Caribbean Mango Avocado Salad

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

diced mango, cucumber, avocado, and sliced red onion in large blue bowl.

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Why You Will Love this Recipe
What Goes into this Recipe
How to Make this Recipe
FAQs & Expert Tips
More Mango Recipes
Caribbean Mango Avocado Salad

Why You Will Love this Recipe

Caribbean Mango Salad makes a light and refreshing side dish for any chicken, pork, or vegetarian entry, and can be ready to serve in just minutes.

There are four basic components to this simple salad: mango, avocado, cucumber, and red onion, all dressed in a simple lime vinaigrette.

This is a salad that you can make your own: dice the mango, avocado, and cucumber into sizes that make most sense for your use. This may vary depending on how and with what you plan to serve it.

This recipe was inspired by a menu item from one of our favorite Portland eateries, El Cubo de Cuba.

What Goes into this Recipe

For this recipe, you will need:

Mango salad ingredients displayed on on old baking tray.

Ingredient Notes & Substitutions

★ Mangos: Mangos should be ripe, but firm. Dice them as big or small as you want.

★ Avocados: Same as the mangos: ripe, but firm.

★ Cucumber: We prefer to use an English cucumber when they are available, but any cucumber will do. Be sure to seed the cucumber before you dice it.

★ Red onion: A sweet onion will also work for this recipe.

★ Canola oil: Any neutral cooking oil will work; grapeseed oil, light olive oil, sunflower oil, organic vegetable oil are all good choices.

★ Lime juice: Use fresh lime juice if possible. Bottled juice will also work.

★ Red wine vinegar: Apple cider vinegar will also work.

How to Make this Recipe

Pickle the Onions

Pickle the onions by combining the thinly sliced red onion and 1-2 tablespoon of red wine vinegar in a small bowl. Cover and chill for an hour or so.
Drain onions and discard any vinegar remaining in the bowl. '

In a medium serving bowl, whisk together one tablespoon red wine vinegar and lime juice. Slowly whisk in oil.

Mix the Salad

In the salad shown, we diced the fruit relatively small, but you can decide how big you want your salad pieces. The texture of the salad is totally up to the salad maker.

Put the cut mangoes, avocado, cucumber and red onion in the bowl with the dressing. Toss gently to coat. Salt and pepper to taste and serve immediately.

Vinaigrette in small yellow cup next to diced mango salad ingredients in large blue bowl.

FAQs & Expert Tips

How do you pick a ripe mango at the store?

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.

How do you dice a mango?

We recommend the hedgehog method for dicing a mango. Pop over for more about how to dice a mango, and learn how to make a mango hedgehog, too!

Mango hedgehog on mango salad in bowl.

Why should remove mango skin before eating it?

It might surprise you to learn that mango skin is a common allergen. It contains urushiol, the same itch-inducing compound found in poison ivy. Always remove the mango skin prior to eating the fruit to avoid itchy, red, inflamed mouth and lips. (Click here for more Fun Facts about Mangos)

What goes well with mango salad?

We love this salad with fish! Mango salad also pairs well with foods that include chicken, coconut, ginger, jalapeños, legumes, oranges, pineapple, and pork.

More Mango Recipes

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

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Course: Salad

Cuisine: Caribbean

Diet: Gluten Free, Vegan

Prep Time:10

Total Time:10

Servings: servings

Calories: 149kcal

Author: Renee

Equipment

1 paring knife
1 Medium Bowl
1 wire whisk

Ingredients

US Customary - Metric

2-3 tablespoons red wine vinegar divided
1 tablespoon lime juice
2 tablespoons canola oil or neutral cooking oil
2 large mangos diced, 12 ounces
2 large avocados diced; 8 ounces
1 medium cucumber peeled, seeded and cubed; 8 ounces
½ small red onion sliced very thin stem to root; 1½ ounces
Kosher salt to taste
Freshly ground pepper to taste

Instructions

Pickled Onions

Pickle the onions by combining the thinly sliced red onion and 1-2 tablespoon of red wine vinegar in a small bowl.
Cover and chill for an hour or so.
Drain onions and discard any vinegar remaining in the bowl.

Assemble Mango Salad

In a medium serving bowl, whisk together one tablespoon red wine vinegar and lime juice.
Slowly whisk in oil.
Put the cut mangoes, avocado, cucumber and red onion in the bowl with the dressing. Toss gently to coat.
Salt and pepper to taste. Serve immediately.

Notes

Pickling the onions is an optional step; however, we really like what it does for the flavor of the onions. If you forget or don’t have time, don’t worry. In that case, just throw the onions in with the fruit and cukes.