Mango Avocado Salsa

Fresh, vibrant, and delicious, this Mango Avocado Salsa hits all the right notes: sweet and savory, with a little kick and a lot of lime! This makes a fantastic appetizer or a simple yet elevated topping for tacos, chicken, or fish.

The flavor and texture 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. You won’t go wrong serving this luscious combination as an appetizer, snack, or condiment spooned over grilled chicken or fish for a light, healthy meal. It’s got sweet mango, creamy avocado, spicy jalapeño, tangy red onion, and the perfect touch of salt and lime.

Although this salsa is a must-make when fresh mangoes are in season, it’s so delicious I often buy out-of-season, pre-cut mango just to get the fix. It’s totally worth it either way!

Best of all, this takes just 5-10 minutes to prepare — all you need to do is chop and mix.

Ingredient Notes

Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.

• Mango and avocado – obviously. The same guidelines apply to choosing the best of both: look for fruits that are round and plump. They should feel just a bit tender but not at all mushy when pressed lightly.
• Red onion – adds a little crunch, tang, and color.
• Jalapeño – adjust to taste. We find that half of a medium-large jalapeño, without seeds and finely chopped, adds just the right amount of heat to complement the sweet mango. Add more, add less, or omit it entirely to control the heat. 
• Cilantro – the go-to fresh herb for any salsa. If you’re in the portion of the population that experiences cilantro with a soapy taste, just leave it out.
• Fresh lime juice – pulls it all together.
• Salt – brings out all the other flavors in the best way.

How To Make Mango Salsa

This couldn’t be easier – chop everything, then toss together. This takes me 10-15 minutes if I’m starting with a whole mango, and closer to 5 minutes if I’m starting with packaged mango slices or chunks pre-cut by the grocery store.

Serving Suggestions

It’s delightfully easy to inhale batches of mango salsa by itself with tortilla chips. I especially like it with thin, crispy chips, or the “hint of lime” varieties.

We also frequently use this as a sort of condiment or sauce replacement over protein for a dinner dish. Favorite pairings are jerk chicken or blackened fish with mango salsa, seared scallops, or grilled shrimp. These are quick and easy enough to get on the table for busy weeknights, but the mix still feels impressive enough for company!

You can also use this salsa as a fun taco topping! We love it over Baja chicken, beef Barbacoa, fish tacos, shrimp tacos, or to keep it vegetarian with Pinch of Yum’s cauliflower-walnut taco “meat.” Having a taco bar? Add this as a salsa and let the compliments roll in.

Tips, Tricks & Variations

• Timing is everything – 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.
• Add bell pepper for extra crunch – an orange or red bell pepper, especially, will add visual interest as well as flavor and texture.
• Swap the jalapeño – serrano peppers are a similar but fun swap, but you can really toss in 1-2 teaspoons of any chopped chili pepper you enjoy and find to have a good amount of heat.
• 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 the best mango cutting moves.
• Perfectly de-pit and dice your avocado – watch this avocado 101 video to perfect your technique.
• Size does matter – if you’re serving this as a true salsa for dipping, be sure to get a very small dice on the mango and avocado, because larger pieces tend to fall awkwardly off of tortilla chips. If serving over chicken or fish, larger pieces of mango and avocado are fine.

More FAQs

How long does mango avocado salsa stay good?

This type of salsa has the best texture and flavor right after it’s made, so enjoy it immediately if possible. If you really want to get ahead, prep everything except the avocado and store the mixture in an airtight container in the refrigerator for up to 36 hours. Dice and add the avocado just before serving to minimize browning.

Is this healthy?

Fortunately for those of us who can eat it by generous spoonfuls, the salsa itself is light and packed with vitamins, antioxidants, and healthy fats, thanks to the nutritional punch of mango and avocado combined. It is true that mango does have more natural sugar than many other fruits, so a bit of moderation is still always a good idea. 🙂

Related Recipes

Love a great dip for snacking? Black bean salsa, blender tomato salsa, homemade guacamole, and this hot chipotle street corn dip are some of other family favorites!

Have extra mango, or looking for another creative way to use it? Pork kebabs with pineapple and mango are a fun and irresistible combination.

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