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.
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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. It's also dairy free, gluten free and vegan, so just about everyone can enjoy it. Perfect for potlucks!
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Ingredients
- 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 It
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. Transfer to a serving bowl.
Serving Suggestions
- Of course, you can serve as a dip with tortilla chips.
- Serve with almost any baked or grilled fish. It would go perfectly with this Salt Baked Fish recipe and makes a great topping for fish tacos.
- Try it with grilled chicken!
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.
Related 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
Ingredients
- 1 avocado
- 1 mango
- 1 jalapeño pepper
- ½ cup roughly chopped cilantro
- ½ red onion
- 2 limes
- pinch kosher salt
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!
Donna
This was delicious!