If you love the contrast of sweet and savory, this Mango Avocado Salsa is for you. Bright, fresh, and made with just six ingredients, it’s perfect as a chip dip or as a topping for tacos, burrito bowls, grilled chicken, or fish. This simple salsa comes together in about 10 minutes and offers a satisfying balance of juicy mango, creamy avocado, crunchy vegetables, a touch of heat, and fresh lime.
Why you’ll love this recipe
- Delicious contrast of sweet mango, creamy avocado, and a little jalapeño heat.
- Quick and easy: only six main ingredients and about 10 minutes to prepare.
- Fresh, healthy, and far tastier than store-bought salsas.
- Extremely versatile—works as a dip, side, or topping for many dishes.
Recipe ingredients
- Mango — Choose a ripe mango that is soft but still slightly firm so it’s juicy and holds its shape. Fresh mango has far better flavor than frozen.
- Avocado — Look for avocados that yield slightly to gentle pressure but aren’t overly soft or brown inside.
- Red bell pepper — Adds crunch and bright color; you can substitute chopped tomato if preferred.
- Red onion — Provides a sharp, tangy bite; swap with chopped green onions if you want a milder flavor.
- Jalapeño — Controls the heat; remove the seeds and pith for milder salsa or leave them in (or use a spicier chili) for more kick. Taste as you go since jalapeños vary.
- Cilantro — Fresh cilantro brings herbal brightness; if you dislike cilantro, use flat-leaf parsley or another fresh herb.
- Lime juice — Use freshly squeezed lime juice; it brightens the salsa and helps preserve the avocado’s color.
- Salt — To taste; balances the sweetness and enhances all the flavors.
See the recipe card below for exact quantities.
How to make this avocado mango salsa
This salsa is incredibly simple to prepare and requires no cooking. It’s a perfect recipe for weeknights, summer gatherings, or anytime you want a fresh, flavorful condiment.
Pro tip: Let the salsa sit at room temperature for at least 10 minutes before serving so the flavors can meld together.
- Cut the mango lengthwise along the pit. Place the mango half cut-side up on a cutting board and score the flesh in a crosshatch pattern without cutting through the skin. Turn the scored mango inside-out and slice or scoop out the cubes.
- Run a large spoon around the edge of the mango halves to remove any remaining flesh, then place the diced mango in a medium bowl.
- Add the diced avocado, chopped red bell pepper, red onion, finely chopped jalapeño (seeds removed if desired), and chopped cilantro to the bowl with the mango.
- Squeeze fresh lime juice over the mixture, season with salt and freshly ground black pepper to taste, and stir gently to combine so the avocado stays chunky. Let the salsa rest for about 10 minutes before serving.
Serving suggestions
This mango and avocado salsa is versatile—use it wherever you’d enjoy a fresh, fruity, and creamy topping.
- Serve as a dip with tortilla chips for appetizers or game day snacking.
- Spoon over grilled fish or shrimp for a bright, tropical contrast.
- Top tacos, tostadas, or grilled chicken with a generous scoop instead of or in addition to salsa or guacamole.
- Use as a garnish for burrito bowls, salads, or grain bowls to add freshness and texture.
Recipe notes
- Flavor melding: Allowing the salsa to sit at room temperature for 10 minutes improves the overall flavor.
- Make-ahead tips: This salsa is best the day it’s made. If you must refrigerate it, cover tightly and expect some softening and slight color change in the avocado.
- Shortcut: If short on time, use pre-peeled, precut mango slices and dice them at home.
Recipe card
Mango Avocado Salsa
Sweet mango, creamy avocado, crunchy bell pepper, and a hint of jalapeño make a bright, easy salsa.
Servings: 6 | Prep: 10 mins | Inactive: 10 mins | Total: 20 mins
Ingredients
- 1 large ripe mango, diced
- 1 avocado, diced
- 1 small red bell pepper, stemmed, seeded, and chopped
- 1/2 small red onion, chopped
- 1 small jalapeño, seeds removed and finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/2 teaspoon salt, or to taste
Instructions
- Prepare the mango by cutting along the pit and dicing the flesh; transfer to a medium bowl.
- Add the diced avocado, bell pepper, red onion, jalapeño, and cilantro.
- Stir in lime juice and salt, gently combine, and let sit at room temperature for about 10 minutes before serving.
Nutrition (approximate per serving)
- Calories: 89 kcal
- Carbohydrates: 12 g
- Protein: 1 g
- Fat: 5 g
- Fiber: 4 g
- Vitamin C: 42 mg
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so the author can see what you made.
Author: Marcie
Note: This recipe was originally published in April 2013. Images have been updated and the text expanded with additional notes and tips.