If you enjoy the balance of sweet and savory, this Mango Avocado Salsa is for you. Bright, fresh, and made with just six main ingredients, it works wonderfully as a dip or as a topping for tacos, burrito bowls, and grilled meats or fish.
Salsa is one of my favorite fresh condiments. Recipes such as pico de gallo and tomatillo salsa showcase crisp vegetables and bright acidity, and this mango avocado salsa follows the same idea with a sweeter profile. Like a pineapple salsa, mango salsa combines juicy fruit, crunchy vegetables, and just enough heat from jalapeño.
Avocado is the key ingredient that elevates this mango salsa. It adds creaminess that balances the mango’s sweetness and the jalapeño’s heat, creating a satisfying texture similar to guacamole but with a fruity lift. This salsa is versatile—serve it as a crowd-pleasing dip or spoon it over grilled fish, chicken, or tacos for an instant flavor boost.
Why you’ll love this recipe
- Sweet mango and creamy avocado pair beautifully with a touch of jalapeño for mild heat.
- Quick and easy: this recipe comes together in roughly 10 minutes.
- Only six core ingredients—simple, fresh, and better than store-bought salsas.
- Healthy and versatile: perfect as a dip, condiment, or topping for many dishes.
Recipe ingredients
- Mango. Select ripe mangoes that yield slightly to gentle pressure—sweet and juicy but still firm enough to dice cleanly. Fresh mango adds the best flavor; avoid frozen if possible.
- Avocado. Choose avocado that are soft when pressed lightly but not overly mushy. Avoid brown or overly soft fruit for the best presentation and flavor.
- Red bell pepper. Adds crunchy texture and fresh flavor. If you prefer, you can substitute chopped tomato in its place.
- Red onion. Offers sharpness and color. For a milder taste, swap for two sliced green onions.
- Jalapeño. Heat varies—taste a small piece after chopping. Remove seeds and pith for milder salsa or include seeds for more spice.
- Cilantro. Fresh cilantro brings bright herbaceous notes. If cilantro isn’t your favorite, flat-leaf parsley is a good substitute.
- Lime juice. Freshly squeezed lime brightens the salsa and prevents avocado from browning—bottled lime juice won’t deliver the same brightness.
See the recipe card below for specific quantities and full instructions.
How to make this avocado mango salsa
This mango avocado salsa is simple to prepare and takes about 10 minutes from start to finish. The steps emphasize gentle handling so the avocado keeps its shape.
Pro tip: Let the salsa rest at room temperature for at least 10 minutes before serving to allow the flavors to meld.
- Cut the mango lengthwise alongside the pit. With the halves cut side up, score the flesh in a grid pattern without cutting through the skin.
- Run a large spoon around the mango edge and along the bottom to release the cubes from the skin. Transfer the diced mango to a medium bowl.
- Add the diced avocado, chopped red bell pepper, chopped red onion, finely chopped jalapeño (adjust seeds to taste), and chopped cilantro to the bowl with the mango.
- Squeeze fresh lime juice over the mixture and season with salt and pepper to taste. Stir gently to combine, keeping the avocado pieces intact. Let the salsa sit at room temperature for about 10 minutes before serving.
Serving suggestions
This mango and avocado salsa is flexible—use it anywhere you’d add a fresh, fruity topping:
- Serve as a dip with tortilla chips or vegetable sticks.
- Spoon over grilled fish or fish tacos for a bright contrast.
- Top chicken or steak, add to burrito bowls, or serve alongside roasted vegetables.
Recipe notes
- Flavor melding: Resting the salsa for 10 minutes helps the ingredients marry and improves the overall flavor.
- Timing: This salsa is best enjoyed the day it’s made—the avocado will brown over time even with lime juice.
- Shortcuts: If pressed for time, use fresh peeled, precut mango slices; just chop them into similar-sized pieces.
- Spice level: Adjust jalapeño quantity or include seeds for more heat, or substitute a milder pepper for less heat.
More salsa recipes you’ll love
- Restaurant-style salsa
- Shrimp ceviche with mango and avocado
Did you try this recipe? If so, leave a review below and tag me @flavorthemoments on social media so I can see what you made.
Mango Avocado Salsa
An explosion of sweet and savory flavor made with just six ingredients. Serve as a dip or topping for tacos, burrito bowls, and grilled meat or fish.
Servings: 6
Prep Time: 10 mins | Cook Time: 0 mins | Inactive Time: 10 mins | Total Time: 20 mins
Ingredients
- 1 large 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 (adjust to taste)
- 1/4 cup freshly chopped cilantro
- Juice of 2 limes
- 1/2 tsp salt, or to taste
- Freshly ground black pepper, to taste
Instructions
- Cut the mango lengthwise alongside the pit and score the flesh in a grid pattern. Scoop or invert to release cubes and dice into a bowl.
- Run a spoon along the mango skin to release chunks, then transfer to a medium bowl.
- Add diced avocado, red bell pepper, red onion, jalapeño, and cilantro to the bowl.
- Pour in lime juice, season with salt and pepper, and stir gently to combine. Let rest at room temperature for about 10 minutes before serving. Enjoy.
Nutrition (per serving, estimated)
Calories: 89 kcal; Carbohydrates: 12 g; Protein: 1 g; Fat: 5 g; Sodium: 101 mg; Fiber: 4 g; Sugar: 6 g; Vitamin C: 42 mg.
All recipes and images © Flavor the Moments.
Note: This recipe was originally published in April 2013. Photos and text have been updated to provide clearer instructions and helpful tips.