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.
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!
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
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
Finely 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 onion.
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.
Remove the cilantro leaves from the stem.
Finely chop the cilantro and add to the bowl.
Add the 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
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!
Chunky Mango Salsa Recipe
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!
Leave a Reply