Save These Thai Mango Avocado Salad Cups are my favorite way to bring brightness to weeknight dinners or gatherings when I want something effortless yet special. Each crisp lettuce cup holds a colorful mix of juicy mango creamy avocado crunchy veggies and a punchy Thai-inspired dressing. It turns simple ingredients into a refreshing appetizer or healthy side that disappears fast whenever I serve it.
The first time I made this for a summer picnic the flavors surprised everyone and there was nothing left but empty lettuce leaves. Ever since it is my go-to when I want a dish that feels sunny and light.
Ingredients
- Mango: ripe and juicy for sweetness and vibrant color Choose fruit that gives slightly to the touch and smells fragrant
- Avocado: creamy texture and richness Go for avocados that yield a little when pressed and have no dark spots inside
- Red bell pepper: adds crunch and bright color Look for glossy firm peppers
- Cucumber: brings freshness and a cool bite Choose seedless or Persian cucumbers if you prefer less wateriness
- Spring onions: mild onion flavor and green speckles Pick fresh crisp bunches with no yellowing
- Fresh cilantro: citrus notes and herbal lift Select bright green bunches with no wilt
- Butter lettuce or Bibb lettuce cups: for crunch and as edible wrappers Pick crisp whole leaves that can cup the filling
- Fresh lime juice: tangy base for the dressing Use ripe heavy limes and squeeze just before serving
- Fish sauce or soy sauce: umami saltiness For vegetarian use a good quality naturally brewed soy sauce
- Light brown sugar: gentle sweetness that balances the flavors Choose fresh moist sugar
- Toasted sesame oil: nutty depth Use a high quality toasted oil for best aroma
- Chili flakes: spicy kick Add to your heat preference and use fresh chili flakes if possible
- Garlic: brings savory aromatic notes Use plump unblemished cloves
- Roasted peanuts: for crunch and nutty finish Use unsalted roasted peanuts if possible and chop just before serving
- Extra fresh cilantro: for garnish Adds a pop of color and more brightness
Instructions
- Make the Thai Dressing:
- In a small bowl combine lime juice fish sauce or soy sauce light brown sugar toasted sesame oil chili flakes and finely grated garlic Whisk until the sugar has fully dissolved and the mixture is smooth This creates a perfectly balanced tangy spicy dressing that will tie all the salad flavors together
- Prepare the Vegetables and Fruit:
- Dice the mango avocado red bell pepper and cucumber into bite sized pieces Slice the spring onions thinly and chop the fresh cilantro Combine all of these in a large mixing bowl Take care to make even cuts to ensure each bite holds every flavor
- Assemble the Salad:
- Pour the prepared dressing over the mango avocado salad mixture Toss everything gently to coat being especially careful with the avocado to keep the pieces intact and creamy Use a large spoon or spatula and fold the salad until the dressing is evenly distributed
- Fill the Lettuce Cups:
- Arrange the butter lettuce or Bibb lettuce leaves on a large serving platter Spoon generous servings of the mango avocado salad into each leaf forming neat cups Press lightly so the filling stays put but keep the cups loose for easy eating
- Garnish and Serve:
- Sprinkle roasted peanuts and extra fresh cilantro leaves over the cups for extra color and crunch Serve immediately so the lettuce stays crisp and the flavors are at their peak
Save The sweet mango is always my star ingredient because it turns even the simplest preparation into something tropical and special My youngest niece loves pressing the avocado into little cubes just before mixing and that has become our kitchen tradition any time we make this together
Storage Tips
This salad is best made and served immediately so the avocado does not brown and the lettuce stays crisp If you need to prep ahead combine the mango bell pepper cucumber spring onions and cilantro in a sealed container Store the avocado separately and only chop and add right before serving The dressing can be stored in a jar in the fridge for up to two days
Ingredient Substitutions
If you cannot find ripe mango try using ripe peaches or papaya for a different sweetness For the dressing soy sauce keeps things vegetarian or tamari keeps it gluten free For more protein top the salad cups with cooked shrimp or shreds of grilled chicken For extra crunch swap the peanuts for toasted cashews or pumpkin seeds for a nut free option
Serving Suggestions
Serve these lettuce cups as a starter before a rich Thai curry or pair with grilled fish for a light summer meal I love adding some sticky rice on the side to scoop up any stray filling left behind at the end of the meal
Cultural and Seasonal Notes
Thai cuisine often balances sweet tangy savory and spicy elements and this salad is my quick home version of that balance In summer when mango is at its best this dish really shines but in cooler months go for citrus or ripe pineapple for a twist It is easy to double or triple for a crowd and perfect for warm weather gatherings outdoors
Seasonal Adaptations
Use ripe peaches or nectarines if mango is unavailable Add thinly sliced radishes in spring for extra bite Top with grilled tofu for a heartier vegan meal
Success Stories
A good friend made these for her book club and everyone asked for the recipe Last summer I made a double batch for a potluck and the platter was the first thing to disappear
Freezer Meal Conversion
Because the fresh fruit and avocado do not freeze well this salad cannot be frozen for later Instead make the dressing ahead and freeze that in an ice cube tray Portions can be thawed and whisked up for quick assembly any time fresh produce is available
Save Serve these salad cups whenever you want a pop of color and bright flavor at your table They vanish fast and always make everyone smile
Recipe FAQ
- → What kind of mango is best to use?
Choose ripe but firm mangos such as Ataulfo or Kent for a naturally sweet flavor and easy dicing.
- → How do I keep avocado from browning?
Add diced avocado last and toss gently with lime juice to help prevent discoloration before serving.
- → Can I make this dish ahead of time?
Prepare ingredients and dressing in advance, but combine and fill lettuce cups just before serving for best freshness.
- → Is there a vegan option for the dressing?
Yes, substitute soy sauce for fish sauce to make the dressing vegan-friendly while keeping great flavor.
- → What are ideal garnishes?
Top with roasted peanuts and extra cilantro, or add sliced chili for extra spice and crunch.
- → What protein can I add?
Incorporate cooked shrimp or grilled chicken for a heartier option while still keeping the dish light.