This mango avocado salsa recipe with lime is bright, creamy, spicy, and just the right amount of sweet.
Want more easy and delicious dips? Try my cowboy caviar, pico de gallo, or this charred chile de árbol salsa.
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Salsa is one of those things that makes everything better. Tamales with creamy tomatillo salsa, enchiladas with chile rojo, guacamole, and freshly roasted salsa wrapped inside warm, homemade corn tortillas — I’m getting hungry just thinking about it!
Which brings me to this mango avocado salsa.
You're in for such a treat if you haven’t tried it yet. It’s the perfect mix of sweet and spicy and works on almost everything.
One of my favorite ways to serve it is piled onto tacos, tucked into lettuce cups, or spooned into grain bowls — and of course, scooping it straight from the bowl with tortilla chips.
This crowd-pleasing dish disappears fast. And it’s so much fresher and brighter than any store-bought salsa. No fancy equipment. No cooking. Just a knife, a bowl, and a few fresh, simple ingredients. And when the mangoes are ripe and in season?
Incredible.
Fresh mango salsa is a great summer appetizer — and a must for summer BBQs and Cinco de Mayo parties.
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.
What ingredients you need
- Ripe mangos – Slightly soft
- Avocado – Just-soft
- Red onion
- Jalapeño pepper or Serrano – The more lines and wrinkles on the skin, the spicier it usually is. Smooth-skinned peppers tend to be younger and milder. For more heat, go with the ones that look a little beat up.
- Garlic
- Limes
- Cilantro
- Sea salt
- Optional: cherry tomatoes, red bell pepper, pinch of coconut sugar
How to make this recipe (step by step)
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. Don’t overmix.
Taste and adjust lime, salt, or heat. Add coconut sugar or a touch of maple syrup if needed.
Serve immediately or chill 10–15 minutes for flavors to meld.
In the kitchen tips
- Look for Ataulfo mangoes if possible — they’re creamier, sweeter, and less fibrous than other varieties.
- 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.
- Tomato: If using vine-ripened tomatoes, remove the seeds and extra juices before dicing to keep the salsa chunky.
- Cut the avocado last: Dice right before mixing to keep it from browning or going mushy.
- Add salt just before serving: It draws moisture, so waiting helps prevent sogginess.
Substitutions & additions
- Add sweetness (for balance): If your mango isn’t quite ripe, a pinch of coconut sugar or a drizzle of maple syrup brings out the sweetness and rounds out the heat.
- No cilantro? Use chopped parsley or omit.
- More crunch? Diced red bell pepper or cucumber adds crispness without watering it down. Bell pepper also brings mild sweetness.
- 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
- Spoon it onto tacos: vegan tacos, stuffed tacos, or over refried black beans. The sweetness and heat make every bite better.
- Pile into lettuce cups: Fresh, crisp, and perfect for a light, colorful main dish.
- Serve with tortilla chips or pita chips: The easiest way to turn it into a fresh summer appetizer for BBQs or casual gatherings.
- Tuck into grain bowls: Layer it over rice, quinoa, or farro for a bright, tropical finish.
- Load up burrito bowls: Use it like a fresh fruit pico de gallo — it adds a juicy, spicy pop.
- A whole bowl as a snack: No judgment — sometimes a bowl of fresh fruit salsa and chips is the meal.
FAQ
Yes — only whole, plant-based ingredients. No oil, no processed foods.
Absolutely. Avocado brings healthy fats; mango packs antioxidants, fiber, and vitamin C.
Perfectly! Sweet, juicy mango balances creamy avocado, rounded out by lime, salt, onion, and chile.
Leave it at room temperature for 1–3 days. It’s ready when soft near the stem and smells sweet.
Use freshly lime juice and add avocado just before serving.
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.
📖 Recipe
Mango Avocado Salsa
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.
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! 🙂