Easy Mango Avocado Salsa
Servings: 6
Calories: 107kcal
Ingredients
- 2 cups peeled and diced mango (about 2 medium mangos or 1 extra large mango)
- 1/2 cup diced red onion (~65-75g)
- 1/2 cup diced English cucumber (~65-75g)
- 1/2 pint cherry tomatoes (~150g), quartered
- 2 -3 jalapeños, diced*
- 3 tablespoons fresh orange juice
- 3 tablespoons fresh lime juice (about 1 1⁄2 limes)
- 1/2 cup loosely packed fresh cilantro, finely chopped
- Sea salt to taste
- Freshly cracked black pepper
- 1 large ripe avocado, diced
Instructions
- In a medium bowl, combine the diced mango, red onion, cucumber, cherry tomatoes, jalapeños, orange juice, lime juice, and cilantro. Mix to combine. Season to taste with salt and pepper.
- Then add the diced avocado and gently mix to combine, taking care to not smash the avocado. Taste for seasonings and adjust as needed.
- If possible, allow the salsa to rest at room temperature (or in the fridge) for 20-30 minutes to allow the flavors to deepen.
Video
Easy Mango Avocado Salsa
Notes
* There is variation in heat across jalapeño peppers, with some peppers very mild. If you want a mild salsa, remove the seeds and membranes before chopping the peppers.
If you want a spicier salsa, use 3 jalapeño peppers and keep the seeds in. Or use 1 or 2 serrano peppers, which are considerably spicier (or even a habanero pepper for something super spicy!).