Mango avocado salsa hits all the right notes: fresh, sweet, salty, and a little bit spicy. Easy, healthy, and delicious! Irresistible with chips, or a simple yet elevated pairing with tacos, grilled chicken, or seafood!

Close up of mango avocado salsa in a bowl with a spoon.

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The flavors and textures of this fresh salsa with mango and avocado will transport you straight to a sunny, warm beach — at least in your mind.

We love classic pico de gallo and guacamole as much as anyone, but sometimes you just need to change things up! When that time comes, you can’t go wrong with this luscious combination: sweet mango, creamy avocado, spicy jalapeno, and a hint of salt and lime.

This is a must-make when mangos are in season, but it’s so delicious I sometimes buy out-of-season, pre-cut mango just to get the fix. That’s true love!

Cut mango, avocado, jalapeno, red onion, cilantro, lime, and salt in prep bowls.

Ingredients and shopping tips

  • Mango and avocado: pretty obvious! The same guidelines apply to choosing the best of both: look for fruits that are round and plump. They should feel soft but not at all mushy when pressed lightly.
  • Red onion: adds color and a touch of tang.
  • Jalapeno: adjust to taste. We find that half a medium-large jalapeno, without seeds and finely chopped, adds just the right amount of heat to complement the sweet mango. Scale up, scale down, or omit it entirely to control the heat. 
  • Cilantro: the go-to fresh herb for any salsa!
  • Lime juice and salt: salt is crucial to bring out the other flavors; a squeeze of lime juice adds freshness and prevents browning. We love this brilliantly simple hand juicer for citrus — even my four-year-old can use it, no problem!

Best of all, this takes just 5 minutes to prepare — all you need to do is chop and mix.

Mango, avocado, onion, cilantro, pepper, and salt in a small bowl, not mixed together.

Tips and tricks for perfect salsa

  • Use fruits at their peak: A ripe avocado can be transferred from the countertop to the fridge, where it will stay good for several days. Mango, on the other hand, should be enjoyed right away after it ripens, before it develops undesirable brown, mushy spots on the inside.
  • Swap the onion if you like: Not a fan of raw onion? Just leave it out! You can add half a red bell pepper, diced, as well or instead for color and crunch.
  • Cut mango the easy way: Cutting a mango used to be a major stumbling block for me. My attempts usually ended with a pile of smashed, misshapen bits and a pitiful amount of edible fruit. Of course, it turns out to be easy once you know the proper technique! Watch this video by Clean & Delicious to master mango-cutting.

    And here is an avocado 101 video, if you’re looking to learn more and perfect that dicing technique, too. 

Does mango avocado salsa keep in the fridge?

Mango avocado salsa tastes best made fresh. If you really want to get ahead, prep everything except the avocado and store the mixture tightly-covered in the fridge. Dice and add the avocado just before serving to minimize browning.

Side view of salsa in serving bowl.

How to serve it

It’s easy to inhale batches of this salsa by itself with chips!

You can also use it as a fun topping for any kind of taco. We love it over Baja chicken, beef Barbacoa, or to keep it vegetarian with Pinch of Yum’s cauliflower-walnut taco “meat.”

It’s also a great pairing with a protein for an easy low-carb dinner. Try mango avocado salsa with jerk chicken or seared scallops or salmon – easy enough for a weeknight, impressive for entertaining!

Landscape image of salsa in bowl.

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Close up of mango avocado salsa in a bowl with a spoon.
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Mango Avocado Salsa – Easy and Healthy!

Mango avocado salsa hits all the right notes: fresh, sweet, salty, and a bit spicy! Irresistible with chips; perfect with tacos, chicken, or seafood!


  • 1 mango cut into small cubes
  • 1 avocado cut into small cubes
  • 1/2 jalapeno pepper seeded and diced
  • 1/2 small red onion finely chopped
  • small handful fresh cilantro leaves chopped
  • juice of 1/2 lime
  • pinch kosher salt


  • Combine all ingredients in a large bowl and stir gently to combine. Enjoy!


  • Mango avocado salsa tastes best freshly made. If you really need to prep ahead, combine everything except the avocado, store tightly-covered in the fridge, then cut and mix in the avocado cubes immediately before serving. Spritz the avocado with additional lime juice, as well, which will help prevent browning. 
  • Adjust the amount of jalapeno to your liking, or leave it out entirely for a truly mild salsa.
  • This yields approximately 2 cups of salsa, which I find enough to serve 8-10 as an appetizer or taco topping, and 4-6 if pairing it with grilled chicken or seafood for a meal. The exact yield will vary depending on the size of your mango and avocado.

Nutrition Estimate

Calories: 59kcal, Carbohydrates: 7g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Sodium: 2mg, Potassium: 175mg, Fiber: 2g, Sugar: 4g, Vitamin A: 326IU, Vitamin C: 13mg, Calcium: 7mg, Iron: 1mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!