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    Home » Recipes » Mexican Recipes » Mango Avocado Salsa

    Mango Avocado Salsa

    Published: Apr 28, 2022 · Modified: Dec 23, 2022 · by Debra with 1 Comment · 1062 words. About 6 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    This easy mango avocado salsa is full of fresh, tropical flavors. You can make it in just a few minutes, and adjust the spiciness to your taste.

    A bowl of mango salsa surrounded by a tray of corn chips, two glasses of beer, cut limes, and a turquoise and white towel with a Mexican pattern on it.

    This post contains affiliate links. If you purchase through my links I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    One of the easiest, tastiest, best things ever to make during mango season is mango avocado salsa! You can make it in minutes and the mango flavor really shines through.

    Serve this as a dip with chips, but it's so much more! Put it on tacos, serve with grilled meats or baked fish, possibilities are endless. Perfect for potlucks and backyard barbecues.

    Jump to:
    • Mango avocado salsa is a quick and easy summer appetizer!
    • Ingredients you'll need
    • How to make mango avocado salsa
    • How to serve mango avocado salsa
    • Mango avocado salsa tips and substitutions
    • More Mexican recipes
    • Recipe

    Mango avocado salsa is a quick and easy summer appetizer!

    • Only 6 ingredients.
    • Mango avocado salsa is dairy free, gluten free, vegetarian and vegan!
    • Ready in 10 minutes.
    • Use any type of mango.
    • Make it spicy or mild, whatever you like best.
    Magoes, limes, avocado, red onion, jalapeño pepper and cilantro on a white surface.

    Ingredients you'll need

    • Fresh mangoes: I love the smaller, yellow mangoes, also called Ataulfo or honey mango. It's much easier to tell when they are ripe, they simply turn yellow all over and give slightly when squeezed. They have an amazing bright, sweet flavor. You can, of course, use the larger ones with the red/green skin that are also widely available.
    • Avocados: Choose avocados that give slightly when squeezed but are not mushy. Remove the stem and ensure that it's green underneath, not brown.
    • Lime juice and zest: The zest really makes the flavors pop!
    • Jalapeño: Mango and jalapeño go really well together. We are removing the seeds and ribs so the spice is mild.
    • Red onion: This adds beautiful color and sweetness.
    • Cilantro
    • Kosher salt

    How to make mango avocado salsa

    Chopped red onion and jalapeño on a wooden cutting board with a chef's knife.

    Step 1: Dice the onion and jalapeño

    Use a good chef's knife and dice the red onion finely. Remove ribs and seeds from the jalapeño and dice finely. Add both to a large mixing bowl.

    A microplane grater with lime zest on it next to a chrome juicer and two limes.

    Step 2: Zest and juice the limes

    Use a microplane grater to zest the limes, then juice them and set both aside. Give the cilantro a rough chop and add to the bowl with the onions and jalapeños.

    A mango slice in half with its seed on a cutting board with a paring knife.

    Step 3: Slice the mangoes

    Slice the mango into two halves, avoiding the large seed in the center. Score the fruit in a cross-hatch pattern with a small paring knife.

    A woman's hand holding half a mango that has been scored and bent backwards so the slices can be easily removed.

    Once scored, take each half of the mango and bend the peel backwards so the cross-hatched pieces are sticking out. Then slice them away from the skin. Be sure to slice off any remaining mango flesh around the seed too. (Be careful, it gets slippery!)

    Add the mango to the mixing bowl with the other ingredients.

    Step 4: Dice the avocado and finish the salsa

    Finally, dice the avocado, add to the bowl, then immediately add the lime juice, lime zest, salt, and stir together gently. Transfer to a serving bowl.

    Mango avocado salsa ingredients in a glass bowl with a blue spatula ready to be mixed.

    How to serve mango avocado salsa

    • Of course, you can serve as a dip with tortilla chips.
    • Serve with almost any baked or grilled fish. It would go perfectly with my Salt Baked Fish recipe and makes a great topping for fish tacos.
    • Try it with grilled chicken!

