape.
Simple technique and high-quality produce make this recipe reliable for home cooks and small gatherings.

Ingredients Breakdown

Ripe mango (2 medium — 400 g / 14 oz total): Use firm-ripe mangoes that yield slightly to pressure. Overripe mango will become mushy when tossed.
Ripe avocados (2 large — about 400 g / 14 oz total, peeled and cubed): Choose avocados that give a little when pressed. If they are very soft, halve them instead of dicing.
Red onion (1/4 cup / 40 g, thinly sliced): Adds bite and crunch. Soak slices in cold water for 5 minutes to mellow sharpness, then drain.
Fresh cilantro (15 g / 1/2 cup loosely packed, chopped): Bright herb that pairs with lime and mango. Substitute parsley for a milder flavor.
Lime juice (45 ml / 3 tbsp, fresh): Acid keeps avocado from browning and balances sweetness.
Extra-virgin olive oil (30 ml / 2 tbsp): Adds richness and ties the dressing to the avocado’s creaminess. For a lighter version, use 1 tbsp olive oil + 1 tbsp white wine vinegar.
Honey or agave (10 ml / 2 tsp): Balances lime and brings out mango sweetness. Omit for savory-only versions.
Kosher salt (to taste — see note): Use Diamond Crystal kosher salt for the stated amounts; if using Morton, halve the quantity because it’s denser.
Freshly ground black pepper (to taste).
Optional: 1 small jalapeño, seeded and minced for heat; 30 g / 1/4 cup toasted pepitas or chopped toasted cashews for crunch.
Substitution warning: You can substitute Greek yogurt for half the oil for creamier dressing, but tang will increase and texture will be thicker.

Essential Equipment

Sharp chef’s knife and cutting board for clean, even dice.
Medium mixing bowl for dressing and tossing.
Citrus juicer (or fork) for extracting the most juice from limes.
Measuring spoons and cups, and a kitchen scale for precise weights.
Serving bowl or platter. If you don’t have a citrus juicer, use your hand to squeeze and strain juice through a sieve.

Step-by-Step Instructions

Makes 4 servings. Prep Time: 15 minutes. Cook Time: 0 minutes. Inactive Time: None. Total Time: 15 minutes.

Step 1: Prepare the fruit and veg

Peel and dice 2 medium mangoes into 1.5 cm (1/2-inch) cubes and place in a large bowl. Halve and pit 2 large avocados, dice into similar-sized cubes, and set them aside but covered with a damp paper towel to prevent browning for up to 10 minutes.

Step 2: Make the dressing

In a small bowl whisk together 45 ml (3 tbsp) fresh lime juice, 30 ml (2 tbsp) extra-virgin olive oil, 10 ml (2 tsp) honey or agave, 1/4 tsp Diamond Crystal kosher salt (or 1/8 tsp Morton), and a pinch of black pepper. Whisk for 10–15 seconds until combined. Taste and adjust salt. The dressing should taste slightly brighter than you want the final salad.

Step 3: Build the salad

Add 1/4 cup (40 g) thinly sliced red onion and 15 g (1/2 cup) chopped cilantro to the bowl with mango. Pour half the dressing over the mango mixture and toss gently for 10–15 seconds; this seasons the mango without overworking the avocado later.

Step 4: Add the avocado

Gently fold the avocado into the mango mixture with the remaining dressing, using a wide spatula and turning just twice — do not overmix. Overmixing will mash the avocado. Toss until pieces are evenly coated, about 10–15 seconds.

Step 5: Finish and serve

Season to taste with additional salt and a few grinds of black pepper. If using jalapeño or toasted pepitas (30 g / 1/4 cup), sprinkle them on top. Serve immediately for best texture and flavor. If you must wait, cover lightly and refrigerate for up to 30 minutes.

Expert Tips & Pro Techniques

Choose fruit by feel: mango should yield slightly and smell fruity at the stem; avocado should give under gentle pressure but not feel squishy.
Common mistake — too much acid: If you add too much lime, the mango can taste tart. Always add half the dressing first, taste, then add the rest.
Knife technique: Score the avocado flesh into a grid before scooping; this makes evenly sized cubes without crushing.
Make-ahead: Dice mango and store in an airtight container with a squeeze of lime for up to 2 hours. Cut avocado just before serving to avoid browning.
Professional trick adapted for home cooks: Toss mango with a pinch of salt and let sit for 5 minutes to draw out juices; reserve those juices as extra dressing flavor.
Texture boost: Toast pepitas or chopped cashews for 3–4 minutes in a dry skillet, stirring constantly, until fragrant and lightly browned.

