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Try this quick and easy mango avocado salad, a delicious alternative to guacamole or tomato salsa! Try this avocado mango salad as a salsa dip on fish or with chips!
Mango Avocado Salad Recipe...
For this recipe, I was inspired by my two-year-old. He constantly grabs chopped mango and avocado. So, why not pair them together? This recipe is very similar to the guacamole that I make at home with the same seasonings: cumin, garlic, onion, and lime juice. If you prefer a spicy salsa, add some diced jalapeno or other pepper to give it more heat.
For a major flavor boost, I added fresh cilantro, one of my favorites. Fresh herbs make a huge impact on recipes and why I try to keep them on hand all the time. On my kitchen counter lives my absolute favorite piece of equipment, an Aerogarden hydroponic garden. I have this running all year long! If you have a black thumb for gardening or have trouble keeping indoor plants alive, no need to worry. These sets do it all for you, I promise. You can even customize your seed kits! For more on these gardens, check out their website on indoor gardens.
This avocado mango salsa goes further than chips and dip. I tried this mango salsa on fish, try it on salmon, baked cod, and a veggie burger. It can also be added on top of a whole grain dish or salad.
Have some leftover avocados?
Check out my avocado brownies recipe for a fun dessert or my vegan macaroni salad!
Avocados, as we know, brown quickly. If you have a half an avocado remaining, leave the pit in to keep it lasting a little longer.
PrintMango Avocado Salad
Try this quick and easy mango avocado salad, a delicious alternative to guacamole or tomato salsa! Try this avocado mango salad as a salsa dip on fish or with chips!
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 8 1x
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
2 yellow mangos, peeled and diced, about 2 cups (thawed if frozen)
1 small or medium shallot, peeled and diced
1 teaspoon ground cumin
Juice of 1 lime
½ cup fresh cilantro (loosely packed), finely chopped
3 cloves garlic, minced or crushed
½ teaspoon salt
2 medium ripe avocados, peeled and diced
1 small jalapeno pepper (or other type), diced optional*
Get Recipe Ingredients
Instructions
In a large mixing bowl, combine all of the ingredients except the avocado. Gently stir in the avocado last (it can get mushy).
Notes
* In the photos above, I did not include the jalapeno pepper due to my family being sensitive to spice. If you prefer more heat, add in diced pepper such as jalapeno.
This avocado mango salsa can be refrigerated in an airtight container for up to 3 days. Use it as a dip, spread, or fun toppings in a salad, whole grain dish, or tacos!
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