Close Menu

Mango and Avocado Salad

A red bowl filled with Mango Avocado Salad, corn chips, and a sprig of parsley.

A mango and avocado salad on a warm day brings to mind beaches, tropical breezes, and ocean sunsets–all just in your own backyard! We love the hot weather flavors of mangoes, peppers, and cilantro combined with healthy yet delicious avocados. Make sure your avocados are ripe yet firm; you want to be able to stir them into the salad without mushing them! Feel free to subtract the jalapeno if hot peppers aren’t quite your style, though we love the unexpected kick it adds. Mango and avocado salad is a great weekend appetizer or easy weekday side dish. Mango and Avocado Salad recipe upgrade tip: Mango and Avocado Salad is also delicious served as a chunky salsa with tortilla chips. Simply slice the mangoes and avocados into smaller chunks.





mangoes (diced)


 jalapeno (seeded and finely diced)


small red onion (finely diced)


red bell pepper (seeded and diced)


cup cilantro (chopped)


limes (juiced)


orange juice


avocados (diced)

salt (to taste)

pepper (to taste)


  1. In a food processor (using the knife blade attachment) process the cilantro, then the red onion and finally the red bell pepper – just until chopped. Do not over process! Place in a large bowl.

  2. Add the mangoes, jalapeno and juices. Mix well.

  3. Carefully stir in the avocados (taking care not to mash them). Add salt and pepper to taste, and serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *