Easy Mango Avocado Salsa
This Mango Avocado Salsa is a vibrant celebration of summer. Starring peak-season mangos, creamy avocado, and just the right kick of jalapeño heat, this balanced salsa is sweet, tangy, crunchy–and easy to make!
Servings: 8
Ingredients
- 2 cups peeled and diced ripe mango (~ 11 oz / 320g diced mango, see Note 1)
- ½ cup (70g) diced red onion
- ½ cup (70g) diced Persian or English cucumber
- 6 oz (170g) cherry tomatoes, quartered (see Note 2)
- 2 to 3 jalapeños, finely chopped (see Note 3)
- 3 tablespoons (45 mL) freshly squeezed orange juice
- 3 tablespoons (45 mL) freshly squeezed lime juice (about 1 ½ limes)
- ½ cup (8g) fresh cilantro, finely chopped
- Sea salt and freshly cracked black pepper
- 1 large ripe avocado, diced
Instructions
- In a medium to large 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.
- If possible, allow the salsa to rest at room temperature (or in the fridge) for 20 to 30 minutes to allow the flavors to deepen.
- Before serving, add the diced avocado and gently mix to combine, taking care to not smash the avocado. Taste for seasonings and adjust as needed.
Video
Notes
- This is about 3 medium ataulfo/honey mangos.
- If using larger tomatoes, dice or finely chop them about the same size as the cucumbers.
- For mild heat, use 1 and remove membranes/seeds before chopping. For spicy, use 2 to 3 and keep in the membranes/seeds.
Nutrition
Calories: 81kcal | Carbohydrates: 11.7g | Protein: 1.3g | Fat: 4.2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.53g | Monounsaturated Fat: 2.57g | Sodium: 78.4mg | Potassium: 310.4mg | Fiber: 3g | Sugar: 7.4g | Vitamin A: 129.6IU | Vitamin C: 47mg | Calcium: 16mg | Iron: 0.34mg