Quickly make this Mango Avocado Salsa tonight to add to your favorite fish dish, shrimp tacos, or chicken recipe! This sweet and spicy fruit salsa is made with fresh lime juice, chopped cilantro, and can also be served as a dip with chips for an easy summer picnic snack or party appetizer.
Want a few other easy dip recipes? You might also enjoy this Homemade Guacamole Dip,
Mango Avocado Salsa Recipe
After recently learning How to Cut a Mango, I have been making this mango avocado salsa and throwing it into just about EVERY. SINGLE. RECIPE.
Whether I’m adding it 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 big ole’ 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,
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 very basic and 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 to your desired size.
- 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 and will store 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. Not only does it counteract the sweet fruit, but 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 jalapeno peppers or a red or green bell pepper if you don’t like spice and want to keep it mild.
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 you dice the fruit and vegetables.
Personally, I like to cut the mangos, avocado, onion, and peppers extremely small so 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 process of making this mango avocado salsa is super quick and easy.
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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.
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Toss gently until just mixed.
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Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Storing
In order to prevent the avocado from turning brown when storing, place a piece of plastic wrap over the top of the salsa before placing the lid on the container.
Freshly made mango avocado salsa will keep well in an airtight container for up to 2-3 days.
You can freeze mango salsa, but it will change the texture slightly.
To freeze: Place in a freezer-safe airtight container with a piece of wax or parchment paper directly covering 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
How can I make it spicier/less spicy?
If you don’t like your salsa to be spicy, leave out the peppers or replace them with red or green bell pepper.
If you prefer your salsa on the spicy side 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?
While this mango salsa is gluten-free, vegan, vegetarian, Paleo, and Whole30, 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.
How to Serve
While this mango avocado salsa can be eaten as a fresh fruit dip on its own, it also tastes great when served alongside these dishes:
- On top of Shredded Chicken Tacos.
- With pan-seared Honey Sriracha Salmon.
- In a Rainbow Sushi Rice Bowl.
- With these Vegan Roasted Cauliflower Tacos.
15-Minute Mango Avocado Salsa
Quickly make this 15-Minute Mango Avocado Salsa tonight to add to your favorite fish dish, shrimp tacos, or chicken recipe! This sweet and spicy fruit salsa is made with fresh lime juice, chopped cilantro, and can also be served as a dip with chips for an easy summer picnic snack or party appetizer. #mango #avocado #salsa #dip
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
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Combine diced mango, avocado, red onion, peppers, and cilantro in a large bowl.
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Squeeze lime juice over the ingredients and sprinkle with salt and pepper, to taste.
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Toss gently until just mixed.
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Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Recipe Video
Recipe Notes
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.
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