Fresh, sweet, and just a little spicy, this Fresh Avocado Mango Salsa is one of my favorite summer recipes. Juicy ripe mango, creamy avocado, fresh lime juice, garlic, and jalapeño come together in just a few minutes for a colorful salsa that’s as good with tortilla chips as it is spooned over tacos or salads.
There is no cooking required, making it an easy recipe for hot summer days. This recipe makes about 1 ½ – 2 cups but can easily be doubled for cookouts, family dinners, or meal prep.
I make this salsa at least once a week during the summer months. It’s light, refreshing, and one of those recipes that disappears almost as quickly as it’s made. It’s my daughter’s personal favorite as a mid afternoon snack.
Why You’ll Love This Recipe
- Ready in about 10 minutes.
- Fresh, sweet, and savory flavors.
- No cooking required.
- Easy to double (or triple) for parties.
- Delicious as a salsa, salad topping, or side dish.
Ingredients
- 1 ripe mango, peeled and diced.
- 1 ripe avocado, peeled, seed removed and diced.
- ½ jalapeño, finely diced (or about 1 tablespoon chopped pickled jalapeños) – seeds removed.
- 1 to 2 tablespoons fresh cilantro, chopped (optional).
- Juice of 1 lime
- 1 small garlic clove, minced.
- ⅛ teaspoon salt, or to taste.
How to Cut a Mango
Stand the mango upright and slice down one side of the large flat pit. Repeat on the opposite side, then trim the remaining fruit from the narrower sides.
Using a paring knife, score each mango half into cubes without cutting through the skin. Gently push the skin outward, then slice the cubes away from the peel.
Tips for Success
Choose ripe fruit for the best flavor and texture. A ripe mango should give slightly when gently squeezed and have a fruity aroma near the stem. An avocado should also yield just a little when pressed.
Once the avocado is cut, toss it with the lime juice right away to help slow browning.
How to Make Avocado Mango Salsa
This recipe yields about 1 ½ – 2 cups of salsa depending on the size of your mango and avocado.
- Add the diced avocado to a medium bowl and toss with the lime juice.
- Add the mango, jalapeño, garlic, cilantro (if using), and salt.
- Gently stir until everything is combined.
- Serve immediately.
Storage
This summer salsa is best enjoyed the day it’s made. If needed, refrigerate for a few hours with plastic wrap pressed directly onto the surface to help minimize browning.
Ways to Serve Avocado Mango Salsa
- With tortilla chips
- Spooned over tacos or burrito bowls
- On top of a garden salad
- Alongside this Mexican rice made easily in the Instant Pot
- Over this Vegetarian Crockpot Chili
- Served as a fresh summer side dish
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If you like this fresh seasonal recipe, you might also enjoy my Fresh Dill Dip which uses fresh herbs, or my Watermelon Feta and Cucumber Salad which is bright, crisp, and refreshing.
This post may contain affiliate links by which I may receive a small commission. All product links are items I personally use in my kitchen.
If you make this recipe I would love it if you left a review below and tag me on Instagram!
Fresh Avocado Mango Salsa
Ingredients
- 1 mango, diced
- 1 avocado, diced
- ½ jalapeno pepper, minced seeds removed
- 1-2 tablespooons fresh cilantro, chopped optional
- 1 lime, juiced
- 1 small garlic clove, minced
- ⅛ teaspoon salt or to taste
Instructions
- Add the diced avocado to a medium bowl and toss with the lime juice.
- Add the mango, jalapeño, garlic, cilantro, and salt.
- Gently stir until everything is combined.
- Serve immediately and enjoy!
