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.
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🥘 Ingredient Notes
- 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.
🍽 Equipment Needed
- A Mixing Bowl.
- A cutting board and a knife.
- A Rubber Spatula or Spoon.
🥣 How to Make It
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 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.
🔢 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.
👩🍳 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.
🥫 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.
📋 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 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.)
- 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.
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!
🙋♀️ 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.
Other Salsa Recipes
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Fresh Mango & Avocado Salsa
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
🔢 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.👩🍳 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.🥫 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.📋 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 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.)
- 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.
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 cook-out.
- As a topping to a Buddha bowl or breakfast egg dish!
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