Prawn salad technique inspiration can help when you want to add seafood to this salad as a main course.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 24 hours. Avocado will soften and darken slightly; texture is best the day it’s made.
Freezer: This salad does not freeze well. Freezing causes mango to break down and avocado to become grainy.
Reheating: Do not reheat. Serve chilled or at room temperature. If the salad has been refrigerated, remove from fridge 10 minutes before serving to take the chill off and restore flavor.

Variations & Substitutions

Vegan / Maple-Sweetened: Replace honey with 10 ml (2 tsp) maple syrup or agave; everything else stays the same.
Spicy Mango Avocado Salad: Add 1 small minced jalapeño and 5 ml (1 tsp) finely grated lime zest. No other changes.
Creamy Cilantro-Lime Version: Stir 30 g (2 tbsp) Greek yogurt into the dressing and reduce olive oil to 15 ml (1 tbsp). The salad will be slightly tangier.
Tropical fruit swap: Replace mango with 400 g (14 oz) pineapple, cut to the same size. Expect a brighter, sharper sweetness and slightly quicker softening.
Protein add-ins: Fold in 250 g (9 oz) cooked diced chicken or peeled shrimp to make it a main. If adding protein, serve immediately.

Serving Suggestions & Pairings

With grilled fish: The salad’s acid and sweetness pair beautifully with oily fish; try with baked salmon with avocado.
Over greens: Spoon 1 cup (150 g) salad over 60 g (2 cups) baby arugula for a light lunch.
Tacos or bowls: Use as a topping for grilled fish tacos, or spoon into grain bowls with black beans and rice.
Drink pairing: A crisp Sauvignon Blanc or a lime-based sparkling water complements the citrus notes.
For a party, set up bowls of greens, the salad, and warm tortillas so guests can assemble their own tacos.

For tips on building flavor layers in cold salads, review the beet and cucumber salad method which uses similar dressing layering.

Nutrition Information

Per serving (Serving size: 1 cup / recipe makes 4 servings)

Calories: 220 kcal
Total Fat: 15 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 140 mg
Total Carbohydrates: 22 g
Dietary Fiber: 6 g
Sugars: 14 g
Protein: 2 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my salad become watery?
A: If mango is overly ripe or you salt too early, fruit releases juice. Use firm-ripe mango and toss with salt sparingly. Drain any excess juice before adding avocado.

Q: Can I make this without avocados?
A: Yes. For an avocado-free version, add extra cubed cucumber or mango with 60 g (1/2 cup) diced jicama for crunch. The salad will be lighter and less rich.

Q: Can I double this recipe for a crowd?
A: Yes. Double all ingredients and toss gently in a very large bowl. Hold the avocado addition until the end and serve immediately for best texture.

Q: Can I prepare this the night before?
A: Prep the mango, onion, and dressing the night before. Store separately and add avocado just before serving — otherwise the avocado will brown and soften.

Q: How long does this keep in the fridge?
A: Stored airtight, it keeps 24 hours, but texture is best the day it’s made. Avocado will soften and slightly darken after 24 hours.

Q: Can I use bottled lime juice?
A: Fresh lime juice is much brighter and less bitter. If you must use bottled, taste and use slightly less; start with 30 ml (2 tbsp) and adjust.

Q: What’s the best way to dice mango evenly?
A: Stand the mango on its stem end, slice off the cheeks along the seed, score the flesh in a grid without cutting the skin, then scoop with a spoon for even cubes.

Conclusion

This Avocado Mango Salad is an easy, reliable way to add color and bright flavor to weeknights and parties. For a quick alternative with slightly different seasoning and a similar tropical feel, see this 15 Minute Mango Avocado Salad which uses a lime-honey dressing. If you want a plant-based inspiration with additional herbs and textures, try the Fresh Mango Salad with Avocado for a different herb profile and serving ideas.