Charred Tiki-Style Mango and Avocado Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring smoky charred mango and creamy avocado dressed with a tangy lime-honey vinaigrette. This mediterranean-inspired salads ready in about 21 minutes pairs large ripe mango, medium ripe avocado, mixed salad greens into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 6 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill pan over medium-high heat to 425°F. Peel and slice 1 large ripe mango into 1/2-inch thick slices. Grill the mango slices for 2-3 minutes per side until char marks appear and the fruit softens slightly.
  2. Step 2: While the mango cools, peel and dice 1 medium ripe avocado into 1-inch cubes. In a large bowl, combine 4 cups mixed salad greens and 2 tbsp chopped fresh mint.
  3. Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp honey, 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Add the grilled mango slices and diced avocado to the salad greens. Drizzle the lime-honey dressing over the salad and toss gently to coat without mashing the avocado. Serve immediately.

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Frequently asked questions

How long does Charred Tiki-Style Mango and Avocado Salad take to make?

Total time is about 21 minutes (15 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Tiki-Style Mango and Avocado Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large ripe mango from drying out.

Can I substitute ingredients in Charred Tiki-Style Mango and Avocado Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Tiki-Style Mango and Avocado Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Tiki-Style Mango and Avocado Salad?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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