Mango Avocado Salad Recipe

Mangoes: Sweet and juicy, they add a tropical flavor to the salad.

Avocados: Creamy and rich, they balance the sweetness of the mangoes.

Red onion: Adds a sharp, crunchy contrast to the soft textures.

Lime: Provides a zesty, tangy dressing for the salad.

Cilantro: Fresh and aromatic, it enhances the overall flavor.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a hint of spice and depth.

When preparing this mango avocado salad, ensure that the mangoes and avocados are ripe but firm. This will help them hold their shape and provide a pleasing texture. To easily dice the mangoes, slice off the cheeks, score the flesh in a grid pattern, and then scoop out the cubes with a spoon. For the avocados, cut them in half, remove the pit, score the flesh in a grid pattern, and scoop out the cubes. This method ensures uniform pieces and a visually appealing presentation.

• mangoes - Substitute with pineapple: Pineapple provides a similar tropical sweetness and juicy texture that complements the salad well.

• avocados - Substitute with cucumbers: Cucumbers offer a refreshing crunch and mild flavor, making them a good alternative to the creamy texture of avocados.

• red onion - Substitute with shallots: Shallots have a milder, slightly sweeter flavor compared to red onions, which can be a pleasant variation in the salad.

• lime - Substitute with lemon: Lemon juice provides a similar acidity and citrus flavor that brightens up the salad.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace the herbaceous notes of cilantro.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the overall taste of the salad.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different, more subtle flavor profile.

• To store the mango avocado salad, place it in an airtight container. This helps to keep the fruits fresh and prevents them from absorbing other odors in the refrigerator.
• If you plan to enjoy the salad within a day, refrigerate it immediately. The avocados may start to brown slightly, but the lime juice will help slow this process.
• For longer storage, consider adding a bit more lime juice to the salad. The acidity helps preserve the avocados and mangoes.
• When storing, place a piece of plastic wrap directly on the surface of the salad before sealing the container. This minimizes air exposure and helps keep the ingredients fresh.
• Avoid freezing the mango avocado salad. The texture of the avocados and mangoes will change significantly upon thawing, resulting in a mushy consistency.
• If you must freeze, consider freezing the mangoes and avocados separately. Dice them and spread them out on a baking sheet to freeze individually before transferring to a freezer bag. This way, you can thaw and combine them with fresh red onion, cilantro, and lime juice when ready to serve.
• Always taste and adjust the seasoning after thawing. The flavors may mellow out during storage, so a pinch of salt or a squeeze of lime juice can refresh the salad.

• If you have leftover mango avocado salad, it's best to enjoy it cold. Reheating can cause the avocados to become mushy and the mangoes to lose their fresh texture. However, if you prefer it slightly warm, follow these steps:

  • Place the salad in a microwave-safe bowl.
  • Microwave on low power for about 10-15 seconds. This will take the chill off without cooking the ingredients.
  • Alternatively, let the salad sit at room temperature for about 15-20 minutes before serving.

• To refresh the flavors of your mango avocado salad:

  • Squeeze a bit more lime juice over the salad.
  • Add a pinch of salt and black pepper.
  • Toss gently to combine. This will help revive the bright, fresh flavors.

• Mixing bowl: A large bowl used to combine the diced mangoes, avocados, and red onion.

• Chef's knife: A sharp knife for dicing the mangoes and avocados, and finely chopping the red onion.

• Cutting board: A surface to safely dice the mangoes, avocados, and chop the red onion.

• Citrus juicer: A tool to extract juice from the lime efficiently.

• Measuring spoons: Used to measure the 2 tablespoons of chopped cilantro accurately.

• Mixing spoon: A spoon to gently toss all the ingredients together.

• Refrigerator: Used to chill the salad for 10-15 minutes before serving, if desired.

Prep ingredients in advance: Dice the mangoes and avocados ahead of time and store them in airtight containers in the fridge.

Use a food processor: Finely chop the red onion and cilantro quickly using a food processor.

Juice efficiently: Roll the lime on the counter before juicing to get the most juice with minimal effort.

Chill before serving: Prepare the salad in the morning and let it chill in the refrigerator until ready to serve, saving you time during meal prep.