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This bright mango avocado salad is my go-to whenever I crave something refreshing and full of flavor without leafy greens. Juicy sweet mangoes play off creamy avocado and get a kick from red onion and Fresno chili, all tossed in a honey lime vinaigrette. It is a feast for the eyes and palate perfect for spring or summer gatherings and excellent alongside grilled meals.
The first time I served this salad at a backyard cookout, it was a hit. The sweet mangoes and creamy avocado vanished fast and now I make it any time the weather heats up.
Ingredients
- Mango: Choose mangoes that yield slightly to pressure but are not mushy for the best bite and natural sweetness
- Avocado: Pick ripe avocados with a gentle squeeze so they bring creaminess and healthy fat to every forkful
- Red bell pepper: Adds crunch and color look for a glossy skin and firm texture
- Red onion: Offers color and mild bite slice thin so it blends into each mouthful
- Fresno chili: Gives medium heat you can opt for jalapeno if you desire a different level of spice
- Cilantro: Essential for fresh herbal notes buy a bunch with bright green leaves and no wilt
- Lime juice: Base of the dressing fresh limes are juicier and more flavorful
- Honey or maple syrup: Touch of sweetness for the dressing choose pure honey or real maple syrup for best results
- Garlic: Adds subtle savory depth mince a fresh clove for the best flavor
- Extra virgin olive oil: Brings everything together look for a bottle with a fruity aroma and golden color
- Salt and pepper: Simple seasoning to highlight every ingredient use kosher salt for clean taste
Step-by-Step Instructions
- Make the Dressing:
- Whisk together fresh lime juice honey or maple syrup minced garlic extra virgin olive oil salt and pepper in a large mixing bowl. Using a big bowl saves dishes and lets you add all the salad ingredients straight to the dressing later
- Dice and Prep the Produce:
- Cut the mangoes by slicing each side away from the pit and scoring the flesh into cubes then scoop them out. Slice avocados just before using to avoid browning. Dice red pepper and red onion. Mince the Fresno chili finely. Chop cilantro leaves and tender stems
- Combine the Salad:
- Add mangos avocados red bell pepper red onion Fresno chili and cilantro into the bowl with the dressing
- Toss Everything Together:
- Gently stir until fruits and veggies are evenly coated with the vinaigrette. Taste for seasoning and adjust with more salt lime or honey if needed
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To me the avocado is the star here its creamy texture pulls all the flavors together and makes every bite feel a little indulgent. I always remember my kids fishing for the biggest mango pieces first.
Storage Tips
Store leftovers in an airtight container for up to three days in the refrigerator. The lime helps keep avocado from browning but for best appearance and texture eat the salad fresh on the day you make it.
Ingredient Substitutions
If you do not like cilantro sliced scallions work for a milder herbal flavor. Swap Fresno chili for jalapeno or even a pinch of red pepper flakes if that is what you have. Maple syrup makes this vegan while honey gives a subtle richness.
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Serving Suggestions
This salad is a colorful pairing with grilled shrimp fish or chicken. It also works alongside spicy barbecue tofu or veggie skewers. For a heartier salad toss in some cooked quinoa or black beans or tuck a generous scoop into tacos.
Cultural Context
Mango avocado salad borrows from vibrant Caribbean and Latin American flavors where fresh fruit is often brought into savory salads. The combination celebrates seasonal produce in a playful way that is easy to love at any table.
Frequently Asked Questions About Recipes
- → What fruit works best for this salad?
Use ripe mangos that are aromatic and slightly soft. They should yield slightly to pressure without being mushy for best texture and sweetness.
- → Can the salad be made in advance?
You can prep most components ahead, but combine and add avocados just before serving to maintain freshness and prevent browning.
- → Is there a good substitute for cilantro?
You can replace cilantro with sliced scallions for an oniony note, though cilantro gives a distinct, fresh flavor.
- → How spicy is the salad?
The spice level is mild to medium, coming from minced red chilies. Adjust the amount or substitute with jalapeno to suit your palate.
- → What can I pair with this?
It's ideal alongside grilled chicken, shrimp, salmon, or barbecued veggie skewers. Can also double as a vibrant salsa for tacos.
- → How do I keep avocado from browning?
Toss avocados in lime dressing just before serving. The acidity helps slow oxidation and keeps the salad looking bright.