Mango Avocado Salad with Maple Lime Vinaigrette

This mango avocado salad is fresh, vibrant, and made with ripe ingredients that come together in minutes. Tossed in a maple lime vinaigrette, it’s a quick summer dish that keeps things light but full of flavor.

If you’re looking for more mango recipes, try my Mango Jam, Pickled Mangoes, Mango Iced Tea, and traditional Mango Sour.

Mango and Avocado Salad

This mango avocado salad is one of those simple combinations that just works—sweet, creamy, sharp, and bright all at once. I like to make it with tropical avocados when I can find them, since they tend to come into season around the same time as mangoes and have a softer, more buttery texture than Hass. That said, Hass avocados work just as well here.

The key is to slice the avocado last and add it right before dressing the salad. Tropical avocados, especially, can brown quickly, but the lime in the vinaigrette helps keep everything bright and looking its best.

Why You’ll Love This Mango Salad Recipe

• Perfect for Summer: Ripe mangoes bring natural sweetness, and the fresh ingredients make this an easy addition to picnics and cookouts.
• Quick to Make: This salad is ready in about 15 minutes with simple prep and no cooking required.
• Bright and Balanced Flavor: The right dressing is what makes a salad stand out, and this maple lime vinaigrette adds a bright, tangy contrast that brings everything to life.

Ingredients for Mango Avocado Salad

This salad leans on contrast, with sweet, creamy, crisp, and tangy elements working together in each bite. Using ripe fruit and fresh ingredients makes all the difference here since there’s no cooking to mask or mellow the flavors.

• Mangoes: Ripe mangoes bring natural sweetness and a soft, juicy texture that anchors the salad. Slightly firm mangoes will hold their shape better when sliced.
• Avocado: Adds a creamy richness that balances the acidity of the dressing and the brightness of the other ingredients. Choose one that is ripe but not too soft so it slices cleanly.
• Red Onion: Brings a sharp, savory bite that contrasts the sweetness of the mango. Soaking it briefly in cold water helps mellow the flavor.
• Cherry Tomatoes: Add a burst of juiciness and a subtle acidity that keeps the salad from leaning too sweet.
• Garlic: Gives the vinaigrette a punch of flavor and depth without overpowering the fresh ingredients.
• Lime Juice: Provides acidity and brightness while helping to keep the avocado from browning too quickly.
• Maple Syrup: Adds a touch of sweetness to balance the lime juice and round out the dressing.
• Salt: Enhances all the flavors and helps bring the sweet and savory elements into balance.
• Black Pepper: Adds a mild heat and depth that complements the sweetness of the fruit and the tangy dressing.

See recipe card for quantities.

How to Make Mango Avocado Salad

How to Cut a Mango for Salad

I start by peeling the mangoes, then slicing the flesh into strips, cutting crosswise so the pieces are shorter and easier to eat. If you’re new to this, this step alone can make or break an easy mango salad recipe since you want clean, even pieces that hold their shape.

Prep the Base

I add the sliced mangoes, red onion, and cherry tomatoes to a large bowl and set it aside. If I want to mellow the bite of the onion, I soak the slices in ice water for a few minutes, then drain them well before adding them in.

Make the Maple Lime Vinaigrette

In a small bowl, I whisk together the grated garlic, lime juice, maple syrup, salt, and black pepper until everything is well combined. The lime juice not only adds brightness but also helps keep the avocado looking fresh.

Assemble the Salad

I peel and slice the avocado, then add it to the bowl with the mango mixture.

I pour the vinaigrette over everything and gently toss until it’s evenly coated, being careful not to mash the avocado.

Storage

Store the salad in an airtight container in the fridge for up to 1 to 2 days, keeping in mind the avocado will soften and may brown slightly over time. For the best texture, you can store the dressing separately and toss just before serving if you’re making it ahead. If it looks a little dull after chilling, a fresh squeeze of lime juice and a quick toss will help bring it back to life.

Tips for the Best Mango Avocado Salad

• Use ripe but firm mangoes. They should be sweet and juicy but still hold their shape when sliced, so the salad doesn’t turn mushy.
• Cut everything evenly. Similar-sized pieces help the salad look better and ensure you get a balanced bite every time.
• Soak the red onion if needed. A quick soak in ice water softens the sharpness and keeps the flavor from overpowering the other ingredients.
• Add the avocado last. This helps prevent it from getting smashed while mixing and keeps the texture clean and fresh.
• Toss gently. Use a light hand when mixing so the avocado stays intact and the ingredients don’t break down.
• Taste before serving. Adjust the salt or lime juice at the end to make sure the flavors are balanced and bright.

Serving

• Serve it like a chunky salsa. Scoop it up with tortilla chips or spoon it over fish tacos, where the sweetness and acidity balance really well.
• Add protein to make it a full meal. Add grilled shrimp or jerk chicken breast to turn this into a more filling dish while keeping the flavors fresh and light.
• Serve it over greens or grains. Spoon it over a bed of arugula, spinach, or even rice or quinoa for a hearty salad-style bowl.

Frequently Asked Questions