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This vibrant, flavorful Mango Avocado Salad is a delicious summertime dish for any occasion! Whip it up in 15 minutes for a refreshing light lunch or serve as a side at your next group gathering.

mango avocado salad in white bowl

This recipe was written on February 8, 2024. It was updated with additional recipe information on May 21, 2024.

Bursting with fresh ingredients and zesty flavors, this avocado mango salad is summer on a plate! Homemade mango guacamole and smoky habanero sauce are tossed with fresh carrots, shredded red cabbage, and black beans for an easy, flavor-packed dish. This recipe makes four side salads, perfect for serving guests for a dinner party or festive brunch. Or you can portion it out as two heartier salads as a main meal. 

The lively colors and flavors make this guacamole salad a fun addition to larger Mexican-inspired spreads. Grab the tortilla chips and your favorite main course and let the fiesta begin! 

For more vegan salad recipes, try my vegan nicoise salad, vegan pasta salad, or chickpea tuna salad.

ingredients for mango avocado salad on a wooden background

Ingredients

Mango Guacamole: My homemade mango guacamole recipe is the star ingredient. It is made with fresh ingredients, including creamy avocados, mango, red onion, jalapeño pepper, cilantro, and lime juice. It is easy to make in a few minutes, or you can substitute it with the guacamole of your choice.  

Kale: Torn kale leaves make a hearty, easy-to-eat base for the mango salad. Choose fresh kale with vibrant green leaves for the best taste and texture. The type is up to you—curly, lacinato, or your favorite variety. 

Carrots: Freshly shredded carrots add a sweet and crunchy texture to the creamy avocado salad. Peel the carrots and use a grater to shred them finely. Consider using rainbow carrots for an extra colorful presentation!

Red Cabbage: Shredded red cabbage contributes to its vibrant color and crisp texture. Look for a firm, compact head of cabbage and shred it thinly using a sharp knife or mandoline slicer. You can also use pre-shredded cabbage for easier prep. 

Black Beans: Add protein and a hearty texture to the salad, making it more filling and satiating. Use canned black beans for convenience and rinse and drain them before adding.

How to Make Mango Avocado Salad

  • Make the Mango Guacamole. For the best flavor and texture, mix up a fresh batch of my mango guacamole recipe.
  • Massage Kale. Place the torn kale in a large bowl. Add the guacamole and massage it into the kale to tenderize the leaves. Massage with your hands for the best results.
  • Marinate. Cover the salad bowl with plastic wrap and place it in the refrigerator to marinate for 1-2 hours before serving, or serve it immediately. It’s tasty either way!

Recipe Pro-Tips

  • Choose ripe ingredients. For the best-tasting guacamole salad recipe, select ripe mangos, avocados, and vegetables. The riper the ingredients, the better the textures and overall taste. 
  • Adjust spice level. Add some hot sauce to the guacamole before massaging the salad. Or you could add a minced jalapeño, or other hot pepper, for extra heat. To better control the spiciness, tasting as you go, before adding to the other ingredients. 
  • Massage the kale. Take the time to gently massage the kale with your hands, evenly distributing the guacamole dressing. This helps tenderize the kale leaves making them easier to chew and digest, and gives them the most flavor.  
  • Marinate for added flavor. If you have the time, allow the avocado and mango salad to rest covered in the refrigerator for 1-2 hours before serving. This gives the flavors time to meld together and enhances the overall taste. 
  • Garnish. For a pop of color, flavor, and presentation, dress the salad with fresh herbs like cilantro or parsley and a squeeze of fresh lime juice.
overhead of mango avocado salad in white bowl

Recipe Variations

Switch up this salad recipe with any (or all!) of the fun variations below to suit your taste. 

  • Beans: For a flavor variation, swap the black beans for your favorite type, such as kidney beans, chickpeas, cannellini beans, pinto beans, or lentils. Or use a combination of beans!
  • Tropical: Add diced pineapple or papaya to the mango salad with avocado for a burst of tropical sweetness. 
  • Protein: Include extra protein like grilled tofu or tempeh to make this salad a heartier main dish. 
  • Nutty Crunch: Sprinkle the salad with toasted nuts or seeds like almonds, pumpkin seeds, or sunflower seeds for a crunchy texture and nutty flavor. 
  • Spicy: If you want even more heat, add diced jalapeños or serrano peppers to the salad for a spicy kick.

