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Home ยป Fresh Mango & Avocado Salsa

May 4, 2021

Fresh Mango & Avocado Salsa

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

Mango & Avocado Salsa is amazing just eaten on a chip – but it is so good over grilled chicken, grilled or pan-seared fish, or mixed into a black bean burrito. It adds a little freshness and brightness while also adding a ton of flavor.

A bowl of mango salsa next to a bowl of chips.
Jump to:
  • ๐Ÿฅ˜ Ingredient Notes
  • ๐Ÿฝ Equipment Needed
  • ๐Ÿฅฃ How to Make It
  • ๐Ÿ”ข Recipe Yield
  • ๐Ÿ‘ฉโ€๐Ÿณ Recipe Variations
  • ๐Ÿฅซ Storage/Shelf Life/Reheating
  • ๐Ÿ“‹ Expert Tips
  • What to Serve with Mango Salsa?
  • ๐Ÿ™‹โ€โ™€๏ธ Frequently Asked Questions
  • Other Salsa Recipes
  • Fresh Mango & Avocado Salsa

๐Ÿฅ˜ Ingredient Notes

The ingredients in mango avocado salsa - laid out and labeled.
  • 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 ๐Ÿ˜‰
  • 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 jalapeรฑo 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 jalapeรฑos.

๐Ÿฝ Equipment Needed

  • A Mixing Bowl.
  • A cutting board and a knife.
  • A Rubber Spatula or Spoon.

๐Ÿฅฃ How to Make It

The ingredients in of a bowl of mango and avocado salsa, unmixed.

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:

  1. 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.
  2. 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 most likely you’ll get a bit of everything in every bite.

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 keep the avocado from browning but if you are worried, you can add the avocado at the last minute.

๐Ÿ”ข 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 close up of fresh mango and avocado salsa.

๐Ÿ‘ฉโ€๐Ÿณ Recipe Variations

If you don’t like red bell peppers – you can use tomatoes. I love cherry tomatoes in salsa, but you can also use garden-fresh Roma or “on-the-vine” tomatoes that have been deseeded and chopped. Healthy Seasonal Recipes has a great post here about how to deseed fresh tomatoes.

๐Ÿฅซ Storage/Shelf Life/Reheating

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 in like 4.3 seconds 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 about 5 days or so.) 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 & pepper.

๐Ÿ“‹ Expert 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 jalapeรฑo 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 jalapeรฑos with the seeds and membranes removed.)
  • 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 last moment; the lime juice should keep the avocado from browning, but it will get 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.
A chip scooping mango and avocado salsa out of a bowl.

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 is:

  • With tortilla chips – This salsa makes a great appetizer or snack while watching Netflix – don’t mind if I do.
  • As a topping on tacos or in burritos – So good! This salsa adds an amazing freshness.
  • As a 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!

๐Ÿ™‹โ€โ™€๏ธ 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.

A chip scooping homemade mango and avocado salsa.

Other Salsa Recipes

Have You Tried This Recipe?
Please rate it andย leave a comment below. I would love to hear what you think!

A chip scooping homemade mango and avocado salsa.

Fresh Mango & Avocado Salsa

Course: Appetizer
Cuisine: Mexican Inspired
Keyword: fresh mango and avocado salsa, fresh salsa, mango salsa
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
Made with juicy ripe mangoes and creamy avocados and a little bit of bell pepper crunch – this Mango & Avocado Salsa is sweet yet tangy, super refreshing, and can be a great dip for tortilla chips, a topping on salads, or a filling in burritos.
Print Recipe Pin Recipe

Equipment

  • a bowl

Ingredients

  • 2 large mangoes peeled and diced
  • 1 red bell pepper finely chopped
  • 1 small red onion finely diced
  • 2 avocados peeled and chopped
  • 1 small bunch cilantro about 1 cup once chopped up
  • juice from one lime about 1 tablespoon of juice
  • salt and pepper to 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 small red onion, 1 small bunch cilantro, juice from one lime
  • Season with a pinch of salt and just a little bit of pepper (less than a pinch) and then add the avocado.
    salt and pepper, 2 avocados
  • Toss to combine, then refrigerate for up to 5 days.

Notes

๐Ÿ”ข 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 โ€“ everyone gets a few bites. You can also double or triple this recipe for a larger group.

๐Ÿ‘ฉโ€๐Ÿณ RECIPE VARIATIONS

If you donโ€™t like red bell peppers โ€“ you can use tomatoes. I love cherry tomatoes in salsa, but you can also use garden-fresh Roma or โ€œon-the-vineโ€ tomatoes that have been deseeded and chopped.ย Healthy Seasonal Recipes has a great post here about how to deseed fresh tomatoes.

๐Ÿฅซ STORAGE/SHELF LIFE/REHEATING

I doubt you will have any leftovers, but if you do โ€“ this salsa can be stored in an airtight container in the refrigerator. We devour this salsa in like 4.3 seconds so I highly doubt you will have leftovers. (But if you still want to save some for later, thisย salsa will keep in the fridge for about 5 daysย or so.) I highly recommend you eat it as fresh as possible.
Before serving this salsa a second time,ย stir and refresh the flavors by adding a little splash of lime juice and a little salt & pepper.

๐Ÿ“‹ EXPERT TIPS

  • Make it as spicy as you like โ€“ย I am a HUGE fan of spicy things but I often cook for people who are not. This recipe doesnโ€™t have any spice to start, but if you like spicy things, heat it up! You can use 1 jalapeรฑo pepper โ€“ 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 jalapeรฑos with the seeds and membranes removed.)
  • Wait for the avocado โ€“ย 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,ย wait and add the avocado last moment; the lime juice should keep the avocado from browning, but it will get mushy. Also, if youโ€™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, youโ€™ll have for sure a delicious and crowd-pleasing dish. Some of my favorite ways to enjoy this salsa is:
  • With tortilla chips โ€“ย This salsa makes a great appetizer or snack while watching Netflix โ€“ donโ€™t mind if I do.
  • As a topping on tacos or in burritos โ€“ย So good! This salsa adds an amazing freshness.
  • As a salad โ€“ Yes, you can turn this salsa into a delicious and refreshing summer salad for a barbecue or cook-out.
  • As a toppingย to a Buddha bowl or breakfast egg dish!

๐Ÿ™‹โ€โ™€๏ธ 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 โ€“ย 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.ย All Recipes has some good tips on avocado ripenessย โ€“ andย so does Taste of Home.

Nutrition

Serving: 0.25cup | Calories: 83kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 269mg | Fiber: 3g | Sugar: 6g | Vitamin A: 822IU | Vitamin C: 30mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @therecipe_feed or tag #therecipefeed!

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