Soft sweet mango and creamy avocado slices with peppery watercress and smoky crispy chorizo plated perfectly to excite the eyes and the taste buds.
Why You’ll Love Mango Avocado Salad
Mango and Avocado. A very popular pairing for summer salads. You can’t go wrong. Sweet and creamy melded into one.
And it’s so easy to prepare a mango avocado salad. Most of the time, we chop and toss everything in a bowl with salad leaves and good classic honey mustard dressing. Then we are done!
Simple and delicious. But does it get a bit repetitive? So how do you change up the usual one bowl chopped summer salads?
Give the fruit a brand new cut. Yes. Like a hair cut, slice the mango and avocado in a slightly different way, and you get a whole new salad.
This is what I love about Mango Avocado Salad with Crispy Chorizo. Presenting classic ingredients together but in a completely different way.
You retain the sweetness and delicate creamy flavours of mango and avocado. However, with the added saltiness of crispy chorizo and peppery bite of watercress, this mango salad recipe is plated with sophistication, and deliciousness all rolled into one. A perfect starter to outdoor alfresco lunch or dinner.
Do You Like Fruit in Salads?
The team had this discussion the other day, and we all agreed that we love fruit in salads! We are talking not just fruit salads but fruit in savoury salads.
Salads with mango are definitely at the top of the list when we add fruit. Australian Mangoes like Kensington prides and Calypso adds beautiful honey sweetness to salads. They can also take on savoury dressings.
There are also a multitude of berries that can be included in the mix too. Plus pear, apple, grapes, stone fruit and other citrus like oranges, grapefruit and pomelo. The list goes on!
We love how fruit can add different textures, amplify sweetness or balance the acidity. They play a starring role in many of our salads.
However, we have discovered that not all people like fruit in salads. Not even a few of our children (seriously heartbroken). We have learnt and sadly accepted this. Luckily, we have plenty of salads that do not have fruit in them (link to Mar round up), and we can happily please all our family and friends.
What about you? Are you TEAM fruit in salads or not?
What is Chorizo?
Chorizo is a spicy pork sausage that is super delicious. It is similar to salami but denser and bolder in flavour.
Popular in Spanish and Mexican cooking, chorizo comes in two forms – dry and cured (Spanish version) or raw and fresh (Mexican version).
Mexican chorizo tends to spicier than Spanish chorizo as there are added chile peppers and spices in the fresh sausage.
Spanish cured chorizo is made of chopped pork meat and pork fat, then seasoned with smoked paprika, garlic and salt. It is then cased in a sausage casing and hung out to dry cure for up to 6-10 weeks. The signature smoky flavour in cured chorizo comes from the paprika.
How to Eat Chorizo
Essential in many Spanish dishes, the spicy, salty and aromatic flavours of chorizo lends themselves to many different chorizo recipes.
Good quality dry cured chorizo can be eaten raw. Like salami, slice up and hit it up with some Spanish cheese, zingy pickles and olives.
How to Cook Chorizo
There are many different ways to use chorizo in cooking. Try adding dry-cured chorizo in paella, chilli con carne, pasta bakes, scrambled eggs, soups, bean stews, taco toppings and of course, salads!
Here are some tips on how to cook chorizo.
First up, the outer casing of cured chorizo should be removed before cooking. The casing is sometimes edible but can be tough and chewy.
Chorizo has a mix of chopped up pork fat, so there is generally no need to use extra oil when frying it. The oil that oozes out during cooking can be collected and used in other recipes.
I have read Spanish and Mexican chorizo are generally not interchangeable. They have different flavour profiles and behave differently when used in cooking.
Flavour/Texture: There is a stark contrast of flavours and texture in this mango salad recipe which I love.
Salads with mango generally have a sweeter overall taste, but we have balanced it in this recipe.
Mango brings honey sweetness and soft textures that compliment delicate creamy avocado slices.
Then to give the salad a sense of mouthfeel, I scatter a generous amount of crispy chorizo. This not only adds texture but intensive flavours. After frying chorizo, the aromatic and spicy flavours are amplified.
Ease: It is a fairly simple salad to prepare with 4 main ingredients. There is not much cooking involved, just frying up chorizo.
The only part of this salad that requires a little more attention is slicing the mango and avocado. We want thin and relatively uniform slices of mango and avocado so we can fan them out when we plate.
