Fresh Mango Salad
A vibrant tropical salad combining sweet mango, creamy avocado, and crisp vegetables with lime and herbs. Perfect for summer entertaining and ready in just 15 minutes.
Ingredients
- 2 mango chopped
- 2 avocado chopped
- 2 red capsicum peppers chopped
- 1 red onion chopped
- 1 cucumber chopped
- ½ cup fresh coriander chopped
- 1 lime juiced
- Salt to taste
- ¼ teaspoon red chili flakes
- Olive oil drizzle
Instructions
- Wash all produce thoroughly and pat dry with clean kitchen towels.
- Peel mangoes and cut into uniform ½-inch cubes. Remove pit and slice flesh carefully.
- Cut avocados in half, remove pits, and cube flesh. Sprinkle immediately with lime juice.
- Remove seeds from red capsicum peppers and chop into bite-sized pieces.
- Dice red onions finely - smaller than other vegetables for even flavor distribution.
- Peel cucumber, remove seeds if desired, and cut into cubes matching mango size.
- Roughly chop fresh coriander, including tender stems.
- Combine all prepared ingredients in a large mixing bowl.
- Add remaining lime juice, salt to taste, red chili flakes, and drizzle olive oil.
- Toss gently to coat everything evenly.
- Taste and adjust seasoning as needed. Serve immediately.
Notes
Choose ripe but firm mangoes for best texture
Cut avocado just before serving to prevent browning
Can prep other ingredients up to 4 hours ahead
Store leftovers for maximum 1 day in refrigerator
Add black beans or feta cheese for protein variations
Substitute mint or basil for coriander if preferred
Cut avocado just before serving to prevent browning
Can prep other ingredients up to 4 hours ahead
Store leftovers for maximum 1 day in refrigerator
Add black beans or feta cheese for protein variations
Substitute mint or basil for coriander if preferred