Advertisement
  • Newsletter
  • Subscribe

Avocado And Mango Salad

3

  • Prep Time25 min
  • Total Time25 min
  • Makes4 to 6 servings
A pink plate with tacos filled with smoky chipotle and chiles de arbor shrimp with lime wedges on a teal tablecloth beside a salad and a turned bottle of jarritos for a post on easy cinco de mayo recipes

Smoky Chipotle And Chiles de Árbol Shrimp. (Recipes by: Diala Canelo; produced by: Chantal Braganza and Sun Ngo; Photography by Carmen Cheung; food styling by Sage Dakota; prop styling by Christine Hanlon; hair and makeup by Wendy Rorong; clothing courtesy of horsesatelier.com)

This healthy and incredibly delicious dish can be served as a side, to accompany a taco feast, or even as a taco topping.

Ingredients

  • 4 mangoes, cut in 1 1⁄2-in. cubes

  • 3 avocados, cut in 1 1⁄2-in. cubes

  • 1/2 cup cilantro leaves

  • 2 tbsp lime juice

  • 1 tbsp olive oil

  • Pinch each of sea salt and pepper

  • 1 tsp ground Tajín seasoning, optional

Instructions

  • Place mango and avocado cubes in a medium bowl; add cilantro, lime juice, olive oil, salt and pepper.

  • Gently mix together using a wooden spoon until well combined. Sprinkle with Tajín.

Kitchen tip

Also known as bird’s beak chilies, chiles de árbol are spicy Mexican peppers; you can often find them in dried form at your local Latin American grocery store or online.

This salad is part of a homemade taco bar menu developed for Chatelaine by Diala Canelo. Get all the recipes for our taco feast.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.