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    You are here: Home / Salsas & Sauces / Chunky Mango Salsa

    Chunky Mango Salsa

    Lori Alcalá, This blog generates income via ads and affiliate links which earn us a small commission.

    Mango Avocado Salsa

    Mango salsa is a chunky, fruity salsa with just the right touch of spice — perfect for topping your favorite tortilla chips, tacos or chicken dish. And it couldn’t be easier to make. Just chop, squeeze and stir, and in 15 minutes you have heaven in a bowl.

    Mango Salsa

    What to Expect from This Recipe

    This mango salsa recipe brings together sweet mangos, tangy lime juice, spicy jalapeños and creamy avocados for the ultimate chunky salsa fusion. Served cold, it’s a great summer salsa you can serve with appetizers or your main dish. Cooking and cleanup is fast, too. Mix and serve in the same bowl! 

    Mango Avocado Salsa

    Learn How to Make Mango Salsa

    Ingredients

    • 3 medium ripe mangos, diced 
    • 1 avocado, diced
    • ½ cup chopped red onion
    • ¼ cup packed fresh cilantro leaves, chopped
    • 1 jalapeño, seeded and minced
    • 2 limes, juiced (about ¼ cup lime juice)
    • ⅛ to ¼ teaspoon salt, to taste

    Mango Salsa Ingredients

    Dice the Mango

    Place the mango on its side on a cutting board with the stem facing away from you. Cut in half, being careful to cut around the pit. Repeat the cut on the other side so you’re left with two halves. Cut the remaining mangos in the same way.

    Mango Halves

    For each half, use a kitchen knife to score the mango into squares.

    Scoring Mango

    Use a spoon to scoop the mango out of the skin into a mixing bowl.

    Scooping Mango

    Prepare the Onion and Jalapeño

    Finely mince the red onion and add to the bowl with the mango.

    Minced Red Onion

    Cut the top off of the jalapeño. Then slice in half lengthwise and remove the seeds and veins. Remember not to touch your eyes or face when working with chilis. If you’re sensitive to chilis, you might want to wear gloves for this step.

    Deveined Jalapeño

    Finely chop the jalapeños and add to the bowl with the mango and onion.

    Chopped Jalapeños

    Chop the Remaining Ingredients

    Cut the avocado in half, around the pit. Score each half into squares the same way you did with the mango and scoop into the same bowl.

    Cutting Avocado

    Remove the cilantro leaves from the stem.

    Cilantro Leaves with Mango Salsa

    Finely chop the cilantro and add to the bowl.

    Chopped Cilantro

    Add the Finishing Touches

    Squeeze the lime on the salsa.

    Squeezing Lime on Mango Salsa

    Sprinkle on the salt.

    Sprinkling Salt on Mango Salsa

    Stir the salsa gently, being careful not to crush the mango or avocado.

    Stirring Mango Salsa

    Serve Your Salsa

    Serve immediately and save time by serving your salsa in the same bowl you used to do the prep. Pile onto a tortilla chip and enjoy!

    Mango Salsa on Tortilla Chip

    Mango Salsa
    Print Pin
    5 from 2 votes

    Chunky Mango Salsa Recipe

    Mango salsa is a chunky, fruity salsa with just the right touch of spice — perfect for topping your favorite tortilla chips, tacos or chicken dish.
    Course Salsa
    Cuisine Mexican
    Prep Time 15 minutes minutes
    Total Time 15 minutes minutes
    Servings 6
    Author Lori Alcalá

    Equipment

    • Cutting board
    • Kitchen knife
    • mixing bowl
    • Kitchen spoon

    Ingredients

    • 3 Mangos, diced medium ripe
    • 1 Avocado, diced
    • ½ Red onion, chopped
    • ¼ cup Fresh cilantro leaves, chopped
    • 1 Jalapeño, seeded and minced
    • 2 Limes, juiced (about ¼ cup lime juice)

    Instructions

    Dice the Mango

    • Place the mango on its side on a cutting board with the stem facing away from you. Cut in half, being careful to cut around the pit.Repeat the cut on the other side so you’re left with two halves. Cut the remaining mangos in the same way.
    • For each half, use a kitchen knife to score the mango into squares.
    • Use a spoon to scoop the mango out of the skin into a mixing bowl.

    Prepare the Onion and Jalapeño

    • Mince the red onion and add to the bowl with the mango.
    • Cut the top off of the jalapeño. Then slice in half lengthwise and remove the seeds and veins. Remember not to touch your eyes or face when working with chilis. If you’re sensitive to chilis, you might want to wear gloves for this step.
    • Finely chop the jalapeños and add to the bowl with the mango and red onion.

    Chop Remaining Ingredients

    • Cut the avocado in half, around the pit. Score each half into squares the same way you did with the mango and scoop into the same bowl.
    • Remove the cilantro leaves from the stem.
    • Finely chop the cilantro and add to the bowl.

    Add Finishing Touches

      • Squeeze the lime on the salsa.
      • Sprinkle on the salt.
      • Stir the salsa gently, being careful not to crush the mango or avocado

      Serve Your Salsa

      • Save time by serving your salsa in the same prep bowl.
      • Pile onto a tortilla chip and enjoy!

      More Salsa Recipes from the Blog

      • Salsa Verde
      • Restaurant Salsa
      • Avocado Salsa
      • Salsa Mexicana
      • Roasted Jalapeño Salsa

      More Authentic Mexican Salsas

      • Mexican chile morita salsa in white ceramic serving bowl
        Chile Morita Salsa
      • salsa borracha in a molcajete
        Salsa Borracha con Cerveza
      • Salsa de Chipotle
        Chipotle Salsa
      • Pineapple Habanero Salsa
        Pineapple Habanero Salsa

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      Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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