If you're looking for a quick, colorful side dish that comes together in a flash, this easy avocado and mango salad is about to become your new favorite recipe. Creamy ripe avocado, juicy sweet mango, and crisp sweet corn are tossed in a bright citrus-herb dressing for the ultimate balance of sweet, savory, and tangy flavors. Whether you need a light 10-minute lunch or a vibrant side for grilled meats, seafood, or taco night, this simple recipe delivers maximum fresh flavor with zero fuss.
Jump to:
- Why You'll Love This Avocado Mango Salad
- Ingredients You'll Need
- Smart Ingredient Substitutions & Variations
- Watch How to Make It (Video Tutorial)
- How to Make Easy Avocado and Mango Salad
- Pro Kitchen Tips for Success
- How to Store & Make Ahead Tips
- What to Serve with Avocado Mango Salad
- Frequently Asked Questions (FAQ)
- Looking for More Quick & Fresh Salad Ideas?
- Follow Us & Share Your Creation!
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- Easy Avocado and Mango Salad
Why You'll Love This Avocado Mango Salad
- Ready in Just 10 Minutes: No cooking required! Simply chop, toss, and serve for an instant, refreshing meal or side dish.
- The Perfect Flavor & Texture Contrast: Buttery avocado and juicy, sweet mango balance each other naturally, while crisp sweet corn adds a subtle, surprising crunch.
- Incredibly Versatile: Enjoy it as a light standalone lunch, spoon it over grilled chicken or fish, or use it as a vibrant topping for taco nights and summer BBQs.
- Naturally Healthy: Packed with healthy fats, vitamins, fiber, and clean, wholesome ingredients that make eating fresh effortless.
Ingredients You'll Need
Here are the fresh, simple ingredients that make this tropical salad shine:
- Ripe Avocados: Look for avocados that yield slightly to gentle pressure so they cut into smooth, buttery cubes.
- Ripe Mango: A sweet, juicy mango provides the perfect contrast to the creamy avocado.
- Sweet Corn: One can of drained sweet corn brings a delightful pop of sweet crunch that sets this salad apart from basic versions. Have extra sweet corn left over? Use it up in our light, mayonnaise-free Tuna Corn Salad Recipe.
- Spring Onions (Scallions): Provides a mild, fresh onion flavor without overpowering the fruit.
- Fresh Parsley: Adds a bright, green herbaceous lift throughout the salad.
- Extra Virgin Olive Oil: Creates a smooth, rich base for the simple dressing.
- Fresh Lemon (or Lime) Juice: Essential for bright acidity and preventing the avocado from browning.
- Sea Salt & Freshly Ground Black Pepper: Just a pinch of each to pull all the natural flavors together.
Smart Ingredient Substitutions & Variations
- Citrus Swap (Lime Juice): While fresh lemon juice works wonderfully, you can easily swap it for fresh lime juice for a classic, extra-tropical flair.
- Onion Alternatives: If you don't have spring onions on hand, finely diced red onion works exceptionally well, adding a bit more color and a crisp, bold bite.
- Herb Substitutions: If you love Mexican or Latin-inspired flavors, swap the chopped parsley for fresh cilantro (coriander).
- Add Extra Protein: Turn this simple side dish into a complete meal by tossing in grilled shrimp, blackened chicken breast, canned black beans, or crumbled feta cheese.
- If you love creamy avocado dishes, check out our popular Tomato Avocado Egg Salad Recipe for another quick lunch option.
Watch How to Make It (Video Tutorial)
Prefer a visual step-by-step guide? Watch our quick video tutorial below to see how easily this fresh avocado and mango salad comes together in real time-from neatly dicing the fruit to tossing the simple citrus dressing!
How to Make Easy Avocado and Mango Salad
Making this salad takes just four simple steps with zero cooking required:
1. Prep the Fruits & Vegetables:
- Slice the avocados in half, remove the pits, scoop out the flesh with a spoon, and cut into neat, bite-sized cubes.
- Peel the mango, cut the flesh away from the flat inner pit, and dice into cubes similar in size to the avocado.
- Chop the spring onions into roughly 1-inch (2.5 cm) pieces and finely chop half a bunch of fresh parsley.
2. Combine in a Mixing Bowl:
- Place the diced avocado, diced mango, chopped spring onions, drained sweet corn, and fresh parsley together into a large mixing bowl.
3. Season & Dress:
- Squeeze the juice of half a fresh lemon (or lime) evenly over the ingredients-this adds bright acidity and keeps the avocado from turning brown.
- Drizzle with 2 tablespoons of extra virgin olive oil, then sprinkle with 1 teaspoon of sea salt and ½ teaspoon of freshly ground black pepper.
4. Toss Gently & Chill:
- Using a large spoon, gently fold the ingredients together. Be careful not to mash the soft avocado cubes.
- Let the salad rest in the refrigerator for 10 minutes before serving. This brief resting period allows the sweet and tangy flavors to meld together perfectly.
Pro Kitchen Tips for Success
- How to Prevent Avocado Browning: The citric acid in the fresh lemon or lime juice naturally slows down browning. If you're prepping ahead, toss the avocado cubes in the citrus juice first before mixing in the other ingredients.
