This is the salad I make when I want something that tastes like more effort than it actually was. Ripe mango and creamy avocado get tossed with red onion, jalapeño, and bell pepper, then coated in a Tajin honey lime vinaigrette that hits sweet, spicy, and tangy all at once.
The dressing keeps the avocado from browning, but only if you do one thing right: wait to toss it until you’re ready to eat.”
The part that makes this one different is the tortilla strips. I fry them up myself in a hot pan, and they go on right before serving so they stay shatteringly crisp against all that soft fruit. It takes ten extra minutes and it’s worth every one of them.
What Makes This Mango Avocado Salad Different
The combination of mango and avocado is everywhere. What sets this version apart is the vinaigrette and the crunch.
Most mango avocado salads lean on a basic lime dressing. I add Tajin and dijon mustard to mine, which gives it a little heat and a little tang that a plain squeeze of lime just can’t match. Then there are the tortilla strips, fried fresh and salted while they’re still hot. They add the textural contrast this salad is usually missing.
Why This Salad Doesn’t Get Watery
The trick is dressing it right before you serve it, not an hour before. Lime juice slows the enzyme that turns avocado brown, but salt draws moisture out of mango and avocado the longer they sit, so timing matters as much as the acid does.
If you dress the salad too early, you end up with a puddle at the bottom of the bowl and mushy fruit. I always wait until I’m ready to serve, then pour the vinaigrette over and toss gently. My cucumber tomato avocado salad uses this same timing trick, and it’s saved that salad from going watery more times than I can count.
One more tip: I’ve found that tossing gently, almost like you’re folding instead of stirring, keeps the avocado in clean cubes instead of breaking it down into mush.
Ingredients You’ll Need
This makes about six cups, enough for four as a side, but easily doubles for a potluck or cookout.
- Mango: it’s doing the heavy lifting here, so look for one that’s ripe but still has a little give, not one that’s mushy. A ripe mango should smell sweet at the stem end and yield slightly when you press it. If yours is still firm, let it sit on the counter for a day or two before you dice it.
- Avocado: you want the same thing: ripe enough to be creamy, firm enough to hold its shape when you cube it. Press gently near the stem. If it gives just a little, you’re good to go.
- Cilantro: adds that fresh, herby brightness that ties the whole salad together. If you’re in the camp that thinks cilantro tastes like soap, leave it out and add a little extra green onion instead.
- Red onion: gives the salad some sharpness to balance all that sweetness from the mango. Dice it small so it distributes evenly instead of overwhelming any one bite.
- Jalapeño: brings the heat, and you control how much. Half a jalapeño, seeded and minced, gives you a gentle warmth. If you want more kick, leave a few seeds in. This same chili lime balance is what makes Mexican street corn salad work so well.
- Red bell pepper: adds crunch and a little sweetness of its own, plus a pop of color that makes this salad look as good as it tastes.
- For the dressing: fresh lime juice, honey, dijon to help it emulsify, and Tajin for that chili-lime flavor that makes this dressing taste like nothing else in your fridge.
If you’re serving this alongside something like a grilled chicken or grilled salmon, the bright acidity in the dressing is a perfect contrast to anything smoky off the grill.
How to Make Mango Avocado Salad
Step 1. Dice the mango and avocado: Cut both into half inch cubes, keeping the pieces roughly the same size so you get a little of everything in every bite. I cut the mango cheeks away from the pit first, then score the flesh in a grid before scooping it out with a spoon. Add everything to a large bowl along with the mango and avocado.
Step 2. Whisk the vinaigrette: In a small bowl or jar, whisk together the olive oil, lime juice, dijon mustard, Tajin, grated garlic, and honey until it’s smooth and slightly thickened. It should look glossy and emulsified, not separated.
Step 3. Make the tortilla strips: Stack ten corn tortillas and slice them into thin strips. Heat a thin layer of avocado oil in a skillet over medium high heat, then add the strips and cook, stirring occasionally, until they’re deeply golden and crisp. Transfer to a paper towel lined plate and sprinkle with sea salt while they’re still hot. I’ve tested this with flour tortillas too, but corn holds its crunch longer, and it happens to be gluten-free.
Step 5. Dress and toss. Just before serving, pour the vinaigrette over the salad and toss gently to coat everything evenly. Top with the crispy tortilla strips and a little extra cilantro.
This is the part where you taste a bite straight off the spoon before it even hits the table. That’s the moment you’ll know you nailed it. And the moment I need the most self-control because I’ll eat the whole thing at the counter if I could (it’s that good).
