Mango and avocado salad is a bright, fresh and satisfying dish that brings together contrasting flavours and textures in the most delightful way. The sweetness of ripe mangoes, the buttery softness of avocado, and the gentle heat of the chili lime dressing create a bowl full of colours and flavours that is both healthy and indulgent. It is one of those recipes that proves salads can be exciting, especially when seasonal fruits are at their best.
This dish is perfect as an entrée or starter for a summer meal. It is light on the stomach yet rich in nutrients, with each bite offering something different, a juicy mango cube, a creamy slice of avocado, the crunch of red onion or the tang from fresh lime juice. What makes this salad really stand out is the dressing. It is quick to make and includes olive oil, fresh lime, chili flakes and just a touch of honey to balance the acidity and spice.
This recipe does not require any cooking and comes together in under fifteen minutes, making it ideal for busy days or unexpected guests. You can also serve it as a side with grilled fish, tacos, or rice dishes. It is naturally gluten free and can be made vegan by skipping the honey or using a plant-based alternative. Let us put this fresh and fuss-free salad together in five easy steps.
Step 1: Choose ripe but firm mangoes and avocados
For the salad to hold its shape, the mango and avocado should both be ripe but not overly soft. Peel and cube one large ripe mango. It should be sweet and slightly firm. Next, cut one ripe avocado in half, remove the seed, and scoop the flesh out gently. Slice it into cubes or thin slices depending on your preference. Squeeze a little lime juice on the avocado to prevent it from browning.
Step 2: Add fresh and crunchy ingredients
In a large mixing bowl, add the cubed mango and avocado. Slice a small red onion thinly and add it to the bowl. You can also include a handful of chopped cucumber or halved cherry tomatoes for more colour and crunch. A few tablespoons of chopped fresh coriander or mint add brightness and a fresh aroma that works beautifully with the other ingredients.
Step 3: Prepare the chili lime dressing
In a small bowl, whisk together two tablespoons of olive oil, the juice of one whole lime, half a teaspoon of red chili flakes, half a teaspoon of honey and a pinch of salt. Taste and adjust the balance of flavours. The dressing should be zesty, slightly sweet and have a gentle heat. If you prefer it spicier, you can add a finely chopped green chili or more chili flakes.
Step 4: Gently toss everything together
Pour the dressing over the salad ingredients just before serving. Using a spoon or clean hands, gently toss everything so that the dressing coats the fruits and vegetables evenly. Take care not to mash the avocado while mixing. You can let the salad sit for five to ten minutes for the flavours to mingle, but avoid keeping it too long as the avocado can soften further.
Step 5: Serve chilled with optional toppings
Serve the mango and avocado salad in a wide bowl or plate, optionally garnished with some toasted sunflower seeds, crushed peanuts or crumbled feta for added texture and flavour. It tastes best when served chilled and fresh. This salad works as a refreshing starter, a light lunch, or even as a colourful side with spicy Indian or grilled dishes.
Mango and avocado salad is a celebration of natural ingredients and bold flavours. It is quick to prepare, stunning to look at and so satisfying to eat. Whether you are putting together a casual summer meal or preparing an elegant dinner spread, this salad will bring a bright and cheerful touch to the table. Try it once and it might just become a warm weather favourite.
