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Easy Mango Avocado Salsa

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6
Calories: 107kcal
Author: Nisha Vora


  • 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


  • 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.



* 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!).