Mango avocado salsa is a bright, refreshing recipe that brings tropical flavor to anything you pair it with. Sweet mango, creamy avocado, crisp red onion, cilantro, lime juice, and a hint of jalapeño create the perfect balance of sweet, tangy, and lightly spicy. It comes together in minutes, requires no cooking, and instantly elevates tacos, grilled meats, salads, or simple tortilla chips.
What makes this salsa stand out is its natural contrast—soft avocado, juicy mango, and crunchy onion all working together in a colorful, nutrient-rich dish. It’s simple to prepare, easy to customize, and always a crowd-pleaser for summer gatherings, weeknight dinners, and potlucks.
Why You’ll Love This Mango Avocado Salsa
• Fresh, bright, and colorful
• Done in 15 minutes with simple ingredients
• Pairs well with tacos, chicken, seafood, bowls, and chips
• Packed with healthy fats, fiber, and vitamins
• Ideal for entertaining or quick meals
• Easy to adjust for sweetness, acidity, and heat
Ingredients
Fresh Ingredients
• 1–2 ripe mangoes, diced
• 1–2 ripe avocados, diced
• ½ small red onion, finely chopped
• ¼ cup chopped cilantro
• 2 tbsp fresh lime juice
• ½–1 minced jalapeño
Seasoning
• ¼ tsp sea salt
• Pinch cumin (optional)
Tools
Chef’s knife, cutting board, mixing bowl, citrus juicer, measuring spoons.
How to Make Mango Avocado Salsa
Before You Begin:
Prepare your ingredients and tools before starting. Results may vary based on produce ripeness and ingredient size.
- Dice ripe-but-firm mango into small cubes.
- Dice avocado into similar-sized pieces.
- Chop red onion, cilantro, and jalapeño.
- Combine all ingredients gently in a bowl.
- Add lime juice, salt, and cumin.
- Stir lightly, taste, and serve immediately.
Tips for the Best Salsa
• Use mangoes that are sweet but not mushy.
• Add avocado last to avoid crushing it.
• Keep ingredient sizes consistent.
• Lime juice balances sweetness and prevents browning.
• Serve within a few hours for freshest texture.
Variations
• Add pineapple, peach, or strawberries
• Swap cilantro for mint or parsley
• Add bell pepper or cucumber for crunch
• Add serrano or cayenne for heat
How to Serve
Perfect with tacos, tortilla chips, grilled salmon, shrimp, chicken, burrito bowls, quesadillas, and summer salads.
Storage
Refrigerator: 1–2 days in an airtight container with plastic wrap pressed directly onto the salsa.
Freezing: Not recommended due to avocado texture.
Common Mistakes
• Watery salsa from overripe or thawed mango
• Mushy salsa from overmixing
• Harsh onion flavor—rinse onion to mellow
• Under-seasoning—salt + lime enhance everything
FAQ
Can I make mango avocado salsa ahead of time?
You can prepare most of the ingredients in advance, but for the best texture, add the avocado right before serving. Avocado browns naturally once exposed to air, so assembling the salsa at the last minute keeps everything vibrant and fresh. If you must prepare it earlier, coat the avocado pieces generously in lime juice and press plastic wrap directly onto the surface of the salsa before sealing the container.
Why does my avocado turn brown so quickly?
Avocados oxidize when exposed to air. Lime juice helps slow down this process, but it won’t stop it completely. The best way to maintain color is to store the salsa airtight with plastic wrap touching the surface, limiting oxygen exposure.
What kind of mango works best?
Choose ripe mangoes that yield slightly when pressed but still feel firm. Honey, Ataulfo, and Kent mangoes are ideal because they’re sweet, smooth, and not overly fibrous. Avoid mangoes that feel mushy or stringy—they’ll water down the salsa.
Can I use frozen mango?
Frozen mango can work if fully thawed and drained, but the texture will be softer and release more moisture. If using frozen fruit, pat it dry before adding it to the bowl.
How spicy is this salsa?
The jalapeño adds mild heat, especially when the seeds are removed. If you want more spice, keep the seeds, add a second jalapeño, or substitute with serrano pepper.
What dishes pair best with mango avocado salsa?
It pairs wonderfully with grilled fish, chicken, shrimp tacos, blackened proteins, burrito bowls, quesadillas, and tortilla chips. It also works as a topping for salads and grain bowls.
Conclusion
This Easy Mango Avocado Salsa brings bright color, fresh flavor, and effortless versatility to any meal. Whether spooned over tacos, paired with grilled seafood, or scooped up with chips, the combination of sweet mango and creamy avocado creates a satisfying balance that feels both refreshing and indulgent. With simple ingredients, no cooking, and a naturally nutrient-rich profile, it’s the perfect recipe for summer dinners, gatherings, or quick weeknight meals. Once you try it, this salsa will quickly become a staple you make again and again.
Mango Avocado Salsa
Ingredients
Method
- Before You Begin:
- Prepare your ingredients ahead of time. Ingredient ripeness and size may affect texture and results.
- Dice mango and avocado into even ¼-inch cubes.
- Chop onion and cilantro; mince jalapeño.
- Add all ingredients to a mixing bowl.
- Add lime juice, salt, and cumin.
- Stir gently to combine.
- Taste and adjust seasoning.
- Serve immediately with chips, tacos, or grilled proteins.
About the Author
Isaac shares easy, family-friendly recipes made with simple ingredients, focusing on clear instructions and reliable results for everyday home cooking.
