Mango Avocado Salsa is an easy salsa recipe that combines freshly diced mango and avocado with several other sweet and spicy veggies.
Marinated in lime juice, mango salsa is distinctively fresh and bright and always a crowd-pleaser!
What I love about mango salsa, and you will too, is it’s versatility.
It can be eaten as an appetizer with salty corn tortilla chips (my favorite way to enjoy mango salsa) or served as a topping.
As your taste buds can imagine, this spicy sweet salsa is perfection on tacos, and grilled fish or chicken.
And the recipe could not be easier. If you can dice a mango and avocado along with the other flavorful ingredients, then you can make this salsa.
Tips for Making Avocado Mango Salsa
Marinate for Best Flavor: Mango salsa with avocado is packed with a rainbow of flavors. Marinating it brings them all together.
You can eat the salsa right away, but I suggest marinating it in the fridge for a minimum of 1-2 hours.
Make Ahead: Mango salsa can be made ahead of time; the longer it marinates, the better.
However, if you make it many hours in advance, make sure the avocado is coated in lime juice and the bowl is tightly sealed. This keeps the avocado from turning brown.
According to Martha Stewart, “The acidity of the juice will hinder the activity of polyphenol oxidase, which pumps the brakes on browning.”
Customize Mango Salsa: My Mango Avocado Salsa recipe has a little of everything, but you can adjust the recipe by leaving out an ingredient or two.
That being said, these 5 ingredients are a must: mango, avocado, red onion, cilantro and lime juice.
Add More Heat: If hot salsas are your thing, it’s easy to bring some extra heat to mango salsa. Along with the finely diced jalapeño peppers, toss in some jalapeño seeds.
If you love these hot little peppers you might enjoy my recipes for: Jalapeño Bacon Mac and Cheese and Jalapeño Popper Grilled Cheese Sandwich.
Dice and Chop Small Pieces: Whether you serve mango salsa as a dip or topping, you want to make sure to chop everything small and uniformly.
This way you can load up a tortilla chip with fresh salsa or pack it on top of tacos.
Ingredients
This simple Mango Avocado Salsa recipe has 7 ingredients, plus fresh lime juice, and only takes minutes to prep.
- Mango: Fresh mango is best. Look for one that is soft to the touch, but not too soft.
- Avocado: The perfect partner for mango. Brings some creaminess to all the crunch.
- Red Bell Pepper: Adds lots of red color and a mild, sweet pepper taste.
- Red Onion: Not only do the onions add a dash of color, but they add a sharp spiciness.
- Jalapeño Pepper: For some heat, add jalapeño. For a lot of heat, add some seeds, too.
- Garlic: A clove of garlic packs in a lot of flavor and gives this salsa a little bite.
- Cilantro: Provides a distinctive flavor to this Mexican-inspired salsa. Cilantro seems to be a love it or hate it kind of spice, so leave out cilantro if it’s not to your liking.
- Lime: To flavor and brighten Mango Avocado Salsa, fresh lime juice is a must!
How to Make Mango Avocado Salsa
- In a medium bowl combine diced mango, avocado, red bell pepper, finely diced red onion, jalapeño pepper, minced garlic and chopped cilantro.
- Squeeze fresh lime juice over salsa and toss gently to combine.
- Marinate for 1-2 hours in refrigerator in a tightly sealed bowl.
Mango Salsa Serving Suggestions
Fresh Mango and Avocado Salsa is an incredibly versatile salsa that can be served a variety of ways.
Appetizer: There’s nothing better than a crisp, salty tortilla chip loaded with sweet mango salsa. Your guests will love it.
This vibrant salsa is ideal for summer picnics and barbecues, especially when mangos are in-season, as well as any time you want to set out chips and dip.
Topping for Tacos: Elevate your taco game with Mango Salsa with Avocado. It’s delicious on chicken or fish tacos, carne asada or fajitas. You can’t go wrong.
Salad Topping: For a light salad loaded with lots of fresh flavor, mango salsa made with freshly chopped fruits and veggies is the perfect topping.
A bed of salad greens with sliced chicken, topped with mango salsa makes the tastiest summer salad.
Another fruity summertime favorite to try is Strawberry Poppyseed Salad.
Over Chicken or Fish: The first time I ever had mango salsa was with seared scallops. I’ve been making it ever since.
In addition, this salsa is delicious served over grilled chicken or salmon.
Looking for more appetizer recipes? These dips are always huge crowd-pleasers: Dill Pickle Dip With Cream Cheese, Cream Cheese Yogurt Fruit Dip, and Cherry Cheesecake Dip (Without Marshmallow Fluff).
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Fresh Mango Avocado Salsa
Easy Mango Avocado Salsa recipe made with all fresh ingredients. This Mexican salsa is amazing served with tortilla chips or on tacos, grilled fish or chicken.
Ingredients
- 1 ripe mango, diced
- 1 avocado, peeled and diced
- 1 red pepper, diced
- 1 red onion, finely diced
- 1 small jalapeno pepper, finely diced
- 1 large garlic clove, minced
- 2 tablespoons cilantro, chopped
- salt to taste (optional)
Instructions
- In a medium bowl combine diced mango, avocado, red pepper, finely diced red onion, jalapeno pepper, minced garlic and chopped cilantro.
- Squeeze the juice of 1 fresh lime (about 2 tablespoons) into salsa and stir to combine.
- Marinate the mango avocado salsa in refrigerator for 1-2 hours or longer.
- Serve as an appetizer with tortilla chips or as a topping for tacos, salad, chicken or fish.
Notes
- The easiest way to dice a mango is to peel it first with a knife or peeler.
- To make a hotter mango salsa, toss in some jalapeño pepper seeds and give the salsa plenty of time to marinate.
- When making Mango Salsa with Avocado many hours ahead of time, be sure all the avocado is covered in lime juice and the bowl is tightly sealed. This keeps the avocado from turning brown.
- Mango Avocado Salsa is a chunky dip. It's best served with thicker tortilla chips like Mission brand.
