Caribbean Mango Avocado Salad (Fresh, Easy, 15-Minute Recipe)

Bursting with color and light, fresh flavor, this easy mango, avocado, and cucumber salad is simple, healthy, and goes together in just minutes! 

Jump to:

• Why You Will Love this Recipe
• What You'll Need (Ingredients)
• How to Make Caribbean Mango Avocado Salad
• Tips for the Best Mango Avocado Salad
• How to Pick & Cut a Mango
• Variations
• What to Serve with Mango Avocado Salad
• Storage Notes
• More Mango Recipes
• Caribbean Mango Avocado Salad

The minute the weather starts warming up, I start craving something cold, bright, and juicy - and this mango avocado salad fits the bill perfectly.

Mr B and I first had a mango salad like this at El Cubo de Cuba in SE Portland. It showed up simple and colorful, nothing fancy - just perfectly ripe fruit, a little bite from the onion, and enough lime to wake everything up. It came as a standard side to one of our meals (I can't remember whose) and we both thought it was fabulous... which is always my cue to go home and figure out how to make it.

This version has become a household staple - it's what I make when I want something fresh, quick, and flexible. The only thing it asks is a good mango, a firm cucumber, a ripe avocado, and a sharp knife.

Why You Will Love this Recipe

This is the kind of recipe you make once and then stop measuring altogether.

It's fresh and light, but still satisfying. The mango brings sweetness, the avocado softens everything out, and the cucumber keeps it crisp so it never feels heavy. A quick lime dressing ties it all together.

It also comes together fast - fifteen minutes, maybe less if your knife work is particularly stellar.

And maybe my favorite part: you can cut everything big and chunky for a side dish, or small and scoopable if you're piling it onto fish or tucking it into tacos. It adjusts to whatever dinner looks like that night.

What You'll Need (Ingredients)

For this recipe, you will need: 

• Mangos - ripe, but still holding its shape
• Avocados - Same as the mangos: ripe, but firm
• Cucumber - Crisp; seed if needed
• Red onion - quick-pickled for bite without harshness
• Lime juice - fresh if you've got it
• Red wine vinegar
• Neutral oil (avocado, grapeseed, light olive, etc.)

How to Make Caribbean Mango Avocado Salad

Step 1: Quick-Pickle the Onions

Start with the onions so they have a little time to mellow out.

Slice them thin, toss them in a small bowl with a splash of red wine vinegar, and let them sit while you do everything else. They'll lose that sharp edge and turn just bright enough to keep things interesting.

If you've got an extra half hour, great. If not, even ten minutes helps.

Step 2: Whisk the Lime Dressing

In your serving bowl, whisk together lime juice and a bit more vinegar.

Then slowly drizzle in the oil while whisking. Nothing fancy here - you're just bringing it together until it looks lightly glossy and smells like something you want to eat.

Give it a quick taste. It should feel fresh and a little tangy, not harsh.

Step 3: Chop and Assemble

Dice the mango, avocado, and cucumber into whatever size feels right to you.

Some days I go bigger, especially if it's a side dish. Other times I keep everything small so it turns into more of a salsa situation. There's no wrong answer here.

Add everything to the bowl with the dressing, along with the drained onions.

Step 4: Toss and Serve

Gently toss everything together just enough to coat; not so much that the avocado starts to fall apart. Season with salt and pepper, give it one last taste, and that's it.

This is best right away, when the avocado is still perfect and the whole thing feels cool and fresh. If you've chilled your ingredients ahead of time, even better - it lands on the table exactly how you want it.

Tips for the Best Mango Avocado Salad

• Use ripe but firm fruit
• Cut pieces evenly for better texture
• Add avocado last to keep it intact
• Serve right away for best texture
• Chill components ahead if you want it extra refreshing

How to Pick & Cut a Mango

How to tell when it's ripe
The best way to choose a good, ripe mango is to smell it. Color is not a good indicator for mango ripeness: the aroma of a mango will tell you far more about its readiness than does its appearance. A ripe mango will smell sweet, and the flesh will give just slightly (like a ripe peach) when pressed.

Variations

• Add jalapeño for heat
• Toss in fresh herbs (cilantro, mint)
• Add black beans for a heartier salad
• Swap vinegar types (Currently, I am in LOVE with pineapple balsamic vinegar.)
• Turn it into a salsa (smaller dice)

What to Serve with Mango Avocado Salad

Mango-avocado salad is a go-to at our house because it complements so many different foods so well. We especially enjoy it with fish and seafood. Mango salad also pairs well with foods that include chicken, coconut, ginger, jalapeños, legumes, oranges, pineapple, and pork. 

Try it with:

• Korean-style Pan-fried Fish
• Caribbean Chicken Stew
• Hawaiian Garlic Shrimp
• Walnut-Citrus Tuna Hand Pies
• Dungeness Crab Cakes
• Chicken Pillows
• Easy Salmon Patties (with Canned Salmon)

Storage Notes

Because avocado tend ot brown over time, this salad is best eaten fresh. If needed, store dressing separately.

More Mango Recipes

If you love mangos, try out these delicious ideas:

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Originally published April 29, 2014.