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- 1 ripe mango, peeled and diced into bite-sized pieces - 2 ripe avocados, peeled, pitted, and diced - 1 cup cherry tomatoes, halved for sweetness - 1 small red onion, finely chopped to add depth - 1 red chili, seeds removed and minced for a spicy kick - A handful of fresh cilantro leaves, roughly chopped, for garnish - 2 tablespoons freshly squeezed lime juice for brightness - 1 tablespoon high-quality extra virgin olive oil for richness - Sea salt and freshly cracked black pepper, to taste - Servings: 4 - Prep Time: 15 minutes - Total Time: 15 minutes The key to a great Mango Avocado Salad is fresh produce. I love using ripe mangoes and avocados. They bring a creamy, sweet flavor that makes this salad shine. I pick mangoes that are slightly soft when I squeeze them. This means they are sweet and ready to eat. For avocados, I look for ones that give in slightly to gentle pressure. This shows they are ripe too. Cherry tomatoes add a burst of sweetness. Halving them lets their juices mingle with the dressing. I also use red onion for a sharp taste. It adds a nice crunch and color to the salad. The red chili gives it a bit of heat. You can adjust the amount depending on how spicy you want it. For freshness, I always top it with chopped cilantro. It adds a bright note and makes the salad look beautiful. For the dressing, I use freshly squeezed lime juice. It adds a zesty kick that balances the creaminess of the avocado. Extra virgin olive oil gives the salad richness. I finish with a sprinkle of sea salt and black pepper. These seasonings bring all the flavors together. This salad serves four people. It only takes 15 minutes to prepare, making it a quick and tasty option for lunch or a side dish. {{ingredient_image_2}} To start, you need to prepare your fresh ingredients. First, dice the mango into bite-sized pieces. This creates a sweet base. Next, dice the avocados, ensuring they are ripe but firm. This adds creaminess to your salad. After that, halve the cherry tomatoes. Their sweetness will balance the flavors. Then, finely chop the red onion for depth. Finally, mince the red chili. Adjust the amount based on your spice preference. Now, let’s make the dressing. In a small bowl, whisk together lime juice and olive oil. This brightens up the salad. Be sure to combine them well until you see a smooth mixture. Next, taste the dressing. You may need to add sea salt and black pepper. Adjust to your liking. This step helps enhance all the flavors in the salad. Next, it’s time to bring everything together. In a large mixing bowl, gently mix all ingredients. Start with the mango and avocado, and then add the tomatoes, onion, and chili. Be careful not to crush the avocados. After mixing, toss the salad lightly. This ensures even coating without mashing. Finally, taste the salad. Adjust seasoning if needed. Serve it on a platter or in bowls, and enjoy the vibrant colors and flavors! How to choose mangoes for sweetness When picking mangoes, look for ones that feel slightly soft. A ripe mango should have a sweet aroma. The skin may show some color changes, like yellow or red. Avoid mangoes with dark spots or wrinkles. Tips for selecting ripe avocados For avocados, press gently on the skin. If it yields slightly, it’s ripe. A dark green color usually means it's ready to eat. Avoid hard ones, as they need more time to ripen. Ensuring the integrity of avocado pieces To keep avocado pieces intact, mix gently. Use a soft spatula when stirring. This helps maintain their creamy texture without mashing them. Proper tossing methods When tossing the salad, use a folding motion. Scoop from the bottom and lift. This way, all ingredients blend well without breaking the avocado. Adjusting seasonings Taste your salad after adding salt and pepper. If it needs more zing, add extra lime juice. Adjusting salt can also help bring out all the flavors. Additional garnish suggestions For a pop of color, sprinkle more cilantro on top. You might also add some sliced radishes for crunch or nuts for a nice texture contrast. Pro Tips Choose Ripe Avocados: Make sure your avocados are perfectly ripe for the best texture and flavor. They should yield slightly to gentle pressure when squeezed. Make It Ahead: This salad can be prepared a few hours in advance. Just wait to add the dressing until just before serving to keep the ingredients fresh. Adjust the Spice: If you're not a fan of heat, feel free to omit the red chili or replace it with a milder pepper. Adjust the amount according to your taste preference. Fresh Ingredients Matter: Use the freshest ingredients possible, especially the cilantro and lime, to enhance the overall flavor profile of your salad. {{image_4}} You can make this mango avocado salad even better by adding other fruits. Pineapple adds a sweet tang, while oranges bring a refreshing burst. You can also try different veggies! Cucumbers add crunch, and bell peppers bring color and flavor. If you want to change the dressing, try a honey-lime dressing. Mix honey with lime juice for a sweet and tart flavor. For a kick, make a spicy vinaigrette. Use chili flakes or hot sauce to spice things up. Pair this salad with proteins like grilled chicken or shrimp. The salad complements these well and adds freshness. You can also serve it as a side dish at barbecues or family dinners. It brightens up any meal! To keep your mango avocado salad fresh, store it in the fridge. Use an airtight container for the best results. This prevents air from entering and keeps the salad crisp. If you have leftovers, try to eat them within a day or two. The salad tastes best fresh! You can prepare the ingredients in advance. Dice the mango and avocados, and store them separately. Halve the cherry tomatoes and chop the red onion. Keep everything in sealed containers in the fridge. Assemble the salad just before serving. This way, the avocados stay creamy and bright. This salad tastes great for about 1 to 2 days in the fridge. After that, the avocados may turn brown and mushy. Look for signs of spoilage, like a sour smell or slimy texture. If you see these signs, it’s best to toss the salad. Enjoy it while it’s fresh for the best flavor! You can prepare mango avocado salad ahead of time. To keep it fresh, follow these tips: - Prep Ingredients Separately: Dice the mangoes, avocados, and veggies but store them apart. - Use Citrus: Add lime juice to the avocados to prevent browning. This keeps them green. - Assemble Before Serving: Mix everything just before you serve. This ensures the salad stays crisp and bright. By prepping this way, you can enjoy a fresh salad without losing flavor or texture. If you don't have lime juice, here are some great options: - Lemon Juice: This is the best alternative. It has a similar tangy taste. - Vinegar: Try apple cider or white wine vinegar for a different flavor. - Orange Juice: This adds sweetness but may alter the salad's taste slightly. Feel free to experiment with these substitutes to find the flavor you love. Yes, mango avocado salad is vegan-friendly! All the ingredients come from plants. Here’s a quick look at what's included: - Fruits and Veggies: Mangoes, avocados, tomatoes, onions, and chilies. - Dressing: Lime juice and olive oil are both plant-based. This salad is a colorful, tasty choice for anyone following a vegan diet. Enjoy it guilt-free! This blog post covers a simple mango avocado salad. We discussed fresh ingredients, dressings, and serving sizes. I shared step-by-step instructions to make this salad in just 15 minutes. You learned tips for selecting ripe produce and mixing techniques to maintain texture. We explored variations, storage tips, and answered common questions. Enjoy experimenting with flavors and adding your twist. This salad is quick, easy, and perfect for any meal. Keep it fresh and find joy in making great dishes!

