This Avocado Mango Salad is vitamin-loaded, and ready in 15 minutes. Dip with chips, or add to tacos, or main dishes for a zesty tang and a hint of sweetness. Option to add edamame for more protein.
An impressive looking dish that's perfect for entertaining. Make this Avocado Mango Salad for summer potlucks, barbecues, and picnics.
For more dip-style recipes, try my Cowboy Salad on this site, as well as these Easy Vegan Tofu Mango Summer Rolls.
- Edamame (optional) transforms this salad into a satisfying meal.
- Lime zest and juice are tangy and citrusy, balancing the sweetness of the strawberries and mango perfectly.
- Avocado adds a creamy texture.
- Jalapeño gives a slight kick to this dish.
See recipe card for quantities.
- Mango - Ataulfo or Champagne mangoes are best for this recipe, but most varieties will work
- Non-spicy - for non-spicy, omit the jalapeño
- Sesame oil - substitute with any neutral flavored oil, or omit for oil-free
- Chips - serve as a dip with tortilla chips as desired
- Cilantro and basil- fresh herbs brighten this fruity salad, but feel free to omit as desired
Try my Easy Arugula Chickpea Quinoa Salad with crispy chickpea croutons for added protein. Check out these Vegan Salad Recipes for more protein-rich salad ideas.
Chop the fruit evenly into small pieces. Cut the onion and jalapeño finely so they do not overpower the dish.
Step 1. Combine the chopped mango, strawberries, shelled edamame, avocado, basil, cilantro, red onion, and jalapeño in a large bowl.
Step 2. Mix the lime juice and zest, maple syrup, sesame oil (optional), and salt in a medium bowl. Add the lime dressing to the salad. Mix until fully incorporated.
💡 Expert Tips
- Equipment: Lime zest is the colored portion of the citrus fruit peel. The best way to remove the zest is with a microplane, which is a handheld metal plate with sharp holes in it. Make sure to remove the colored part of the skin only! The white pith can taste bitter.
- Do not use overly ripe fruit or avocado or the salad will be mushy. Chop the fruit and veggies evenly into small pieces to ensure a bit of everything ends up on your chip!
- For a mellower flavor, soak the chopped red onions for 10 minutes beforehand.
While lime juice helps prevent the avocado from browning, this salad is best enjoyed the day of. Otherwise, if you plan on having leftovers, you can add the avocado to the served portions only, and refrigerate the remaining salad without avocado in an airtight container for up to 4 days. These ingredients do not stand up well to freezing.
🙋🏽♀️ Recipe FAQs
Not really! Capsaicin, which is the chemical compound that contains fiery heat, is actually concentrated in the inner white pith or rib of the pepper. While the seeds may be coated with some of the capsaicin from being in contact with the rib, they themselves do not actually contain any heat.
Mix together the salad ingredients, minus the avocado and salt, up to 8 hours beforehand and refrigerate. Add the salt to taste and cubed avocado right before serving.
Serve this as a dip with tortilla or cinnamon chips. Or pair it with almost anything savory, salty, meaty, fresh, or slightly sweet. You'll be surprised by how many of your favorite dishes taste even better with this salsa-style salad on top.
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Avocado Mango Salad Recipe
- 2 medium mangoes diced (about 1 cup)
- 1 cup shelled edamame thawed (optional)
- 1 cup diced strawberries (about 9 ounces)
- 1 medium avocado diced
- 3 tablespoons finely diced red onion (about one-half small onion)
- 1 medium jalapeño seeded and finely diced
- ¼ cup thinly sliced basil leaves (chiffonade)
- 3 tablespoons chopped cilantro
- 1 tablespoon sesame oil or neutral flavored oil
- Zest of 1 lime
- ¼ cup lime juice (about 1 lime)
- 1 teaspoon maple syrup or to taste
- ¼ teaspoon salt or to taste
- Tortilla chips for serving (optional)
- Mix: Add the mangoes, edamame, strawberries, avocado, red onion, jalapeño, basil, and cilantro to a large bowl.
- Make dressing: In a small bowl, whisk the sesame oil, lime zest and juice, maple syrup, and salt to taste.
- Combine: Add the lime dressing to the salad. Mix gently until fully incorporated.
- Mangoes: Ataulfo or Champagne are best suited for this recipe, but most types will work.
- Do not use overly ripe fruit or avocado or the salad will be mushy.
- For non-spicy, omit the jalapeño.
- For oil-free, omit the sesame oil.
- Chop the fruit evenly into small pieces to ensure a bit of everything ends up on your chip!
- Finely chop the onion and jalapeño so they don't overpower the dish.
- If you plan on having leftovers, add the avocado to the served portion only, and refrigerate the remaining salad without avocado in an airtight container for up to 4 days.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
This is going to be my summer salad! So fresh and vibrant.
Yay! It's a fave!!! thank you
Simple to make and so fresh and delicious. I made a half batch (omitted cilantro because I don't like it) and I had to stop myself from eating the whole thing at one sitting! Thanks for sharing this recipe!
I'm so glad you enjoyed it. Thank you.
Oh so refreshing. Great as a dip with chips.
Yes. It's so delicious with chips! Glad you enjoyed it.
I love this fresh, healthy new take on mangoes 🥭
It's a great recipe for summer! Thank you.