You will love this Mango Avocado Salad, perfect side for any Mexican food and you’ll love it for get togethers and cookouts too. Fruity, crunchy and a touch of unexpected spicy heat.
Instead of a traditional pico de gallo, try serving this sweet and spicy fruit salad for a light refreshing change.
- Can Mango Be Eaten With Avocado?
- What is Jicama?
- How Do You Cut a Mango?
- How to Make Honey Lime Vinaigrette
Can Mango Be Eaten With Avocado?
Yes, you can absolutely eat mango and avocado together. It’s a delicious combination. They’re full of healthy fiber and vitamins. They’re a perfect complement for each other.
I like to have a little crunch to my salad, so I’ve also added cubed jicama. I’ve only used half so you will have some remaining for another recipe later.
What is Jicama?
This Mango Avocado Salad includes jicama which is a root vegetable. It can be eaten raw or lightly sauteed or stir-fried. I’ve only used half of a medium sized jicama in this mango salad but you don’t need to waste the rest.
Try cutting the remainder in a french fry cut then saute in a little avocado oil. Add some chili seasoning to serve.
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How Do You Cut a Mango
The pit of a mango is a wide, flat oval disc. Your goal is to cut the flesh of the mango, leaving the center.
I use a paring knife to carefully cut the flesh side into a grid. Then you just flip the mango inside out and cut away the cubes. It taks a little practice, so you may need to make more mango salad. No complaining here, though!
If you’re unfamiliar with mango, you may want to review this quick video on YouTube so you can see where the pit is located.
How to Make Honey Lime Vinaigrette
Don’t forget to dress your salad with the fresh taste of lime and honey! The lime will keep your avocado from turning.
I really think this vinaigrette is the best part of this fruit salad. The flavors of lime and honey with a little bit of red chile powder really make a huge impact.
How to Serve
This salad goes really well with my Chicken Enchiladas, served on the side. There’s no reason why you can’t eat it as your meal, though. I’ll never tell!
Have a look at all my Mexican Food recipes. The sweet fruity flavors of this salad make it a great side dish.
Try Lemon and Mandarin Orange Fluff Salad for a quick, refreshing summer treat.
Mango Avocado Salad with Honey Lime VinaigretteTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- 3 large Mango, ripe, cubed
- ½ medium Jicama, cubed
- 2 small Avocado, or 1 large, cubed
- ½ Jalapeno, minced
- 2 Green Onions, sliced green tops only
Honey Lime Vinaigrette
- 1 Lime, juice and zest only
- 2 tablespoon Honey
- ⅛ cup Avocado Oil, or other light oil, i.e. sunflower or safflower
- 2 Garlic Cloves, minced
- 1 tsp Salt
- 1 tsp Red Chili Powder
- Prepare mangoes, jicama and avocado.
- Remove seeds and membranes from jalapeño then mince. I prefer a mince to the peppers in order to spread out the flavor throughout the salad instead of just getting a biteful of it.
- Thinly slice green onions, using green tops only. Discard remaining.
- Place all ingredients in a medium bowl. Set aside.
Honey Lime Vinaigrette
- Zest and juice the lime (discard the rest of the lime). Place this and all remaining vinaigrette ingredients in a ½ pint jar, cover and shake vigoursly until combined. If you don't have a jar, you can use a small bowl with a whisk or fork.
- Pour vinaigrette over fruit and vegetables. Toss lightly to coat.
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