Mango-Lime Avocado Salad with Cilantro and Chili

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A bright, refreshing salad combining creamy avocado with sweet mango, zesty lime, fresh cilantro, and a hint of chili for a balanced tropical flavor. This Mexican-inspired salad recipe (vegan, gluten free), ready in about 10 minutes, pairs ripe mango, ripe avocado, red bell pepper 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 140 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.

Ingredients

• 1 large, peeled and diced ripe mango
• 1 large, diced ripe avocado
• 1/2 small, finely diced red bell pepper
• 1/4 cup, chopped fresh cilantro leaves
• 2 tbsp fresh lime juice
• 1 tbsp extra virgin olive oil
• 1/4 tsp red chili flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 large peeled and diced ripe mango, 1 large diced ripe avocado, 1/2 small finely diced red bell pepper, and 1/4 cup chopped fresh cilantro leaves.
2. Step 2: Drizzle 2 tbsp fresh lime juice and 1 tbsp extra virgin olive oil over the fruit and vegetables. Toss gently to combine without mashing the avocado.
3. Step 3: Sprinkle 1/4 tsp red chili flakes, 1/2 tsp salt, and 1/4 tsp black pepper over the salad. Toss lightly again and serve immediately for a fresh, vibrant side dish.