Easy Mango Avocado Salsa
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This easy mango avocado salsa is a fresh and flavorful dish made by combining diced mango and creamy avocado with red onion, diced jalapeño peppers, cilantro, and fresh lime juice. It blends sweet, tangy, and savory flavors with a creamy texture of the avocado.
This salsa is perfect as a topping for grilled meats, fish, tacos, or enjoyed as a great summer appetizer with tortilla chips.
If you love fruit salsa as much as we do, check out my recipes for Papaya Mango Salsa, Pico de Gallo, and Fresh Cherry Salsa too!
Ingredients
- Ripe mango -peeled and diced into small bite-sized pieces
- Ripe avocado – peeled and diced into small bite-sized pieces
- Red onion – diced
- Jalapeño pepper – seeded and minced
- Garlic clove – grated
- Fresh cilantro – finely chopped
- Lime juice – adds flavor and keeps the avocado from browning
- Kosher salt
Check out the printable recipe card below for the complete recipe and detailed instructions.
How do I choose ripe mangoes and avocados?
- Mango: A ripe mango will be slightly soft to the touch and have a sweet fragrance at the stem end. The skin may also turn a bit red or orange.
- Avocado: A ripe avocado will yield to gentle pressure when squeezed. If it feels mushy, it’s overripe; if it’s hard, it’s underripe.
How to make easy Mango Avocado Salsa
Combine all of the ingredients together in a large bowl. Gently toss until fully combined.
Cover and place in the refrigerator to chill for at least 30 minutes before serving.
Serve with warm tortilla chips or as the perfect topping for shrimp tacos, grilled chicken, or maple glazed salmon.
This easy mango avocado salsa recipe is not only delicious but also healthy, providing a good mix of vitamins, healthy fats, and fiber.
Expert Tips
- You can prepare this salsa a few hours ahead of time. However, it’s best to add the avocado just before serving to prevent it from browning. If you need to store it longer, add extra lime juice and cover it tightly with plastic wrap to minimize air contact.
- If you’re not a fan of cilantro, you can substitute it with fresh parsley or simply omit it.
- If you like your salsa spicy, you can add more jalapeño or use something spicier like habanero or serrano peppers. You can also add a pinch of cayenne pepper or some hot sauce.
- Feel free to customize your salsa by adding ingredients like diced red bell peppers, corn, black beans, or even pineapple for additional flavors and textures.
- Store any leftovers in an airtight container in the refrigerator. It’s best consumed within a day or two, as the avocado will start to brown and the texture may become mushy.
- You can use frozen mango if fresh mango is not available, just make sure to thaw and drain it well before adding it to the salsa to prevent excess moisture.
Tools used
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- Cutting Board & Chefs Knife
- Mango Slice & Peel
- Silicone Deep Spoon
- Microplane to grate the garlic
- Citrus Juicer
More delicious mango recipes
- Papaya Mango Parfait with Greek yogurt and granola.
- Fish Tacos with Mango Salsa
- Mango Pina Colada Smoothie
Did you try this recipe? I’d love to see it!
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Enjoy!!
Easy Mango Avocado Salsa
Ingredients
- 1 ripe mango peeled and diced into small bite-sized pieces
- 1 large ripe avocado peeled and diced into small bite-sized pieces
- 0.25 cup diced red onion
- 1 Jalapeño pepper seeded and diced
- 1 clove garlic grated
- 0.25 fresh cilantro finely diced
- 2 tablespoons fresh lime juice
- 0.25 teaspoon kosher salt or more to taste
- black pepper to taste
Instructions
- Combine all of the ingredients together in a large bowl. Gently toss until fully combined.
- Cover and place in the refrigerator to chill for at least 30 minutes before serving.
- Serve with warm tortilla chips or as the perfect topping for shrimp tacos, grilled chicken, or maple glazed salmon.
Notes
- You can prepare this salsa a few hours ahead of time. However, it’s best to add the avocado just before serving to prevent it from browning. If you need to store it longer, add extra lime juice and cover it tightly with plastic wrap to minimize air contact.
- If you’re not a fan of cilantro, you can substitute it with fresh parsley or simply omit it.
- If you like your salsa spicy, you can add more jalapeño or use something spicier like habanero or serrano peppers. You can also add a pinch of cayenne pepper or some hot sauce.
- Feel free to customize your salsa by adding ingredients like diced red bell peppers, corn, black beans, or even pineapple for additional flavors and textures.
- Store any leftovers in an airtight container in the refrigerator. It’s best consumed within a day or two, as the avocado will start to brown and the texture may become mushy.
- You can use frozen mango if fresh mango is not available, just make sure to thaw and drain it well before adding it to the salsa to prevent excess moisture.
