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Make colorful and delicious Mango Avocado Salsa in minutes with just a few simple ingredients. It’s perfect for dipping chips or for topping seared or grilled fish, fish tacos or even shrimp tacos!
Juicy mango, buttery avocado, crunchy red cabbage, sweet bell peppers, and zesty jalapeño are tossed with tangy lime juice, earthy cilantro, and a touch of extra virgin olive oil. It’s beyond tasty and entirely versatile.
Table of Contents
Ingredients for Mango Avocado Salsa
- Mango: ideally a fresh, ripe mango
- Avocado: ripe, but firm enough to dice
- Red Cabbage: or green cabbage
- Red Bell Pepper: or yellow or orange sweet pepper
- Green Onion
- Jalapeño: leave the seeds for extra spice
- Fresh Cilantro
- Fresh Lime Juice: about ½ lime
- Extra Virgin Olive Oil
- Ground Cumin
- Kosher Salt and Freshly Ground Black Pepper
What kind of a salsa eater are you? When you dip a chip, do you scoop out just enough salsa to coat a corner? Or do you scoop so much that your chip is barely visible? I’m the latter.
I love my salsas raw, chunky, and good enough to eat straight by the spoonful. This mango avocado salsa qualifies.
When I’m planning to serve this salsa as a dip for chips, I dice all of the ingredients quite small so they’re less likely to topple off (the same is true for Pico de Gallo and this Fire Roasted Salsa recipe that’s made in the food processor). For topping seared fish, fish tacos, Pulled Pork Nachos or Shrimp Tacos with Mango Salsa, I make a coarser version or my Pineapple Salsa or Pineapple Mango Salsa.
For cutting mangoes, this mango splitter is indispensable. It’s one of the few gadgets that’s really worth owning. Just cut a tiny slice from the mango bottom (to make it stable on end), center the splitter over the stem and in one downward motion you’ll have two beautiful halves of mango flesh separated from the core. I recommend peeling the mango before splitting it, but after is fine too. Whatever works best for you.
More mexican food favorites!
- Carne Asada (Easy and authentic! Perfect for a Carne Asada Burrito, Carne Asada Tacos and Carne Asada Steak Salad)
- Slow Cooker Pork Carnitas (Mexican Pulled Pork). Use leftovers for Pork Carnitas Tacos, Pulled Pork Nachos, and Pulled Pork Quesadillas.
- Shrimp Tacos (If you haven’t tried these, you must! SO good!)
- Chicken Tostadas (Perfect party fare! Make them ahead or set up a tostada bar with easy, homemade Tostada Shells!)
- Mexican Corn on the Cob (Classic Mexican Street Corn!)
- Homemade Refried Beans (You’ll never want beans from a can again!)
- Rice Cooker Mexican Rice (SO easy to make this quintessential Mexican restaurant side dish in your rice cooker.)
- Mexican Cauliflower Rice (A lightened up version of the classic and you’d never know it! )
How to Make Mango Avocado Salsa
Step 1: To a medium bowl add diced/chopped mango, avocado, red cabbage, red bell pepper, green onion, jalapeño and cilantro.
Step 2: To mango mixture add lime juice, olive oil, cumin salt and pepper; gently toss to coat. Serve.
Mango Avocado Salsa
Video
Ingredients
- 1 1/2 cups mango 1 large or two small mangoes) peeled and diced small
- 1 large avocado peeled and diced small
- 1/2 cup finely chopped red cabbage
- 1/2 red bell pepper finely chopped
- 1 green onion finely chopped
- 1 jalapeño seeded and minced (see recipe note)
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons fresh lime juice about 1 lime
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon ground cumin
- kosher salt and freshly ground black pepper to taste
Instructions
- To a medium bowl add first 7 ingredients (mango through cilantro).
- Add lime juice, olive oil, and cumin to mango mixture. Gently toss to coat. Season to taste with kosher salt and freshly ground black pepper. Serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would never have thought about adding purple cabbage to salsa – but it’s a great idea! The crunch is key. Love this salsa for spring…either by itself or on top of fish tacos!!
Yes, or just with a spoon…haha. Thanks, David!
Such a perfect summer condiment, and love your video as always!
Thank you so much, Sabrina!
This mango salsa looks fantastic! Love the sweet and spicy combo, and mango is so delicious. My chip would be totally loaded down with this salsa!
We are simpatico, Kelly! Thank you.
This is my daughter Lauren’s all-time favorite! She can’t get enough, especially in the warmer months! I’ll surely be making this for her! Thanks for sharing, my friend!
I love to think of you making this for your daughter, Annie! I hope she loves it! xoxo
Now I know what I’ll be topping my tacos with some time soon! This mango salsa looks so fresh and colourful! And you can’t beat the combination of all those flavours! Great recipe Marissa!
Yay! Thanks so much, Leanne!
Your mango salsa is stunning and would be fantastic with a crisp Margarita, perfect for Cinco de Mayo (or any time of the year)!
Love how you think, Kevin! Thank you!
Haha! Your question about salsa style made me laugh. As a kid, my family would occasionally go out for Mexican food. I would go all in on the salsa, while my sister would “dip” her chips in the salsa so carefully that I doubt any salsa ever got on the chip. Hilarious! Now that I think about it, I’m pretty sure that’s how Robbie would dip his chips…if we could get him to dip ’em at all. 🙂
In other news, this mango salsa sounds delicious! Perfect for summer grilling season!
Robbie is such a character, David! It really is funny how different people are about how they ‘dip’ into salsa!
Thank you and yes! Perfect for grilling season!
What a gorgeous, flavourful salad! Love sweet and savoury combos so this is right up my alley. Now, all I need is chips…though, truth be told, I could eat this as is by the spoonful 😉
haha…thanks, Dawn! I’m with you…no chips required. 😉
Vibrant, fresh and loaded with summer flavours!
Yes!! Thank you so much, Angie!
There’s no fruit I love more than mango. I’ve just started getting them again and they are getting sweeter and sweeter. Love that it’s the star of your salsa, and with all of the other brightly-colored ingredients, it’s beautiful! I love it with all of the savory dishes you mentioned, especially grilled fish, and I could really just eat it with a spoon. 🙂
I love mango too, Valentina! Thanks so much for your sweet comment!
Mmmmmmm I love mango with just about anything savory. But this salsa is the bomb. Love all of the ingredients in it, like the purple cabbage. It really makes the salsa beautiful.
aww….thanks, Mimi! Yes I love that pop of purple and that extra crunch too!
I’m heading to Florida this Friday to visit our son Sean and my mom Marissa. Sean is a HUGE mango fan. I’ll need to make this for him while I’m there!
That’s perfect, Mary Ann! Hope they (and you!) love it!