This easy mango avocado salsa recipe with lime is bright, creamy, spicy, and just the right amount of sweet.
Want more easy and delicious salsas? Try my cowboy caviar recipe, pico de gallo recipe with cucumber, or this charred chile de árbol salsa.
Salsa is one of those things that makes everything better. Tamales with creamy tomatillo salsa, roasted tomatoes salsa wrapped inside warm, homemade corn tortillas, and an authentic mexican guacamole recipe on the side. So good!
One of my favorite ways to serve this sweet and spicy mango salsa with avocado is with vegan tofu tacos or crispy vegan taquitos, tucked into lettuce cups, or spooned into grain bowls , and of course, straight from the bowl with tortilla chips.
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Why this recipe works
- Mango and tomato: Mango brings juicy sweetness and a soft bite. Tomato adds a little acidity and moisture. Together, they create a bright, fresh salsa without it turning watery.
- Creamy avocado: The healthy fats in avocado soften the chile’s heat and round out the sharper notes from onion and lime. Dice it last and fold gently to keep the chunks whole.
- Lime ties it together: Adds acidity to cut through the healthy fats and brighten the mango.
- Salt pulls it all together: A pinch of sea salt deepens the natural sweetness, tames the raw onion bite, and balances the entire bowl.
- Garlic and onion build flavor: Finely minced, they add depth without overpowering. Their sharpness balances the sweeter elements.
- Chiles bring the kick: Jalapeños give mild heat, and serranos bring more fire. Look at the skin — the more white lines and stretch marks you see, the spicier the pepper.
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.
How to make Easy 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 vegan rice tacos, or over homemade refried black beans with salsa molcajete roja 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.
- Look for white lines on the outside of the chile: The more lines and wrinkles on the skin, the spicier it usually is. Smooth-skinned peppers tend to be younger and milder. If you want more heat, go with the ones that look a little beat up.
- Chop everything evenly: Small, even dice means better texture and flavor in every bite.
- Cut the avocado last: Dice right before mixing to keep it from browning or going mushy.
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.
Serving ideas
- Serve alongside: Homemade soy burgers and grilled potatoes in foil (so good!).
- Load up burrito bowls or vegan bean burritos: Use it like a fresh fruit pico de gallo.
- Serve with tortilla chips or pita chips and pair it with this pinto bean salad with corn, crispy tacos de papa, jalapeno sauce with tomatillos, for a fresh, colorful spread for an easy vegan party spread.
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.
Notes
- Look for Ataulfo mangoes if possible — they’re creamier, sweeter, and less fibrous than other varieties.
- Cut the 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.
- Add coconut sugar or 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! 🙂