Time: Depending on how you might need to slice mango and avocado, at most will take 20 minutes to prep and then 5 minutes or so to fry crispy chorizo.
Dry cured chorizo: I usually use the dry cured chorizo in most of my cooking only because it is easy to store and readily available at our local deli.
The well seasoned sausage is a flavour bomb. It makes everything taste better.
Mango: I used Kensington Pride mangoes for this mango avocado salad. With a strong mango aroma, it has delicious sweet flesh. When ripe, it is slightly softer to touch.
I recommend choosing mangos that are not overly ripe for the mango salad recipe as it will be more challenging to slice.
Avocado: Personally, I prefer Hass avocados. The creamy and soft texture is fantastic for salads and cooking.
As avocado ripens, it will turn a darker green or nearly black colour. However, that is not always the case. Many ripe avocados stay a bright green colour. It is best to rely on touch. If the avocado yields to firm gentle pressure, it is ripe and ready to eat.
Watercress: I seriously feel this is such an underappreciated vegetable. I love using watercress in salads, and we love it in Chinese cooking.
Raw watercress has a peppery taste similar to mustard and wasabi. Once cooked, the pepperiness disappears, leaving a sweet grassy flavour great in soups and stir fries.
Eating watercress in its raw form will allow you to get the most nutrients, especially vitamin K.
Olive oil: Good quality olive oil is always needed in the pantry for salads.
Apple cider vinegar: A staple in my pantry, apple cider vinegar is my go-to for classic vinaigrettes and dressings. A good kick of acidity with a hint of sweetness from the apples.
Wholegrain mustard: Partially blended with some of the mustard seeds still visible, wholegrain mustard is a tangy condiment great for sandwiches, roast meats, salad dressings, plus more.
Honey: to balance the acidity, I often use honey as the sweetener. You can swap it with your favourite natural sweetener.
Salt and pepper: to taste
How to Make Crispy Chorizo
Remove the casing of the cured chorizo.
Thinly slice chorizo. Then cut slices into small strips, about 0.5 cm wide.
Over medium heat, add cut chorizo to a non-stick fry pan. No need to add oil as there will be enough oil from chorizo as it fries.
Fry until crispy. It will take about 5 minutes. Move the chorizo around; otherwise, it may burn.
Drain chorizo on a paper towel.
How To Cut Mango And Avocado Fans
I wanted to create a different look and serve each mango avocado salad as individual portions. I thought the best way to present them is in a fan shape to showcase the two ingredients.
I learnt this from Amy’s Spicy Green Salad recipe. The avocado fan was stunning and took the salad presentation to another level.
Start with a sharp knife and peel mango.
Slice downwards to mango cheeks as close as possible around the stone in the middle.
Lay mango cheek cut side down. Gently hold onto mango and then start slicing lengthwise. You want thin slices, so it is easier to fan out. Repeat until all the mango is sliced.
With each mango cheek, delicately apply pressure and start to fan out mango. Keep going until you reach the shape you want.
Now repeat the process with avocados.
Cut avocado in half and gently prise the flesh from the peel.
Lay avocado cut side down and gently thinly slice lengthwise.
Delicately apply pressure and start to fan out avocado until the shape you need.
Set aside for assembly.
I didn’t use the middle section of the mangos in the salad, but it is never wasted. My kids ate them up in a flash!
How to Prepare Watercress
Trim the stalks of watercress.
Place watercress in cold water and rinse well. Whilst still in water, separate the watercress into smaller pieces and remove any limp sprigs and yellow leaves.
Drain and give the watercress a good shake to remove the excess water.
How to Prepare the Salad Dressing
Add olive oil, apple cider vinegar, wholegrain mustard, honey, salt and pepper in a mason jar. Shake well. Taste and adjust with additional salt and pepper.
How To Assemble The Salad
You can serve this salad on one large platter, but I prefer to have individual plates.
Separate the ingredients into 4 equal portions.
Start with mango and avocado slices. Gently place a few slices of mango, then avocado next to it and repeat in the middle of the plate.
Then place watercress around the fruit. Finally, scatter crispy chorizo on one side of the watercress.
To serve, drizzle wholegrain mustard dressing.
