5 Ingredients or Fewer

Mango and Avocado Salad

July  7, 2014
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

Test Kitchen Notes

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
Ingredients
  • 2 avocados
  • 3 mangoes
  • 1 lime (preferably organic)
  • 2 dashes cayenne pepper
  • 1 pinch salt
In This Recipe
Directions
  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.

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