Avocado and Mango Salad

This vibrant avocado mango salad combines juicy tropical fruits with creamy avocado for a refreshing dish that works beautifully as an appetizer, side, or light meal. The balance of sweet mangoes and strawberries with savory elements creates an explosion of flavors that will brighten any table.

I first made this salad for a summer gathering where the temperatures hit 95 degrees, and it was the first dish completely devoured. The cooling combination of fruits with the hint of jalapeño heat has made it my go-to recipe for outdoor entertaining.

Ingredients

• Mangoes: Provide tropical sweetness and velvety texture. Choose ones that yield slightly to gentle pressure for perfect ripeness.
• Edamame: Adds protein and a pleasant pop of texture. Select frozen shelled varieties for convenience.
• Strawberries: Contribute natural sweetness and beautiful color. Look for bright red berries without white shoulders.
• Avocado: Delivers creamy richness and healthy fats. Pick ones that yield slightly to gentle pressure.
• Red onion: Brings sharp contrast and crunch. Soak in cold water for 5 minutes if you prefer milder flavor.
• Jalapeño: Introduces a subtle heat that balances the sweetness. Remove seeds and membrane for less spice.
• Basil leaves: Add aromatic freshness that complements the tropical fruits. Use Thai basil for an interesting variation.
• Cilantro: Provides bright herbal notes that tie everything together. Choose bunches with vibrant green leaves.
• Sesame oil: Creates depth with its nutty undertones. A little goes a long way for flavor.
• Lime zest and juice: Add essential acidity and brightness. Roll limes before juicing to extract maximum liquid.
• Maple syrup: Balances the acidity with gentle sweetness. Adjust according to the ripeness of your fruit.
• Salt: Enhances all flavors. Flaky sea salt works beautifully here.
• Tortilla chips: Offer a crunchy vehicle for scooping. Blue corn chips make a stunning presentation.

Step-by-Step Instructions

Prepare the fruits:

Dice mangoes and strawberries into uniform 1/2-inch pieces ensuring they release their juices evenly throughout the salad. For mangoes, slice along each side of the pit then score the flesh in a grid pattern before cutting away from the skin.

Prep the avocado:

Wait until the last moment to dice your avocado to prevent browning. Score the flesh similarly to the mango for uniform pieces that hold their shape when mixed.

Chop the aromatics:

Finely dice the red onion and jalapeño ensuring even tiny pieces that distribute their flavors without overwhelming any single bite. For the jalapeño, wear gloves to protect your hands from the oils.

Prepare the herbs:

Stack basil leaves then roll tightly before slicing into thin ribbons. Roughly chop cilantro including some tender stems for added flavor.

Assemble the base:

Combine all prepped fruits, vegetables, and herbs in a large bowl with enough space to mix without spilling.

Create the dressing:

Whisk oil, lime zest, juice, maple syrup, and salt in a separate bowl until fully emulsified. Taste and adjust sweetness or acidity as needed.

Dress the salad:

Pour the dressing over the salad ingredients and fold gently with a large spoon or spatula using a bottom-up motion to coat everything without crushing the delicate components.

Rest briefly:

Allow the salad to sit for 5 minutes before serving to let the flavors meld together. This short marination makes a significant difference in taste complexity.

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The jalapeño is my secret weapon in this recipe. My grandmother always said fruit salads need a "wake-up call" and this subtle heat does exactly that without overwhelming the delicate flavors. I remember watching her add the tiniest amount of chili to her fruit dishes as a child and being amazed at how it transformed everything.

Frequently Asked Questions

→ Can I substitute mango with another fruit?

Yes, you can use pineapple, papaya, or peaches as alternatives for a tropical twist.

→ What’s the best way to dice an avocado?

Scoop out the avocado halves with a spoon and slice them into cubes for even pieces.

→ How can I tone down the jalapeño's heat?

Remove the seeds and membranes from the jalapeño to reduce its spiciness.

→ What oil works best for the dressing?

Sesame oil adds depth, but a neutral oil like avocado or canola works too.

→ Can this salad be made ahead of time?

It’s best enjoyed fresh, but you can prepare the ingredients and dressing in advance. Mix before serving.