Can I prep the salad ahead of time?

Parts of it, yes! You can chop the mango, slice the tomatoes, and even the jalapeño ahead, but wait until just before serving to add the avocado and basil. Toss everything together right before eating to keep it fresh and vibrant.

What can I use instead of mango?

Pineapple, papaya, or juicy peaches work as great substitutes if mangoes aren’t available. The key is choosing a fruit with natural sweetness and a soft texture.

How do I keep the avocado from browning?

A light spritz of lime or lemon juice over the avocado cubes before mixing in the rest of the ingredients helps slow browning for a few hours.

Is this salad vegan and gluten-free?

Absolutely! All the ingredients are naturally vegan and gluten-free. Just be mindful if you add extras like cheese or serve with non-gluten-free chips or bread.

Tropical Mango Salad Recipe - LittleSpoonBites

Name: Tropical Mango Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Tropical
Ingredients: 1 avocado; 1 fresh mango, peeled and cubed; Approximately 1/2 – 1 cup cherry tomatoes; 1/2 – 1 jalapeño, seeded & sliced; A large handful of fresh basil, torn or chopped; 1 tablespoon Extra Virgin Olive Oil (or more to taste); Sea salt, to taste; Black pepper, to taste

Description

This refreshing Tropical Mango Salad combines ripe mango, creamy avocado, cherry tomatoes, spicy jalapeño, and fresh basil for a vibrant, nutrient-rich dish. Tossed with extra virgin olive oil and seasoned to perfection, it’s a quick and healthy salad that bursts with tropical flavors, making it ideal for light lunches or as a summery side.

Ingredients

Units Scale

Produce

1 avocado
1 fresh mango, peeled and cubed
Approximately 1/2 – 1 cup cherry tomatoes
1/2 – 1 jalapeño, seeded & sliced
A large handful of fresh basil, torn or chopped

Dressing

1 tablespoon Extra Virgin Olive Oil (or more to taste)
Sea salt, to taste
Black pepper, to taste

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Instructions

Prepare Produce: Cut the avocado in half, remove the pit, and scoop out the flesh. Cube the avocado. Peel and cube the mango. Slice the cherry tomatoes in halves or quarters as desired. Seed and slice the jalapeño. Tear or chop fresh basil leaves.
Combine Ingredients: Place the cubed avocado, mango, cherry tomatoes, jalapeño, and basil into a large mixing bowl.
Dress the Salad: Drizzle with extra virgin olive oil, and season generously with sea salt and freshly ground black pepper.
Toss and Serve: Gently toss all ingredients together until evenly combined. Taste and adjust seasoning or olive oil if needed. Serve immediately to enjoy fresh flavors.

Notes

Adjust the amount of jalapeño to your desired spice level.
For the best flavor, use ripe and fresh ingredients.
Serve immediately after assembling to prevent avocado browning.
This salad pairs well with grilled meats or as a light lunch on its own.

Nutrition

Serving Size: 1/2 recipe
Calories: 190
Sugar: 10g
Sodium: 220mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 6g
Protein: 2g
Cholesterol: 0mg