Quick and easy Mango Salsa! It includes sweet juicy mangoes, crisp red bell pepper, creamy avocado, and a bright cilantro-lime finish. It is the perfect fresh dip or topping.
Mango Salsa Recipe with Avocado
I think once you try Mango salsa this way, with avocado included, it may just be the you’ll only ever want to make it.
Not only is it one of the best summery chip dips but it’s also so delicious paired with poultry, seafood, over tacos or tostadas and so much more.
One of my absolute favorite ways to serve it, is to pair it with coconut rice for a delicious island flavor blend.
It’s one of those super fast, really easy, and even healthy recipes that really packs in the flavor and is sure to please everyone. So much satisfying taste in every bite.
Mango Salsa Ingredients
- Mangoes: Look for some that are soft but not too soft. You don’t want crisp or mushy mangoes here. The soft ones are sweeter.
- Red bell pepper: Any color of bell pepper will work but I love that pop of red, plus red is a little more ripe and has the best flavor in my opinion.
- Avocado: Another ingredient you want soft but not mushy. Just ripe.
- Red onion: I like to rinse this to remove some of that harsh bite but that is optional. In a pinch yellow onion will work just fine too.
- Cilantro: Only use fresh cilantro here. Dried is just too bland.
- Jalapeno: A serrano pepper will work too if you like more heat.
- Salt: I add around 1/4 tsp. It doesn’t need a whole lot.
How to Make Mango Salsa
This mango salsa is as easy as can be, the only somewhat tricky part is learning to cut a mango around the big hidden seed. From there all you need to do is toss everything together in a mixing bowl and your done!
- Use best quality fresh produce for optimal flavor. It will only be as good as the ingredients you put into it. Using delicious mangoes is key.
- Dice ingredients small (always best for dips) and cut into approximate even sizes for more uniformity.
- Use chilled ingredients for a refreshing dip, or use room temperature ingredients if serving over warm food.
Here are a few different ingredients you can add (you can swap out the bell pepper or avocado):
- Black beans
How long does it keep?
Since it has avocado added it should be served shortly after preparing. If you omit the avocado it should keep for a day or two, it will just get a little watery as the salt will draw the moisture out.
How to Make it Spicy or Mild
If you’d like to make the mango salsa spicier then leave the seeds or add an extra jalapeno, or use a serrano pepper. If you don’t like any heat then the jalapeno can be omitted.
Can you use frozen mango?
No. Mango salsa is best with fresh mangoes. The texture would be mushy and watery if frozen mangoes were used.
How to Use Mango Salsa
Here are a few of the best recipes to pair it with:
- Chicken Street Tacos
- Homemade Tortilla Chips
- Fish Tacos
- Jerk Chicken
- Salmon and Coconut Rice
- Shrimp and Couscous
- Shrimp Tacos
More Delicious Salsa Recipes to Try
Follow Cooking Classy
- 2 cups peeled and diced mangoes, (about 2 small)
- 3/4 cup chopped red bell pepper
- 1 medium avocado, diced
- 1/3 cup chopped red onions, rinsed in a sieve to remove harsh bite
- 1/4 cup chopped fresh cilantro
- 3 Tbsp fresh lime juice
- 1 jalapeno, seeded and diced
- Salt, to taste
- In a medium mixing bowl toss together all ingredients.
- Season with salt to taste. Serve shortly after preparing (as the avocado will start to brown).