Sweet mango and creamy avocado mingle with lime, cilantro and aromatic spices in this sassy southwestern side dish. Your guests will rave about this mango avocado salad!
I use frozen mango for this recipe which keeps it perfectly chilled in time for serving. But fresh would be great as well.
Side note: I love having frozen mango in the house because it makes a quick healthy snack for the kids as is, or we can make a quick mango sorbet by semi-thawing it and whirling it in the food processor with a little honey until smooth.
My friend Janet gave me the idea for this salad. She brought it to our house one night when we were having people over for tacos and margaritas.
Hers was very simple, just using beans, avocado, mango, cilantro and lime. Delicious!
Here, I added some spices, onions and peppers and brought it to a Fourth of July cookout. It was very well received. The flavors come together beautifully and I love the hint of “something different” the coriander adds.
Try it. You’ll love it!
Mango Avocado Salad
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10 minute prep
3 tablespoons fresh lime juice (1-2 limes)
1 tablespoon avocado oil (or olive)
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¾ teaspoon unrefined salt
¼ teaspoon black pepper
¼ cup red onion, diced fine
¼ cup red bell pepper, diced
½ cup black beans, drained and rinsed
¼ cup cilantro, stems removed and chopped fine
2 cups fresh or frozen mango, diced (cuts easily when frozen)
3 avocados and 2 tablespoons lime juice (see directions below)
Whisk together dressing ingredients and set aside.
In a large bowl, toss together all salad ingredients (EXCEPT mango and avocado) with the dressing.
Prepare a medium-sized bowl with 2 tablespoons lime juice. Chop the avocados into ½ inch chunks, immediately tossing them with the lime juice to prevent any browning.
Fold the mango and avocado gently into the salad. (I love that the frozen mango keeps the salad cold while preparing other dishes or traveling to a potluck.) Serve alongside grilled chicken or pork or use as a salsa. Enjoy!