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

Mango Avocado Salsa

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
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.
Print Recipe


  • 1 avocado
  • 1 mango
  • 1 jalapeño pepper
  • ½ cup roughly chopped cilantro
  • ½ red onion
  • 2 limes
  • pinch kosher salt


  • 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.


  • 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.


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