5 Ingredients or Fewer

Mango and Avocado Salad

July  7, 2014
1 Ratings
  • Serves 2 to 3
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Emily Whetstone
    Emily Whetstone
  • pea

2 Reviews

pea July 19, 2014
i typically love a fruit/spice/heat/cooler combo. this sounds like a good one!
Emily W. July 21, 2014
Yes, exactly. I hope you give it a try! It's so easy, and I get raves when I make it.