Avocado and Mango Salad

Ever crave something bright, creamy, and secretly fancy that takes ten minutes to make?
If you like mango salads, you’ll also enjoy this mango and feta salad I tested once.
The combo of buttery avocado and sweet mango hits all the right notes.
And yes, it plays nicely with almost any dinner or picnic spread—no drama required.

Why You’ll Love This Recipe

• Fresh, fast, and flavorful: Ready in under 15 minutes for busy days.
• Healthy fats from avocado keep you full and satisfied.
• Sweet meets savory with mango and lime for perfect balance.
• Super versatile — serve as a side, topping, or light main.
• Kid and guest friendly — picky eaters often approve.
• Low prep, high wow factor for dinner parties or weekday meals.

I love how the textures contrast — smooth avocado, juicy mango, and a little onion bite.
Doesn’t that sound like snack heaven?
Also, the salad packs nutrition without trying too hard, which I respect.

Ingredients You’ll Need

• 2 ripe avocados, diced
• 2 ripe mangoes, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

How to Make (Step-by-Step)

STEP 1

In a large bowl, combine the diced avocados, mangoes, and red onion.

STEP 2

In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.

STEP 3

Pour the dressing over the salad and gently toss to combine.
Sprinkle with fresh cilantro before serving.

STEP 4

Serve immediately and enjoy with tortilla chips or on top of greens.
If you dress earlier, keep the salad chilled and toss again before plating.
I promise the texture holds up pretty well for a few hours at most.

Serving Suggestions

Serve the salad chilled on a bed of mixed greens for a light meal.
Top with protein like grilled shrimp to turn it into a satisfying dinner.

Pro Tips for the Best Results

• Choose ripe but firm mangos so they hold shape.
• Pick avocados that give slightly to pressure for creamy texture.
• Cut fruit into uniform pieces to avoid one-bite mush or big chunks.
• Add lime juice last if you prep early to slow browning of avocado.
• Taste and adjust salt; acid and salt make sweetness pop.
• Serve immediately for best texture, but see storage tips below if needed.
• Reserve a few mango cubes for garnish to make it look chef-level.
• Use coarse sea salt for a little crunch and flavor boost.
• If you hate cilantro, swap in parsley; I won’t judge.
• Toast nuts quickly for aroma — three minutes in a pan does the trick.
• Chill bowls before serving to keep the salad cool longer.
• If mango gets super juicy, spoon off excess juice so the salad doesn’t sog.
  FYI, I always taste before serving.

Fun Variations & Topping Ideas

Variations:

• Add chopped cucumber for extra crunch.
• Swap cilantro for mint for a fresher profile — IMO, mint gives a bright twist.
• Stir in black beans and corn to make it heartier.
• Make it spicy with chopped jalapeño or a pinch of cayenne.
• Blend half the avocado into a creamy dressing for a smoother coat.
• Make a salsa-style version with diced tomatoes and extra jalapeño.

Toppings:

• Toasted pumpkin seeds for crunch.
• Crumbled cotija or feta for salty tang.
• Drizzle honey for extra sweetness if mango is tart.
• Grilled shrimp or chicken to turn it into a meal.
• A few chili flakes for impatient spice lovers.
• A spoonful of Greek yogurt for tang and creaminess.
• Freshly cracked black pepper gives a subtle kick.

Storing and Reheating

Refrigerate leftovers in an airtight container for up to 24 hours.
Add a squeeze of fresh lime before serving to revive flavors.
Do not microwave — heat ruins avocado texture; instead serve cold or at room temperature.
Avoid freezing — avocado turns mushy and loses its charm when frozen.
If you must prep ahead, keep avocado halves intact with lime juice and cover tightly.
When reheating, warm the plate for hot additions like grilled chicken but keep salad cool.

Leftover ideas

Turn leftovers into tacos by spooning the salad into warm tortillas.
Fold into cooked quinoa or toss with pasta for a quick grain bowl.
Top grilled fish or chicken with the salad for an instant flavor boost.
Use leftover salad as a sandwich spread with a layer of sliced turkey.
Mix into scrambled eggs at the end of cooking for a tropical breakfast.
Turn it into a chilled soup by thinning with a little coconut milk and blending.

Frequently Asked Questions (FAQ)

Can I use frozen mango?

Yes, but thaw and drain well to avoid watering down the salad.

How do I stop avocado browning?

I recommend adding extra lime juice and eating within a day.

Can I make this ahead?

Sort of — prep components separately and combine just before serving.

Is this salad kid-friendly?

Yes; omit onion or jalapeño if your kids are picky.

Can I swap avocado for something else?

You can use ripe mango and cucumber mix, but you lose richness.

What pairs well with this salad?

Grilled fish, lime rice, or crispy flatbread all work wonderfully.

Can I use different citrus?

Absolutely; orange or grapefruit work, but lime keeps the flavors bright.

How can I make it vegan?

It already is vegan if you skip cheese toppings; add beans for protein.

Conclusion

This Avocado and Mango Salad gives you creamy texture, bright citrus, and minimal fuss.
I use it for lunches, potlucks, and lazy dinners because it always feels special.
If you want a slightly different take, this 15 Minute Mango Avocado Salad – Urban Farmie offers a great variation.
Please leave a comment and a rating if you try it — I actually read them and get weirdly excited.