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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!

mango salsa served in a white ceramic bowl with a serving spoon.

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.

Ingredients You Need to Make Mango Avocado Salsa

mango salsa ingredients on a white marble board
  • 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.

mango salsa on a corn chip

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.

How do you cut a mango?

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.mango cut with a splitter

More mexican food favorites!

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.

some mango salsa ingredients

Step 2: To mango mixture add lime juice, olive oil, cumin salt and pepper; gently toss to coat. Serve.

mango salsa ingredients ready to combine
stirring mango salsa

Mango Avocado Salsa Recipe Video

Mango Avocado Salsa

5 from 10 votes
Prep: 15 minutes
Total: 15 minutes
Course: Appetizer, Condiment
Calories: 107
Servings: 6 people
Enjoy this salsa as a delicious dip for chips or to top seared or grilled fish!

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

I recommend wearing gloves when cutting raw jalapeños as the juice can be very irritating to skin.

Nutrition

Calories: 107kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 278mg | Fiber: 3g | Sugar: 6g | Vitamin A: 975IU | Vitamin C: 40.7mg | Calcium: 12mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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24 Comments

  1. David @ Spiced says:

    5 stars
    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!!

    1. Marissa Stevens says:

      Yes, or just with a spoon…haha. Thanks, David!

  2. Sabrina says:

    5 stars
    Such a perfect summer condiment, and love your video as always!

    1. Marissa says:

      Thank you so much, Sabrina!