- Choosing the Right Fruits: Select avocados and mangoes that yield slightly to gentle pressure. If they are too soft, they will become mushy when tossed; if too firm, they won't yield that creamy, sweet bite.
- Mix with a Soft Touch: Always use a gentle folding motion when mixing. Ripe avocados are delicate, and heavy mashing will turn your crisp salad into guacamole!
How to Store & Make Ahead Tips
- Refrigeration: Store any leftover salad in an airtight container in the refrigerator. It is best enjoyed within 1 to 2 days while the fruit remains crisp and vibrant.
- Prevent Browning: Air exposure is what causes avocado to turn brown. To keep leftovers looking fresh, squeeze a little extra lemon or lime juice over the top, or press a small piece of plastic wrap directly onto the surface of the salad before sealing the container.
- Can You Freeze It? We don't recommend freezing this salad. While frozen mango works great in smoothies, fresh avocado and mango lose their delicate texture and become mushy once thawed.
- Make-Ahead Strategy: If you're prepping this for a party or meal prep, you can chop the mango, sweet corn, and spring onions ahead of time. Add and dice the avocado just before serving, then toss with the dressing so everything stays perfectly fresh.
What to Serve with Avocado Mango Salad
This tropical salad is wildly versatile and pairs easily with almost any main dish:
- Grilled Meats & Seafood: The sweet, citrusy flavor profile makes it a stellar partner for grilled chicken, juicy pork tenderloin, or steak. It is especially delicious alongside seafood like grilled salmon, garlic butter shrimp, or mahi-mahi.
- Tacos, Burritos & Bowls: Use it as a bright, chunky salsa-style topping for fish tacos, carnitas, or black bean bowls on taco night.
- Light Summer Lunch: Serve a generous spoon of salad over a bed of crisp romaine or butter lettuce leaves, served with warm tortilla chips on the side for a satisfying lunch.
Frequently Asked Questions (FAQ)
You can chop the mango, onions, and corn up to a day in advance. However, for the best appearance and texture, add the diced avocado and citrus dressing no more than 1 to 2 hours before serving.
Ataulfo (Honey) mangoes are fantastic because they are sweet, creamy, and less fibrous. Kent or Keitt mangoes also work wonderfully. Look for a mango that feels slightly soft when gently squeezed and gives off a sweet, fruity aroma near the stem.
Stand the mango upright on your chopping board. Slice straight down along both sides of the flat inner pit to yield two large "halves." Score a grid pattern into the flesh of each half without cutting through the skin, then use a spoon to scoop the ready-cut mango cubes right out!
Definitely! While sweet corn adds our favorite signature crunch, you can easily customize this salad. Great additions include diced cucumber for extra freshness, cherry tomatoes, black beans for added protein, or a sprinkle of chili flakes if you enjoy a little kick.
Looking for More Quick & Fresh Salad Ideas?
If you enjoyed the bright, tropical flavors of this dish, here are a few more easy salad recipes from our kitchen to try next:
- Tuna Corn Salad Recipe: A light, mayo-free 15-minute lunch that uses sweet corn and fresh herbs.
- Tomato Avocado Egg Salad Recipe: Another quick avocado-based salad packed with protein and fresh tomatoes.
- Grilled Apricot Salad Recipe: A vibrant summer side dish featuring sweet grilled fruit and fresh greens.
- Easy Butter Bean Salad Recipe: A hearty, protein-rich 15-minute side dish perfect for summer BBQs.
Follow Us & Share Your Creation!
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Looking for other amazing salad recipes like this? Try these:
Easy Avocado and Mango Salad
Equipment
- 1 knife
- 1 chopping board
- 1 mixing bowl
Ingredients
- 2 pcs avocado ripe, diced
- 1 pc mango peeled and diced
- 6 pcs spring onions chopped into 1-inch pieces
- 280 g sweet corn 1 can, drained
- ½ piece lemon juice fresh
- ½ bunch parsley finely chopped
- 1 teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
- 2 tablespoon olive oil extra virgin
Instructions
- Prep the fruits: Cut the avocados in half, remove the pits, scoop out the flesh with a spoon, and cut into bite-sized cubes. Peel the mango, slice around the flat pit, and cut into similar-sized cubes.
- Combine ingredients: Place the diced avocado, diced mango, chopped spring onions, drained sweet corn, and fresh parsley into a large mixing bowl.
- Dress the salad: Squeeze the juice of half a lemon (or lime) over the ingredients. Drizzle with the extra virgin olive oil and season with sea salt and freshly ground black pepper.
- Fold and chill: Using a spoon, gently fold the ingredients together so the delicate avocado cubes don't crush. Refrigerate for 10 minutes before serving to allow the flavors to meld together.
- Serve: Enjoy cold as a refreshing lunch, or serve alongside grilled steak, pork tenderloin, chicken, or seafood!
Video
Notes
- Lime Juice Swap: Swap lemon juice for fresh lime juice for a brighter, tropical twist.
- Herbs & Onions: You can substitute spring onions with finely diced red onion for extra crunch, or replace parsley with fresh cilantro.
- Make Ahead: If prepping ahead, toss the avocado in citrus juice first to prevent oxidation (browning).
Nutrition
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