This Mango and Avocado Salsa is sweet, creamy, and a little spicy. Basically, it’s proof that chopping things counts as cooking.
I made this once for taco night, and it stole the whole show. The tacos were probably offended, but nobody seemed to care.
Fresh lime, juicy mango, and creamy avocado make every bite ridiculously good. Just try not to eat it all before dinner.
Mango and Avocado Salsa
EQUIPMENT (PAID LINKS)
- Vegetable peeler
- Citrus juicer
- Large mixing spoon
Ingredients
- ⅔ cup fresh mango peeled and diced
- ¼ cup green onions finely chopped
- ¼ cup red onion finely diced
- 2 tablespoons fresh cilantro chopped
- 1 cup ripe avocado peeled and sliced
- 2 tablespoons fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon ground red pepper
- 1 jalapeño pepper thinly sliced
Instructions
- Prepare the Mango: Peel the fresh mango using a vegetable peeler. Carefully slice the flesh away from the pit, cut it into thin strips, and dice into small, even cubes. Measure ⅔ cup of diced mango and transfer it to a large mixing bowl.
- Chop the Green Onions: Trim the green onions and slice them into small, thin rounds. Measure ¼ cup of chopped green onions and add them to the bowl with the mango.
- Dice the Red Onion: Peel the red onion and finely dice it into small, uniform pieces. Measure ¼ cup and add it to the mixing bowl.
- Chop the Cilantro: Gather the fresh cilantro and finely chop it using a sharp knife. Measure 2 tablespoons of chopped cilantro and sprinkle it over the mango and onions.
- Prepare the Avocado: Cut the avocado lengthwise around the pit and carefully separate the halves. Remove the pit and peel away the skin. Slice the avocado into evenly sized pieces, measure 1 cup, and gently add them to the bowl.
- Add the Lime Juice: Cut a fresh lime in half and squeeze out the juice using a citrus juicer. Measure 2 tablespoons of fresh lime juice and pour it evenly over the avocado and other ingredients.
- Season the Salsa: Sprinkle ½ teaspoon of salt and ¼ teaspoon of ground red pepper over the ingredients. Distribute the seasonings evenly to help balance the sweetness of the mango and the richness of the avocado.
- Gently Mix the Ingredients: Using a large spoon, carefully toss the mango, green onions, red onion, cilantro, avocado, lime juice, and seasonings together. Mix gently until everything is evenly coated, taking care not to mash the avocado.
- Slice the Jalapeño: Place the jalapeño pepper on a cutting board and carefully slice it into thin rounds. Add the sliced jalapeño to the mixing bowl.
- Give the Salsa a Final Toss: Gently stir the ingredients once more to evenly distribute the jalapeño throughout the salsa. Avoid excessive mixing to keep the mango cubes and avocado slices intact.
- Serve and Enjoy: Transfer the Mango and Avocado Salsa to a serving bowl and enjoy immediately while the ingredients are fresh and vibrant. The combination of sweet mango, creamy avocado, tangy lime, and spicy peppers makes this a refreshing addition to any meal.
Video Recipe
Mango and Avocado Salsa Tips, Tricks, and Swaps That’ll Save Your Taco Night
I’ve made enough salsa to know a few things can go wrong. Here’s how to keep yours from becoming a sad, mushy mess.
Pick Mangoes That Aren’t Practically Pudding
A ripe mango should give slightly when squeezed, but it shouldn’t feel like a water balloon. Firm but ripe is the sweet spot because it holds its shape when mixed. If your mango is too soft, save it for a smoothie and spare your salsa the drama.
Avocados Need a Little Tough Love
Go for avocados that are ripe but still firm enough to slice. Overripe ones turn everything into accidental guacamole. I always add avocado gently because nobody wants green mush pretending to be salsa. If you’re prepping ahead, save the avocado until just before serving.
Red Onion Too Strong? Give It a Bath
Raw red onion can sometimes act like it owns the whole bowl. If yours tastes particularly sharp, soak the chopped pieces in cold water for 5–10 minutes, then drain well. It’s my favorite trick for taming onion attitude without losing that delicious crunch.
No Fresh Mango? Don’t Panic
Fresh pineapple or peaches make excellent substitutes when mangoes aren’t cooperating. Pineapple brings extra tang, while peaches keep things sweet and juicy. Just avoid canned fruit swimming in syrup unless you’re aiming for dessert disguised as salsa.
Control the Heat Before It Controls You
Jalapeños can be unpredictable little troublemakers. Remove the seeds and white membranes for a milder salsa, or leave some in if you enjoy a little excitement. Start with half the jalapeño and taste first. You can always add more heat, but taking it back requires actual magic.
Fresh Lime Is Worth the Squeeze
Bottled lime juice works when you’re desperate, but fresh lime brings a brighter flavor. I usually roll my lime on the counter first to help release more juice. It’s a tiny kitchen trick that makes squeezing easier without requiring fancy equipment.
Cilantro Haters Have Options
If cilantro tastes like soap to you, don’t force yourself to suffer. Fresh parsley adds a mild, herby flavor, while chopped mint gives the salsa a refreshing twist. Your salsa, your rules. Nobody’s handing out awards for cilantro loyalty.
Give It a Gentle Toss, Not a Workout
This isn’t cookie dough, so put those aggressive stirring skills away. A large spoon and a few careful folds are all you need. The less you mess with the avocado, the prettier your salsa stays. Trust me, nobody wants to serve a bowl of mysterious green paste.
Make Ahead Without the Brown Avocado Drama
Want to get ahead of dinner? Chop the mango, onions, cilantro, and jalapeño a few hours early. Keep everything covered in the refrigerator, then add the avocado and lime juice shortly before serving. Future you will appreciate the shortcut, especially when guests arrive early.
Store Leftovers Like You Actually Want Them
Transfer leftover salsa to an airtight container and press plastic wrap directly against the surface to reduce air exposure. Refrigerate promptly and use within 1–2 days for the best texture. The avocado may still brown a little because apparently, it enjoys being dramatic. Discard leftovers left at room temperature for more than 2 hours, or 1 hour above 90°F.
The Secret to Better Salsa? Taste Before Serving
Mangoes vary in sweetness, and jalapeños have wildly different opinions about heat. Taste your finished salsa and adjust the lime juice, salt, or pepper as needed. A tiny squeeze of lime can rescue a bland batch faster than any complicated kitchen trick.
Don’t Limit This Salsa to Tortilla Chips
Sure, tortilla chips are the obvious choice, but this salsa deserves a bigger social life. Spoon it over grilled chicken, fish tacos, shrimp, or rice bowls. My favorite move is piling it onto tacos and pretending I planned a fancy dinner instead of just chopping fruit.
