Fresh, vibrant, and bursting with tropical flavors, this Avocado and Mango Salsa is a game-changer for your summer entertaining or taco nights. I’ve found that this colorful combination brings together the creamy richness of avocados with the sweet juiciness of mangoes, creating a versatile dish that works beautifully as a dip, taco topping, or side dish.
Ingredients
- 2 ripe avocados, diced
- 2 ripe mangoes, diced
- 1/2 red onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- 1/3 cup fresh cilantro, chopped
- 2 limes, juiced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Start by dicing your avocados and mangoes into similar-sized chunks (about 1/2 inch pieces). Pro tip: Choose avocados that yield slightly to pressure but aren’t too soft.
- Finely chop the red onion and mince the jalapeño. For milder heat, remove all seeds and membranes from the jalapeño.
- In a large bowl, combine the diced avocados, mangoes, red onion, and jalapeño.
- Add the freshly chopped cilantro to the mixture.
- Squeeze fresh lime juice over the ingredients and add salt and pepper.
- Gently toss all ingredients together, being careful not to mash the avocados.
- Taste and adjust seasoning as needed.
Cook Time and Serving Size
Prep Time: 15 minutes
Total Time: 15 minutes
Yields: 6 servings
Recipe Notes
Here are some crucial tips to make your Avocado and Mango Salsa perfect every time:
- For best results, use slightly firm mangoes and avocados – they’ll hold their shape better in the salsa.
- To prevent browning, make sure to use plenty of lime juice and store with plastic wrap pressed directly onto the surface of the salsa.
- This salsa is best enjoyed fresh but will keep in the refrigerator for up to 24 hours.
- If you’re making this ahead, add the avocados just before serving to maintain their color and texture.
- Feel free to adjust the heat level by adding more or less jalapeño according to your preference.
- Serve with tortilla chips, on fish tacos, or as a topping for grilled chicken or fish.
- To pick perfect mangoes, give them a gentle squeeze – they should yield slightly when pressed, similar to a ripe peach.
This fresh Avocado and Mango Salsa brings together the best of both worlds – creamy and sweet, with a kick of heat and zesty lime. It’s perfect for summer gatherings, taco nights, or anytime you want to add a burst of fresh flavor to your meal.
Avocado and Mango Salsa
Fresh, vibrant, and bursting with tropical flavors, this Avocado and Mango Salsa is a game-changer for your summer entertaining or taco nights. I've found that this colorful combination brings together the creamy richness of avocados with the sweet juiciness of mangoes, creating a versatile dish that works beautifully as a dip, taco topping, or side dish.
Ingredients
- 2 ripe avocados diced
- 2 ripe mangoes diced
- 1/2 red onion finely chopped
- 1 jalapeño pepper seeded and minced
- 1/3 cup fresh cilantro chopped
- 2 limes juiced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Start by dicing your avocados and mangoes into similar-sized chunks (about 1/2 inch pieces). Pro tip: Choose avocados that yield slightly to pressure but aren't too soft.
- Finely chop the red onion and mince the jalapeño. For milder heat, remove all seeds and membranes from the jalapeño.
- In a large bowl, combine the diced avocados, mangoes, red onion, and jalapeño.
- Add the freshly chopped cilantro to the mixture.
- Squeeze fresh lime juice over the ingredients and add salt and pepper.
- Gently toss all ingredients together, being careful not to mash the avocados.
- Taste and adjust seasoning as needed.