Variations and Substitutions
Chorizo substitute: If you can’t find chorizo, you can substitute it with salami. It is best to purchase uncut salami so you can slice slightly thicker than the precut versions you find in the deli.
Vegan option: To make it a vegan option, omit the crispy chorizo and replace with toasted walnuts.
Roughly chop ½ cup of walnuts and dry toast with dried chilli, cumin powder and smoked paprika. This will add the crunch and smokiness that chorizo brings to the salad. Also, swap honey for rice bran or maple syrup in the dressing.
Watercress substitute: Watercress can sometimes be trickier to find. Rocket leaves will also be suitable as a replacement.
Great Main Dishes for This Salad
Hilachas – Guatemalan Shredded Beef Stew: This traditional Guatemalan dish features shredded beef in a velvety tomato and chile sauce. Often served tucked inside a corn tortilla, the spicy smoky flavours pair beautifully with fresh sweet mango and creamy avocado.
Cilantro Lime Chicken: This recipe packs a deliciously fresh, tangy, and garlicky punch that will have your taste-buds singing! This quick and easy grilled Cilantro Lime Chicken is a versatile recipe that will have you coming back for more.
Spring Pasta with Peas and Oyster Mushrooms: This spring pasta will pair perfectly with the tangy and creamy flavours of mango and avocado.
Frequently Asked Questions
You can fry crispy chorizo and prepare the salad components ahead of time.
However, it is best to slice avocado when ready to plate. Mango is ok to slice ahead and store in an airtight container, but avocado will oxidise quickly. Depending on the duration, I am unsure if lemon juice would help in this case.
Prepare all the component except for avocado. It will work best to slice the avocado at the time of plating. Pack in separate containers to transport.
Watercress is often sold in large bunches, and you may not need all of it.
Save the remaining watercress and use it in other salads such as our Gem Avocado and Watercress Salad or Apple, Pear and Watercress Salad. Alternatively, give it a quick stir fry with garlic and chilli.
The pretty colours will attract the eye to the salad, and the contrasting flavours will keep them asking for more!
The smoky chorizo flavours over crisp watercress leaves, soft sweet mango and creamy avocado slices is not only delicious but a refreshing start to the meal. Finished with a tangy wholegrain mustard dressing, this is the mango avocado salad you need to make in the summer.
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Mango Avocado Salad with Crispy Chorizo
- 1 chorizo, dry cured
- 2 mango
- 2 avocado
- 1½ cup watercress
Click on the toggle below for conversion to US Cooking Units.
- Remove the casing of the cured chorizo. Thinly slice and then cut into small strips, about 0.5 cm wide.Over medium heat, add cut chorizo to non stick fry pan. Fry for 5 minutes or until crispy. Drain chorizo on a paper towel.
- Peel mango with a sharp knife. Slice mango cheeks as close as possible around the stone in the middle. Lay mango cheek cut side down. Gently hold onto mango and then start slicing lengthwise. With each mango cheek, delicately apply pressure and start to fan out mango. Keep going until you reach the shape you want.
- Cut avocado in half and gently prise the flesh from the peel. Repeat like mango and gently thinly slice avocado lengthwise. Fan out avocado until the shape you need. Set aside for assembly.
- Trim and wash watercress well. Separate the watercress into smaller pieces and remove any limp sprigs. Drain and give the watercress a good shake to remove the excess water.
- Add olive oil, apple cider vinegar, wholegrain mustard, honey, salt and pepper in a mason jar.
- Shake well.
- Taste and adjust with additional salt and pepper.
- Separate the ingredients into 4 equal portions.
- Gently place a few slices of mango, then avocado next to it and repeat again in the middle of the plate.
- Then place watercress around the fruit.
- Finally, scatter crispy chorizo on one side of the watercress.
- To serve, drizzle wholegrain mustard dressing.
- If you can’t find chorizo, you can substitute it with salami. It is best to purchase uncut salami so you can slice slightly thicker than the pre-cut versions you find in the deli.
- For a vegan version, omit chorizo and replace it with toasted spiced walnuts. Replace honey with maple syrup or organic rice malt syrup.
- If you wish to make it ahead of time, prep all the components except for avocado. It will work best to slice the avocado at the time of plating.
- Pack in separate containers if you wish to transport.
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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