This easy mango avocado salsa recipe with lime is bright, creamy, spicy, and just the right amount of sweet. Ready in just 10 minutes!
Want more easy and delicious salsas? Try my cowboy caviar recipe, pico de gallo recipe with cucumber, or this pinto bean salad with corn.
A Quick Look: Easy Mango Avocado Salsa
- 📝 Recipe Name: Easy mango avocado salsa
- 🕒 Total Time: About 10 minutes
- 👥 Servings: 4–6
- 🎯 Key Ingredients: Mango, avocado, lime, tomato, cilantro, and jalapeño or serrano
- 🌱 Dietary Info: Vegan, dairy-free, plant-based, oil-free
- ✨ Best For: Tacos, bowls, chips, taquitos, BBQs, and easy summer meals
- 💕 Why You’ll Love It: Sweet, creamy, fresh, and a little spicy with bright lime flavor in every bite.
Jump to:
I love making mango salsa when I want something fresh but still a little fun. The mango makes it feel bright and summery, the avocado gives it a creamy bite, and the chile keeps it from tasting too sweet.
One of my favorite ways to serve this mango salsa with avocado is with vegan tofu tacos or crispy vegan taquitos, tucked into lettuce cups, or spooned into burrito bowls.
Why this recipe works
- Mango, avocado, lime, and chile balance each other: The mango adds sweetness, avocado brings creaminess, lime keeps it bright, and jalapeño or serrano adds heat.
- It stays chunky and fresh: Dice everything small and fold the avocado in last so the salsa doesn’t turn mushy.
- It’s easy to adjust: Add more lime, salt, or chile at the end until it tastes bright, balanced, and just spicy enough.
Traditional mango salsa is a delicious, easy vegan appetizer, and a must-make for summer BBQs, Cinco de Mayo parties, and vegan game day snacks.
Ingredients & Substitutions
- Ripe mangos – Look for Ataulfo mangoes if possible
- Roma tomato - you can also use vine-ripened, plum, or cherry tomatoes
- Jalapeño pepper or Serrano – remove the seeds for less heat
- Lime- use fresh squeezed
- Cilantro- use stems and pieces
See the recipe card for exact ingredients and quantities.
Pair mango salsa with refried pinto beans and Mexican cilantro lime rice or simple Mexican rice for an easy, delicious meal.
How to make Mango Avocado Salsa
Find the complete recipe with measurements in the recipe card below.
- Dice mango, avocado, onion, chile, garlic, and cilantro. Use small, even cuts for the best texture.
- Add mango, onion, garlic, chile, and cilantro to a medium bowl.
- Squeeze in lime juice and sprinkle salt over the top.
- Gently fold in the avocado.
- Taste and adjust lime, salt, or heat.
Use this fresh mango salsa recipe in tacos with refried beans, over homemade refried black beans with salsa molcajete roja, roasted tomatoes salsa, or chile de árbol salsa on the side. The sweetness and heat make every bite better.
Tested tips
- How to tell if a mango is ripe — It should give slightly to pressure and smell fruity at the stem. If it’s hard or scentless, wait a day or two.
- Avocado readiness — A slight give near the stem means it’s ready. Too soft or hollow = overripe.
- How to cut an avocado: Slice lengthwise around the pit, twist to separate, remove the pit, then score the flesh and scoop it out with a spoon.
- Best way to cut a mango: Hold the mango upright. Slice down each side, about ¼ inch from the center — you’ll feel the pit in the middle. Take each half and score the inside in a grid pattern, like little squares. Push the skin side out to pop the cubes up, then slice them off with a knife or spoon.
Make it your way
- More crunch? Diced red bell pepper or cucumber adds crispness without watering it down. Bell pepper also brings mild sweetness to this mango pico de gallo.
- Want more heat? For a more spicy salsa, use a serrano pepper instead of a jalapeño, or leave the seeds in. Want less? Use less chile, or go with one that has smooth skin and no white lines.
- Bulk it up: Add black beans or grilled corn for protein and substance. The starch in beans balances acidity and makes it more of a meal (add more lime and salt to taste if adding).
Storage
- Fridge: Though it’s best fresh, you can store it in an airtight container for 2–3 days. Add avocado and salt just before serving if making ahead.
- Avoid freezing: The texture doesn’t hold up.
Make it a Meal
I like serving mango avocado salsa with something warm and a little savory so the sweet, creamy, spicy flavors really stand out.
It’s so good spooned over a simple rice and bean bowl or with vegan bean burritos. You can also set it out with tortilla chips, creamy tomatillo salsa, jalapeno sauce with tomatillos, and this authentic mexican guacamole recipe for an easy summer spread.
If we’re having people over, I serve it with homemade soy burgers, grilled potatoes in foil, and a few cold drinks like Mexican aguas frescas, creamy Mexican horchata, or watermelon juice. Fresh, colorful, and easy.
Easy Mango Avocado Salsa FAQs
Yes — only whole, plant-based ingredients. No oil, no processed foods.
Leave it at room temperature for 1–3 days. It’s ready when soft near the stem and smells sweet. Or if it's close to done, you can add coconut sugar or a touch of maple syrup if needed.
Partially. Prep everything except the avocado up to a day ahead. Add avocado and salt right before serving for the best texture and color.
It depends on the chiles you use. Jalapeños tend to be less spicy than Serranos. And the more white lines it has, the spicier it'll be.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Mango Avocado Salsa
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Ingredients
- 2 ripe medium mangos, peeled and ¼ to ½ inch dice
- 1 Roma or vine-ripened tomato, finely diced
- ½ cup red onion, finely diced
- 2 jalapeños, minced, remove seeds for less heat, OR Serrano peppers
- 1 clove garlic, large, finely minced
- ¼ cup cilantro, chopped, or to taste
- 2 tablespoons lime juice, freshly squeezed, or to taste
- ½ teaspoon sea salt, or to taste
- 1 ripe avocado, ½ inch dice
Instructions
- Chop mango, tomato, onion, chile, garlic, cilantro, and avocado. Dice the avocado last to keep it fresh.
- Add all ingredients to a medium bowl, starting with mango, onion, garlic, chile, and cilantro. Pour in lime juice and sprinkle sea salt over the top. Gently fold in the avocado. Toss gently to combine-don't mash. Taste and adjust salt, lime, or heat as needed.
- Serve immediately or chill briefly for 10–15 minutes before serving.
Video
Notes
- Use Ataulfo mangoes if possible — they’re creamier, sweeter, and less fibrous than other varieties.
- Cut avocado last: Dice right before mixing to keep it from browning or going mushy.
- Chop everything evenly: Small, even dice means better texture and flavor in every bite.
- Jalapeño heat: The more white lines and wrinkles on the skin, the spicier it usually is. Smooth-skinned peppers tend to be milder.
- Add a touch of maple syrup if needed.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
I’ve made this mango avocado salsa more times than I can count, and it never lasts long. It’s the perfect balance of creamy, spicy, and sweet—and it comes together in minutes. Whether we’re layering it into tacos or going straight in with chips, it’s always a hit! Enjoy! 🙂