I love the refreshing mix of fresh ripe mangoes, creamy avocados, tomatoes, onions, and mint in this mango avocado salad. They are tossed in homemade mango dressing and finished with bagel seasoning for a bold and savory flavor.
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If you're anything like me, you're always on the lookout for simple, fresh recipes that actually taste amazing. That's exactly why I love making this avocado salad with mango. It's the perfect blend of sweet, creamy, juicy, and tangy and it comes together in just minutes. Whether I'm serving it as a side dish or enjoying it on its own for lunch, it never fails to brighten up my day (and my plate).
What makes this salad extra special is the homemade mango dressing with olive oil and a sprinkle of everything bagel seasoning. It adds just the right amount of zest and crunch without overpowering the fresh ingredients. I recommend chilling it for a bit before serving so the flavors meld beautifully. Trust me, once you try it, this might become your new favorite summer salad.
Ingredients
- Fresh mango - Adds natural sweetness and juiciness, giving the salad a tropical, refreshing flavor.
- Ripe avocado (Hass) - Provides creaminess and healthy fats that balance the sweetness of the mango.
- Cherry tomatoes - Contribute a juicy, slightly tangy bite that complements both the mango and avocado.
- Red onion - Adds sharpness and crunch to contrast the soft textures of the other ingredients.
- Fresh mint leaves - Bring a burst of cool, herbal freshness that brightens the entire salad.
- Everything bagel seasoning - Adds texture and savory depth without needing extra salt or spice blends.
- Ground black pepper - Enhances all the flavors with mild heat and subtle sharpness.
- Ground cayenne pepper - Gives a gentle kick of heat that elevates the salad's flavor (optional but worth it).
- Homemade mango dressing - Ties all the ingredients together with tangy, sweet, and zesty notes.
Scroll down to the recipe card for quantities used.
Instructions
Just follow these easy step-by-step directions to make avocado mango salad for two.
Cut the mango into bite-sized cubes and discard the peel.
Cut the avocado into bite-sized pieces.
Chop the fresh mint and slice each cherry tomato into quarters. Then, add the mango chunks, avocados, tomatoes, onions, and mint to a large mixing bowl.
If needed, whisk up the mango salad dressing. Drizzle it over everything in the bowl. Then, sprinkle on the Everything Bagel seasoning, cayenne, and black pepper.
Gently toss all the ingredients in the large bowl until they are well-coated with the dressing.
Serve the avocado mango salad immediately or chill for at least 30 minutes.
Hint: Use juicy mangoes and softened avocados that are perfectly ripe. If they're too firm, the salad won't have the right texture. If they're overripe, it can turn mushy and lose its fresh appeal.
Variations
Here are some easy ways to customize this mango avocado salad recipe:
- Add protein - Toss in grilled shrimp, diced chicken, or chickpeas to make it a complete meal.
- Swap the dressing - Try a citrus vinaigrette or honey dressing with lime juice for a different flavor twist.
- Use different herbs - Replace mint with cilantro or basil for a new layer of freshness.
- Add crunch - Mix in chopped nuts like almonds, walnuts, or sunflower seeds for added texture.
- Include greens - Serve it over arugula, spinach, or mixed greens to bulk it up.
- Make it spicy - Add sliced jalapeños or a dash of hot sauce for extra heat.
- Incorporate cheese - Crumbled feta or goat cheese adds a creamy, tangy contrast.
Tips
Top tip: Gently toss the salad right before serving to keep the ingredients intact and evenly coated with dressing without turning mushy.
- Use a spoon to scoop the avocado for clean, even chunks without bruising.
- Chill the salad for 20 to 30 minutes to let the flavors meld and enhance the taste.
- Taste your mango before using. It should be sweet and fragrant, not sour or stringy.
- Slice the tomatoes and onions thinly for better texture and even distribution.
- If prepping ahead, cut the avocado last so it doesn't turn brown.
- Store leftover dressing separately and toss just before serving to keep everything fresh.
Serving suggestions
This mango and avocado salad is incredibly versatile and can be served in a variety of ways. One of my favorite ways to enjoy it is as a light side dish with grilled meat main dishes like chicken, shrimp, or steak. The sweetness of the mango and creaminess of the avocado pair beautifully with smoky, savory flavors, making it a perfect match for anything off the grill.
You can also turn this delicious summer dish into a satisfying lunch or light dinner by serving it over a bed of greens like arugula or spinach. Add a scoop of quinoa or a handful of chickpeas to bulk it up, and you've got a healthy, balanced meal that's both filling and refreshing. If you're packing it for lunch, just keep the dressing separate and mix it in right before eating to keep everything crisp.
Storage
To store the mango and avocado salad, place any leftovers in an airtight container and refrigerate for up to 2 days. For best results, store the dressing separately and add it just before serving to keep the ingredients fresh and prevent the avocado from becoming too soft. If you've already mixed in the dressing, try to consume the salad within the same day, as the avocado may brown and the texture of the ingredients can soften over time.
FAQs
To help prevent browning, add the avocado just before serving and toss it with citrus juice like lime or lemon. The acidity slows oxidation and keeps the salad looking fresh.
Try a mix of toasted sesame seeds, flaky salt, and dried minced onion for crunch and flavor. Za'atar or crushed roasted nuts also work well as flavorful toppings.
You can prep most ingredients in advance, but wait to cut and add the avocado until just before serving. Store the salad in an airtight container in the fridge for up to 2 days for the best texture and flavor.
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Recipe
Mango Avocado Salad
Ingredients
- 1 piece large ripe mango
- 1 piece medium ripe avocado I used Hass avocado
- 3 pieces cherry tomatoes
- ½ small finely chopped red onion about 1 tablespoon
- ½ tablespoon fresh mint leaves chopped
- ⅛ teaspoon everything bagel seasoning
- 1 pinch ground black pepper
- 1 pinch ground cayenne pepper optional but recommended
- ¼ cup homemade mango salad dressing
Instructions
- Slice each side of the mango pulp, avoiding the seed in the center. Cut the pulp into bite-sized pieces and discard the peel.
- Cut the avocado in half and remove the seed. Scoop out the entire pulp of the halved avocado and place on a chopping board, then slice and cut into bite-sized pieces.
- Chop the fresh mint leaves and slice each cherry tomato into four.
- In a large bowl, add the bite-sized mangoes, avocados, tomatoes, onions, and mint. Drizzle with the prepared mango salad dressing. Sprinkle with everything bagel seasoning, cayenne, and black pepper. Gently toss until all the ingredients are well-coated with the dressing.
- Serve the Mango Avocado Salad immediately or chill for at least 30 minutes.
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