Mango and Avocado Salad

By Emily Whetstone
July 7, 2014
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Mango and Avocado Salad

Author Notes: This is one of the easiest, most delicious things I make. The combination of sweet, unctuous, sour, and spicy is utterly addictive. This salad is good for breakfast, or makes a great lunch alongside a plain cheese quesadilla.
The number of mangoes and avocados I use depends on their relative sizes -- I like to have a little bit more mango than avocado, because I think the flavor balance is better that way.
Emily Whetstone

Food52 Review: We served this salad atop smoked chicken tacos as a light, refreshing salsa. I loved the sweetness of the mangoes and the creaminess of the avocado. I had the idea to toss in a quick pickled red onion, and the crunch made it the perfect addition to our summer supper.TaraT

Serves: 2 to 3

  • 2 avocados
  • 3 mangoes
  • 1 lime (preferably organic)
  • 2 dashes cayenne pepper
  • 1 pinch salt
  1. Peel mangoes and avocado, cut into cubes, and mix together.
  2. Sprinkle with salt and cayenne to taste -- I like mine pretty spicy.
  3. Zest and juice lime. Use the juice to dress the salad, and sprinkle a little zest on top for garnish.

More Great Recipes:
Fruit|Breakfast|Salad|5 Ingredients or Fewer|Vegan|Vegetarian|Summer