Name: Mango Avocado Salsa
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 1 mango, diced; 1 medium avocado, diced; 1 small red onion, chopped; 1 red pepper, chopped; 1 jalapeño, sliced; Juice of 1 lime; 1/4 cup fresh cilantro or parsley, chopped; Salt and pepper, to taste

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This Mango Avocado Salsa is a vibrant, tropical medley of sweet mango, creamy avocado, and crunchy vegetables that creates the perfect balance of flavors and textures. I love making this colorful salsa as a refreshing appetizer or a topping for grilled dishes and tacos—it’s light, zesty, and always a crowd-pleaser.

Why You’ll Love This Recipe

I find this salsa incredibly easy to make and impossible to resist. It comes together in just 10 minutes and uses only fresh, wholesome ingredients. The blend of sweet mango and creamy avocado with spicy jalapeño and zesty lime juice adds layers of flavor that work beautifully together. I like serving it with tortilla chips or as a topping for grilled chicken or fish, making it versatile for all kinds of meals. Plus, it’s a no-cook recipe, perfect for hot summer days. Mango Avocado Salsa

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 mango, diced
1 medium avocado, diced
1 small red onion, chopped
1 red pepper, chopped
1 jalapeño, sliced
Juice of 1 lime
1/4 cup fresh cilantro or parsley, chopped
Salt and pepper, to taste

Directions

I start by dicing the mango and avocado into bite-sized pieces and placing them in a medium bowl. Then, I chop the red onion and red pepper and add them in. I slice the jalapeño and finely chop the parsley or cilantro before mixing those into the bowl as well. Once all the fresh ingredients are in, I stir in the lime juice and season everything with salt and pepper to taste. I give it a gentle mix to combine, being careful not to mash the avocado. It’s ready to serve right away with tortilla chips or as a topping, and I store any leftovers in the fridge for up to 2 days.

Servings and timing

This recipe makes 4 servings.
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

Sometimes I like to play around with the flavor by adding diced cucumber or pineapple for an extra juicy crunch. If I want more spice, I add an extra jalapeño or a dash of cayenne pepper. For a creamier texture, I occasionally mix in a spoonful of Greek yogurt or sour cream. And if cilantro isn’t my thing that day, I go with parsley for a milder herbal note.

Storage/Reheating

I keep this salsa in an airtight container in the fridge for up to 2 days. Since avocado can brown quickly, I try to press a piece of plastic wrap directly on the surface before sealing to keep it fresh. I don’t recommend freezing it, and I don’t reheat it—it’s meant to be served cold and fresh.

FAQs

How ripe should the mango and avocado be?

I use a ripe but firm mango and avocado so they hold their shape in the salsa. Overripe ones might get mushy.

Can I make this salsa ahead of time?

I usually prepare it just before serving, but I can make it a few hours in advance if I store it properly in the fridge with plastic wrap touching the surface.

What can I serve with mango avocado salsa?

I like it best with tortilla chips, grilled meats, tacos, or even spooned over rice bowls.

Can I leave out the jalapeño?

Absolutely. If I want a milder version, I skip the jalapeño or substitute it with a bit of bell pepper for crunch without the heat.

Is this salsa suitable for vegans and gluten-free diets?

Yes, it’s naturally vegan and gluten-free, making it great for a variety of dietary needs.

Conclusion

This Mango Avocado Salsa has become one of my favorite go-to dishes for summer. It’s fresh, fast, and full of flavor. Whether I’m serving it at a party or just looking for something bright to add to dinner, it always hits the spot. Give it a try—I think it’ll become a staple in your kitchen, too.