A refreshing mango avocado salad made with few ingredients and gets ready in just 5 minutes. It is an easy vegan, gluten free and oil free seasonal salad great to enjoy as a side dish or as a main meal.
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This summer salad is unbelievably simple to put together and changeable with countless alternatives to keep it intriguing. This is a salad that proves oil is not necessary to enhance the taste or texture. The creamy avocado, crunchy onion and super sweet mangoes combined with zesty lemon and chilli flakes make this salad oh-so-delicious and refreshing.
Looking for interesting salad recipes for the summer? Check out vegan chickpea salad, watermelon salad without feta, cucumber kosambari, fruit salad with ginger lime dressing, sprouted mung bean salad, and creamy yogurt fruit salad.
Ingredients
- Fruits and Vegetables: I have used avocado, mango and red onion. Fresh fruits yield the best-tasting salad.
- Seasoning and Herbs: I have used only 4 basic ingredients to enhance the taste of this salad: lemon juice, red chilli flakes, salt and coriander leaves (fresh cilantro).
Find the quantities and a short video in the recipe card at the bottom of the post.
How to make fresh mango and avocado salad?
In a large bowl, add mango, avocado, red onion, chilli flakes, salt and coriander leaves.
Squeeze lemon juice and mix well with a spoon.
Serve refreshing mango avocado salad immediately.
Substitutions and Variations
Vegetables: Vegetables such as cucumbers, corn, olives and carrot add lovely colour and texture.
Fruits: Pineapple, apple, avocado or strawberry makes a great fruity addition.
Nuts: Toasted peanuts or walnuts add a nutty flavour and crunchy texture to the salad.
Protein: Boiled chickpea or kidney beans makes salad protein-rich.
Herbs: Fresh herbs such as parsley, basil and mint are a fabulous way to enhance the flavour and taste of the salad. Add any of these herbs with or without coriander.
Freshly ground black pepper could be used instead of chilli flakes.
How to keep salad fresh?
Do not let the salad sit for a long time as the onion releases moisture and as a result, the salad could lose liveliness.
If you are pressed for time or want to include this salad in a weekly meal plan, prep mango and dressing and store them in the fridge in separate containers. Prepare the avocado, onion and combine them with other ingredients right before you intend to eat them.
I wouldn’t advise keeping cut onion in the fridge or freezer as it leaves behind a strong smell that stays in the fridge/freezer for a long time after the onion is taken out. It results in other food in the fridge/freezer absorbing the onion smell.
Serve this avocado mango salad in a cold bowl/plate to keep it fresh for a longer time.
Combine seasoning, onion and avocado right before you serve a salad.
Storage
This avocado mango salad has the best flavour when eaten fresh. The salad loses freshness due to the moisture released from the onion, the avocado gradually starts browning and the salad loses its visual appeal. However, it is still eatable.
Store the leftover salad in the fridge in an airtight container and finish it off in a day or two.
If you are organizing to prep fruits as a part of a weekly meal plan, I would suggest dicing mangoes, coriander and make a dressing. Whisk together lemon juice, salt and chilli flakes and store it in the fridge in an airtight container.
Tips and Tricks
Mangoes: Use ripe mangoes with a firm texture yet sweet. Extremely soft mangoes turn mushy and ruin the salad texture.
Avocado: Pick ripe avocados and not overripe mushy ones.
Lemon: Fresh lemon juice is crucial in this mango salad recipe as it elevates the flavour. So ensure to use juice squeezed from the fresh lemon but not bottled juice. You could use fresh lime juice instead of lemon, though.
FAQ
The usual method to determine how ripe the mangoes are is their skin colour. For ripe mango, the skin turns from green to deep orange or yellow depending on the variety.
However, not every variety changes its colour. So the other ways to determine the ripeness are:
1. Smell the stem to check the scent. The exceptionally sweet aroma indicates the mango is ripe.
2. It is ripe and ready to eat if it feels tender when lightly pressed with fingertips.
The ripe avocado feels tender but not mushy to the touch and is usually dark green.
An alternative way to determine how ripe the avocados are is by peeling the stem on the top off. If it comes apart easily and has a green tint beneath, then it’s ripe and ready to consume.
The leftover salad could be used in wraps or grilled sandwiches with cheese.
More Mango and Avocado Recipes
Mango Mousse: A heavenly dessert mango mousse made with just 3 ingredients and gets ready in a jiffy.
Mango Cherry Popsicles: Dairy free, gluten free and refined sugar free kid-friendly summer treat made with just 3 ingredients.
Mango Coconut Burfi: A delicious tropical-flavoured fudge made with mango pulp and desiccated coconut.
Mango Lemonade: Refreshing, bubbly and frosty tropical summer mango drink that is incredibly easy to make and gets ready in just 5 minutes.
Avocado Banana Smoothie: The thick and super creamy avocado banana smoothie is ridiculously easy and simple kid friendly, gluten free and dairy free recipe put together with just 4 ingredients.
Avocado Greek Yogurt Dip: The vibrant avocado combined with creamy yogurt creates a super delicious dip with bold flavours.
KEEP IN TOUCH
Do let me know if you make this easy vegan avocado mango salad. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Mango Avocado Salad
Equipment
- Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 large (or) 200 gms Mango peel and dice into cubes
- 1 large (or) 110 gms Avocado peel and dice into cubes
- 1 small (or) 25 gms Red Onion peel and cut into thin slices
- 1 Teaaspoon Lemon adjust to taste
- handful Fresh Coriander Leaves chopped
- Salt as required
- ½ Teaspoon Red Chilli Flakes as required
Instructions
- In a large bowl, add mango, avocado, red onion, chilli flakes, salt and coriander leaves.1 large (or) 200 gms Mango, 1 large (or) 110 gms Avocado, 1 small (or) 25 gms Red Onion, handful Fresh Coriander Leaves, Salt, ½ Teaspoon Red Chilli Flakes
- Squeeze lemon juice and mix well with a spoon.1 Teaaspoon Lemon
- Serve refreshing mango avocado salad immediately.
Notes
Nutrition
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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