Sweet, spicy, and oh so easy, this homemade Mango Avocado Salsa will be your new go-to dip. Sweet mangos, creamy avocado, hot serranos and fresh cilantro and lime juice are combined to make the best fruit salsa. Make this quick recipe and eat on its own or as a topping for seafood, chicken, or tacos!
Mango Avocado Salsa Recipe
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.
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.
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, mangos. 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 mangos, 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!
Chopping and Dicing
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 mangos, avocado, onion, and peppers extremely small. This ensures you get a little bit of everything in each and every bite.
The best way to finely dice mangos is to first use a vegetable peeler and remove the skin. Next, cut the cheeks (or flesh) off of the pit and finely dice to your desired size.
How to Make
The steps to make this mango avocado salsa are super quick and easy:
Add diced avocado, mango, red onion, peppers, and cilantro to a bowl. Make sure it’s large enough to be able to mix everything without spilling.
Squeeze lime juice over all of the ingredients. Sprinkle with salt and pepper to taste.
Toss everything gently. Use a spoon or rubber spatula to combine the ingredients just until they’re mixed. Over-stirring can cause the avocado to become mushy.
Serve immediately. You may also store this salsa for future use.
Meal Prep and Storage
To Prep-Ahead: Make the salsa completely and store 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.
How can I make it spicier/less spicy?
For a more mild flavor use jalapeños instead of serrano peppers. If you don’t want any spice at all, leave out the peppers or replace them with red or green bell pepper.
If you prefer your salsa spicier you can use up to 3 or 4 peppers. Or, leave the seeds and stems on before chopping.
Can I use pineapple instead of mango?
Pineapple makes a great cup-for-cup substitution for mango in this salsa recipe and can be used interchangeably.
Is this salsa recipe healthy?
This mango salsa is gluten-free, vegan, vegetarian, Paleo, and Whole30. However, it does have quite a bit of sugar and carbs. This dip is not recommended if you are on a keto or low-carb diet.
Pro Tips and Tricks
- Use mangoes that are not too ripe. If the mangoes are overly ripe they will not keep their shape as well.
- Look for slightly firm avocados. Same as the mango, if the avocado is too ripe it will be mushy.
- Double-check the heat level of the peppers. Before mixing in, test the peppers to see how spicy they are. Use more or less accordingly.
- Cut the fruit and veggies in a small dice. By finely cutting the ingredients you’ll ensure you get a little of each in every bite.
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
Mango Avocado Salsa Recipe
Spicy yet sweet, this homemade Fresh Mango Avocado Salsa recipe is one of the best things about summer. Flavorful mangos, creamy avocado, crisp peppers, earthy cilantro, and fresh lime juice come together for a quick and easy dip.
- 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
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.
You can leave out the peppers if you would like a mild salsa or substitute with red or green bell pepper.
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.