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close up overhead view of mango avocado salsa in a large shallow bowl.
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Easy Mango Avocado Salsa

Prep Time20 minutes
Total Time20 minutes
Servings: 8
Calories: 81kcal
Author: Nisha Vora

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

  1. This is about 3 medium ataulfo/honey mangos.
  2. If using larger tomatoes, dice or finely chop them about the same size as the cucumbers.
  3. For mild heat, use 1 and remove membranes/seeds before chopping. For spicy, use 2 to 3 and keep in the membranes/seeds.