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This avocado mango salad brings together creamy avocados and sweet mangoes in a zesty lime dressing. I created this recipe when I needed something quick yet impressive for an impromptu lunch with friends, and it's become my go-to summer side dish ever since.
This salad first appeared on my table during a particularly scorching summer afternoon when turning on the stove felt impossible. The combination was so refreshing that it's now requested at every backyard gathering I host.
Ingredients
- For the Dressing
- Olive oil provides the silky base for the dressing while adding healthy fats
- Lime juice brings essential brightness that prevents the avocado from browning
- Honey balances the acidity with just the right touch of sweetness
- Cumin adds a warm earthy note that complements the tropical fruits
- Chili powder introduces a gentle heat that enhances all other flavors
- Salt and black pepper are essential for bringing all flavors into focus
- For the Salad
- Mangoes should be ripe but still firm for the perfect texture and sweetness
- Avocados choose ones that yield slightly to pressure for ideal creaminess
- Red onion adds a sharp contrast to the sweet fruit look for firm small bulbs
- Cilantro brings freshness and color select bunches with vibrant green leaves
Step-by-Step Instructions
- Make the Dressing
- Add olive oil, lime juice, honey, cumin, chili powder, salt and pepper to a large serving bowl. Whisk vigorously until the mixture becomes slightly thickened and uniform in appearance. The emulsification process creates a dressing that will cling perfectly to the fruit pieces rather than pooling at the bottom.
- Prepare and Combine
- Gently add your chopped mango, avocado, diced red onion and chopped cilantro on top of the dressing. Using a large spoon or rubber spatula, fold everything together with a gentle lifting motion to ensure all pieces get evenly coated without mashing the delicate avocado. The lime in the dressing will immediately begin preventing the avocado from browning.
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The honey in this recipe is my secret weapon. I discovered its importance accidentally when I once made the dressing without it. The difference was remarkable. That small amount of sweetness creates a perfect bridge between the tartness of lime and the richness of avocado.
Perfect Pairings
This avocado mango salad shines alongside grilled fish, particularly salmon or mahi mahi. The tropical flavors complement seafood beautifully while the acidity cuts through the richness of the fish. For a complete meal, I often serve it with coconut rice and grilled shrimp skewers.
Make It Your Own
While the classic version is hard to beat, this salad welcomes creative variations. Try adding black beans for protein, bell peppers for crunch, or jicama for a refreshing twist. You can substitute pineapple for mango during certain seasons, though you might want to reduce the honey slightly as pineapple tends to be sweeter.
Choosing Perfect Produce
For mangoes, look for fruits that yield slightly to gentle pressure and smell sweet at the stem end. The color is less important than the feel. Avocados should be dark but not overly soft. I prefer to buy them firm and ripen at home in a paper bag with a banana for faster results. This ensures they reach perfect ripeness exactly when needed.
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Common Questions
- → How long does this avocado mango salad stay fresh?
This salad is best enjoyed immediately after preparation. However, if needed, you can store it in an airtight container in the refrigerator for up to 2 days. The avocados may slightly brown, but the lime juice in the dressing helps slow this process.
- → Can I prepare components of this salad ahead of time?
Yes! You can prepare the dressing up to 3 days in advance and store it in the refrigerator. Chop the mango, red onion, and cilantro the day before, but wait to cut the avocado until just before serving to prevent browning.
- → What protein would pair well with this avocado mango salad?
This salad pairs beautifully with grilled chicken, shrimp, or fish like salmon or tilapia. For vegetarian options, try adding black beans, roasted chickpeas, or tofu for a complete meal.
- → Is there a substitute for cilantro in this salad?
If you don't enjoy cilantro, you can substitute with fresh mint, basil, or flat-leaf parsley. Each will provide a different flavor profile but will still complement the mango and avocado beautifully.
- → How can I tell if my mangoes and avocados are ripe?
A ripe mango should give slightly when gently squeezed and often has a sweet aroma near the stem. For avocados, they should yield to gentle pressure but not feel mushy. If the small stem cap removes easily and reveals green underneath, the avocado is typically ready to eat.
- → Can I make this salad vegan?
This salad is already vegan-friendly as written! The honey in the dressing can be substituted with maple syrup or agave nectar if you prefer.