Maddeningly Good Mango, Mint & Avocado Salad
Allie Ketcham • April 27, 2026
Recipe Date: July 29, 2016
Serving Size: 6
Cook Time: 00:30:00
Difficulty: Easy
Measurements: Imperial (US)
Suggested Wine Pairing: Our Viognier
Ingredients
- 4 tbsps packed dark brown sugar
- 4 fresh limes, juiced
- 1 4″ fresh hot red chile, thinly sliced, including seeds
- 1 large shallot, diced
- 1/2 cup chopped fresh cilantro
- 4 tbsps chopped fresh mint
- 4 firm-ripe mangos, pitted, peeled, and cubed
- 3 firm-ripe avocados, pitted, peeled, and cubed
Directions
- Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently. Refrigerate for 15-20 minutes.
- When ready to serve, add cubed avocados. Mix gently, preferably by hand.
- Sprinkle fresh chopped mint over plated salad & garnish with one long stem of mint for each plate. Few things are more refreshing to eat on a warm summer evening.
This is a very easy sauce that has evolved over time. Allie makes it weekly for her family and it gets devoured. Allie loves that she can whip it up in less time than it takes to boil the pasta and it can be make with food she typically already has in her kitchen. Allie cheats a little in that she adds a jar of pre-made high quality marinara sauce to the meat. Allie serves the sauce over pasta (the current favorite in her house is Farfalli) with a simple tossed salad and a loaf of frozen garlic bread (like Pepperidge Farm).
This is a family favorite! Even our son Nick who is the pickiest of eaters devours what he affectionately calls Lemon Butt Chicken. I love to bring this to friends when I am helping with a meal train because it is so fast and easy to prepare and I deliver the uncooked meal to my friend and their home smells divine while the chicken is in the oven. It is an easy crowd pleaser and a meal we enjoy weekly.
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