Avocado Mango Salsa

This Avocado Mango Salsa is bursting with juicy, spicy, and creamy flavors! It showcases fresh fruit and veggies, aromatic herbs, limes, and jalapeños for a perfect blend of sweet and savory that will elevate your summer snacking game. Serve this versatile dish with tortilla chips, tacos, burritos, and more.

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Why you’ll love this recipe

• Full of refreshing flavors: The combination of juicy mangoes, creamy avocados, spicy chiles, and tangy limes creates a snack that was made for summer.
• Easy to make: With just seven ingredients and ten minutes of prep time, avocado mango salsa is a breeze to whip up. Plus, there is no cooking required!
• Versatile: This salsa isn’t just for chips! It complements grilled fish or chicken beautifully.
• Packed with antioxidants: Both mangoes and limes are prominent ingredients in this recipe, meaning it’s packed with beneficial antioxidants like vitamin C.

Spicy avocado mango salsa

I don’t know about you, but I try to turn my oven and stove on as little as possible during the summer months. That’s where this spicy avocado mango salsa comes in! 

All you have to do is cut up the ingredients and mix them together, making this 10-minute condiment perfect for hot evenings when you need to stay cool. It’s packed with the tropical flavors of mango, creamy avocados, tangy lime, and spicy jalapeños.

Ingredients & substitutions

• Mango: Provides a sweet, slightly floral base. Good choices include Ataulfo, Honey, and Tommy Atkins mangoes. If you can’t find any mangoes, try ripe peaches.
• Avocado: Adds a perfectly rich, creamy, and buttery texture. For a different flavor, you can play around with unique add-ins like butternut squash, ripe pears, or cucumber.
• Red onion: I prefer the color and flavor of red onion for this avocado mango salsa recipe. If they are too sharp for you, shallots or regular white onions also work.
• Jalapeño: Provides just the right amount of heat. If you’re sensitive to spice, experiment with green bell peppers. If you prefer more spice, use extra jalepeños or add serranos.
• Cilantro: Adds a refreshing, lemony, and almost peppery element. If you’re not a cilantro fan, parsley or mint work as well. Alternatively, omit the fresh herbs altogether.
• Lime: Provides a tangy contrast to the sweetness of the mangoes. Freshly squeezed lime is the best option, but lemon juice will work in a pinch.
• Salt: I use just a pinch of kosher salt to balance the flavors. Sea salt or table salt also work, but use less as they’re finer.

How to cut a mango

If you don’t know how to cut a mango, this is the foolproof method I always use:

1. Position the mango so that it’s resting with the stem side facing down. Slice off both sides of the mango, about ¼-inch away from the center to avoid the seed.
2. Hold one of the halves in the palm of your hand. Without cutting through the skin, make lengthwise cuts through the flesh. Rotate it and make more cuts to create cubes.
3. Push on the center of the skin side of the mango so the cubes of fruit pop out like a hedgehog. Slice off the mango cubes and repeat the process with the other half.

How to make avocado mango salad

1. Prep the base ingredients: Once your mangoes are peeled and cubed, toss them into a bowl. Scoop the avocado out of its skin and cube it the same size as the mango. Dice the red onion to a similar size as well.
2. Dice the jalapeño: If you want a milder spice, look for a wrinkle-free jalepeño and remove all the seeds and veins before dicing it.
3. Chop the cilantro: Make sure to use a sharp knife when chopping the cilantro to avoid bruising it, and dice it finely to distribute the flavor more evenly.
4. Assemble the salsa: Squeeze in the juice of one lime and sprinkle in the salt. Give everything a good mix and your spicy avocado mango salsa is ready!

Serving suggestions

This avocado mango salsa is extremely versatile! There are so many ways you can serve it, but here are just a few of my favorites:

• As a dip: Serve a bowl with corn tortilla chips for a classic snack option.
• With protein: Use avocado mango salsa as a topping for grilled chicken or salmon. You can even spoon it over steak for a tropical twist.
• As a filling: Use it as a filling for tacos, burritos, pitas, and veggie wraps.
• Topping: Serve it as a topping for sushi bowls, poke bowls, or rice bowls.

Frequently asked questions

Storage

For any leftover avocado mango salsa, follow these simple storage tips:

• Fridge: This salsa can be stored in the fridge for 1-2 days. Be sure to cover it tightly and keep it in an airtight container.
• Freezer: I don’t recommend freezing this salsa since the avocado and mango will become mushy. It’s best to keep it in the fridge.

Variations

• Tomatoes: Add some diced tomatoes for a more traditional pico de gallo twist.
• Pineapple: Toss in diced pineapple for an extra tropical combination. 
• Protein: Mix in some black beans for added protein.
• Sweetness: Try adding corn for a bit of sweetness and texture.

Top tips

• Choose the right fruits: Use ripe but firm mango and avocado to avoid a mushy salsa.
• Serve the salsa chilled: I suggest serving this salsa chilled. This allows the flavors to develop and balance each other out.
• Add the avocado last: If you decide to make your avocado mango salsa ahead of time, add the avocado just before serving to prevent it from browning. 
• Mix it gently: Mix the salsa gently to avoid mashing the avocado and mango.

Looking for more Mexican-inspired recipes?

If you enjoyed this spicy avocado mango salsa recipe, be sure to check out some more of my favorites like these:

• Chili Lime Shrimp Tacos
• Taco Bowls with Mexican Beef
• Crispy Chicken Tacos
• Southwest Chicken Salad

If you try this Avocado Mango Salsa, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!