Mango Salad

Mango Salad

Adding mango to ANYTHING is a treat within itself. Here I added mango to a classically tropical salad composed of avocado, tomatoes, and cucumber galore! This sunshine recipe can be paired with your favorite fish- such as cod, salmon or ahi tuna- or a delicious filet migon or vegetarian meat.

Mango has a nutritional value that surpasses many of its competitors, not to mention its unique and flavorful taste.

  • Mango is rich in prebiotic dietary fiber, vitamins, minerals, and antioxidants.
  • Mango is an excellent source of vitamin A and flavonoids like beta-carotene. Beta-carotene is an antioxidant  helps maintain healthy skin while also playing a vital role in eye health.
  • It is also a very good source of vitamin B6, vitamin C and vitamin E.

Paired with avocado, high in monounsaturated fats for good heart health, tomatoes, cucumbers, red onions and cilantro, this refreshing salad makes for the perfection completion of a given meal.


Serves 2


1 avocado, cubed

1 mango, peeled and cubed

2 tomatoes, chopped

1/2 red onion, minced

1/2 lime juice

1 cup cilantro leaves

Salt and pepper to taste



Put all the ingredients in a large bowl and gently mix to combine. Salad will keep in the refrigerator for two to three days.


Mango Salad label


More Peruvian superfood recipes from Whole Body Reboot are available on Amazon.


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