Mango Avocado Salad Recipe
This vibrant Mango Avocado Salad combines juicy mango, creamy avocado, crisp red onion, fresh coriander and a zesty chilli-lime dressing. Ready in just 15 minutes, it is a refreshing, colourful and easy side dish perfect for family meals, barbecues, picnics and entertaining.
Equipment
- 1 Large Salad Bowl –
- 1 Small Jar with a Tight-Fitting Lid
- 1 Sharp Chef’s Knife
- 1 Measuring Spoons and Cups
- 1 Large Serving Spoon
Ingredients
For the Chilli-Lime Dressing
- 6 tablespoons olive oil - extra-virgin
- 1½ teaspoons fresh lime zest
- 6 tablespoons fresh lime juice
- 2 garlic cloves - finely minced
- 1½ teaspoons ground cumin
- ¾ teaspoon chilli powder
- 1⅛ teaspoons salt
- ¾ teaspoon honey or maple syrup
For the Salad
- 3 ripe but firm avocados
- 3 ripe mangoes
- ¾ cup thinly sliced red onion
- 1–2 small jalapeño peppers - finely chopped
- ¾ cup fresh coriander - chopped
Instructions
Step 1: Prepare the Chilli-Lime Dressing
- Add the olive oil, lime zest, freshly squeezed lime juice, minced garlic, cumin, chilli powder, salt and honey or maple syrup to a small jar.
- Secure the lid firmly.
- Shake vigorously for about 20–30 seconds until the ingredients are thoroughly combined.
- Taste the dressing and adjust the salt, lime or chilli if necessary.
- Set it aside while you prepare the salad.
Step 2: Prepare the Mango
- Peel each mango carefully.
- Cut the flesh away from the stone.
- Slice the mango into roughly 2–3 cm chunks.
- Keep the pieces reasonably similar in size so every serving has a good balance of ingredients.
- Place the mango in a large salad bowl.
Step 3: Prepare the Avocado
- Cut each avocado lengthways around the stone.
- Twist the halves apart.
- Remove the stones carefully.
- Scoop out the flesh or peel it away from the skin.
- Cut the avocado into similar-sized chunks.
- Add it to the bowl with the mango.
- Prepare the avocado shortly before assembly to help prevent browning.
Step 4: Add the Aromatics
- Add the thinly sliced red onion.
- Finely chop the jalapeño and add it to the bowl.
- Add the chopped fresh coriander.
- For a milder salad, remove the jalapeño seeds and inner membrane before chopping.
- Gently distribute the ingredients throughout the bowl.
Step 5: Dress the Salad
- Pour the prepared chilli-lime dressing evenly over the ingredients.
- Use a large spoon to gently fold the mixture from the bottom upwards.
- Continue folding just until the dressing coats the fruit and vegetables.
- Avoid vigorous stirring because the avocado can easily break apart.
Step 6: Taste and Serve
- Taste a small portion.
- Add a little more salt if needed.
- Add extra lime juice for a sharper finish.
- Add another pinch of chilli powder if you prefer more heat.
- Serve the Mango Avocado Salad immediately for the freshest texture.
Notes
- 🥭 Choose Ripe Mangoes: Use sweet, fragrant mangoes that are ripe but still firm enough to hold their shape when diced.
- 🥑 Use Firm Avocado: Select ripe avocados that are creamy but not overly soft, so the pieces remain intact when folded into the salad.
- 🍋 Use Fresh Lime Juice: Freshly squeezed lime juice gives the dressing a brighter, more refreshing flavour and helps slow avocado browning.
- 🌶️ Adjust The Heat: Reduce the jalapeño or chilli powder for a milder salad, or add more for a pleasantly spicy kick.
- 🥄 Fold Gently: Toss the ingredients carefully rather than stirring vigorously to prevent the avocado from becoming mashed.
- 🫙 Dress Just Before Serving: Add the chilli-lime dressing shortly before serving to keep the mango and avocado fresh and beautifully textured.
- 🌿 Serve Fresh: This Mango Avocado Salad is at its colourful, creamy and refreshing best when enjoyed shortly after preparation.