Avocado And Mango Salad



25 min


25 min


4 to 6

Avocado And Mango Salad

(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.


  • 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


  1. Place mango and avocado cubes in a medium bowl; add cilantro, lime juice, olive oil, salt and pepper.
  2. 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 complete taco feast.