I first made this salad when I had an extra few mangos and avocados in my fruit jar that I thought were going to go bad soon. I thought the combo of ripe, fruity mango and creamy avocado would be a great base for a salad and would probably only need a few other things to really make it work. This Mango Avocado Salad is the result!
There are many directions you could take this salad, but I kept it pretty simple and use one of my favorite spices, Tajin, to kick the salad up a notch. The Tajin really brings out the sweetness in the fruit and makes for a great topping.
Let’s make it!
Tips for picking ripe mangos and avocados
You need really peak ripeness on your mangos and avocados for this salad, but you want to make sure that they aren’t completely mushy. When you are picking both the fruits, they should give a bit to pressure from your thumb, but not be completely mushy.
Some firmness is good or else it will be hard to cut the fruits into clean cubes. Save the super-ripe avocados for the guacamole!
For salads like this, I prefer to pick slightly less ripe fruit and let it sit in my fruit bowl until it’s perfect, which usually takes a day or two.
Peeling and slicing mangos and avocados
There’s a funny similarity between mangos and avocados when it comes to preparation. For both, you can slice off the sides of the fruit and then easily scoop out the meat of the fruit and chop it into cubes.
For the mango, you can slice down the sides of the pit, giving you a full cheek. For the avocado, you can slice around the fruit, remove the pit, and then continue.
When you have them like that, use a spoon to scoop out the side of the fruit in one piece and then slice it up. Easy to do and both are the same!
How to make this mango avocado salad
One you have the fruits handled, this salad is very easy to toss together. I recommend layering the salad on a large serving plate in a few layers with the avocado, mango, and sliced red onion.
Then drizzle on some fresh lime juice (you could also use lemon juice), which will help to prevent browning and also give some acidity to the salad. Drizzle on some extra virgin olive oil as well and season the layers with a sprinkle of Tajin seasoning. Serve it immediately garnished with fresh sliced basil, mint, or cilantro.
What is Tajin seasoning?
Tajin seasoning is a popular spice used in Mexico. It’s typically served with fruit. A common South American street food is just a very ripe mango with Tajin seasoning on it! It’s also good on grilled corn and shrimp to name a few things.
Tajin is a mix of dried citrus, chili, and salt, and is pretty addictive stuff. You’ll always find a container of it in my pantry!
Storing this salad for later
This avocado mango salad is best served right away, but you can make it a bit in advance if you need to. Just cover the plate with plastic wrap and it’ll keep okay in the fridge for a day or two. If you can plan ahead, season it with Tajin right before serving. The spice mix will actually pull liquid out from the salad, making it watery, so it’s best to use that right before serving.
Leftovers are fine for a day or two in an airtight container as well.
Other Salad Ideas
You could change up the toppings for this salad, although I’d recommend not making it too complicated. This salad is best because of its simplicity. Here are a few ideas:
- Add some fresh cherry tomatoes to the salad for a little crunch.
- Try other fresh herbs like chives, parsley, or cilantro.
- Spice up the salad with slivered Jalapenos.
The sweetness and creaminess of this salad makes it a perfect side dish alongside seafood. I would serve it next to grilled salmon or any grilled fish. It would also go well with any shrimp recipe (like a shrimp burger).
It would be great alongside bbq and could help cut through some of the richness of a good brisket or smoked chicken.
In short, it’s a very easy-to-make salad and is great with a wide range of lunch and dinner options. Give it a shot!
Mango Avocado Salad
- 2 mangos, chopped
- 2 avocados, chopped
- ½ red onion, sliced thin
- ½ lime, juice only
- 2 tablespoons olive oil
- Fresh basil, slivered
- Tajin seasoning, garnish
- To prepare mango, slice mango down the side, getting close to the pit and removing a cheek of mango. Use a spoon to scoop out the entire mango cheek. Chop. Also peel and slice off any meat near the pit of the mango.
- For the avocado, slice in half and remove the pit. Then use a spoon to scoop out avocado and chop.
- Layer chopped mango and avocado on a large plate with thinly sliced red onion. I like to make two layers of the ingredients. Top with a squeeze of fresh lime juice, olive oil, chopped basil, and Tajin seasoning.
- Serve salad immediately or cover tightly with plastic wrap and serve within a day or two.