mango avocado salsa recipe

Written ByJenny Smyth Posted on
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The Best mango avocado salsa recipe

I’m so excited to share this mango avocado salsa recipe with you all. I’ve been making this recipe for years, and it’s always a crowd-pleaser. The combination of sweet mango, creamy avocado, and tangy red onion is a match made in heaven.

My family loves it when I serve it as a dip with tortilla chips or use it as a topping for tacos or grilled meats. It’s also a great way to get in some extra fruit and veggies, making it a healthy snack option too. I’ve tried making this recipe with different types of mango, but the Ataulfo variety is my favorite – it has a rich, buttery flavor that pairs perfectly with the avocado and onion.

One of the best things about this recipe is how easy it is to make – just chop up all the ingredients and mix them together in a bowl. You can adjust the level of spiciness to your liking by adding more or less jalapeno pepper. This recipe is perfect for any occasion, whether you’re hosting a party or just want a quick and easy snack for yourself.

It’s also a great way to use up any leftover mango or avocado you might have on hand. I like to make a double batch of this recipe and store it in an airtight container in the fridge for up to 24 hours. It’s also delicious as a topping for salads or as a side dish for grilled meats.

Overall, this mango avocado salsa recipe is a must-try for anyone who loves Mexican food or just wants a healthy and delicious snack option.

Mango Avocado Salsa

4.7 from 1170 votes

A fresh and fruity salsa combining ripe mangoes and creamy avocados, perfect as a dip or topping for tacos and grilled meats. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time20 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Fruits and Vegetables

1 ripe mango, diced
1 ripe avocado, diced
1 small red onion, finely chopped
1 jalapeño, seeded and finely chopped
1 small bunch fresh cilantro, chopped

Juices and Oils

Juice of 1 lime
1 tbsp olive oil
Salt, to taste

👨‍🍳Directions

1Dice the ripe mango and avocado into small, evenly sized pieces.
2Place them in a mixing bowl.
3The avocado should be firm but yield slightly to pressure.
4The mango should be ripe and sweet, with no fibrous strings.
5Finely chop the red onion and jalapeño, ensuring the jalapeño seeds are removed for a milder heat level.
6Add them to the bowl with the mango and avocado.
7Finely chop the cilantro and add it to the bowl.
8Drizzle the lime juice and olive oil over the mixture.
9Season with salt to taste, mixing gently to combine all the ingredients.
10The salsa should have a vibrant color and a fresh, tangy aroma.
11Cover the bowl with plastic wrap and refrigerate for at least 10 minutes to allow the flavors to meld together.
12The salsa should be chilled and the flavors should be well combined.

🔧Equipment

Mixing bowl
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 20g💛Saturated Fat: 3g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 25g🥦Dietary Fiber: 7g🍬Sugars: 15g🥩Protein: 3g

📝Notes

Tips: For a spicier salsa, leave some of the jalapeño seeds in. Serve chilled for best flavor.

Watch Video Of How Mango Avocado Salsa Works

This mango avocado salsa recipe is always a good idea for any occasion – whether you’re hosting a party or just want a quick and easy snack for yourself. It’s also delicious as a topping for salads or as a side dish for grilled meats.

One of the best things about this recipe is how easy it is to make – just chop up all the ingredients and mix them together in a bowl. You can adjust the level of spiciness to your liking by adding more or less jalapeno pepper.

❓ Frequently Asked Questions About Mango Avocado Salsa

Q: What type of mango should I use for this recipe?

A: You can use any type of mango you like, but Ataulfo variety is my favorite because of its rich, buttery flavor that pairs perfectly with the avocado and onion.

Q: Can I make this recipe without jalapeno pepper?

A: Yes, you can omit the jalapeno pepper if you don’t like spicy food or if you’re serving this to children.

Q: How long does this recipe keep in the fridge?

A: This recipe will keep in an airtight container in the fridge for up to 24 hours.

Q: Can I freeze this recipe?

A: Yes, you can freeze this recipe for up to 3 months – just thaw it in the fridge when you’re ready to serve it.

Q: Is this recipe suitable for vegetarians?

A: Yes, this recipe is vegetarian-friendly – just be sure to check that your tortilla chips are also vegetarian-friendly.

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