Mango salad is a colorful, vibrant, and refreshing recipe that combines the juicy sweetness of mangos with creamy avocado, crunchy red pepper, cool mint leaves, and zesty lime juice.

The recipe is easy to make, and you can enjoy it as a starter, side dish, or light meal.

Mango salad on a white platter

This bright and refreshing mango salad is an excellent way to enjoy this delicious tropical fruit as part of your meal.

The sweet and juicy flesh of ripe mango pairs perfectly with creamy avocado, crunchy red bell pepper, tangy shallots or mild red onions, and spicy red chilies.

If you want to add something leafy, we recommend dark green baby spinach or beautiful purple radicchio; its slightly bitter and spicy taste melds perfectly with the sweetness of ripe mango.

As for the dressing, we keep it simple and celebrate the colors and flavors of this salad by seasoning it with some extra virgin olive oil, freshly squeezed lime juice, and a pinch of sea salt.

Mango salad with radicchio

Ingredients in mango salad

Mango salad ingredients

Mango

It’s best to get ripe mangoes for this recipe as we rely on their juiciness and sweetness to make it delicious.

If your mangoes are not perfectly ripe, add a tablespoon of honey or maple syrup to amp up the sweetness.

Avocado

The creamy texture and buttery flavor of avocado meld perfectly with the sweet and juicy mango.

You can substitute avocado with diced English cucumber for a cooler and crunchier feel.

Red bell pepper

Crunchy, sweet, and refreshing, red bell pepper is beautiful and delicious when paired with golden and sweet mangoes.

You can substitute orange bell peppers or green bell peppers for red ones.

Red onion

We recommend using a mild red onion or, if your red onions are too sharp, opt for a shallot with a milder and rounder flavor.

Chili peppers

For a touch of heat, you can add thinly sliced chili peppers. Any variety works; adjust the spiciness based on your taste.

Substitute red pepper flakes for fresh chilis.

Fresh herbs

We think fresh mint or basil leaves are best for this salad.

The mint adds a cooling and refreshing aroma that, combined with the mango and lime juice, reminds us of a tropical beach vacation.

The basil has a more mellow and warm aroma that works beautifully with mango and avocado.

Fresh cilantro would also work, although it’s not our favorite choice here.

Seasoning

We recommend extra virgin olive oil, freshly squeezed lime juice, and a pinch of sea salt. Black pepper is optional.

The salt brings out the sweetness in the mango, so don’t skimp on it!

As mentioned before, add a tablespoon of maple syrup or honey if your mango is not super sweet.

spinach and mango salad

How to make mango salad

Cut the mango

Put the mango on its side and cut it with a chef’s knife as close as possible to the pit. Turn the mango around and repeat on the other side.

Next, take the mango stone, slice off the flesh that’s left around it, and cut it into dice.

Then with a paring knife, score the flesh of the mango into squares.

Cutting the mango in its peel

Turn the mango inside out, cut off the diced flesh with a paring knife, and add it to a serving platter (or mixing bowl).

Note: some like to scoop out the mango with a spoon, but I find that the spoon method is messy and doesn’t always work depending on how ripe your mangoes are. It’s easier to use a paring knife.

Removing diced mango from its peel

Add the veggies

To the same platter, add diced avocado, diced red bell pepper, thinly sliced red onion (or shallot), and thinly sliced chili pepper.

avocado, mange and red bell pepper in a bowl

Season with olive oil, freshly squeezed lime juice, and salt, then give it a gentle toss and garnish with fresh mint leaves.

Mango salad olive oil

Variations

Mango salad with spinach

Mango salad with spinach leaves

The dark green color of spinach is beautiful, with the bright colors of mangoes and red pepper. Also, their mildly earthy flavor goes well with the sweet and juicy tropical fruit.

You can chop your spinach before mixing it with the mango salad if your spinach is large.

Mango salad with radicchio

Mango salad with radicchio

This is my favorite variation because of the beautiful purple, yellow, red, and green combination and the more nuanced, complex flavor.

Radicchio is not everyone’s cup of tea, I know. Its bitter flavor can put people off.

In this salad, the sweet juicy mango mellows the bitterness of the radicchio wonderfully. Add a tablespoon of maple syrup or honey if it’s still too bitter for you.

You’ll see how delicious this is!

Mango black bean salad

Mango Quinoa Salad with black beans

This grain bowl is inspired by our mango salad and black bean salad. It combines the delicious juiciness of mangoes with nutty and protein-rich black beans and quinoa.

Try our black bean mango salad with quinoa; it’s a great lunchbox idea and summer salad meal.

Serving Suggestions

With peanut sauce or next to wholesome and tasty main dishes, such as:

Note: mango pairs perfectly with most Asian dishes and with tofu.

Questions

How to enhance mango flavor?

You can enhance mango flavor by tossing the mango with a pinch of salt, a squeeze of lime juice, a tablespoon of maple syrup or honey, or by tossing it and letting it marinate for 15 minutes to 1 hour with lemon juice and brown or palm sugar.

What goes well with mango?