    Mango avocado salsa tips and substitutions

    • You can make this mango salsa up to two hours ahead and store in the refrigerator.
    • Dice the avocado last just before adding to the other ingredients and stirring in the lime juice. If you slice the avocado first, it will start to turn brown. Once you add the lime juice, this will prevent browning and your salsa will look beautiful.
    • If you'd like more spice, you can either leave the seeds and ribs in the jalapeños, or switch to a spicier chile pepper like serrano or habañero. Always be careful when handling spicy peppers!
    • If you don't like onion, you can absolutely leave it out.
    • Other add-ins could include black beans, red bell peppers, or fresh corn cut right from the cob.
    • You cannot use frozen mango to make this salsa, you must use fresh. Frozen will get watery and mushy.

    More Mexican recipes

    • Tomatillo Salsa Verde is a quick and easy green salsa with authentic Mexican flavors.
    • Mexican Black Beans are an excellent side dish and so simple to make.

    Recipe

    Mango avocado salsa in a taupe colored bowl next to a turquoise and white towel with a Mexican design.

    Mango Avocado Salsa

    This easy mango avocado salsa is full of fresh, tropical flavors. You can make it in just a few minutes, and adjust the spiciness to your taste.
    5 from 8 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
    Keyword: mango avocado salsa
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    Servings: 4
    Calories: 128kcal

    Equipment

    • chef's knife
    • cutting board
    • mixing bowls
    • silicone spatula
    • microplane grater

    Ingredients

    • 1 avocado
    • 1 mango
    • 1 jalapeño pepper
    • ½ cup roughly chopped cilantro
    • ½ red onion
    • 2 limes
    • pinch kosher salt
    Prevent your screen from going dark

    Instructions

    • Use a good chef's knife and dice the red onion finely. Remove ribs and seeds from the jalapeño and dice finely. Add both to a large mixing bowl.
    • Use a microplane grater to zest the limes, then juice them and set both aside. Give the cilantro a rough chop and add to the bowl with the onions and jalapeños.
    • Slice the mango into two halves, avoiding the large seed in the center. Score the fruit in a cross-hatch pattern with a small paring knife. Once scored, take each half of the mango and bend the peel backwards so the cross-hatched pieces are sticking out. Then slice them away from the skin. Be sure to slice off any remaining mango flesh around the seed too. (Be careful, it gets slippery!) Add the mango to the mixing bowl with the other ingredients.
    • Finally, dice the avocado, add to the bowl, then immediately add the lime juice, lime zest, salt, and stir together gently. Adjust seasoning as needed. Transfer to a serving bowl.

    Notes

    • You can make this mango salsa up to two hours ahead and store in the refrigerator.
    • Dice the avocado last just before adding to the other ingredients and stirring in the lime juice. If you slice the avocado first, it will start to turn brown. Once you add the lime juice, this will prevent browning and your salsa will look beautiful.
    • If you'd like more spice, you can either leave the seeds and ribs in the jalapeños, or switch to a spicier chile pepper like serrano or habañero. Always be careful when handling spicy peppers!
    • Be sure to read the post above for more tips and ingredient info! 
     
    This post contains affiliate links. If you purchase through my links I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 128kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 6mg | Potassium: 404mg | Fiber: 6g | Sugar: 9g | Vitamin A: 823IU | Vitamin C: 39mg | Calcium: 28mg | Iron: 1mg

    More Mexican Recipes

    • One Pot Chicken with Rice and Black Beans
    • Spicy Black Beans with Cheddar, Garlic, and Chipotle
    • Mexican Black Beans (Frijoles de la Olla)
    • Tomatillo Salsa Verde

    Reader Interactions

    Comments

    1. Donna

      April 29, 2022 at 3:29 pm

      5 stars
      This was delicious!

      Reply

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

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    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

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    French Recipes

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