This Avocado Mango Salad recipe is delightful with fresh ingredients, beautiful with textures and awesome in flavor. Buttery avocado, tropical mango enhanced by a lime honey dressing, toasted pepita seeds and blue cheese. Read on to see what all the fuss is about.
This is a Rick Bayless salad recipe that I’ve been making for years. It’s a beautiful Mexican themed salad that pairs well with about any entree. The flavors of avocado and mango are enhanced by the addition of jalapeno pepper, salt and lime, which is the foundation of the dressing. The savory aroma of garlic and a hint of sweetness from honey combined with salty bacon makes this a very compelling salad and one you must try.
Picking Out A Good Mango
I adore mangos on so many levels. Puree’d as a base for a Jamaican themed Mango Dressing, or simply sliced over cottage cheese for a healthy snack. I rarely walk by those huge bins of this tropical fruit without picking up a couple. And if you don’t, you should. You simply don’t know what you’re missing.
And make sure you’re picking a ripe one. Mangoes are best when they’re ripe. That is unless you’re looking to make this Green Mango Salad, where the tart flavor is the star of the dish. Some mangoes change color when they’re ripe, but the most common mango found in our markets is the Tommy Adkins which keeps its green and red coloring throughout its shelf life. It’s ripe if it’s somewhat flexible with a gentle squeeze and has a sweet smell at the stem end.
And to peel and slice that mango? What a job! But it’s worth every single curse word muttered. First of all, don’t peel the mango before you try to slice it. The flesh is too slimy to handle. And then follow these instruction on Mango.org.
Me? I purchased a Mango slicer that works very well. And I’ve hardly mangled a mango since.
And Choose the right Avocado for a Salad
Ripeness is best determined by pressure not the color of the avocado. Press down on the avocado with your thumb. A good one will have a little give rather than feeling like you’re pressing against a wall. But don’t make the mistake of thinking more give equals more goodness. If your thumbprint stays indented or the flesh feels squishy, skip it, as it’s likely overripe.
Overripe avocados simply won’t slice well for a salad. Save them to make guacamole.
Cold air is an avocado’s best friend. Store avocados in the refrigerator to keep them from further ripening. However, If you have a harder underripe avocado, leave it at on the counter at room temperature to ripen.
How to Make Avocado Mango Salad
This is the type of salad I can never get enough of. Fresh, vibrant and just eating it makes me feel healthy and energetic.
The dressing is light and bright. Made with olive oil and beautifully seasoned with honey, lime juice, garlic and jalapeno. It’s a fresh topping for the tender butter leaf lettuce and a perfect flavor for mango and avocado.
The salad is topped with the crunch of toasted pepita seeds, salty bacon and chunks of bold tangy blue cheese. It all comes together for an exciting set of flavors and textures that you’ll not forget.
What to serve with this beautiful Mexican Avocado Mango Salad
- Perfect for any Traditional Mexican Entree, enchiladas, tacos, burritos, etc.
- Ideal for a Mexican themed dinner party.
- It shines when served next to grilled chicken, seafood, pork or beef.
- And don’t forget those burgers.
- Top this salad with slices of grilled chicken breast to make it an entree.
Recipe for Avocado Mango Salad
I hope you give this avocado mango salad recipe a try and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe. I love hearing opinions from my readers.
And if you have a favorite avocado mango salad recipe, let me know, I’d love to give it a try.
Variations for this Avocado Mango Salad
- Bacon can be replaced with flaked smoked salmon or trout.
- Leave out the bacon to make the salad vegetarian, or replace it with pan-grilled onion slices.
- The luscious texture of mango works well with avocado, but so would ripe peach or nectarine.
- The jalapeno could be replaced by hot ground red chile (like New Mexico Chimayo Chile)—sprinkle it over the salad rather than blending it with the dressing.
- Crumbled goat cheese is a good stand-in for Mexican queso fresco.
- Over-the-Top Crab-Avocado-Mango Salad: Sprinkle a generous portion of crab over the avocado and mango before drizzling with dressing.
Avocado Mango Salad, Fresh ingredients, beautiful textures and awesome flavors. Buttery and tropical, keep reading to see what all the fuss is about.
- 4 slices bacon
- 1/2 cup hulled pumpkin pepita seeds
- 1/2 cup fresh lime juice
- 1/3 cup vegetable or olive oil
- 2 garlic cloves peeled
- small jalapeno stemmed, seeded, sliced
- 1 tablespoon honey
- 1 large head Boston, bibb or butterhead lettuce leaves separated
- 2 large ripe avocados
- 2 ripe mangoes
- a generous 3/4 cup coarsely crumbled Mexican queso fresco or mild blue cheese Gorgonzola is great here
Arrange the bacon slices between a double layer of paper towels on a microwavable plate. Microwave on high for 2 ½ to 3 ½ minutes, until crispy.
Pour the pumpkin seeds into a small skillet and set over medium heat. Once the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. Scoop about 1/3 of them into a blender jar and add the lime juice. Pour the remainder seeds into a small dish.
Return the skillet to medium heat and measure in the oil. Add the garlic and jalapeno chile. Cook, stirring regularly, until the garlic is soft and lightly browned, about 5 minutes. Scrape the oil, garlic and jalapeno into the blender or food processor. Add the honey and ½ teaspoon salt. Process until smooth. Taste and season with more salt if you think necessary. (It should be highly seasoned.)
Divide the lettuce between 4 dinner plates. Pit and the avocados, scoop flesh from the skin and cut it into slices. Cut the flesh of the mango from the pit. Peel, and slice to match the avocado pieces.
Arrange the avocado and mango in the center of the lettuce. Drizzle everything with the dressing, then sprinkle with the cheese and toasted pumpkin seeds. Crumble the bacon over the top, and the salad is ready.
A Few Simple Riffs: Bacon can be replaced with flaked hot-smoked salmon, trout or other fish.
Leave out the bacon to make the salad vegetarian, or replace it with pan-grilled onion slices.
The pumpkinseeds can be replaced with pine nuts (they toast—and burn—much faster than the pumpkin seeds).
The luscious texture of mango works well with avocado, but so would ripe peach or nectarine.
The green chile could be replaced by hot ground red chile (like árbol)—sprinkle it over the salad rather than blending it with the dressing.
Crumbled goat cheese is a good stand-in for Mexican queso fresco.
Over-the-Top Crab-Avocado-Mango Salad: Sprinkle a generous portion of crab over the avocado and mango before drizzling with dressing.
This recipe is adapted from Rick Bayless.
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