Name: Mango Avocado Salsa
Prep time: 15 min
Total time: 30 min
Ingredients: 2 ripe mangoes (peeled and diced (about 2 1/2 - 3 cups)); 3 ripe avocados (semi-ripe); 1 jalapeño or green chile (seeded and diced); 1-2 limes (2-3 T); ½ diced red onion; ½ c chopped cilantro; ¼ - ½ tsp Sea salt and cracked pepper (adjusted to taste)

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Fresh avocado, juicy mango, cilantro and more make this simple fresh salsa a great addition to any meal or a delicious snack. This Mango Avocado Salsa is an easy way to add some extra flavor to your day!

Mango avocado salsa in bowl with jalapeño and chips surrounding.

One of my favorite basic dinners is this Chicken with Mango Salsa. Mango combined with lime juice and cilantro is incredible. Also a HUGE fan of this Spicy Mango Guacamole.

So it's safe to say this Mango Avocado Salsa is a cross between the two and also proof that I can never get enough mango!

Why you will love this mango salsa recipe:

It is full of fresh ingredients. Fresh, simple and minimal ingredients--that is the key to a great recipe. Well under 10 ingredients and all the fresh juicy mango and avocado cubes.
This mango avocado salsa only takes about 10-15 minutes to prep. Mangoes and avocado are both very simple to cut and do not require peeling in order to chop and dice. This will save a lot of prep time when tossing this recipe together.
It pairs well with many meals and dishes. While chips and dip are great, this mango salsa can go with so many more recipes. Spoon it over grilled chicken or salmon, add it to fish tacos, or any taco for that matter. You can add it over a fresh plate of nachos, fajitas and more. So many options!

How to pick the best mangoes and avocados:

I find both avocados and mangoes to be pretty challenging at times to find just the right one. Or if you buy both ahead of time, neither will be ripe at the exact same time. It can definitely be frustrating.

For the mango, you will want it to be slightly soft and give a bit when squeezed. The color of the mango won't really give any info on ripeness. It is said that a ripe mango will also have a sweet fragrance from its stem, but this may be more difficult to determine.

As for avocados, you will not want them to be too mushy, almost the same as the mango. When you squeeze it with gentle, but firm pressure, it will give slightly and be somewhat soft.

To speed up the ripening, it is said that mangoes will ripen more quickly if stored in a brown paper bag. Avocados ripen quickly if placed along with bananas.

What you need to make this recipe:

avocado: You want ripe avocados but not the super soft level that you would use in guacamole, you are looking for a semi-firm avocado. This will allow you to dice and chop the avocado much more easily. The skin will be easier to remove as well.
mango: Not sure how to dice up a mango? Check out this tutorial! Fresh is ideal for this Mango Avocado Salsa recipe. Mainly due to the fact that the mango is small diced versus the larger chunks that frozen mango usually comes in. It is hard to chop them once thawed as they are much softer than fresh.
red onion: peeled and small diced.
cilantro: freshly chopped.
jalapeño: if you prefer less spice, remove the seeds and use half of the pepper, or even less.
lime juice: fresh is best! The flavors will be so much better if you skip the bottled lime juice. (But if that is all you have, do it!)
sea salt/pepper: adjust to taste. You can wait until after tossing everything together to salt.

Jalapeños, onion, mangoes, avocados and other ingredients on counter labeled.

How to make mango avocado salsa:

All you have to do is chop everything up and toss it all together. Can't beat that!

Prep all the ingredients and chop the veggies and cilantro.
Mix it all up in a mixing bowl.
Adjust the taste. Add more cilantro or lime juice as desired. You can also salt here if you wanted to wait.
Dive on in! Or chill until ready to serve.

More cilantro is always an option too. I sprinkle plenty over top before serving--never too much cilantro in my book!

Recipe Notes and Tips:

This Mango Avocado Salsa is best when eaten the day it is made as it looks the best too. However, thanks to the lime juice, it still tastes amazing and fresh 2 days later even. A few of the avocado pieces may brown a bit, but overall, it will stay fresh.
For best results, cover the bowl you are storing this mango salsa in with plastic wrap and gently press the plastic wrap into the salsa so it is touching it completely. this helps keep the avocado from browning as much. You can can then add an air tight lid to this if desired.
If your avocados are too ripe, they will become mushy in this mango avocado salsa and the mixture will end up somewhere between a salsa and guacamole. It will still taste great, but you definitely don't want the avocados to break down like that in this salsa.
If you are not a fan of spice, omit the jalapeño completely or use a portion of it. Removing the seeds also decreases the spice. You can also opt for a less spicy green chile pepper.

Mango Salsa in bowl with chips with cilantro on top.

How to serve this Mango Avocado Salsa:

Obviously always make sure there are chips nearby for this dip!
I love this Mango Avocado Salsa on top of grilled chicken. It is the perfect compliment to any grilled meat. Shrimp is great too with this salsa.
Up for a salsa bar? Pair it with this Roasted Tomato Salsa and a few other faves!
Add it on top of a taco salad. It will be a perfect dinner!
Add this also into these Simple Slow Cooker Chicken Burrito Bowls. It will kick them up a notch.
Speaking of taco night--oh wait, I didn't say a thing about tacos. Oh well, now that we have tacos on the brain, add some mango avocado salsa to these Instant Pot Carnitas. Again, keep chips on the side as well!

Other Dip Recipes:

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Mango Avocado Salsa

5 from 5 votes

Print Pin Rate

Course: Side Dish, Snack

Cuisine: Mexican

Prep Time: 15 minutes

Chill: 15 minutes

Total Time: 30 minutes

Servings: 6

Calories: 239kcal

Author: Lorie Yarro

Ingredients

▢ 2 ripe mangoes peeled and diced (about 2 ½ - 3 cups)
▢ 3 ripe avocados semi-ripe
▢ 1 jalapeño or green chile seeded and diced
▢ 1-2 limes 2-3 T
▢ ½ diced red onion
▢ ½ c chopped cilantro
▢ ¼ - ½ teaspoon Sea salt and cracked pepper adjusted to taste

Instructions

Prep and cut all of the ingredients and add to a mixing bowl. Toss well to combine. Adjust taste as desired by adding salt, pepper, more lime juice or cilantro.
Chill for about 15 minutes or longer before serving--if you can wait! Store for about 2 days in an air tight container.

Notes

This Mango Avocado Salsa is best when eaten the day it is made as it looks the best too. However, thanks to the lime juice, it still tastes amazing and fresh 2 days later even. A few of the avocado pieces may brown a bit, but overall, it will stay fresh.
For best results, cover the bowl you are storing this mango salsa in with plastic wrap and gently press the plastic wrap into the salsa so it is touching it completely. this helps keep the avocado from browning as much. You can can then add an air tight lid to this if desired.
If you are not a fan of spice, omit the jalapeño completely or use a portion of it. Removing the seeds also decreases the spice. You can also opt for a less spicy green chile pepper.