Here’s a fresh and tasty Mango Avocado Salad that can be served as a side dish or even as a main dish. This plant-based recipe is tossed with a simple lime vinaigrette. Everyone loves this fresh and flavorful salad.

a bowl of mango and cucumbers.

Mangos are so irresistible in both the summer and winter. There is something about their natural sweetness and sunny yellow color makes them perfect for incorporating into lots of recipes.

In this simple salad, sweet mango chunks taste especially delicious alongside creamy avocado and crunchy cucumber. Mango avocado salad is perfect for a summer cookout or to go with tacos or lean protein. It comes together in a snap, and it’s packed with nutrients.

Even the kids will love this bright and fresh salad. It tastes delicious as a side dish, but I you can also top it with grilled chicken, tofu, or shrimp to make it a full meal. You can easily customize this delicious mango avocado cucumber salad however you like.

Why You Need This Recipe

  • Perfect for summer and grilling recipes!
  • It’s naturally sweet but full of healthy ingredients like mango, avocado, and cucumber. Mangoes are a good source of magnesium, potassium, and vitamin C. Avocados are full of healthy omega-3’s, fiber, and vitamins C, K, and E.
  • Customizable – add in your favorite fruits and vegetables. Red onion, red chili pepper flakes, goat cheese, balsamic vinegar, cherry tomatoes, or black beans all make delicious additions. You could also add fresh chopped herbs like dill or cilantro. If you don’t like an ingredient, just leave it out.
  • Comes together in a snap! This salad is ready in less than 20 minutes.

Key Ingredients

ingredients for mango avocado salad.

Mango – Be sure to use a ripe fresh mango. Under ripe mangoes have a chalky texture and lack sweetness. Ripe mangos will give slightly when pressed. The skin color will change from green to a yellow-orange color depending on the type of mango you use (some mangoes don’t change color when ripe).

Avocado – It’s also important to use a ripe avocado. Under ripe avocados are watery and hard instead of creamy. A ripe avocado will give slightly when pressed, but it shouldn’t be mushy. See my tips on how to freeze ripe avocados. You could totally use defrosted frozen avocado chunks in this recipe.

Cucumber – Chopped cucumber adds a hydrating crunch, with plenty of nutrients and antioxidants! They’re also low in calories. A one-cup serving contains only 16 calories.

Limes & zest – Plenty of lime flavor for the delicious lime dressing! I recommend using fresh limes and not bottled lime juice. Fresh lime juice is much brighter and superior in flavor, plus they’re budget-friendly and easy to find (see all of my tips for clean eating on a budget). You can also use lemon juice if you don’t have limes.

Olive oil – Heart healthy olive oil adds flavor to the vinaigrette. You can use virgin olive oil or extra-virgin olive oil.

Maple syrup – A small amount of sweetness balances the tart lime in the dressing. You can use honey or agave in place of maple syrup if you don’t have it.

Salt & pepper – Don’t forget to season! Seasoning accentuates all the flavors of this dish.

Recipe Steps

how to make mango avocado salad.

Step One

Cut up your cucumber into bite-sized pieces.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Peel and cut your mango into bite-sized pieces.

In a medium mixing bowl, combine the chopped mango, avocado, and cucumber.

Step Three

Next, make the dressing. Combine the lime zest, lime juice, olive oil, and maple syrup in a small bowl or jar. Whisk or shake to combine.

Step Four

Pour the dressing over the fruit and toss gently to coat.

Serve immediately, or chill and serve later.

a bowl of mango avocado cucumber salad.

Recipe Tips & Substitutions

  • The easiest way to cut a mango is to cut off the end from both sides. Then, place the mango upright and cut the sides off of the core. Remove the skin from the slices and then cut the flesh into cubes or bite-sized pieces.
  • This recipe can be easily doubled or even tripled if you need more servings.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve chilled or at room temperature.
  • Be sure to buy a ripe mango and avocado for best results!
  • This yummy salad would go great with fish tacos or these gorgeous Birria Tacos.

Recipe FAQs

Can I make mango avocado salad ahead of time?

Yes, but wait until just before serving to cut up and add the avocado. The avocado will turn brown shortly after cutting it open. It will still taste delicious, but won’t look as fresh the next day!

What should I serve with it?

This recipe goes with nearly any meat or seafood. It really shines next to grilled meats, but can be served alongside any dish. Pair it will grilled chicken and white rice for a quick and easy dinner! You can also throw it over mixed greens and add grilled chicken for a delicious salad.

Other Mango Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Mango Avocado Salad with Lime Vinaigrette


Description

Here’s a fresh and tasty Mango Avocado Salad that can be served as a side dish or even as a main dish. This plant-based recipe is tossed with a simple lime vinaigrette. Everyone loves this fresh and flavorful salad.


Ingredients

Scale
  • 1 ripe mango, peeled and cored, with the flesh cut into bite-sized cubes
  • 1 ripe avocado, peeled and cored, cut into bite-sized cubes
  • 1 cucumber, cut in half lengthwise and then cut into bite-sized pieces
  • Zest from one lime
  • 2 limes, juiced (about 2 tablespoons)
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. In a medium mixing bowl, combine the chopped mango, avocado, and cucumber.
  2. Then, in a small bowl or jar, combine the lime zest, lime juice, olive oil, and maple syrup. Whisk or shake to combine.
  3. Pour the dressing over the chopped fruit and vegetables and toss gently to combine.
  4. Serve immediately, or chill and serve later.

Notes

  1. The easiest way to cut a mango is to cut off the end from both sides. Then, place the mango upright and cut the sides off of the core. Remove the skin from the slices and then cut the flesh into cubes or bite-sized pieces.
  2. This recipe can be easily doubled or even tripled if you need more servings.
  3. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  4. Serve chilled or at room temperature.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No-cook
  • Cuisine: American

Keywords: mango avocado salad, mango avocado cucumber salad, mango avocado salad with lime dressing

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