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Homemade mango avocado salsa served with tortilla chips
Isaac blogger

Mango Avocado Salsa

Fresh mango avocado salsa made with ripe fruit, lime juice, red onion, and cilantro for a bright, no-cook side or topping.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Condiment, Side
Cuisine: Mexican-Inspired
Calories:
Ingredients Method Notes

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 jalapeño, minced (adjust to taste)
  • ¼ tsp sea salt
  • Pinch cumin (optional)

Method
 

  1. Before You Begin:
  2. Wash and dry all produce thoroughly. Prepare your ingredients and tools before starting. Ingredient ripeness and size may affect texture and results.
  3. Prepare Produce
  4. Dice mango and avocado into evenly sized pieces. Chop onion and cilantro, and mince jalapeño.
  5. Combine Ingredients
  6. Add mango, onion, cilantro, jalapeño, and avocado to a mixing bowl.
  7. Season
  8. Add lime juice, salt, and optional cumin.
  9. Mix Gently
  10. Stir carefully until evenly combined, taking care not to mash the avocado.
  11. Serve
  12. Taste and adjust seasoning if needed. Serve immediately or keep refrigerated until ready to serve for best texture and color.

Notes

  • Use ripe but firm fruit for best texture.
  • Add avocado last to prevent crushing.
  • Lime juice helps slow browning.
  • Refrigerate within 2 hours and store up to 2 days.
  • Serve chilled for best freshness and texture.