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A close-up of a fresh mango pomegranate salad in a blue bowl, garnished with cilantro and red peppers.

Tropical Mango & Avocado Salad with Lime-Ginger Vinaigrette

A refreshing and vibrant mango salad featuring sweet mango, creamy avocado, crisp vegetables, and a zesty lime-ginger dressing. Perfect as a light meal or a bright side dish for any occasion.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Southeast Asian, Tropical, Vegetarian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Mango Salad
  • 2 large Mangoes ripe but firm, peeled and diced
  • 2 medium Avocados ripe but firm, pitted, peeled, and diced
  • 1 medium Red Bell Pepper cored, seeded, and finely diced
  • 1/2 large Cucumber English or Persian, finely diced
  • 1/4 small Red Onion very thinly sliced or finely minced
  • 1/4 cup Fresh Cilantro chopped
  • 2 tbsp Mint Leaves chopped (optional)
For the Lime-Ginger Vinaigrette
  • 3 tbsp Lime Juice freshly squeezed (from 1-2 limes)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Honey or Maple Syrup or to taste
  • 1 tsp Fresh Ginger grated
  • 1/2 clove Garlic minced (optional)
  • 1/4 tsp Red Pepper Flakes or to taste (optional)
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black Pepper freshly ground, or to taste

Equipment

  • Cutting board
  • Sharp knife
  • Large mixing bowl
  • Small Whisk
  • Measuring cups and spoons

Method
 

Prepare the Vinaigrette
  1. In a small bowl, whisk together the lime juice, extra virgin olive oil, honey (or maple syrup), grated fresh ginger, minced garlic (if using), red pepper flakes (if using), salt, and black pepper until well combined. Set aside.
Assemble the Mango Salad
  1. In a large mixing bowl, gently combine the diced mango, diced avocado, diced red bell pepper, diced cucumber, sliced red onion, chopped fresh cilantro, and chopped mint leaves (if using).
Dress and Serve
  1. Pour the prepared vinaigrette over the salad ingredients. Gently toss until all components are lightly coated.
  2. Serve immediately for the best texture and flavor, or chill for 10-15 minutes to allow the flavors to meld further. Garnish with extra cilantro or mint if desired.

Notes

For best results, use mangoes that are ripe but still firm enough to hold their shape when diced. This mango salad is best enjoyed fresh. If preparing ahead, it's recommended to add the diced avocado just before serving to prevent it from browning. You can adjust the amount of red pepper flakes to your preferred level of spice.