Serving Suggestions
As a side: This salad is built to sit next to something with a little char or spice. I love it next to harissa chicken, salsa chicken, or blackened salmon, where the sweetness from the mango balances out anything smoky or rich.
Topper: Spoon it over blackened shrimp tacos, Mexican shredded beef and rice bowls, or chorizo tacos for extra brightness.
As a dip: the dressing makes it unmistakeably more salad than salsa, but it absolutely works in a bowl next to a pile of homemade tortilla chips for a crowd.
Storage
This salad is best the day you make it, since the avocado and mango both soften as they sit. If you have leftovers, store them in an airtight container in the fridge for up to one day.
The tortilla strips will lose their crunch in the fridge, so I always store them separately in a container at room temperature and add them back on top right before eating.
Freezing: I don’t recommend freezing this one. Avocado and mango both turn mushy and watery once they’re thawed, and you’ll lose the texture that makes this salad worth making in the first place.
Make Ahead: You can prep most of this ahead of time without losing quality. Dice the red onion, jalapeño, and bell pepper up to a day in advance and store them in the fridge. Whisk the vinaigrette and keep it in a sealed jar in the fridge for up to two days, then give it a quick shake before using. I always wait to cut the mango and avocado until right before I plan to serve the salad.
The tortilla strips can be made a few hours ahead too. Let them cool completely, then store them in an airtight container at room temperature so they stay crisp until you’re ready to use them.
Recipe Variations
- Add a protein. Add shredded rotisserie chicken or grilled shrimp to turn this from a side dish into a full meal.
- Make it a salsa. Dice everything smaller and serve it as a chunky salsa with tortilla chips alongside a bowl of homemade guacamole for dipping.
- Add black beans or corn. Both stretch the salad further and add a little more heartiness if you’re serving it as a main.
- Skip the heat. Leave out the jalapeño entirely if you’re cooking for picky eaters or anyone who’s heat sensitive. The honey and lime still give you plenty of flavor without it.
Troubleshooting Tips
I dressed this salad too early once before a barbecue and pulled it out of the fridge to a puddle at the bottom of the bowl. Lesson learned. Here’s how to avoid the most common mishaps!
- My salad turned out watery: This usually means it sat dressed for too long, or the salt drew out moisture before serving. Dress it right before you eat and you’ll avoid this every time.
- My avocado turned brown: This happens when it’s exposed to air for too long before the lime juice hits it. Cut your avocado last, right before you’re ready to toss everything together.
- My tortilla strips went soft: They probably sat in a sealed container while they were still warm, which traps steam. Let them cool fully on the paper towel before storing them anywhere.
More Fresh No-Cook Recipes
- Watermelon basil feta salad
- Peach mango salsa
- Strawberry quinoa salad
- Cucumber tomato avocado salad
- Burrata caprese salad
- Mexican street corn salad
Mango Avocado Salad with Honey Lime Dressing
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Ingredients
Mango Avocado Salad
- 2 ripe mango peeled and diced into 1-inch cubes
- 1 avocado peeled and diced into 1-inch cubes
- 3 Tablespoons finely chopped cilantro
- 1/4 cup finely diced red onion
- 1/2 jalapeño seeded and minced
- 1 red bell pepper diced small
- 1/2 teaspoon kosher salt plus more to taste
Tajin Honey Lime Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 Tablespoons lime juice about 1 1/2 limes
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon Tajin
- 1 clove garlic grated
- 1 Tablespoon honey
- Kosher salt to taste
Tortilla strips
- 10 corn tortillas
- Avocado oil for frying
Instructions
- Add the salad ingredients to a large bowl and toss to combine.2 ripe mango, 1 avocado, 3 Tablespoons finely chopped cilantro, 1/4 cup finely diced red onion, 1/2 jalapeño, 1 red bell pepper, 1/2 teaspoon kosher salt
- In a small bowl or jar, whisk together the vinaigrette ingredients until combined and smooth.1/4 cup extra virgin olive oil, 2 Tablespoons lime juice, 1/2 teaspoon dijon mustard, 1/2 teaspoon Tajin, 1 clove garlic, 1 Tablespoon honey, Kosher salt to taste
- Make the crispy tortilla strips if using. stack them with a knife. Cover the bottom of a skillet with a high-heat cooking oil, like avocado oil, and cook over medium-high heat. Once it’s hot and shimmering, drop the tortilla strips in and cook, stirring ocassionally, until they’re deeply golden, Transfer to a paper towel and sprinkle with sea salt.10 corn tortillas, Avocado oil
- Just before serving, pour the dressing over the salad and toss to coat. Top with crunchy tortilla strips and more fresh cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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