This fresh mango salad combines sweet ripe mango with crisp cucumber, juicy tomatoes, creamy avocado, red onion, and fresh parsley. Everything is tossed in a simple lime and olive oil dressing with mustard for an easy summer salad that’s colorful, refreshing, and ready in about 15 minutes.
Mango is one of those fruits I can happily eat just as it is, so when I add it to a salad, I don’t want to hide that beautiful sweet flavor under a heavy dressing.
This salad is all about that combination of sweet, juicy mango with fresh vegetables. The cucumber adds crunch, the tomatoes add juiciness, and I especially love the avocado with the mango because you get that lovely creamy texture against all the freshness. Then, all it really needs is a simple lime dressing to bring everything together.
And look at those colors! Sometimes the simplest salads are the ones that disappear first.
Why you’ll love this mango salad
- Fresh and colorful – Sweet mango, tomatoes, cucumber, avocado, and red onion give you plenty of flavor and texture in every bite.
- Quick and easy – Everything comes together in one bowl in about 15 minutes.
- Simple lime dressing – No complicated dressing here. Lime, olive oil, and mustard balance the sweetness of the mango without overpowering it.
- Versatile – Serve it as a light lunch or alongside grilled chicken, fish, shrimp, or your favorite summer meal.
Ingredients and substitutes
- Mango – Use ripe but still firm mangoes. You want them sweet and juicy but firm enough to hold their shape when tossed with the other ingredients. An overly ripe mango can quickly turn the salad mushy.
- Cucumber – Adds freshness and crunch. I prefer a cucumber with fewer seeds, such as Persian or English cucumber, but use whatever you have.
- Tomatoes – Choose firm, ripe tomatoes so they don’t release too much liquid into the salad. Cherry tomatoes would also work beautifully.
- Avocado – Adds a creamy contrast to the crisp cucumber and juicy mango. Choose a ripe but firm avocado so the pieces don’t disappear when you toss the salad.
- Red onion – Gives the salad a little sharpness and crunch. Slice or chop it fairly small so it doesn’t overpower the mango.
- Parsley – Adds freshness without competing with the other flavors. Fresh cilantro would also work if you enjoy it.
- Olive oil – Forms the base of the simple dressing. Extra virgin olive oil is perfect here.
- Lime juice – The acidity balances the sweetness of the mango and also works beautifully with avocado.
- Mustard – Adds a little sharpness and helps bring the olive oil and lime juice together.
- Salt and black pepper – Season the salad to taste. Salt is particularly important because it balances the sweetness of the fruit.
Step-by-step: How to make mango salad
1. Make the dressing
In a large salad bowl, combine the olive oil, fresh lime juice, mustard, salt, and black pepper. Whisk until well combined.
2. Add the salad ingredients
Add the chopped cucumber, tomatoes, avocado, mango, red onion, and fresh parsley directly to the bowl with the dressing.
3. Toss and serve
Gently toss everything together until evenly coated with the lime dressing. Be gentle once the avocado and mango are in the bowl so they keep their shape. Taste and adjust the salt, pepper, or lime juice as needed, then serve fresh.
Variations
- Mango avocado salad – Your recipe already contains avocado, so this is naturally a mango avocado salad. Add a little extra avocado if you want that flavor to be more prominent.
- Mango feta salad – Add crumbled feta for a salty contrast to the sweet mango.
- Mango salad with chicken – Add sliced grilled chicken to turn the salad into a light lunch or dinner.
- Mango shrimp salad – Grilled or sautéed shrimp pair particularly well with mango and lime.
Mango Salad
This fresh mango salad combines sweet ripe mango with cucumber, tomatoes, creamy avocado, red onion, and parsley in a simple lime and olive oil dressing. It’s colorful, refreshing, and ready in about 15 minutes.
Video
Ingredients
- 2 med Mangoes Ripe but firm, peeled and diced
- 1 large Cucumber diced
- 2 med Tomatoes diced
- 1 large Avocado diced
- ½ small Red onion thinly sliced or finely chopped
- ¼ cup Fresh parsley chopped
- 3 tbsp Extra virgin olive oil
- 2 tbsp Fresh lime juice
- 1 tsp Dijon mustard
- ½ tsp Salt or to taste
- ¼ tsp Black pepper
Method
- Make the dressing – In a large salad bowl, combine the olive oil, lime juice, Dijon mustard, salt, and black pepper. Whisk until well combined.3 tbsp Extra virgin olive oil, 2 tbsp Fresh lime juice, 1 tsp Dijon mustard, ½ tsp Salt, ¼ tsp Black pepper
- Add the salad ingredients – Add the cucumber, tomatoes, avocado, mango, red onion, and parsley directly to the dressing.2 med Mangoes, 1 large Cucumber, 2 med Tomatoes, 1 large Avocado, ½ small Red onion, ¼ cup Fresh parsley
- Toss and serve – Gently toss everything together until evenly coated with the dressing, taking care not to mash the mango or avocado. Taste and adjust the seasoning or lime juice if necessary. Serve fresh.
Notes
- Use mangoes that are ripe and sweet but still firm enough to dice.
- Cut the vegetables, mango, and avocado into similar-size pieces for the best texture.
- Toss gently so the mango and avocado don’t break apart.
- The amount of lime you need can vary depending on how sweet your mangoes are, so taste and adjust before serving.
- This salad is best served fresh. If preparing ahead, make the dressing and prep the firmer vegetables first, then add the mango and avocado closer to serving.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!more salads with fruits
- Peach Salad
- Peach Burrata Salad
- Strawberry Salad with Honey Mustard Dressing
- Pomegranate Salad Recipe
- Apple Orange Feta Lettuce Salad
Tips for the best mango salad
- Choose the mango carefully. Ripe but firm is ideal. If it’s rock hard, it won’t have enough sweetness; if it’s extremely soft, it will fall apart in the salad.
- Keep the pieces similar in size. Cutting the mango, cucumber, tomato, and avocado into roughly similar bite-size pieces gives you a little of everything in each forkful.
- Add the avocado carefully. Toss gently once it goes into the bowl so it doesn’t become mashed avocado dressing.
- Use fresh lime juice. This is such a simple dressing that fresh lime really does make a difference.
- Taste before adding more acid. Mangoes vary considerably in sweetness, so one batch may need a little more lime than another.
- Serve it fresh. Tomatoes begin releasing juice once salted, while avocado softens and darkens over time. This isn’t a salad I’d dress hours in advance.
Frequently asked questions
Mango pairs especially well with avocado, cucumber, tomatoes, red onion, fresh herbs, lime, and mildly salty cheeses such as feta. The key is balancing its sweetness with something fresh, acidic, salty, or crunchy.
A fresh, acidic dressing works particularly well with ripe mango. For this salad, I use olive oil, fresh lime juice, mustard, salt, and pepper. The lime balances the sweetness of the mango without hiding its flavor.
Choose a ripe mango that gives slightly when pressed but is still firm enough to cut cleanly. Very soft, overripe mango is delicious to eat but tends to become mushy when tossed in a salad.
I prefer making this salad shortly before serving. You can chop the cucumber, tomatoes, red onion, and parsley and prepare the dressing ahead, but cut the avocado and mango and toss everything together closer to serving.
Mango salad makes a refreshing side dish for grilled chicken, fish, shrimp, steak, or kebabs. You can also serve it as a light lunch or add cooked chicken or shrimp to make it more substantial.
More salad recipes
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
