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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.
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  • a bowl


  • 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


  • 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.



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.


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.


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.


  • 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.


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!


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.


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
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