Mango Avocado Salad is the kind of dish that instantly transports you to sunshine and summer breezes—no matter what season it is! This bright and tropical salad brims with juicy mangoes, creamy avocado, crisp red pepper, and a surprising coconut-curry dressing that ties everything together in the most irresistible way. If you’re craving something fresh, colorful, and full of flavor, this recipe is about to become your new obsession!
Why You’ll Love This Recipe
- Simply Fresh: Every bite bursts with juicy mango, buttery avocado, and crisp veggies, creating a refreshing flavor experience that never feels heavy.
- Unexpectedly Creamy Dressing: The coconut milk-curry-lime dressing is both unique and absolutely luscious, making this salad taste gourmet with almost zero fuss.
- Super Quick & No Cook: The Mango Avocado Salad comes together in 20 minutes—no oven, no stove, no stress—perfect for busy nights or impromptu gatherings.
- Beautiful Enough for Entertaining: This salad’s rainbow of colors guarantees a “wow” moment at your table, whether you’re serving lunch for one or impressing a crowd.
Ingredients You’ll Need
The magic of Mango Avocado Salad comes from a handful of simple, fresh ingredients—each playing an essential role in flavor, texture, and vibrant color. Don’t worry about complicated prep; these easy-to-find items do all the work for you!
- Fresh lime juice & zest: Adds lively, tangy brightness that balances the sweetness and helps keep the avocado from browning.
- Light coconut milk: Brings a subtle, creamy richness and a touch of tropical flair to the dressing.
- Curry powder: Just a hint gives the salad an intriguing warmth and depth without overpowering the other flavors.
- Honey or maple syrup: A sweet note to tie everything together; use maple syrup for a vegan-friendly option.
- Salt: Essential to amplify all the other flavors (don’t skip—even a pinch makes a difference!).
- Ripe mango: Pick one that’s slightly soft to the touch—its juicy sweetness is the star of the show.
- Sweet red pepper: Diced for a crisp, juicy crunch and gorgeous color throughout the salad.
- Red onion: Minced finely, this adds a mild, savory bite and a pop of purple.
- Butter lettuce: Its delicate, tender leaves add lightness and extra green color.
- Cilantro leaves: Fresh and aromatic, it gives a classic herbal brightness (skip if you’re not a fan).
- Jalapeño: Optional, but perfect if you love a gentle tingling heat—just slice thinly and use to taste.
- Avocados: Look for perfectly ripe ones with just the right creaminess for the ultimate salad luxury.
Variations
One of my favorite things about Mango Avocado Salad is how endlessly customizable it is! You can easily mix things up depending on what’s in your fridge, your dietary needs, or your mood—think of this as your personal canvas.
- Add protein: Toss in some cooked shrimp, grilled chicken, or tofu cubes to make it a light meal or hearty lunch.
- Leaf swap: Use baby spinach, arugula, or mixed greens instead of butter lettuce for a different flavor or more nutrients.
- Fruit flair: Try substituting or combining pineapple, papaya, or kiwi for mango for a tropical twist.
- Extra crunch: Sprinkle in roasted cashews, toasted coconut flakes, or pumpkin seeds for wonderful crunch and texture.
- Make it dairy-free/vegan: Stick with maple syrup instead of honey—everything else is already plant-based and naturally gluten-free!
How to Make Mango Avocado Salad
Step 1: Whisk Together the Coconut Curry Dressing
Start by making your wildly flavorful dressing: in a small jar, combine fresh lime juice, zest, coconut milk, curry powder, honey (or maple syrup), and a pinch of salt. Put the lid on and shake it like you mean it until everything is perfectly combined and silky. Taste and adjust the salt or curry powder as needed. Set aside—you’ll want every drop for the end!
Step 2: Chop and Combine the Salad Ingredients
Grab your biggest, brightest salad bowl and pile in the mango chunks, diced red pepper, minced red onion, and torn butter lettuce. Next, add the cilantro and thin-sliced jalapeño if you like a hint of heat. Right before serving, gently fold in those beautiful avocado cubes (so they stay creamy and intact).
Step 3: Toss, Dress, and Serve
Pour that dreamy coconut curry dressing all over the salad. Use clean hands or two big spoons to gently toss everything together, making sure every bite gets coated. Serve immediately for the freshest, most vibrant Mango Avocado Salad experience!
Pro Tips for Making Mango Avocado Salad
- Choose the Ripest Mangoes and Avocados: Go for fruit that yields slightly to gentle pressure—too soft and it will be mushy, too firm and you’ll miss out on peak flavor and creaminess.
- Cut Ingredients Just Before Serving: To maintain peak freshness and prevent browning, prep the mangoes and avocados last and toss with dressing right before serving.
