How To Make Mango Salad – Simple Recipe With Avocado

As summer hits, I’m always on the lookout for quick, healthy, and refreshing meals that can please the whole family—and let’s be real, the simpler, the better! That’s why I’ve been loving making mango salad with avocado.

It’s got all the goodness you need—fresh fruit, creamy avocado, crunchy veggies, and just the right amount of zest. It’s the kind of recipe that’s not only delicious but also versatile. Whether you’re looking for a side dish to go with dinner, a lunch that feels like a mini-vacation, or something you can pack up for a picnic or school run, this mango salad ticks all the boxes.

Mangoes, with their sweet and juicy flesh, pair beautifully with the creamy richness of avocado. Together, they create a tropical symphony of flavors that feels so luxurious yet is super easy to throw together.

Especially on those hot summer days, mango salad is a super refreshing meal to serve. And if you’ve got kids or picky eaters at home, I’ve found that the mild flavor of mango and avocado usually gets them excited to try something new.

Before we dive into how to make mango salad, it’s good to know a few things about pairing ingredients. After all, it’s all about finding those complementary flavors that will take your salad from “meh” to magnificent. And, since we’re all about simplicity here, I’ll also share some tips on easy swaps and substitutions to suit your taste or what you have in the fridge.

What Ingredients Go Well with Mango?

Mango is incredibly versatile and pairs well with a variety of ingredients. You can mix it with other fruits like pineapple, strawberries, or even pomegranate seeds for an added burst of color and flavor. For a bit of crunch, you might add cucumber, bell peppers, or even red onion. If you like a little tang, fresh lime juice or a splash of orange juice can brighten up the whole dish. For herbs, mint is a classic pairing with mango, giving your salad that refreshing, zesty pop. 

As for nuts, I love tossing in some toasted almonds, cashews, or even pumpkin seeds for crunch. If you’re looking for something more substantial, shredded chicken or grilled shrimp would make an excellent addition, transforming this simple mango salad into a complete meal. 

How Do You Cut a Mango for Mango Salad?

Cutting a mango can be intimidating if you’ve never done it before, but trust me, once you know how to cut it, you’ll be flying through it. The first thing you need to know is that mangoes have a large, flat pit in the center. So, to cut a mango, the easiest way is to start by slicing down each side of the pit (around the seed). You’ll end up with two large halves of mango.

Next, score the mango flesh of each half in a criss-cross pattern, making sure not to cut through the skin. Then, simply use a spoon to scoop out the diced pieces, or you can peel off the skin and slice the fruit into small chunks. It’s super simple, and once you’ve done it once or twice, you’ll be a pro.

What Not to Mix with Mango?

While mango pairs with a lot of great ingredients, there are a few things you might want to avoid mixing with it. For instance, very bitter greens like arugula or kale can sometimes clash with the sweet, fruity taste of mango.

Strong-flavored cheeses, like blue cheese, might also overpower the subtle sweetness of the mango. Stick to lighter, milder flavors, and you’ll create a salad that’s balanced and harmonious.

Do You Peel a Mango Before Cutting It?

Technically, yes! You do want to peel a mango before eating it. But as mentioned above, you can cut the cubes while the mango skin is still on.

I’m aware that some cultures eat mango with its skin, but I prefer my mango peeled when using it in this simple mango salad recipe.  

Ingredients

Now that we’ve covered the basics, let’s get to the good stuff—how to make mango salad! Here’s what you’ll need:

Mango. Focus on juicy mangoes for this easy mango salad. Unripe mangoes (that’s green mango) have a bitter flavor that’s just not suitable for this dish. 

Avocado. One of my favourite salad ingredients. I love how the addition of a ripe avocado turns even the simplest bit of butter lettuce into a delicious meal. 

Cucumber. I prefer Lebanese over English cucumber, but use whatever you have access to. The cool cucumber texture is a great addition to any summer salad. 

Fresh Herbs. Fresh mint is amazing, as is fresh basil. Use dried herbs if that’s what you’ve got. 

Olive Oil. A must have in any amazing salad.

Lime juice. To add even more flavours to this summer side dish. 

Salt and Pepper.

Mixed nuts or seeds. Almonds, cashews or sunflower seeds all work. 

How to Make Mango Salad with Avocado

Prepare the Mango & Avocado: Start by peeling and dicing your mango and avocado as described above. You want both fruits to be nice and ripe, so they’re sweet and creamy.

Add the Veggies: If you’re using cucumber, slice them up and add them to the large bowl with the mango and avocado.

Make the Mango Salad Dressing: In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. It’s so simple, but it really brings everything together with a fresh, zesty flavor.

Toss Everything Together: Drizzle the dressing over the sweet mango slices and avocado mixture and gently toss to combine. Be careful not to mash the avocado—it should stay in nice chunks for that creamy texture.

Garnish & Serve: Sprinkle herbs and your choice of nuts on top for extra flavor and crunch. 

Enjoy! That’s it! You’ve got a vibrant, fresh mango salad ready to eat.

Store​: For maximum freshness, finish this simple salad as soon as possible. The best way to store any leftovers is by using an airtight container to preserve as much of the fresh flavor as possible. 

Why You’ll Love This Mango Salad with Avocado

I mean, where do I even begin? You’re going to love this recipe because it’s quick, easy, and oh-so-delicious. The sweetness of the mango pairs perfectly with the creamy avocado, and the crunch from the nuts adds texture that makes each bite satisfying. Plus, it’s customizable! You can throw in any veggies or fruits you have on hand, and it’ll still taste amazing.

Tips & Tricks

Ripeness is Key: The key to a perfect mango salad is using ripe mangoes and avocados. 

Chill it: If you have time, let the salad chill for about 15 minutes before serving. This allows the flavors to marinate and meld together.

Make it spicy: If you like a little heat, add a pinch of chili flakes or chopped fresh chili to create a spicy dressing.

Easy Substitutes

No lime? No worries! Try lemon juice or orange for a different twist. A little apple cider vinegar will also do the trick. 

No mango? Try this recipe with peaches or nectarines for a nice substitute when mangoes aren’t in season.

Allergic to nuts? You can swap nuts for crunchy sunflower seeds or just skip them altogether.

I hope you enjoy making this delicious recipe as much as I do. It’s an easy, flavorful way to add a burst of sunshine to your meals! Let me know if you give it a try and what you think!