Tropical Bliss Mango Avocado Salad

A refreshing and vibrant salad featuring ripe mango and avocado, perfect for a light meal or side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Tropical
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 whole ripe mango, peeled and diced into bite-sized pieces
  • 2 whole ripe avocados, peeled, pitted, and diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1 whole red chili, seeds removed and minced
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon high-quality extra virgin olive oil
  • to taste sea salt
  • to taste freshly cracked black pepper
  • a handful fresh cilantro leaves, roughly chopped

Instructions
 

  • In a large mixing bowl, gently combine the diced mango and diced avocados, ensuring the pieces remain intact for texture.
  • Next, add the halved cherry tomatoes and finely chopped red onion to the bowl, mixing all the vibrant colors together.
  • Sprinkle the minced red chili over the mixture, adjusting the amount to achieve your desired heat level.
  • In a separate small bowl, whisk together the freshly squeezed lime juice and extra virgin olive oil until fully emulsified. Pour this luscious dressing over the salad ingredients.
  • Carefully toss the entire mixture with a gentle hand, ensuring all ingredients are coated without mashing the creamy avocados.
  • Season the salad with sea salt and freshly cracked black pepper to taste, adjusting to your preference for flavor.
  • Once seasoned, transfer the salad to a serving platter or individual bowls for an elegant presentation.
  • For a beautiful finishing touch, garnish with vibrant fresh cilantro leaves sprinkled on top, adding a burst of aroma and flavor.

Notes

Adjust the amount of red chili according to your heat preference.
Keyword avocado, fresh, healthy, mango, salad