Mango Avocado Salsa
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.
Servings: 6
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 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.
Nutrition
Serving: 0.5cup | Calories: 41kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 116mg | Fiber: 1g | Sugar: 9g | Calcium: 8mg | Iron: 1mg