Food and Recipes Dish Salad Peach-Mango Salad With Avocados 5.0 (1) 1 Review Sweet and spicy, this peach and mango salad features some of our favorite summer fruits. By Bill Smith Bill Smith Bill Smith was the head chef of Crook's Corner restaurant in Chapel Hill, North Carolina, for 25 years until he retired in 2019. He has written for Southern Living, Our State magazine, Garden and Gun, Southern Cultures, and Gravy magazines; has been included in The Carolina Table, Cornbread Nation, 27 Views of Chapel Hill, and Edible North Carolina anthologies. He has two cookbooks: Seasoned in the South, Recipes from Crook's Corner and from Home (Algonquin Press 2005), and Crabs and Oysters (UNC Press 2015). Southern Living's editorial guidelines Published on July 20, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close 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. Rate It Print