Peach-Mango Salad With Avocados

Name: Peach-Mango Salad With Avocados
Total time: 50 min
Ingredients: 1 Tbsp. olive oil; 1 Tbsp. chopped fresh cilantro, plus torn cilantro for garnish; 3 large firm-ripe mangoes, peeled and cut into 1-inch chunks (about 3 1/2 cups); 3 large firm-ripe peaches, unpeeled and cut into 3/4-inch wedges (about 3 1/2 cups); 2 medium-size firm-ripe avocados, cut into 3/4-inch chunks (about 2 cups); 3 Tbsp. fresh lime juice (from 2 limes), divided; 3/4 tsp. kosher salt, divided; 1/2 tsp. granulated sugar; 1 serrano chile, unseeded and thinly sliced crosswise; Flaky sea salt

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Sweet and spicy, this peach and mango salad features some of our favorite summer fruits.

By

Bill Smith

Published on July 20, 2024

Recipe tested by

Southern Living Test Kitchen

Southern Living Peach-Mango Salad with Avocados — Photo:
Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell

Active Time:

20 mins

Total Time:

50 mins

Servings:

6

This peach-mango salad is a riff on some of the things my friends from Mexico have taught me about food: They often pair fruit with something picoso ("spicy" in Spanish). Serrano peppers are a little spicy, but their heat fades quickly so it doesn’t build up—select the amount that suits your taste.

Add the lime juice and cilantro, and you’ll agree that this is a natural combination.

Here’s a tip: If you cut both fruits into small cubes, this will make an excellent salsa or relish for grilled pork, chicken, and seafood.

Ingredients

1 Tbsp. olive oil
1 Tbsp. chopped fresh cilantro, plus torn cilantro for garnish
3 large firm-ripe mangoes, peeled and cut into 1-inch chunks (about 3 1/2 cups)
3 large firm-ripe peaches, unpeeled and cut into 3/4-inch wedges (about 3 1/2 cups)
2 medium-size firm-ripe avocados, cut into 3/4-inch chunks (about 2 cups)
3 Tbsp. fresh lime juice (from 2 limes), divided
3/4 tsp. kosher salt, divided
1/2 tsp. granulated sugar
1 serrano chile, unseeded and thinly sliced crosswise
Flaky sea salt

Directions

Stir together oil and chopped cilantro in a small bowl. Divide mixture evenly between 2 medium bowls. Add mangoes to 1 bowl, and toss to coat. Add peaches to remaining bowl, and toss to coat. Then cover bowls separately, and chill at least 30 minutes or up to 12 hours.
Place avocados in a medium bowl; gently stir in 1 tablespoon of the lime juice and 1/4 teaspoon of the kosher salt until avocados are evenly coated. Set aside.
Stir together sugar, serrano chile, and remaining 2 tablespoons lime juice and 1/2 teaspoon kosher salt in a small bowl.
Arrange marinated peaches on a large platter; top with marinated mangoes and avocados. Spoon serrano-lime juice mixture over salad. Garnish with flaky sea salt and torn cilantro. Serve immediately.

Peach-Mango Salad With Avocados

Ingredients

Directions

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