Mango Salad
Updated Mar 17, 2026
Fresh mango salad made with ripe mangoes, avocados, red onion, and cilantro tossed in a simple lime and honey dressing.
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Mango Salad is so fresh and soo Good!
I make this mango salad when I want something fresh on the table with grilled shrimp skewers or mahi mahi. It’s one of those recipes that feels a little more put together than the effort it takes, which I appreciate. If the mangoes and avocados are ripe, you’re most of the way there.
This mango salad is just chopped mango, avocado, red onion, and cilantro tossed with a quick lime dressing, so there’s not a lot to hide behind here. You really do want good fruit, and you want to mix it gently so everything stays in pieces instead of turning into a chunky mash. Other than that, it’s very low effort and comes together fast.
Happy Cooking!
– Yumna
Mango Salad Ingredients
- Mangoes: Use ripe mangoes that still have a little firmness so they hold their shape when tossed. If they are too soft, the salad can get messy fast. Cut them into similar-sized pieces so you get a little of everything in each bite. For help, see my tips on how to cut mangoes.
- Avocados: Use ripe avocados, but not overly soft ones. You want them creamy, but still firm enough to hold up when mixed with the dressing. Cut the avocado about the same size as the mango so the salad feels balanced.
- Red onion: Dice it small so it mixes through the salad instead of taking over each bite. If you want the onion a little milder, you can rinse it quickly under cold water after chopping.
- Cilantro: Chop the cilantro right before adding so it stays fresh-looking. If you do not like cilantro, you can leave it out, but the salad will be a little flatter.
- Dressing: Olive oil, lime juice, honey, cumin, chili powder, salt, and black pepper make a very simple dressing, so the balance matters. Fresh lime juice works best here. If your mangoes are very sweet, you can cut back slightly on the honey. If you want more heat, add a little extra chili powder.
How to Make Mango Salad
Mango Salad Recipe
Video
Ingredients
For the Dressing
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons honey
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Salad
- 2 mangoes chopped
- 2 avocados chopped
- 2 tablespoons red onion diced
- 2 tablespoons cilantro chopped
Instructions
- In a large serving bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, salt and pepper until well combined and emulsified.
- Add the mango, avocado, onions and cilantro on top and toss to combine evenly. Serve immediately.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Make everything in one bowl. By whisking the salad dressing together in the same bowl you plan to use for the salad, you’re using as few dishes as possible (making the clean-up process extra easy). Just be sure to clean up the edges of your bowl before serving.
- Don’t skimp on the lime juice. Lime juice (or even lemon juice) helps keep the mango and avocado from oxidizing and changing color.
- Put your salad in the fridge to chill. This salad tastes best when all the ingredients are extra cold, in my opinion!
Serving Ideas
- Serve with fish. This mango salad tastes so good with fresh fish! My go-to seafood dishes are grilled fish tacos, air fryer salmon, and salmon burgers.
- Pair with meat. If you’re not into fish, this salad is also delicious with oven baked chicken tenders, Mexican street tacos, or steak fajitas.
- Add carbs. For something a bit more carb-heavy on the side, I love eating this salad with sheet pan nachos, oven baked pita chips, or even fresh pita.
Comments
Made this today & added a diced green pepper, cut up cherry tomatoes & crumbled Feta cheese! Made the dressing as shown. Chilled in fridge for 1 hr. This is a winner in my house! Sooo tasty! I’ll be making this again for sure!
Yum, love those additions! So happy you liked the salad, Patty!! Thanks!
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