- Balance the Dressing to Taste: Depending on your mangoes’ sweetness, you might want more or less honey/maple or lime for just the right tang and pop.
- Keep Heat Optional: Add jalapeños for a spicy kick—or skip them altogether if you or your guests prefer a milder Mango Avocado Salad.
How to Serve Mango Avocado Salad
Garnishes
Add a flourish of extra cilantro leaves, a sprinkle of toasted coconut, or even a few lime wedges for squeezing at the table. A finishing grind of black pepper or a quick swirl of sriracha can also work wonders if you love a little pizazz in your Mango Avocado Salad.
Side Dishes
This salad is wonderful alongside grilled fish, shrimp skewers, spicy tacos, or even a simple bowl of jasmine rice. For a light lunch, I love scooping it up with crunchy tortilla chips or serving it as a side at summer picnics and barbecues!
Creative Ways to Present
Try piling the Mango Avocado Salad into halved avocado shells, serving it in lettuce cups, or plating it atop a bed of forbidden rice for a dramatic main-course presentation. Layer it in mason jars for adorable picnic-ready portions, or arrange your ingredients “deconstructed” on a platter for a colorful, interactive option at parties.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a little extra Mango Avocado Salad (lucky you!), pop leftovers into an airtight container and refrigerate. For best texture, enjoy within 24 hours. To avoid browning, consider storing the avocado separately and mixing it in right before you eat the rest.
Freezing
This isn’t a salad that likes the freezer—mango and avocado both lose their luscious texture after thawing, and the lettuce will wilt. For the freshest results, make only as much as you’ll eat, and enjoy every bite fresh!
Reheating
Reheating isn’t needed or recommended for Mango Avocado Salad, since it really shines when it’s cool, crisp, and just tossed. If your chilled salad has firmed up a bit in the fridge, let it sit at room temperature for 10 minutes before serving to revive its best flavors and texture.
FAQs
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Can I make Mango Avocado Salad ahead of time?
You can prep the chopped red pepper, onion, lettuce, and cilantro a few hours in advance and store them separately in the fridge. Wait to cut the mango and avocado, and toss with dressing just before serving for the freshest flavor and best texture!
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What if my avocados aren’t ripe yet?
If your avocados are still very firm, place them in a brown paper bag with a ripe banana for a day or two at room temperature. This helps them ripen quickly so you can enjoy that creamy goodness in your salad!
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Is Mango Avocado Salad vegan?
Absolutely! Simply swap the honey for maple syrup in the dressing, and you’ll have a naturally vegan and gluten-free salad that everyone can enjoy.
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What type of mango works best?
I like to use Ataulfo (honey) mangoes because they’re extra sweet and velvety, but Kent or Tommy Atkins mangoes also hold up beautifully. Just choose ripe, slightly soft fruit for the juiciest results.
Final Thoughts
I truly hope you get a chance to whip up this vibrant Mango Avocado Salad soon! It’s a celebration of color, sunshine, and pure flavor—so simple yet completely unforgettable. If you give it a try, let me know how you made it your own or what creative twists you used. Happy salad making!
Print
Mango Avocado Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: International
- Diet: Vegetarian
Description
This refreshing Mango Avocado Salad is a delightful combination of sweet mango, creamy avocado, and a zesty lime-coconut dressing. With a hint of curry and a touch of heat from jalapeno, this salad is bursting with flavors and textures.
Ingredients
Dressing:
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/4 cup light coconut milk
- 1/4 teaspoon curry powder
- 2 teaspoons honey or maple syrup for vegan
- 1/8 teaspoon salt or to taste
Salad:
- 2 cups ripe mango, cut into bite-sized pieces
- 1 cup sweet red pepper, diced
- 1/2 cup minced red onion
- 1 cup butter lettuce leaves, torn into pieces
- 1/4 cup cilantro leaves
- 2 tablespoons thin-sliced jalapeno (optional)
- 2 avocados, pitted and cubed
Instructions
- Prepare the dressing: In a small jar, combine lime juice, lime zest, coconut milk, curry powder, and honey. Shake well, add salt to taste, and set aside.
- Combine salad ingredients: In a mixing bowl, toss together mango, red pepper, red onion, lettuce, cilantro, jalapeno, and avocado.
- Add dressing: Pour the dressing over the salad and toss to combine.
- Serve: Enjoy the salad immediately.
Notes
- This salad is best served immediately for optimal freshness.
- To prepare ingredients ahead, store cut components separately and combine with the dressing and avocado just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 252 kcal
- Sugar: 17g
- Sodium: 86mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 3g
- Cholesterol: 0mg