Serving Suggestions

Enjoy this colorful salad with mango guacamole as a light and nutritious main dish for lunch or dinner. Or serve it as a side paired with other Mexican-inspired dishes, like some of our favorite recipes below, for your next dinner party or group gathering!  

Storage Directions

Transfer leftover mango salad with guacamole to an airtight container and store in the refrigerator for 1-2 days. For the most optimal flavor and texture, place a piece of plastic wrap directly on the surface of the salad before topping the container with the lid. This will prevent the mango guacamole dressing from oxidizing and turning brown.

Frequently Asked Questions

Can I make this salad ahead of time?

You can prepare this recipe and allow it to marinate in the refrigerator for 1-2 hours for optimal flavor. I don’t suggest preparing it any further in advance or the salad can brown and lose its texture.

Is there a substitute for kale in this recipe?

Yes, you can swap the kale for another leafy green, like baby spinach or mixed salad greens, if preferred. However, the texture and flavor may vary slightly.

Is this recipe vegan and gluten-free?

Yes! This recipe is naturally vegan and gluten-free so it is suitable for those with dietary restrictions or preferences.

More Mexican-Inspired Recipes

For more tasty vegan recipes, check out my cookbook.

Recipe Card

5 from 1 vote

Mango Avocado Salad

By: Jenné Claiborne
This zesty Mango Avocado Salad is Made with homemade mango guacamole, fresh veggies, and black beans, it is bursting with vibrant colors and flavors to spice up any occasion.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 side salads

Ingredients 

  • 4-6 cups torn kale, curly or lacinato kale; or 4-6 large kale leaves, torn into small pieces
  • 1 cup mango guacamole
  • 2 large carrots, peeled and shredded
  • 2 cups shredded red cabbage
  • 1 14 oz can black beans, drained and rinsed

Instructions 

  • Place the torn kale in a large bowl. Add the guacamole and massage it into the kale to tenderize the leaves. For the best results, massage with your hands but you can also do this with a sturdy wooden spoon.
  • Add the carrots and red cabbage to the kale mixture. Massage the salad until combined, or for about 15-30 seconds. Gently fold the black beans into the salad.
  • Serve immediately, or, for more tender kale, cover the salad and marinate in the refrigerator for 1-2 hours before serving. It's tasty either way!

Notes

Storage Directions
Transfer leftover salad with guacamole to an airtight container and store in the refrigerator for 1-2 days. For the most optimal flavor and texture, place a piece of plastic wrap directly on the surface of the salad before topping the container with the lid. This will prevent the mango guacamole dressing from oxidizing and turning brown.
Recipe Pro-Tips
  • Choose ripe ingredients. For the best-tasting guacamole salad recipe, select ripe mangos, avocados, and vegetables. The riper the ingredients, the better the textures and overall taste. 
  • Adjust spice level. Add hot sauce or minced spicy pepper to the salad. Add a little a time, and taste as you go. 
  • Massage the kale. Take the time to gently massage the kale with your hands, evenly distributing the guacamole dressing. This helps tenderize the kale leaves making them easier to chew and digest, and gives them the most flavor.  
  • Marinate for added flavor. If you have the time, allow the avocado and mango salad to rest covered in the refrigerator for 1-2 hours before serving. This allows the kale to become even more tender. It also gives the flavors time to meld together and enhances the overall taste.
  • Garnish. For a pop of color, flavor, and presentation, dress the salad with fresh herbs like cilantro or parsley and a squeeze of fresh lime juice.
Like this recipe? Rate and comment below!

Happy Memorial Day!

About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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6 Comments

  1. I made this for lunch today, and it was delicious! I’ve always loved mango+avocado guacamole, but I never thought to turn it into a salad. I also loved how the black beans added a boost of protein. Thank you for the lovely recipe 🙂

    1. Hey Katie! I’m so happy to hear you liked the recipe. I think I’ll make it for my lunch today too 😉