Made with juicy ripe mangoes and creamy avocados and a little bit of bell pepper crunch – this Mango & Avocado Salsa is sweet, tangy, & so refreshing. It is a great dip for tortilla chips, a perfect topping on salads, or a filling in burritos.
This Mango & Avocado Salsa is amazing just eaten off of a chip - but it is so good served over grilled chicken, grilled or pan-seared fish, or mixed into a burrito. It adds a little freshness and brightness while also adding a ton of flavor.
This salsa is such a great summertime side dish. It is the perfect appetizer for a summer barbecue or to top a chicken quesadilla. It is the perfect addition to taco night and we love to serve this salsa on top of freshly caught, home-cooked fish as well. YUM!
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Ingredients
- Mango - Yes trust me - the sweetness goes so well with the creamy avocado and the lime juice. Try to use a soft, ripe mango - the flavor will be better and it will literally melt in your mouth.
- Avocado - Creamy ripe avocados are a must and they should not be skipped from this recipe. To test if the avocado is ripe, check if they are moderately soft then also knock off the little bit at the top where the stem used to be. If you see light green, it is ready to go.
- Bell pepper - I like using red bell peppers in this salsa because of the crunchiness and flavor, but you can also use chopped tomatoes.
- Red onion - A must - it cuts the sweetness with a little bit of a sharp bite. To make the raw onion taste a little less "onion" you can soak the diced onion in a bowl for 10 - 15 minutes then strain and use.
- Cilantro - I LOVE cilantro, but you can leave it out if you don't like it. I've heard people say you could replace it with parsley, but I tried that once and it tasted HORRIBLE to me - so use your best judgment 😉
- Lime Juice - This adds a nice, tangy flavor.
- Salt & pepper - Just a little bit of each adds a ton of flavor and balance.
- Optional - A big bag of tortilla chips.
* If you'd like to make a classic salsa with a spicy kick you can use 1 jalapeño pepper that is deseeded and chopped up - I sometimes cook for people that don't like spice so I will often leave those out. For my husband and myself, I use at least two jalapeños.
See the recipe card below for quantities.
Instructions
This salsa is so easy to make, way too easy; if you know how to chop produce and mix it all together then BOOM - you are a pro at making salsa. However, I have some tips on how to make the BEST mango and avocado salsa:
- First thing first, you need to gather all your ingredients. Make sure that your produce is as fresh as possible - that's the only way the flavors will shine through this salsa. Pick a nice, juicy ripe mango, ripe avocado (but not too ripe), and a fresh bunch of cilantro.
- Second, comes the chopping part. Chop all of your ingredients as small as possible (small bite-size pieces) - it will be much easier to eat with tortilla chips and you'll be more likely to get a bit of everything in every bite.
Tip: I like to make this salsa a few hours ahead of time - mix everything together, and let it sit in the fridge until it is time to serve it. This helps the flavors really come together and the salsa will taste so much better. The lime juice will help keep the avocado from browning but if you are worried, you can dice up and add the avocado at the last minute.
Recipe Yield
This will make about 3 cups of salsa. My husband and I can eat this much by ourselves, but it would be a good dip to bring to a party to serve a lot of people - everyone gets a few bites. You can also double or triple this recipe for a larger group.
Substitutions
There are so many fun ways to play around with this salsa, especially in the summer when fresh produce is all around us.
- Swap the Fruit - Instead of mangoes, use peaches, strawberries, or pineapple.
- Add Tomatoes - Add fresh summer tomatoes to the salsa, or use half fruit, and half tomatoes to make the salsa a little less sweet.
Variations
- Make it Spicy - Add red pepper flakes or diced jalapeños to this salsa to kick it up a notch.
- Make it Guacamole - instead of cubed avocado, you can mash it up, then stir the other ingredients into it to make more of a guacamole style dip. If you do this, you might need to add more salt.
Equipment Needed
- A Mixing Bowl
- A Cutting Board and a Knife
- A Rubber Spatula or Spoon
Storage
I doubt you will have any leftovers, but if you do - this salsa can be stored in an airtight container in the refrigerator. We devour this salsa before I can blink, so I highly doubt you will have leftovers. (But if you still want to save some for later, this salsa will keep in the fridge for 3 - 5 days, though the avocado might discolor a little.) I highly recommend you eat it as fresh as possible.
Before serving this salsa a second time, stir and refresh the flavors by adding a little splash of lime juice and a little salt.
Top Tips
- Make it as spicy as you like - I am a HUGE fan of spicy things but I often cook for people who are not. This recipe doesn't have any spice to start, but if you like spicy things, heat it up! You can use 1 jalapeño pepper - if you want a mild salsa, remove the seeds and membranes before chopping the pepper. If you want a spicier salsa; use more peppers and keep them whole with seeds and everything. (I prefer using multiple jalapeños with the seeds and membranes removed, this way you get some spice and a lot of jalapeno flavor.)
- Wait for the avocado - It is easier if you mix all the salsa ingredients first, you can give it a good toss. Once it is seasoned with salt and pepper to your liking, then you can add the avocado. Once the avocado is added, carefully toss to combine because avocado is soft and fragile (if you use a ripe one and totally should) it will be mushy. If you over-mix it, it will still be delicious but it will be a little ugly.
- If you plan to serve this salsa, later on, wait and add the avocado at the last minute; the lime juice will mostly keep the avocado from browning, but it will get a little mushy. Also, if you're not planning to eat the whole bowl at once, just add the avocado to the amount you are going to eat. Save the rest for later and add the avocado just before serving.
- Instead of mango, you can use peaches, pineapple, and even strawberries.
- Instead of bell peppers, you can use tomatoes or omit them altogether.
What to Serve with Mango Salsa?
No matter how you choose to serve this salsa, you'll have for sure a delicious and crowd-pleasing dish. Some of my favorite ways to enjoy this salsa are:
- With tortilla chips - This salsa makes a great appetizer or snack for a summer barbecue or for taco night.
- As a topping on tacos, taco salad, or in burritos - So good! This salsa adds an amazing freshness.
- As a standalone salad - Yes, you can turn this salsa into a delicious and refreshing summer salad for a barbecue or cookout.
- As a topping to a Buddha bowl or breakfast egg dish!
Frequently Asked Questions
The best way to keep avocados from turning brown is by using an acid like lime juice or lemon juice. You can also add the avocado at the last minute, right before serving to be certain that the avocado is fresh.
There are lots of easy ways to peel a mango - here is an article from Taste of Home showing three different ways to peel a mango.
I usually gauge by the feel of the avocado (a little soft) and I peel off where the stem used to be attached. It should be light green. All Recipes has some good tips on avocado ripeness - and so does Taste of Home.
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Mango Avocado Salsa
Equipment
- bowl
- knife
- cutting board
Ingredients
- 2 large mangoes peeled and diced
- 1 red bell pepper finely chopped
- 1 red onion finely diced
- 2 avocados peeled and chopped
- 1 bunch cilantro about 1 - 1½ cups once chopped up
- juice from one lime about 1 tablespoon of juice
- 1 pinch salt adjust to your family's taste
Instructions
- In a medium bowl, toss together the mango, bell pepper, red onion, cilantro, and lime juice.2 large mangoes, 1 red bell pepper, 1 red onion, 1 bunch cilantro, juice from one lime
- Season with a pinch of salt, then add the avocado.2 avocados, 1 pinch salt
- Toss to combine, then refrigerate for up to 5 days.
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