Fresh avocado, ripe mango, cilantro and a touch of lime come together in this bright, easy salsa. Mango Avocado Salsa is a fresh, flavorful topping or snack that adds instant summer appeal to any meal.
Mango salsa is one of my go-to ways to brighten a simple dinner. The combination of mango, lime and cilantro is irresistible — think of this Mango Avocado Salsa as a cross between a chunky mango salsa and a chunky guacamole. It pairs beautifully with grilled meats, tacos or simply a bowl of chips.
Why you will love this mango salsa recipe:
- Fresh, uncomplicated ingredients. This recipe relies on just a handful of fresh components — mango, avocado, red onion, cilantro, jalapeño and lime — so the flavors stay bright and true.
- Quick to prepare. With only a few minutes of chopping, this salsa comes together in about 10–15 minutes, making it an easy weeknight addition or last-minute party offering.
- Versatile. Serve it with chips, spoon it over grilled chicken, fish or shrimp, add it to tacos or nachos, or use it as a colorful topping for salads and grain bowls.
How to pick the best mangoes and avocados:
Choosing perfectly ripe fruit can be tricky. Aim for mangoes and avocados that give slightly to gentle pressure but aren’t overly soft.
Mango: A ripe mango should yield a little when squeezed and may have a subtle sweet aroma near the stem. Color isn’t always a reliable indicator.
Avocado: Look for fruit that is slightly soft but still holds its shape. Avoid overly mushy avocados, since they’ll break down into a smoother texture instead of the diced pieces you want for this salsa.
If you need to speed ripening, store mangoes in a paper bag; avocados ripen faster if kept with bananas.
What you need to make this recipe:
- Avocados: Choose ripe-but-firm avocados so they dice cleanly without turning to mush.
- Mango: Fresh mango is ideal, cut into small dice so each bite balances with the avocado.
- Red onion: Finely diced for crunch and a mild bite.
- Cilantro: Freshly chopped for bright herbal flavor.
- Jalapeño: Seeded and diced if you prefer less heat; keep seeds for more spice.
- Lime juice: Fresh squeezed for the best flavor and to help slow browning of the avocado.
- Sea salt and cracked pepper: To taste.
How to make mango avocado salsa:
Simply chop everything and toss to combine. It’s that easy.
- Prep and dice the mango and avocados, finely chop the red onion and cilantro, and seed and dice the jalapeño if using.
- Combine all ingredients in a mixing bowl and gently toss to coat with lime juice.
- Taste and adjust with more lime, cilantro, salt or pepper as needed.
- Serve immediately, or chill for about 15 minutes to let the flavors meld.
When serving, I often add an extra sprinkle of chopped cilantro on top for color and freshness.
Recipe Notes and Tips:
- Best the day it’s made. The salsa looks and tastes its brightest on day one. Lime slows browning, so it can still be tasty for a day or two in an airtight container.
- Storage tip: Press plastic wrap directly onto the surface of the salsa before sealing to help minimize avocado browning.
- Texture: If avocados are too ripe the salsa will become creamier and closer to a guacamole. It will still taste good, but won’t have the same diced texture.
- Heat adjustment: Omit or reduce the jalapeño and/or remove seeds if you prefer a milder salsa. Substitute a milder green pepper if desired.
How to serve this Mango Avocado Salsa:
- Offer with tortilla chips as a bright, fresh dip.
- Spoon over grilled chicken, fish or shrimp for a flavorful finish.
- Add to tacos, nachos, fajitas or a taco salad for a sweet-savory contrast.
- Use as a topping for burrito bowls or alongside slow-cooked meats to lift the dish with fresh acidity and texture.
Other Dip Recipes:
- 5 Minute Blueberry Cheesecake Dip
- Cowboy Caviar with Avocado
- Chocolate Hummus
- Spicy Mango Guacamole
- Chickpea Tuna Salad
- Peanut Butter Fruit Dip
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Mango Avocado Salsa
Ingredients
- 2 ripe mangoes, peeled and diced (about 2 1/2 – 3 cups)
- 3 ripe avocados, semi-ripe
- 1 jalapeño or green chile, seeded and diced
- 1–2 limes, juice (about 2–3 tablespoons)
- 1/2 diced red onion
- 1/2 cup chopped cilantro
- 1/4–1/2 teaspoon sea salt and cracked pepper, adjusted to taste
Instructions
- Prep and cut all ingredients, then add them to a mixing bowl. Gently toss to combine and coat with lime juice. Adjust seasoning with salt, pepper, more lime or cilantro to taste.
- Chill for about 15 minutes before serving if desired. Store in an airtight container for up to 2 days; some avocado pieces may brown slightly.
Notes
- This salsa is at its best the day it’s made, though it keeps well for a day or two with lime juice and proper storage.
- Press plastic wrap directly onto the surface before sealing to help prevent browning.
- Omit or reduce jalapeño for a milder version, or remove the seeds to lower the heat.
Nutrition
Carbohydrates: 23 g,
Protein: 3 g,
Fat: 17 g,
Fiber: 9 g,
Sugar: 13 g
Nutrition information is an approximation.
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