Packed with crunchy veggies, this Mango Salsa with fresh avocado is the tropical goodness you need to dip all your chips into. It tastes just like summer, with a bit of heat, creaminess, and tang in every single bite.
Why You’ll Love This Mango Salsa Recipe
Once you see how easy it is to make and actually taste it, you’ll be making this salsa on repeat.
- Quick. Ready in 15 minutes, you can throw it together even at the last minute and it’ll be just as good.
- Healthy. With lots of mango, avocados, and veggies, this recipe adds lots of flavor and is super healthy so you can add it to all your favorite dishes.
- Easy. If you can chop and mix, this salsa will be a guaranteed success. It really is that easy!
- Fresh. Sweet and fruity mango always makes everything better, but the addition of creamy avocado, red onion, jalapeño, lime, red bell pepper and cilantro make this salsa taste incredibly FRESH. Each bite is truly bursting with flavor!
What Goes In Fresh Mango Salsa?
Fresh or frozen, it’s all about the mangos for this salsa. Check the recipe card at the bottom of the post for full ingredient amounts.
- Mangos: Fresh ripe mangos are needed for this recipe, check the tips below on making sure you pick a good one!
- Red Bell Pepper: Any color of bell pepper works, but keep in mind green bell peppers have a stronger pepper flavor.
- Avocado
- Red Onion: White onion will also work, but I prefer red onion as it’s milder and a little less pungent.
- Cilantro
- Jalapeño: You can leave it out if you can’t take the heat, or double the jalapeños (or leave in the seeds!) for even more heat!
- Lime Juice: Lemon juice is a good swap, in a pinch.
- Salt: If your salsa doesn’t pop, or tastes a little bland, it usually means it needs a pinch more salt.
How to Choose Ripe Mangos
Don’t go for the softest mangos you can find. There’s a trick to picking the right one.
- Color. When mangos are bright yellow or orange, they’re ready to be eaten. Don’t worry if they’ve got a few green spots or black speckles as long as they’re mostly yellow or orange. Avoid pastel yellows and greens because they’re a sign that the mango is still unripened.
- Texture. Stay away from mangos with wrinkly skin. They should be nice and smooth on the outside.
- Yield. When you press it gently, the mango should yield and feel a little bit plump. It shouldn’t be too soft and squishy, otherwise it’s over-ripe.
Tips for Success
Fresh mango salsa just keeps getting better (and easier) with the right tips.
- Make it spicier. Swap the jalapeño for a Serrano pepper to give your salsa a kick of heat. If you remove the seeds/membrane from the peppers, it will keep your salsa milder in heat. If you leave the seeds in, it will triple the heat.
- Add tomato. Mixing in 1/2 cup of diced tomatoes will give your salad a bit more umami and juiciness.
- Use frozen mango. I highly recommend fresh mango as they have the best texture, but frozen mango will work in a pinch. Make sure you thaw the frozen mango really well, drain, and rinse it before adding it to the salsa for best results.
- Rinse the onion. Run the onion under cold water for 1-2 minutes to remove any bitterness.
Ways to Serve Mango Avocado Salsa
Mango salsa is great with Homemade Tortilla Chips or Air Fryer Tortilla Chips for a crunchy appetizer. You can also pile it on tacos for a sweet and fruity contrast of flavors. Try it on my Blackened Fish Tacos, Carne Asada Tacos, or Flank Steak Tacos for the perfect dinner.
How to Store Leftovers
Store this mango salsa in an airtight container for up to 5 days. Keep it away from heat and sunlight when on the counter for serving. Don’t reheat it because it’ll make the mango spoil. Unfortunately, it can’t be frozen for longer storage.
More Salsa Recipes
- Restaurant Style Salsa
- Strawberry Watermelon Salsa
- Avocado Salsa
- Homemade Pico de Gallo
- Salsa Ranchera
- Tomatillo Avocado Salsa
Mango Salsa
Ingredients
- 3 large, or 4 small ripe mangos, diced
- 1 medium red bell pepper, seeded and diced
- 1 medium avocado, diced
- ½ cup diced red onion
- ¼ cup chopped cilantro leaves
- 1 jalapeño, seeded and minced
- ¼ cup freshly squeezed lime juice
- Salt, to taste
Instructions
- Gently combine all the ingredients together and add salt to taste.
- Refrigerate until ready to serve.
Notes
Nutrition
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