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3 ways to make a mango and avocado salad




This mango and avocado salad is much more than just an attractive, fresh, and tasty dish. These ingredients stand out for their nutritional content and the benefits they provide to the body!

These two tropical fruits are gaining more and more importance in many diet plans. In the kitchen, it might feel a little strange to mix them in one and the same dish, but it actually gives fantastic results. For this reason, here we suggest three ways by which you can prepare a refreshing mango and avocado salad that is sure to become very popular in the household!

A tasty and nutritious dish

Preparing a delicious and healthy salad is not difficult and does not require much time. The key is to choose some fresh ingredients and combine them with a tasty dressing.

The mango and avocado salad does not contain too many ingredients and may or may not be complicated to make. In fact, it’s a dish that you’re sure to make again and again on many occasions because it’s such a tasty dish.

On a nutritional level, the avocado stands out for its content of healthy fats (just like olive oil), vitamin E, vitamin A – which plays a protective role for our eyes – and folic acid. In addition, it contains minerals such as potassium and magnesium.

Thanks to the presence of these nutrients, avocados are a food that can promote cardiovascular health, weight management, and healthy aging. It also provides extra energy for athletes and folic acid for pregnant women.

The composition of mango is more similar to other fruits, with a high percentage of water and a fair amount of fiber and vitamins (its vitamin C levels stand out, for example). In addition, it contains a huge amount of health-promoting phytochemicals.

Adding this fruit to your daily diet can provide benefits such as reducing the risk of suffering from inflammatory and metabolic diseases. In addition, it helps with digestion, it protects against cellular aging and is good for helping your skin and eyes to an optimal condition.

Option 1: Mango and avocado salad with seeds

Combining the two main ingredients with poppy seeds gives an original touch to this dish.

Ingredients for 2 servings

  • 1 avocado
  • Salt
  • 100 g cream cheese from cow’s milk
  • 1 pinch each of poppy seeds, sunflower seeds, and toasted sesame seeds
  • 1 medium-sized mango
  • Extra virgin olive oil
  • 100 g mâche salad (winter salad, field salad)
  • Lemon to taste


  1. Start by washing the lettuce well and let it dry in a colander. Dry with a kitchen towel if necessary. Then put it on the plate.
  2. Peel and cut the mango and avocado into medium-sized pieces. Place these on the lettuce leaves. Then add the drained and cut cheese.
  3. Decorate the top with different seeds to your liking.
  4. To finish the recipe, prepare a dressing with olive oil, salt, and lemon juice. Thanks to this, you can avoid the fruits from oxidizing and they look good until you eat them.

Option 2: Mango and avocado salad with prawns

Here we have summery and tropical flavors in a fresh and delicious dish. Let’s take a look!

Ingredients for 4 servings

  • 200 g peeled prawns
  • 1 lemon
  • 2 avocados
  • 1 mango
  • 2 tbsp lemon juice
  • 100 ml extra virgin olive oil
  • 500 ml salad
  • 100 g red onion


  1. Start by cutting the lemon in half and then into fine slices.
  2. Cut the avocado in half and remove the core and skin. Cut it into pieces and squeeze some lemon juice on them to prevent them from darkening.
  3. Peel and cut mangoes.
  4. Then prepare the vinaigrette in a small bowl. Mix the oil with lemon juice, salt, and pepper. You can add mustard as you like.
  5. Wash the lettuce leaves well, and drain. Peel and cut the red onion into thin strips.
  6. Put the plate on medium heat and fry the prawns for one minute on each side. They should get a nice pink color. Let them cool.
  7. Then it’s time to put everything on the plate. Mix the lettuce leaves with the onion and add vinaigrette to taste. First, put this on the plate and then top it with mango, avocado, and prawns.

Option 3: Mango and avocado salad with lemon and chili

In this salad, all the flavors really stand out; especially the spicy and the sour. A combination that makes this dish the star of the show.

What you need to make 4 servings of this salad

  • 1 mango and 1 large avocado
  • 1/2 red onion
  • 100 g rocket
  • 1 tablespoon lemon juice

For seasoning

  • 1 tablespoon white wine vinegar
  • 4 tbsp orange juice (about the juice from half an orange)
  • 2 tbsp lemon juice
  • 4 tbsp extra virgin olive oil
  • 2 tbsp ground cumin
  • 1 fresh red chili pepper (or 1 bell pepper if you don’t like spicy)
  • 2 teaspoons coriander
  • Salt and pepper


  1. Before starting the dish, peel and cut the mango and avocado into medium slices. Wash and dry the arugula thoroughly.
  2. Peel and finely chop the onion and put it in a container with water and lemon juice. Let it rest for 10 minutes and pour out the water and dry.
  3. Then add all the seasoning ingredients in a glass jar with a lid or a small bowl. Mix them well until they form a uniform mess. Add the chili pepper in small pieces.
  4. Then put the arugula in a salad bowl and add half of the dressing. Add the fruits and onions, mix everything, and drizzle on the rest of the dressing.
  5. Serve immediately.

The perfect light and healthy starter

This tasty mango and avocado salad is an ideal dish to start any meal. You can serve it as a starter before a rice or pasta dish, but it also works well as a side dish to give a fresh touch to the main course.

But since it’s a light dish, it’s also an excellent evening meal. If you also add cheese, nuts, or yogurt it makes for a very complete meal and a great way to add healthy fats, vitamins, and beneficial nutrients to your diet.

As a base for the salad, there are actually a variety of different types of green leaves you can choose from, all of which go well with salad; spinach, sprouts, rocket, winter salad, or watercress. However, you don’t need to add much as the two fruits add enough flavor and texture to give a good mix of flavors to the dish.

Both the avocado and the mango are fragile foods when it comes to storing them. For that reason, it is a good idea to pick them when they are about to reach their optimal ripeness and not wait too long to use them. Often it can be worth paying a little extra for these particular products.

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