Mango Avocado Salsa is bursting with flavor and easy to make in minutes. Enjoy this chunky dip with tortilla chips or with your favorite tacos or grilled dishes.
This recipe was originally published 3/7/2016.
Are you a mango fan?
I sure am!
Often we think of this tropical fruit as something to use in smoothies or desserts, but it’s really delicious in savory dishes, too.
For example, one of my favorite recipes is Chickpea Avocado Salad with Mango.
In addition, it’s not a surprise that Mango con Chile y Limon is so popular as a Mexican street food.
And I love this mango salsa recipe so much, I sometimes eat it on its own as a salad.
But it’s also delicious as a condiment on all sorts of dishes or simply scooped up with tortilla chips.
Mango Avocado Salsa ingredients
You can find the ingredients to make this salsa recipe at any supermarket:
- lime juice
- red onion
- jalapeno pepper
- ground cumin
- chili powder
- fresh cilantro
But if you’re one of those people who think cilantro tastes like soap, by all means, leave it out!
What are the different types of mango?
My favorite kind of mango goes by the names Ataulfo, Champagne, or Honey.
The texture is very smooth and creamy.
If you can find Honey mangoes where you live, I recommend trying them.
And check out this guide Mango Varieties & Availability.
You can read more about Honey (Ataulfo) mangoes, as well as Francis, Haden, Keitt, Kent, Tommy Atkins, and Palmer.
What’s your favorite type of mango?
How to cut and cube a mango
The hardest part about making Mango Avocado Salsa is cutting the mango into cubes.
But I assure you, it’s actually really easy.
Just follow these steps:
- Wash the mango.
- Slice off a sliver of the top (the stem end) and the bottom.
- Cut the mango vertically along the seed on each side. These “cheeks” are the best part of the mango.
- Cut off the sliver remaining on each side. (This part doesn’t make the best cubes, but I don’t like to waste any of this delicious fruit.)
- Carefully slice each cheek into a grid pattern without cutting through the skin.
- Push the grid inside out and slice off the cubes. Alternatively you can use a big spoon to scoop out the cubes.
Making Mango Avocado Salsa
Now that the mango is cubed, it’s time to make the salsa.
Simply combine all the ingredients in a bowl and fold everything together.
The mango salsa is ready to eat right away.
Or you can cover and refrigerate it until you’re ready to eat.
While you can keep this salsa fresh for a few days, I find it tastes best if it’s consumed within 24 hours.
And since it’s so delicious, this probably won’t be a problem!
In addition, you can feel good about eating this nutritious low-calorie oil-free condiment on all your favorite foods.
What foods go with Mango Avocado Salsa?
First off, you can serve this chunky dip as an appetizer or snack with tortilla chips.
Plus it’s delicious as a topping for tacos.
I love how well it complements Jackfruit & Black Bean Taco Filling.
Or to step up your brunch game, try it with Tofu Scramble Breakfast Tostadas.
And when it’s grilling season, try using this mango salsa as a topping for grilled tofu and vegetables, kebabs, or even Cauliflower Curry Grill Packets.
However you serve it, Mango Avocado Salsa is sure to be a hit!
Mango Avocado Salsa Recipe
This recipe takes 15 minutes or less to make. It’s not important to cut the mango and avocado in perfect cubes. A rustic looking salsa tastes just as good!
If you love this recipe, please give it 5 stars!
Mango Avocado Salsa
- Place all the ingredients in a bowl and gently mix to combine.
- Serve right away or refrigerated covered until ready to serve.
This salsa will last refrigerated for a few days, but it's best eaten the same day it's prepared.