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Made with juicy ripe mangoes, creamy avocados, and a little bit of bell pepper crunch – this Mango & Avocado Salsa is sweet, tangy, and so refreshing. It is a great dip for tortilla chips, a perfect topping on salads, or a filling in burritos.

This Mango Avocado Salsa Recipe is amazing. It’s tasty when eaten off of a chip – but it is so good served over grilled chicken, grilled or pan-seared fish, or mixed into a burrito. The delicious combination of flavors adds a little freshness and brightness to so many dishes. It is one of our favorite salsa recipes, and it is such an easy recipe.

A tortilla chip scooping mango avocado salsa out of a white bowl
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It’s such a great recipe to make at home because it uses fresh ingredients – a store-bought salsa just wouldn’t be the same.

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!

Salsa Ingredients

The ingredients in mango avocado salsa - laid out and labeled.
  • Mango – The sweetness of a juicy mango 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.
  • A Large 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 like a raw 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.
  • Kosher Salt – Just a little bit of salt 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 or a serrano pepper because we like spicy salsa.

Recipe Tip: To make raw onion taste a little less like a raw onion, you can soak the diced onion in a bowl for 10 – 15 minutes, then strain and use.

See the recipe card below for quantities.

Equipment Needed

  • A Mixing Bowl
  • A Cutting Board and a Knife
  • A Rubber Spatula or Spoon

How To Make Avocado Mango Salsa

Make mango avocado salsa ingredients in a bowl - diced avocado, bell pepper, mango, onion, cilantro, and lime wedges

This salsa is so easy to make. If you know how to chop produce and mix it all together, you will be a pro at making salsa. However, I have some tips on how to make the BEST mango and avocado salsa:

  • First things 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, chop all of your ingredients into 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.
  • In a medium bowl, toss together the mango, bell pepper, red onion, cilantro, and lime juice.
  • Season with a pinch of salt.
  • It is easier if you mix all the salsa ingredients really well first. Once it is seasoned with salt to your liking, then add the avocado. Once the avocado is added, carefully toss to combine. Since the avocado is soft and fragile, if you toss it too hard, the avocado will get mushy. (It will still be delicious, but it will be a little ugly.)
  • Cover tightly with plastic wrap, pressing it all the way down onto the salsa, and refrigerate for up to 5 days.

Recipe 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.

A bowl of mango and avocado salsa with a lime wedge.

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 sweet 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. I like to add grape tomatoes or cherry tomatoes when the garden is growing so many tomatoes that I don’t know what to do with them.
  • Trade red onion for green onion.

Mango Salsa Variations

  • Make it Spicy – Add red pepper flakes or diced jalapeño peppers 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 mango guacamole-style dip. If you do this, you might need to add more salt.
Diced mangoes, avocados, bell peppers, and onions for salsa, up close.

How to Store Leftover Salsa

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, for the best flavor, stir and refresh the flavors by adding a little splash of lime juice and a little salt.

How Do You Know When a Mango is Ripe?

Gently squeeze a mango to judge its ripeness. A ripe mango will give slightly and be a little soft, like a peach or an avocado, indicating that it is soft inside. (Mangoes get softer as they ripen.)

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 jalapeños.
  • Wait to add the Avocado – It is easier if you mix all the salsa ingredients really well first. Once it is seasoned with salt and pepper to your liking, then add the avocado. Once the avocado is added, carefully toss to combine. Since the avocado is soft and fragile, if you toss it too hard, the avocado will get mushy. (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 red bell pepper, you can use tomatoes or omit them altogether.

Ways to Serve Avocado Mango Salsa

No matter how you choose to serve this homemade salsa recipe, you’ll have for sure a delicious and crowd-pleasing dish. Some of my favorite ways to enjoy this salsa are:

  • With Your Favorite Tortilla Chips – This salsa makes a great appetizer or snack for a summer barbecue or for Taco Nights.
  • As a topping on Tacos, Taco Salad, or in burritos – So good! This salsa adds 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!
  • Make Avocado Toast with your favorite bread – I like to use sourdough bread – then top it with your delicious mango avocado salsa!
  • Fried Fish
  • Fish Tacos
  • Salmon Tacos
  • With Blackened Chicken or Fish
A bowl of homemade mango and avocado salsa and a bowl of chips.

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Other Salsa Recipes

Frequently Asked Questions

How do you keep avocados from turning brown?

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.

How do you peel and dice a mango?

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.

How do you know when an avocado is ready to eat?

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.

Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you

A chip scooping homemade mango avocado salsa out of a bowl.

Mango Avocado Salsa

5 from 2 votes
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.
Author: Kari
Servings: 6
Prep: 10 minutes
Total: 10 minutes

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 fresh 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 fresh 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.

Notes

* If you’d like to make 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.

Special Equipment Needeed

  • bowl
  • knife
  • cutting board

Nutrition

Serving: 0.5cupCalories: 41kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 7mgPotassium: 116mgFiber: 1gSugar: 9gCalcium: 8mgIron: 1mg

Nutrition information is approximate and is automatically calculated, so should only be used as a guide.

Course: Appetizer, Side Dish
Cuisine: Mexican
Keyword: easy mango salsa, mango avocado salsa
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About Kari

I love making recipes that bring family and friends to the table. Here you will find delicious, family-friendly, and Tried and True recipes that are quick & easy to make.

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