Mango Avocado Salsa

This Mango Avocado Salsa is one of the best things we have ever put in our mouth! It is a fresh, crunchy, tangy, sweet salsa, and so delightful. It’s hard to stop eating!

This Mango Avocado Salsa is perfect as an appetizer or as a side to a main dish. Serve it with lettuce wraps, on fish tacos, on the side of grilled chicken thighs or grilled salmon, or just eat it with a spoon straight off the bowl like our hubby does! And hey, you can even put it on some avocado toast.

Also, serving it with some Pan Seared Sea Bass and Garlic Herb Rice is one of our favorite ways to make an elegant and tasty dinner.

No matter how you serve it, this simple recipe is much better than any store-bought salsa you can get your hands on, especially if you love mangoes. For a similar recipe with mangoes but with added protein, try our Mango Shrimp Salad.

Mango Avocado Salsa

We're going to let our eight-year-old describe this for you because she had so many notable things to say about this great salsa. It is her new favorite recipe.

Last night, as we were enjoying some with crispy tortilla chips, we kept gushing about how tasty this satisfying recipe is so she said, “Mommy, you have to say everything you are saying about this on your blog! Just tell them how great it is!”

And we have already told you guys how great this homemade salsa recipe is! It is crunchy and fresh and sweet with a bit of tang and spice. You’ll absolutely love the natural sugars and the sweetness of the mango, fresh cilantro, and raw onions. AND this chunky salsa is healthy and vegan without even trying!

Our sweet girl added “Before, we thought that sweet mango and bell pepper won’t go good together. But once we tried it, it was just heaven!”

As if that was not enough, she added, “Mummy, if we are online and we try this, we'll give it 15 stars!”

We just kept laughing at her statements about the homemade mango salsa recipe. But those were not all. She also said:

“This is the best salsa we ever had!”

“This is worth dying for!”

Take it from our daughter, this Mango Avocado Salsa is worth dying for! The more we eat it, the more we want to eat it. It opens up the taste palate so well. There’s nothing like a dish made with vibrant, fresh ingredients.

Who knew juicy mango and creamy avocado could go together so well? This easy mango avocado salsa recipe will soon become one of your favorite things. Add it to your list of healthy recipes so you can pick up the ingredients next time you go to the grocery store. All it takes is one bite for your taste buds to fall in love!

How it comes together

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What is a Salsa?

Salsa is a Spanish word that literally means sauce in English. Conventional salsa usually is a sauce made of tomatoes, onions, and peppers. However, salsas can also be chunky like this Mango Avocado Salsa, or like pico de gallo, which are made by dicing the ingredients.

Ingredients Needed for Mango Avocado Salsa

For best results when making this satisfying Mango Avocado Salsa, you will need these simple ingredients, as well as some salt and pepper!

• Mango: we use one large perfect mango. The flesh of the mango should be ripe but not mushy so you can get neat slices when you dice it. Use the best mangoes you can find. We suggest buying a whole mango, not pre-sliced. Try an ataulfo mango or champagne mango.
• Ripe Avocado: Like the fresh mangoes, the avocado should be ripe but not mushy so it can be diced into neat slices that look presentable.
• Red onion: This provides a little spice and crunchiness to the Mango Avocado Salsa. You can also add some green onions if you prefer a more mild salsa.
• Red bell pepper: This provides crunch, sweetness, and color to the salsa. Use a fresh pepper for the best texture.
• Cilantro: A few sprigs of earthy cilantro chopped bring a fresh herby vibe to the salsa. However, omit it if you can’t stand cilantro. (You can always use different fresh herbs in its place.)
• Fresh Lime Juice: The tangy lime juice gently squeezed over the ingredients provides some much-needed balance to the dish’s flavor.

As you can see, this is an incredibly healthy recipe, whether you want something vegan or if you follow a low-calorie diet.

If you have a medically restrictive diet and need to know the details of this salsa’s nutrient information, you can check it out in the recipe card below. The available nutrient data will help you track any necessary daily values.

To check if your avocado is ripe, give it a gentle squeeze. There should be some give; it shouldn’t be hard or mushy, but in between! Also, avoid using the avocado if it has many blemishes on its skin.

Other ways

• Corn: we have equally made this flavorful mango avocado salsa with some corn we grilled in the oven and mixed with the remaining ingredients. You could grill the corn on a grill or you could even boil it then cut the kernels and add to your salsa. Alternately, use frozen corn or canned corn. We prefer fresh corn.
• Hot Peppers For Spicy Salsa: If you like a spicier salsa, a great way to alter the dish is to add a dash of hot sauce or chop zesty jalapeno peppers, serrano peppers, or habanero peppers. It is important to wear gloves when handling a habanero because it is very hot. We personally like adding an extra jalapeno, but any of these options are great!
• Cherry Tomatoes: Cut cherry tomatoes in half or quarters and toss them with the other ingredients to give the salad even more variety. The juicy, plump tomatoes will give it some pizzazz, for sure.
• Black Beans: Give your salad a protein lift by including rinsed and cooked black beans. You can use canned beans to make it easy.

Pantry notes

• Lime Juice: we highly suggest lime juice, but lemon juice will also work and add a citrusy touch to the dish.
• Pepper: The recipe calls for black pepper but you can use white pepper if you prefer the bold taste.
• Cilantro: Swap the cilantro for different fresh herbs, such as basil, parsley, or even mint.
• Onion: You can also use white, yellow, or green onion if you are unable to use red onion. Keep in mind the different onions will supply slightly different flavors to the dish.

Note: we don’t suggest substituting the avocado or mango since they are so crucial to the dish.

How it comes together

1. Place all of the prepared ingredients in a large bowl and toss to combine.
2. Serve immediately or cover and refrigerate for about 30 minutes to chill it before serving.

Cook notes

• If you have leftover avocado fruit salsa, the perfect way to store it is to place it in an airtight container with a fitting lid. Another option is to keep it in a bowl and tightly wrap it with plastic wrap. Luckily, this good salsa isn’t only tasty the first time, but it is also notable the next day.
• The lime juice is necessary to slow the oxidation of the avocado. If you leave it out of the recipe, the avocado will turn brown quicker, which is why you need to use another acidic ingredient like lemon juice if you don’t have limes.
• Use fresh lime juice instead of bottled. The fresh stuff tastes much better and doesn’t have any unnecessary ingredients or additives!
• If you plan to make this ahead of time, you can cut the other ingredients and hold off from cutting the mango and avocado until the last minute. This will give you the best taste, texture, and presentation.
• While most of the ingredients can be cut into small cubes, it is important to finely chop the cilantro, especially if you include the thicker stems. Chopping the herbs finely will evenly distribute its taste and give you the best texture.

• Yield: 4 servings
• Prep: 10 minutes
• Total: 10 minutes

Ingredients

• 1 mango, peeled and diced
• 1 small avocado or half a large one, peeled and diced
• ½ red bell pepper, deseeded and diced
• 2 tablespoons chopped red onion
• 6 sprigs cilantro, chopped finely
• Juice of one lime
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Method

1. Place all ingredients in a large bowl and toss to combine.
2. Serve immediately or cover with plastic wrap and refrigerate for about 30 minutes before serving.