Mango goes well with vegetables (chilis, ginger, garlic, red onion, spinach, arugula, radicchio, tomatoes, red bell peppers), fruit (avocados, bananas, strawberries, berries, coconut, peaches, kiwi, lemon, lime, papaya, orange, pineapple), tofu, legumes (black beans, cannellini beans, chickpeas), nuts (almonds, cashews, peanuts, pistachios), rice, quinoa, noodles, yogurt, and herbs (mint, basil, cilantro).

What herbs go with mango?

Mango pairs perfectly with mint, basil, Thai basil, and cilantro. Other herbs that go well with it are oregano, parsley, and chives.

Storage

Make ahead: it’s best to make this recipe shortly before serving it so that the colors stay bright and fresh. However, you could cut the veggies and the mango a few hours before to get ahead. Cut the avocado at the last minute.

Refrigerator: keep mango salad leftovers in an airtight container in the fridge for up to 24 – 36 hours.

Freezer: this recipe is not suitable for freezing.

Mango salad on a white platter

More summer salad ideas

  • Watermelon salad (mint, feta, or plant-based feta, watermelon, pistachio, etc.)
  • Greek salad (cucumber, olives, tomato, green bell pepper, red onion, etc.)
  • Zucchini salad (cherry tomatoes, pine nuts, mint leaves, zucchini, lemon, etc.)
  • Tomato salad (tomatoes, onions, olive oil, salt, pepper, etc.)
  • Cucumber tomato salad (cucumber, tomato, onion, olive oil, salt, etc.)

For many more salad ideas, check out our salads category page.

This mango salad recipe is suitable for:

  • Plant-based, Vegetarian, Vegan, and Gluten-Free diets.
easy mango salad with avocado, lime, mint and bell pepper

Mango Salad

By: Nico Pallotta
5 from 4 votes
Mango salad is a colorful, vibrant, and refreshing recipe that combines the juicy sweetness of mangos with creamy avocado, crunchy red pepper, cool mint leaves, and zesty lime juice.
The recipe is easy to make, and you can enjoy it as a starter, side dish, or light meal.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Course: Appetizer, light main, Side dish
Cuisine: International

Ingredients

  • 2 ripe mangos diced
  • 1 ripe avocado diced
  • 1 red bell pepper diced
  • 1 shallot or mild red onion, thinly sliced
  • 1 red chili pepper thinly sliced
  • 1 tablespoon olive oil
  • 2 limes the juice
  • 15 leaves fresh mint
  • ½ teaspoon salt

Instructions 

Cut mangos into dice

  • Put the mango on its side and cut it with a chef's knife as close as possible to the pit. Turn the mango around and repeat on the other side.
    Next, take the mango stone, slice off the flesh that's left around it, and cut it into dice.
    Then with a paring knife, score the flesh of the mango into squares.
    Cutting the mango in its peel
  • Turn the mango inside out, cut off the diced flesh with a paring knife, and add it to a serving platter or mixing bowl.
    Removing diced mango from its peel

Add the other veggies

  • To the same platter, add diced avocado, diced red bell pepper, thinly sliced red onion (or shallot), and thinly sliced chili pepper.
    avocado, mange and red bell pepper in a bowl
  • Season with olive oil, freshly squeezed lime juice, and salt, then give it a gentle toss and garnish with fresh mint leaves.
    Mango salad olive oil

Variations with leaves

  • You can add a handful of arugula, baby spinach, or radicchio to turn it into a leafy mango salad.
    Mango salad with radicchio

Video

Mango Salad with Avocado

Notes

Nutrition information is an estimate for 1 small serving of mango salad out of 4 servings.
STORAGE
Make ahead: it’s best to make this recipe shortly before serving it so that the colors stay bright and fresh. However, you could cut the veggies and the mango a few hours before to get ahead. Cut the avocado at the last minute.
Refrigerator: keep mango salad leftovers in an airtight container in the fridge for up to 24 – 36 hours.
Freezer: this recipe is not suitable for freezing.
ALSO ON THIS PAGE

Nutrition

Calories: 59kcal, Carbohydrates: 7g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 157mg, Dietary Fiber: 2g, Sugar: 3g, Vitamin A: 1069IU, Vitamin B6: 0.2mg, Vitamin C: 65mg, Vitamin E: 1mg, Vitamin K: 5µg, Calcium: 18mg, Folate: 22µg, Iron: 1mg, Manganese: 0.1mg, Magnesium: 10mg, Zinc: 0.2mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

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The recipe is easy to make, and you can enjoy it as a starter, side dish, or light meal.” player-type=”default” override-embed=”default”]


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

5 from 4 votes (2 ratings without comment)

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3 Comments

  1. 5 stars
    The third recipe we’ve tried in the last two weeks and we love it. We do think our mangos were too small, our avocado too large, and our scallion a little strong. But we loved the flavors and presentation and will definitely make it again. Cutting the mango was a bit of a challenge, but we’re working on it since its Mango season here in south Florida. So glad we found your site. We love making these meals together.

    1. Hi Linda,

      That’s fantastic, I’m so happy that you have been testing curries, bowls and salads.

      We are delighted to have you, and very glad that your family enjoys the recipes too 🎉

      Thanks so much for taking the time to leave comments and ratings, it means a lot.

      All the best, Louise