After learning How to Cut a Mango I have been making this mango avocado salsa a LOT. It goes so well with so many recipes!
Whether it’s added to some pan-seared Blackened Salmon or Blackened Mahi Mahi.
Topping a piece of Honey Balsamic Chicken with it…
Or my favorite way…taking some Baked Tortilla Chips and digging straight into a bowl of this fresh fruit salsa.
It’s seriously one of the absolute BEST summer dip recipes.
It’s super quick and easy to make.
Plus, it’s healthy, Whole30, and Paleo-approved.
And can be ready in under 15 minutes.
Ingredients
One of the best things about this homemade mango salsa recipe is that you only need a few simple ingredients:
- Mangoes. You will need 2 ripe, but not overripe, mangoes. Use one of the 2 methods in this post about How to Cut a Mango to finely dice the fruit.
- Avocado. Much like with the mangoes, you’ll want your avocados to be ripe but not overripe. A slightly firmer avocado will hold its shape after the dip is mixed together. Plus it will store better for a few days in the refrigerator if there are any leftovers. Learn How to Cut an Avocado.
- Onion. A finely diced red onion is used for a nice contrasting bite to the sweet fruit. Feel free to use a white, yellow, or sweet onion if that’s what you have on hand.
- Limes. Freshly squeezed lime juice is mixed into the dip for a little bit of acidity. This helps to counteract the sweet flavor of the fruit. It also helps to preserve the avocado and keep it from turning brown.
- Cilantro. You definitely do not want to leave this fresh herb out! It really helps to liven up the dish and pairs beautifully with the fresh mango.
- Pepper. Two finely diced serrano peppers were used when this recipe was originally created. You can also try jalapeño peppers for a more mild flavor. Or use a red or green bell pepper if you don’t like any spice at all.
You can also use many of these same ingredients to make this Mexican Shrimp Ceviche recipe!
How to Make Mango Avocado Salsa
The steps to make this Mango Avocado Salsa are super quick and easy:
Chop and Dice
One of the key factors in making an out-of-this-world mango salsa dip is how finely everything is diced.
Personally, I like to cut the mangoes, avocados, onions, and peppers extremely small. This ensures you get a little bit of everything in each bite.
The best way to finely dice mangoes is to first use a vegetable peeler and remove the skin. Next, cut the cheeks (or flesh) off of the pit and finely chop to your desired size.
Expert tip: pineapple makes a great cup-for-cup substitution for mango in this salsa recipe and can be used interchangeably.
Combine Everything
In a large bowl, combine mango, avocado, red onion, peppers, and cilantro. Be sure you have enough room to mix everything!
Squeeze fresh lime juice over all the ingredients. Then, sprinkle with salt and pepper to your preference.
Use a wooden spoon or spatula to carefully toss until just combined. Don’t overmix this salsa or the mangoes and avocado will squish.
Serve immediately with your favorite recipes!
Meal Prep and Storage
- To Prep-Ahead: Make the salsa completely and store it until ready to use. You may also wait to cut and add the avocado until just before serving.
- To Store: Freshly made mango avocado salsa will keep well in an airtight container for up to 2-3 days. Place a piece of plastic wrap directly on top of the salsa before placing the lid on the container. This will help to prevent the avocado from turning brown.
- To Freeze: You can freeze mango salsa, but it will change the texture slightly. Place in a freezer-safe airtight container with a piece of wax or parchment paper touching the salsa. Store in the freezer for up to 2-3 months. When ready to eat, place in the refrigerator for 24-48 hours or until the salsa has completely thawed.
FAQs
This Mango Avocado Salsa is delicious with chips or on your favorite tacos. It is also perfect as a topping to grilled meats like chicken, fish, or pork.
While it is ok to leave this salsa out for short periods, it needs to be stored in the fridge between servings.
This salsa recipe is full of nutrients and packs a healthy punch. With fiber, potassium, and other vitamins, you can feel good about eating it.
Expert Tips and Tricks
- Not too ripe. If the mangoes are overly ripe they will not keep their shape as well.
- Just a little firm. Same as the mango, if the avocado is too ripe it will be mushy. Choose one that is firm to the touch.
- Check the heat. Before mixing in, test the peppers to see how spicy they are. Use more or less accordingly.
- Dice it up. By finely cutting the fruit and veggies you’ll ensure you get a little of each in every bite.
- Top it off. This salsa is fantastic as a topping to grilled fish or chicken.
Make it a Meal
While this mango avocado salsa can be eaten as a fresh fruit dip, it also tastes great with these dishes:
- Shredded Chicken Tacos
- Honey Sriracha Salmon
- Roasted Cauliflower Tacos
- Blackened Shrimp Tacos
- Easy Skillet Steak Fajitas Recipe
- Cilantro Lime Rice
- Blackened Mahi Mahi
More Mango Recipes
If you have a deep love for all things mango, try one of these recipes next:
- Mango Lassi
- Mango Salsa (without the avocado!)
- Tropical Green Smoothie
Tap stars to rate!
Mango Avocado Salsa Recipe
email this recipe!
Ingredients
- 2 mangoes finely diced, about 2 ½ cups
- 2 small avocados finely diced
- ½ cup red onion finely chopped
- 1-2 serrano peppers or jalapeños, seeded and diced
- 2 Tbsp. lime juice freshly squeezed
- ⅓ cup cilantro finely chopped
- ¼-½ tsp. salt to taste
- ⅛ tsp. black pepper
Instructions
- Combine diced mango, avocado, red onion, peppers, and cilantro in a large bowl.
- Squeeze lime juice over the ingredients and sprinkle with salt and pepper, to taste.
- Toss gently until just mixed.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Tap stars to rate!
Video
Notes
One serving equals roughly 1/4 cup of salsa.
Meal Prep and Storage
- To Prep-Ahead: Make the salsa completely and store it until ready to use. You may also wait to cut and add the avocado until just before serving.
- To Store: Freshly made mango avocado salsa will keep well in an airtight container for up to 2-3 days. Place a piece of plastic wrap directly on top of the salsa before placing the lid on the container. This will help to prevent the avocado from turning brown.
- To freeze: You can freeze mango salsa, but it will change the texture slightly. Place in a freezer-safe airtight container with a piece of wax or parchment paper touching the salsa. Store in the freezer for up to 2-3 months. When ready to eat, place in the refrigerator for 24-48 hours or until the salsa has completely thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
