Mango Avocado Salsa
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Sweet, tropical mango is combined with creamy avocado, crisp red onions, jalapenos, and cherry tomatoes in this delicious Mango Avocado Salsa recipe! After just one bite, you’ll be hooked on this tasty recipe, that’s easy to make in just 10 minutes, and perfect for topping grilled chicken, salmon or tacos!
Table of contents
Years and years ago (can you believe I’ve been blogging on here since 2011?!) I made this mango avocado salsa to fill phyllo shells. I went on a real phyllo shell kick for a while! It’s a fun way to make cute and easy party appetizers. But over a decade later, I thought that the mango avocado salsa filling deserved it’s own spot on the blog!
After all, I’ve used it to top tacos, fish, and grilled chicken. I’ve served it with tortilla chips for dipping, and added it to bowls. This salsa is so much more than just an appetizer. It’s a flavor enhancer for all kinds of meals and a recipe you should definitely keep in your back pocket!
This salsa is perfect for the summer months when avocados and mangos are in peak season. Be sure to check out my blog post on how to cut a mango before you make this recipe. It will give you all of the information you need to pick out ripe mangos and dice them perfectly for this salsa!
Ingredients
- Avocado – you want a ripe avocado for this recipe, that’s not overly ripe and mushy. To check the ripeness of an avocado, give it a gentle squeeze. If it has just a little give to it, this is the perfect avocado for this salsa recipe.
- Mango – same as the avocado, you want a ripe mango, that’s not over-ripe. This will give you the perfect texture for the salsa. Give it a gentle squeeze, and a ripe mango will have a little give to it, without sinking in when squeezed.
- Cherry tomatoes – I like these tomatoes for this recipe because they don’t contain too much liquid and won’t water down the salsa. You can also use roma tomatoes for this recipe. They also have a low water content and will work well in this recipe.
- Jalapeno – for a kick of spice that pairs well with the sweetness of the mango, I like to mince up one jalapeño and add it to the salsa. If you like more spice, you can use a serrano pepper instead. If you want no spice in the salsa, you can leave out the jalapeno.
- Red onion – the perfect crunch and flavor for this salsa recipe.
- Cilantro – if you don’t like cilantro, you can substitute in flat leaf parsley or fresh basil leaves.
- Lime juice – I always recommend squeezing the juice from a fresh lime for the best flavor.
- Salt + black pepper – to season the salsa.
Instructions
- Dice the mango and avocado. To do this slice the avocado in half lengthwise through the middle. Remove the pit from the middle of the avocado. Use a sharp knife to slice the avocado into small cubes, without slicing through the skin of the avocado. Pop the cubes of avocado out and into a medium bowl. Follow this blog post for how to dice a mango, then add it to the bowl with the avocado. Add the quartered cherry tomatoes, minced jalapenos, minced red onions, chopped cilantro, fresh lime juice, black pepper and salt.
- Use a spatula to gently toss everything together, so you don’t mash the avocado or smash the mango. Serve immediately, or place in the fridge until you’re ready to serve the salsa.
Easy as that, in two simple steps you have a deliciously fresh mango avocado salsa, perfect for serving as a dip with chips or topping tacos!
Ways to serve it
This salsa is delicious paired with tortilla chips for dipping. It’s also great served with any of these main dishes.
- On top of grilled meats – this mango salsa is delicious on grilled chicken or seafood. Try it with these marinated grilled chicken thighs, chili lime grilled shrimp, or marinated grilled chicken breasts.
- Paired with seafood – try it with this marinated salmon, grilled scallops, lobster tacos, or coconut crab cakes.
- On top of tacos – try it on these blackened mahi mahi fish tacos, chipotle honey glazed salmon tacos, crispy shrimp tacos, grilled shrimp tacos, sriracha honey pulled pork tacos, or Cajun steak tacos.
- Add it to bowls – add a tropical kick to carne asada bowls, vegetarian burrito bowls, or veggie fajita rice bowls.
Recipe tips
- Always make sure to use ripe avocados and mango. If the mangos or avocados are not ripe yet, they will be hard and the texture of the salsa will be compromised. To quickly ripen the avocados and/or mangos, store them in a brown paper bag in a cool, dark place, like the pantry, for one day. This will help speed up the ripening process.
- Try to dice the mango and avocado the same size. This will give you the best texture for the salsa.
- Taste the salsa after you make it. One of the great things about salsa is that you can make it your own. If you feel like it needs a little more salt, feel free to salt it to your taste. If you’d like a little more zest, feel free to add more lime juice.
Storing the salsa
This salsa is best eaten fresh. The avocado will start to brown after you dice it and turn it into salsa. The lime juice will prevent the avocado from browning immediately, but it’s still best if eaten within 1-2 days. If you have leftover mango avocado salsa, cover it tightly with plastic wrap and store it in the refrigerator.
More avocado recipes
If you love avocado as much as I do, you have to try these other popular recipes!
Mango Avocado Salsa
Ingredients
- 2 cups ripe mango, diced into small cubes
- 2 cups ripe avocado, diced into small cubes
- 1 cup cherry tomatoes, quartered (or diced roma tomatoes)
- 1 jalapeno, seeded and minced
- ½ cup red onion, minced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice, fresh-squeezed
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Dice the mango and avocado. To do this slice the avocado in half lengthwise through the middle. Remove the pit from the middle of the avocado. Use a sharp knife to slice the avocado into small cubes, without slicing through the skin of the avocado. Pop the cubes of avocado out and into a medium bowl.
- Follow this blog post for how to dice a mango, then add it to the bowl with the avocado. Add the quartered cherry tomatoes, minced jalapenos, minced red onions, chopped cilantro, fresh lime juice, black pepper and salt.
- Use a spatula to mix everything together gently, so you don’t mash the avocado or smash the mango.
- Serve immediately, or place in the fridge until you’re ready to serve the salsa.
Notes
- If you don’t like cilantro, you can substitute in flat leaf parsley or fresh basil leaves.
- Always make sure to use ripe avocados and mango. If the mangos or avocados are not ripe yet, they will be hard and the texture of the salsa will be compromised. To quickly ripen the avocados and/or mangos, store them in a brown paper bag in a cool, dark place, like the pantry, for one day. This will help speed up the ripening process.
- This salsa is best eaten within 1-2 days. The avocado will start to brown after you dice it and turn it into salsa. The lime juice will prevent the avocado from browning immediately, but it’s still best if eaten quickly. If you have leftover mango avocado salsa, cover it tightly with plastic wrap and store it in the refrigerator.
Nutrition Facts
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