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Mango Avocado Salsa: A Fresh, Flavor-Packed Recipe

Mango Avocado Salsa

A colorful, no-cook salsa combining sweet mango, creamy avocado, crisp vegetables, cilantro, lime, and jalapeno. Serve it with tortilla chips or spoon it over grilled proteins, tacos, rice, or grain bowls.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large large ripe mango, peeled and diced
  • 1 large large ripe but firm avocado, diced
  • 1/2 pepper red bell pepper, finely diced
  • 1/4-1/2 small onion small red onion, finely diced
  • 1 pepper jalapeno, seeded and finely minced
  • 1/4 cup fresh cilantro, chopped
  • 1-2 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt, plus more to taste
Optional Addition
  • 1 small small Roma tomato, seeded and diced

Method
 

Step-by-Step
  1. Peel the mango and cut it into roughly 1/2-inch pieces. Halve the avocado, remove the pit, dice the flesh while it remains in the skin, and scoop the pieces out with a spoon.
  2. Finely dice the red bell pepper and red onion, then mince the jalapeno. Chop the cilantro and seed and dice the Roma tomato if using it.
  3. Add the mango, bell pepper, red onion, jalapeno, and cilantro to a medium mixing bowl. Add the optional tomato if desired, keeping the pieces fairly similar in size.
  4. Pour in 1 tablespoon of lime juice and sprinkle in the kosher salt. Toss the fruit and vegetables gently to distribute the seasoning without crushing the mango.
  5. Fold in the diced avocado with a rubber spatula or large spoon. Use slow, careful motions so the avocado remains in distinct chunks rather than turning into a mash.
  6. Taste the salsa and adjust with the remaining lime juice, additional salt, or more jalapeno if needed. Serve immediately or refrigerate briefly for no longer than 1–2 hours for the best color and texture.

Notes

Choose mango and avocado that are ripe but still firm. Add the avocado near the end and fold gently. For the freshest appearance, add lime juice shortly before serving and avoid preparing the salsa far in advance because the avocado can darken and soften.