Avocado Mango Salad

Name: Avocado Mango Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 medium mangoes (diced (about 1 cup)); 1 cup shelled edamame (thawed (optional)); 1 cup diced strawberries (about 9 ounces); 1 medium avocado (diced); 3 tablespoons finely diced red onion (about one-half small onion); 1 medium jalapeño (seeded and finely diced); ¼ cup thinly sliced basil leaves (chiffonade); 3 tablespoons chopped cilantro; 1 tablespoon sesame oil or neutral flavored oil; Zest of 1 lime; ¼ cup lime juice (about 1 lime); 1 teaspoon maple syrup or to taste; ¼ teaspoon salt or to taste; Tortilla chips for serving (optional)

By Lily | Last modified on Feb 17, 2026

Featured in: Salads

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Summer calls for bright, refreshing dishes that are as nutritious as they are delicious. This Avocado Mango Salad bursts with tropical flavors and vibrant colors, offering a perfect balance of sweet, tangy, and savory notes. It’s not only a feast for the eyes but also a vitamin-packed delight that can enliven any meal or be enjoyed on its own.

Whether you’re planning a picnic, summer barbecue, or simply want a quick, healthy dish, this salad comes together in just 15 minutes. With the optional addition of edamame, it can also provide a satisfying protein boost, making it an excellent choice for both main dishes and side accompaniments.

Why You’ll Love This Recipe

Quick and easy to prepare in just 15 minutes, ideal for busy days.
Combines creamy avocado with sweet mango and a hint of heat from jalapeño for a unique flavor profile.
Versatile for different occasions—serve with chips, tacos, or as a main or side dish.
Loaded with vitamins, fiber, and healthy fats making it a nutritious choice.

Ingredients

2 medium mangoes diced: Choose firm Ataulfo or Champagne mangoes for perfect sweetness and texture without mushiness.
1 cup shelled edamame thawed (optional): Adds plant-based protein and a lovely pop of green to this vibrant salad.
1 cup diced strawberries: Fresh strawberries contribute a juicy, sweet-tart contrast and beautiful color.
1 medium avocado diced: Creamy avocado adds richness and healthy monounsaturated fats to balance the flavors.
3 tablespoons finely diced red onion: Provides a subtle sharpness; finely diced to avoid overpowering the salad.
1 medium jalapeño seeded and finely diced: Adds a gentle heat; seed removal controls spiciness to suit your preference.
1/4 cup thinly sliced basil leaves (chiffonade): Fresh basil gives a sweet, fragrant herbal note enhancing the overall complexity.
3 tablespoons chopped cilantro: Adds brightness and a slightly citrusy freshness to the mix.
1 tablespoon sesame oil or neutral flavored oil: Infuses subtle nuttiness and helps marry the flavors in the dressing.
Zest of 1 lime: Provides aromatic oils and enhances brightness for a more vibrant dressing.
1/4 cup lime juice (about 1 lime): The fresh acidity balances sweetness and ties all ingredients together.
1 teaspoon maple syrup or to taste: Adds a natural sweetness that complements the mango and strawberries.
1/4 teaspoon salt or to taste: Enhances and rounds out all the flavors.
Tortilla chips for serving (optional): Perfect for scooping the salad if serving as an appetizer or snack.

Instructions

Prepare the fresh ingredients: Start by dicing the mangoes, avocado, and strawberries into uniform pieces to ensure each bite offers a balanced mix of flavors. Finely dice the red onion and jalapeño, removing the seeds from the jalapeño to manage the desired level of heat. Thinly slice basil leaves using the chiffonade technique for a delicate texture, and chop the cilantro finely.
Combine the salad components: In a large mixing bowl, gently add the diced mangoes, strawberries, avocado, red onion, jalapeño, basil, cilantro, and optional edamame. Combining all ingredients together creates an inviting medley of vibrant colors and aromas that set the stage for the dressing.
Whisk the dressing: In a small bowl, whisk together the sesame oil, lime zest, freshly squeezed lime juice, maple syrup, and salt. This dressing perfectly balances tanginess, sweetness, and a subtle nuttiness that enhances the natural flavors of the fresh produce.
Mix salad with dressing: Pour the lime dressing over the salad mixture, then gently toss everything together to coat evenly while being careful not to mash the avocado. Mixing gently ensures the ingredients retain their shape and texture while fully absorbing the zesty flavors of the dressing.
Serve and enjoy: This salad is delicious served immediately to enjoy the fresh flavors at their best. Optionally, serve with crispy tortilla chips for dipping or use as a vibrant topping for tacos or grilled dishes. If preparing in advance, hold off on adding avocado until serving to prevent browning.

You Must Know

Choose firm, ripe mangoes and avocado to avoid a mushy texture and maintain freshness.
Omitting the jalapeño will make the salad mild and suitable for sensitive palates.
For an oil-free version, simply leave out the sesame oil without compromising flavor.
Uniform chopping of fruits and vegetables ensures every bite has a harmonious blend of ingredients.
If storing leftovers, keep avocado separate and add it fresh at serving time to prevent browning.

Storage Tips

Store any leftover salad without avocado in an airtight container in the refrigerator for up to 4 days. Add freshly diced avocado just before serving to keep the salad fresh and vibrant. Avoid freezing as the texture of fresh fruits and herbs may be compromised.

Serving Suggestions

This avocado mango salad pairs beautifully with grilled seafood or chicken, adding a fresh tropical twist. Enjoy it as a zesty topping for tacos or alongside crunchy tortilla chips as a refreshing appetizer at your next summer gathering.

Professional Tips

Use the chiffonade technique to slice basil for a delicate texture without overpowering the salad.
Adjust the balance of lime juice and maple syrup in the dressing to suit sweetness or acidity preferences.
For added texture and protein, include shelled edamame or swap for chickpeas for a different twist.
Prepare the dressing ahead and toss just before serving for a fresher salad experience.

FAQs

Can I prepare this salad in advance?: Yes, but keep the avocado separate until just before serving to avoid browning. The other ingredients can be mixed and stored up to 4 days refrigerated.
What mango type is best for this salad?: Ataulfo or Champagne mangoes are ideal due to their firm texture and sweetness, though other ripe mango varieties also work.
How can I make this salad spicier or milder?: Adjust the jalapeño quantity to increase or reduce heat. Removing seeds makes it milder, while keeping them increases spiciness.
Is this salad suitable for vegans and vegetarians?: Absolutely! This salad is plant-based and free from animal products, perfect for both vegan and vegetarian diets.
Can I substitute the maple syrup?: Yes, you can replace maple syrup with agave nectar, honey (if not vegan), or a simple sugar syrup for sweetness.
What if I don’t have sesame oil?: Use any neutral oil like avocado or light olive oil. The sesame oil adds a subtle nuttiness but is optional.
Can I add other fruits or vegetables?: Yes, fresh diced cucumber or bell peppers can add crunch, and other berries can enhance the salad’s sweetness and color.