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+ servings
A spoon dipping into a bowl of fruit salad

Mango Salad Recipe

This Mango Salad with Avocado and summer berries is dressed in a zesty lemon-basil dressing that gives it so much flavor!
Course Salad
Cuisine American
Diet Low Calorie, Vegan, Vegetarian
Servings 4
Calories 228kcal
Author Shinta


  • 2 large Mangos diced
  • 1 Avocado diced
  • 1 cup Strawberries sliced into half
  • ¾ cup Blueberries
  • ½ Cucumber diced

Lemon Basil Vinaigrette

  • 1 large Lemon freshly juiced
  • 4-5 large Basil leaves
  • ½ tbsp Salt
  • 1 tbsp Sugar
  • 1 tbsp Olive OIl
  • ½ tbsp Black Pepper freshly ground
  • tbsp Red wine vinegar Or use apple cider vinegar


  • To prepare the Mango Salad with avocado, chop the mango, avocado and cucumber, slice the strawberries and keep aside in a large mixing bowl.
  • In a small glass jar, add all the ingredients for the vinaigrette and mix thoroughly to combine.
  • Pour the dressing over the fruits in the mixing bowl and mix gently using a salad spoon, until the dressing / vinaigrette coats the fruits evenly. Serve fresh.


Make sure the mango is firm.I would recommend you use any variety of sweet mangoes that are firm and hold their shape when cut.
Avoid balsamic for the vinaigrette – The vinaigrette can take on a cloudy color if you add balsamic to it. This will make the salad look rather dull. Try to avoid using balsamic vinegar for this recipe.
Storing and making ahead – This mango salad with avocado is best eaten fresh. However, you can also keep it refrigerated in an air-tight container for up-to 3 days. If you want to make it ahead, you can prep the fruits a few days in advance and keep the chopped fruits in the fridge in a sealed container. Prepare the salad dressing ahead and refrigerate. Just before serving, transfer to a bowl and mix together.  


Calories: 228kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 879mg | Potassium: 596mg | Fiber: 8g | Sugar: 23g | Vitamin A: 1271IU | Vitamin C: 82mg | Calcium: 42mg | Iron: 1mg