I make this mango avocado salad when I want something that tastes like sunshine on a plate. It’s sweet from the mango, creamy from the avocado, and balanced with a bright, lemony vinaigrette that pulls everything together. I’ve thrown this together for everything from quick weekday lunches to backyard cookouts, and it never lasts long. Simple ingredients, fast prep, and a salad that actually feels exciting to eat—this one’s a keeper.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
This mango salad is fresh, bright, and ready in 15 minutes!
After living and traveling through so many places where fruit shows up in savory dishes, I fell in love with the idea of pulling those flavors into something simple but bold. This mango avocado salad does just that and feels bright, a little unexpected, and exactly what I want when the weather warms up.
What makes my version stand out is the balance of flavors and textures. You get juicy mango, creamy avocado, a quick-pickled hit from the red onion, and a light, citrusy vinaigrette that ties it all together. It’s fast, flexible, and tastes like way more effort than it actually is—my favorite kind of recipe to have on standby for a casual lunch or an easy cookout side.
Ingredients and why they matter
This salad is all about fresh, vibrant flavors! Mango, avocado, red onion, and cherry tomatoes create a balanced base. Lemon juice and zest add brightness, olive oil brings richness, and fresh basil gives it a fragrant finish.
Full ingredient list and detailed instructions in the recipe card.
Notes & Variations
- Mango: Choose ripe but firm mangoes for the best balance of sweetness and structure. Overripe = mushy salad.
- Avocado: Creamy and rich, it softens the sharper notes from the vinaigrette. Use ripe but not squishy avocados.
- Red onion: Adds bite and crunch. Soaking it in cold water tones down the harshness without losing flavor.
- Cherry tomatoes: Juicy, fresh bursts that add acidity and texture.
- Fresh basil: Brings a soft, herbal note that makes the salad feel bright and fresh. Other fresh herbs like mint or cilantro are great swaps, depending on the vibe you want.
- Lemon vinaigrette: Sharpens and lifts all the flavors. The zest makes a huge difference—don’t skip it! You can also use lime juice in a pinch.
- For extra protein, add chickpeas, grilled tofu, or a sprinkle of hemp seeds.
TIPS & TRICKS
Shruthi’s top tips
- Use ripe but firm fruit. Soft mango or avocado turns the salad into a mash.
- Slice onion super thin for best texture and soak it to remove sharpness.
- Toss the diced avocado with a little lemon juice before adding it to the salad if you’re making this ahead. This helps prevent browning.
- Chiffonade basil gently—rolling and slicing prevents bruising and keeps it pretty. [Link to basil chiffonade]
- Mix vinaigrette separately first to make sure it emulsifies before dressing the salad. Then, add right before serving to keep everything fresh and not soggy.
- Use a gentle hand when tossing—avocados bruise easily once diced.
- Taste the dressing on a piece of mango—it should brighten without overpowering.
- Chill briefly if you have time—15–30 minutes helps the flavors meld without losing texture.
How to make avocado mango salad
Step 1:
In a mason jar or small bowl, combine olive oil, lemon juice, lemon zest, salt, and black pepper. Shake or whisk until emulsified. Taste and adjust seasoning if needed.
Step 2:
In a large mixing bowl, gently toss avocado slices, mango chunks, red onion, basil, and tomatoes. Drizzle the vinaigrette over the salad and toss lightly to coat. Serve immediately or chill briefly (up to 30 minutes) before serving for the best flavor!
How to serve mango avocado salad
This fresh avocado salad is best served while fresh for the best flavor and texture! It’s the perfect light side dish or snack for summer—I love serving it with tacos or tortilla chips like a chunky salsa.
Storage and reheating suggestions
This salad is at its freshest and most delicious the day you make it. If you have leftovers, no worries—just pop them into an airtight container and keep in the fridge. It’ll stay tasty for up to a day!
More fruity summer recipes
Summer is all about fresh fruit, if you ask me! Here are a few of my favorite recipes when the cravings hit:
Mexican Fruit Cup
Easy Mango Salsa Dip
Pineapple Mango Salsa
Spinach Avocado Salad
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Mango Avocado Salad
Ingredients
- 2 medium avocados, diced into ½-inch cubes
- 1 medium mango, peeled and diced into ½-inch cubes
- ½ large red onion, thinly sliced and soaked in cold water 10 minutes
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil, thinly sliced
Vinaigrette
- 2 tablespoons extra-virgin olive oil, extra virgin
- 1½ tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- 1 teaspoon kosher salt, adjust to taste
- ½ teaspoon black pepper
Instructions
- Thinly slice red onion and soak in cold water for 10 minutes to reduce sharpness. Drain well.
- In a small jar or bowl, combine olive oil, lemon juice, lemon zest, salt, and black pepper. Shake or whisk until emulsified. Taste and adjust seasoning.
- Halve the cherry tomatoes. Thinly slice (chiffonade) the basil.
- Chiffonade the basil by stacking the leaves, rolling them, and slicing into thin ribbons.
- Dice avocados just before assembling to prevent browning.
- In a large bowl, gently combine avocado, mango, drained red onion, tomatoes, and basil.
- Drizzle vinaigrette over salad and toss lightly to coat.
- Serve immediately or chill up to 30 minutes before serving.
Notes
- Use ripe but firm avocados and mangoes to prevent mushiness.
- If making ahead, toss diced avocado with a little lemon juice before adding to the salad to slow browning.
- Try adding baby spinach, strawberries, or a sprinkle of feta cheese for variation.
- You can prep everything in advance, but add the vinaigrette just before serving to keep textures crisp
- Add chickpeas, grilled tofu, or black beans for protein if desired.
- No mango? Substitute with ripe peaches, nectarines, strawberries, or pineapple depending on season.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The salad was very refreshing and a perfect recipe to find as we’re coming into summer, I can’t wait to make it again!
This was my first time using mango in something savory. Wow! I’ve been missing out. This salad was amazing and I’m definitely going to make it for the next picnic! Thanks.