avocado mango salsa

This mango avocado salsa is a fresh, simple, super flavorful recipe. It’s filled with buttery chunks of avocado, juicy mango, mint, cilantro, plenty of lime and a healthy punch of hot serrano peppers!

Chop everything up and toss it together in a bowl, and you’ve got a quick summer appetizer ready to go.

We love to serve this salsa with chips, but it’s also great on top of your favorite protein. Keep reading for inspiration on what to serve this salsa with!

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avocado mango salsa ingredients:

how to make avocado mango salsa:

1. Mix onion with lime juice; let sit 5 minutes.
2. Add avocado and toss to coat.
3. Stir in diced mango, pepper, herbs and salt.
4. Taste, mix in more lime or salt.
5. Enjoy!

a few tips to make this salsa extra special:

• We use both cilantro and mint for extra freshness and flavor
• Toss the onion in lime juice and let it sit for 5 minutes-- this will soften the bite and reduce the pungency of the onion, while leaving a nice clean crunch.
• Toss the avocado in the lime juice to fully coat. This will keep the avocado from browning so your salsa looks as good as it tastes.
• How you chop matters! Mince the onion and pepper, and finely dice the avocado and mango. Small cubes let you get a mix of sweet mango and buttery avocado in every bite.
• If you love heat, stick with the serrano pepper. But if you’d rather have more flavor and less spice, just swap in a jalapeño and remove the seeds to keep it extra mild.
• Use a really ripe, sweet, smooth-fleshed mango. It can be tricky to find a quality mango, but nothing is worse than stringy mango mush. Look for Kent, Keitt, Edward, Manila and Honey mangoes for the smoothest texture.

what to eat avocado mango salsa with:

• Over grilled or blackened fish (salmon, mahi mahi, tuna steak)
• Spooned on top of fish, pork, shrimp or chicken tacos
• Served in BBQ salmon bowls
• As a side for grilled shrimp, chicken or pork chops (cilantro lime marinade, anyone?)
• Served with your favorite burritos
• In a quinoa salad (mix 1 cup mango and avocado salsa with 2 cups cooked, cooled quinoa)
• Served over your favorite crab cakes
• On top of carnitas nachos

storage recommendations:

Store in an airtight container. If desired, cover the surface with plastic wrap for extra protection against browning.

This salsa is best enjoyed right after it’s made when the avocado is bright green, the herbs are fresh and everything is at room temperature. It will keep up to 2 days in the fridge, but eventually, the avocado will brown and the mango will break down. 

more salsa recipes to try:

avocado salsa

roasted chili corn salsa

mango habanero salsa

spicy dried red chile salsa

tomatillo red chili salsa

homemade restaurant-style salsa

habanero salsa

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