Mango and avocados are an unlikely pair, but one that works really well together. The creaminess of the avocado with the sweet and delicate flavours of the mangoes comes together to create something incredible.
Who said salads have to be boring? This salad is a bright, has a variety of textures and is a typical summer in a bowl. It showcases the king of fruits, the vibrant, seasonal mango in a savoury‑sweet salad that feels refreshing yet substantial.
Instead of eating mango on its own, it’s paired with creamy avocado, crisp cucumber, fiery chilli, and aromatic mint, all brought together with a zesty, lightly umami dressing. The toasted peanuts add a nutty crunch that makes each bite feel playful and satisfying, while lemon, ginger, and soy keep the flavours lifted and balanced. This recipe was shared by food content creator Gunit Gandhi (@withgunit) on Instagram.
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Crunchy Mango Salad Recipe
Ingredients:
For the salad
- 1 ripe mango, peeled and cut into long, thin strips
- ½ ripe avocado, cut into small cubes or thick slices
- ½ red bell pepper, deseeded and sliced into thin strips
- 1 small cucumber, sliced into thin strips
- ½ medium red onion, very thinly sliced (soak in cold water for 5–10 minutes if you want it milder, then drain and pat dry)
- 1 thick chilli pepper or jalapeño, thinly sliced (remove seeds for less heat)
- A small handful of fresh mint leaves, roughly torn or lightly chopped
- 2 tbsp chopped, toasted peanuts (unsalted roasted peanuts, lightly toasted in a dry pan until golden)
For the dressing
- 2–3 tbsp fresh lemon juice (about ½–1 lemon, to taste)
- 1 tsp olive oil
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp date syrup, honey, or maple syrup
- ¼ tsp grated fresh ginger
- ¼ tsp salt (adjust to taste)
Method:
- Prep the vegetables and fruits
- Slice the mango, avocado, red bell pepper, cucumber, and red onion into thin strips, as described.
- Thinly slice the chilli or jalapeño and set aside.
- Toast the peanuts in a dry pan over medium heat, stirring often, until they turn a light golden brown and smell nutty. Immediately tip them into a bowl to cool and prevent over‑toasting.
- Make the dressing
- In a small bowl, whisk together the lemon juice, olive oil, and sesame oil until slightly emulsified.
- Add the soy sauce, date syrup (or honey/maple syrup), grated ginger, and salt.
- Taste and adjust: you want a balance of tangy, savoury, salty, and slightly sweet, with a hint of warmth from the ginger. Add a little more lemon if it feels too rich.
- Assemble the salad
- In a mixing bowl, combine the mango strips, chopped avocado, red bell pepper strips, cucumber strips, red onion, chilli slices, and mint leaves.
- Drizzle the dressing over the fruit and vegetables, starting with about two‑thirds of it.
- Gently toss the salad with your hands or spoons, being careful not to break up the avocado too much, until everything is evenly coated.
- Add crunch and finish
- Sprinkle the toasted peanuts evenly over the top so every bite gets a bit of nutty crunch.
- If you like, drizzle a little extra lemon or soy sauce on the surface for a final flavour pop.
- Serve
- Serve immediately while the vegetables are crisp and the mango is cool.
- This salad works beautifully as a light lunch with a bowl of steamed rice or a protein like grilled chicken or tofu, or simply as a refreshing side to any summer meal.
