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Mango Avocado Salsa

Mango Avocado Salsa

Bursting with sweet mango, creamy avocado, and a touch of lime, this no-cook summer dip is as refreshing as it gets. Perfect for chips, tacos, or even spooned over grilled chicken – ideal for hot days when you want a dip that cools you down and wakes up your taste buds.
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Course: Appetizer, Side Dish
Cuisine: Fusion, Mexican
Keyword: Mango Avocado Salsa, Summer Dip, Fresh Salsa, Mango Dip, Avocado Dip
Prep Time: 15 minutes
Cook Time: 0 minutes
Chilling Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 85kcal

Equipment

  • Mixing Bowl
  • Sharp Knife
  • Cutting Board

Ingredients

  • 2 ripe mangoes diced (about 2 cups) - choose Ataulfo or Kent varieties for best sweetness
  • 2 medium avocados diced (firm-ripe works best)
  • 1/3 cup red onion finely diced (about half a small onion)
  • 1 jalapeño seeds removed and minced (leave some seeds for extra heat)
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons fresh lime juice approximately 1-2 limes
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic minced (optional)

Instructions

  • Select mangoes that yield slightly to gentle pressure – they should feel soft but not mushy. Cut around the large flat pit, score the flesh in a grid pattern, then turn the skin inside out to reveal perfect cubes. Slice these off and into your bowl.
  • Choose avocados that yield to gentle pressure but aren't too soft. Cut around the pit, twist to separate halves, and remove the pit. Score the flesh in a grid pattern without piercing the skin, then scoop out the cubes with a spoon. Immediately toss with a tablespoon of lime juice to prevent browning.
  • Add red onion, jalapeño, cilantro, remaining lime juice, salt, and pepper to your bowl with the mangoes and avocados. If using garlic, add it now. Fold the ingredients gently rather than stirring vigorously to maintain the integrity of both the mango and avocado pieces.
  • Taste and adjust seasonings as needed. For optimal flavor development, cover and refrigerate for at least 30 minutes before serving. This resting period allows the flavors to meld while maintaining the refreshing temperature perfect for hot summer days.

Notes

For a stunning presentation that elevates any outdoor gathering, serve in a hollowed-out pineapple half surrounded by blue corn tortilla chips.
No mangoes? Try peaches or pineapple. Cilantro-averse? Substitute with fresh mint or basil for a different but equally refreshing flavor profile. Red bell pepper can replace jalapeño for a milder, kid-friendly version.
For maximum freshness, store in an airtight container with plastic wrap pressed directly onto the surface for up to 24 hours.

Nutrition

Calories: 85kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 0.7g | Sodium: 75mg | Potassium: 230mg | Fiber: 3g | Sugar: 7g | Vitamin A: 520IU | Vitamin C: 32mg | Calcium: 19mg | Iron: 0.4mg
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