This Mango Avocado Salad is packed with cucumber, fresh mango, avocado and cilantro. It is sweet, tangy and creamy and is delicious side dish or topping to any grain bowl or tacos. And it requires just 15 minutes of prep time!
Mango is my favorite fruit, so I love to create recipes with them. I use them in sweet recipes like my Mango Overnight Oats, savory recipes like my Mango Pico de Gallo and even in drinks like my Mango Coconut Water Mocktail!
And recently, I can't get enough of this Mango Avocado Cucumber Salad. I love to eat this salad on its own or add it into grain bowls, or even use it as a topping for tacos. It is fresh, creamy and only requires 15 minutes of prep time! And, any way you serve it, you're going to love this recipe.
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Why You'll Love This Recipe
- This recipe requires no cooking.
- And you only need 15 minutes of prep time!
- Mango Avocado Cucumber Salad is naturally gluten-free and vegan, so anyone can enjoy it.
- It is fresh, juicy, tangy and creamy.
- And most importantly, it is absolutely delicious!
Ingredients
English Cucumber: I love to make cucumber the base of a salad like my Fennel Cucumber Salad or as a component like in my Mediterranean Couscous Salad! I recommend and english cucumber because they have smaller seeds.
Mango: My top mango pick is an Ataulfo mango. They are sometimes listed as honey mangoes or champagne mangos in the grocery store. They are on the small side and a ripe Ataulfo Mango is completely yellow.
Red Bell Pepper: You can also use a yellow or orange bell pepper, but don't use green bell pepper.
Cilantro: I love the flavor of cilantro for salads and salsas like my Tomatillo Salsa Verde recipe, but if you don't just leave it out!
Avocado: A whole ripe avocado adds so much creaminess to this mango salad.
Lime Juice: Be sure to use fresh lime juice. The stuff in the bottle never tastes good to me.
How to Peel A Mango
Step 1. First, use a chef's knife to cut the mango cheeks away from the large center pit.
Step 2. Next, gently use a spoon to scoop the mango out of the skin. It should come away in one big chunk.
Then, dice the mango into about ½ inch cubes.
Now, you are ready to make the Mango Avocado Salad!
Instructions
Step 1. Add the cucumber, mango, bell pepper, cilantro, scallion, jalapeño into a large bowl. Next, add the avocado, lime juice, olive oil and salt and pepper.
Step 2. Use a large spoon to gently toss the ingredients together until combined.
Serve!
Recipe FAQs
Transfer the salad to an airtight container and store in the refrigerator for up to 4 days.
I don't recommend freezing this recipe.
Mango pairs well with bell pepper, cucumber, avocado, onion, cilantro and arugula!
A ripe mango should smell sweet and the flesh should give when pressed, similar to an avocado.
Expert Recipe Tips
Try your best to chop everything small and evenly for this Mango Avocado Salad recipe. This way you get some of everything in each bite!
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📖 Recipe
Mango Avocado Salad
Equipment
- 1 Large Bowl
- 1 Cutting Board
- 1 Chefs Knife
- 1 Large Spoon
Ingredients
- ½ Large English Cucumber, seeded and diced
- 1 Medium Ataulfo Mango, peeled and diced
- ½ Medium Red Bell Pepper, seeded and diced
- 2 Large Green Onions, finely sliced
- ½ Medium Jalapeño, seeded and minced
- ⅓ Cup Cilantro, roughly chopped
- 1 Medium Avocado, diced
- 2 tablespoon Lime Juice
- 1 tablespoon Extra Virgin Olive Oil
- ¼-1/2 teaspoon Kosher Salt
- Black Pepper to Taste
Instructions
- In a large bowl, combine cucumber, mango, red bell pepper, scallions, jalapeño, and cilantro. Toss to combine.½ Large English Cucumber, seeded and diced, 1 Medium Ataulfo Mango, peeled and diced, ½ Medium Red Bell Pepper, seeded and diced, 2 Large Green Onions, finely sliced, ½ Medium Jalapeño, seeded and minced, ⅓ Cup Cilantro, roughly chopped
- Add the avocado, lime juice, olive oil, salt and pepper and toss once more to combine.1 Medium Avocado, diced, 2 tablespoon Lime Juice, 1 tablespoon Extra Virgin Olive Oil, ¼-1/2 teaspoon Kosher Salt, Black Pepper to Taste
- Serve immediately or wrap and place in the refrigerator.
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