Mango Salsa

Our Mango Avocado Salsa Recipe is hands down our favorite of all time. Whether we're hosting a gathering or craving a taste of summer, this salsa never disappoints. You can whip it up in 15 minutes and watch it disappear just as quickly, leaving behind nothing but smiles and satisfied appetites. This recipe uses only fresh ingredients so it’s packed with vitamins and minerals. The best part? There’s not a preservative in sight! Trust us, once you try this fresh Mango Salsa, it’ll become a staple in your kitchen and the highlight of your summer spread.

Before you start

• Our Mango Salsa combines fresh mango, creamy avocado, lime, and jalapeño for a burst of flavor.
• This recipe is quick and straightforward, taking only 15 minutes to prepare with no preservatives.
• Customize your salsa by adding black beans, corn, tomatoes, and red onion for extra flavor and color.
• Use zesty Tajin to make the salsa spicier or adjust the heat by substituting jalapeño with red bell pepper.
• Mango Salsa is versatile and pairs perfectly with tortilla chips, grilled meats, and tacos.

What stands out

Sweet, juicy mango meets creamy avocado, tangy lime, and spicy jalapeño in this fresh Mango Salsa that is just bursting with flavor. The secret ingredient? Zesty Tajin – a lime-infused chili seasoning that takes your fruit to the next level. Our homemade Mango Salsa is a great base mixture to customize with all your favorite extras. Add in black beans, diced red onion, and tomatoes for extra body and a beautiful spectrum of color. Serve with shrimp tacosgrilled pork skewers or scoop and devour with tortilla chips.

Mango: Fresh, juicy mango is the star of this show! We like to dice ours into bite sized pieces so we get a taste of all the ingredients in each bite.

Avocado: Adds creaminess and balances out the sweet mango and firey jalepeno. Dice your fresh avocado into the same size bites as your mango for consistency.

Jalapeno: We like to dice one fresh jalapeño into -fine pieces. It adds an earthy kick to the salsa.

Lime: Fresh squeezed lime juice gives the salsa its signature tang. It also keeps the avocado from browning.

Cilantro: Fresh sprigs of cilatro are minced and tossed in for brightness.

Salt: A pinch of salt brings all the flavors together.

Olive oil: Add bold depth of flavor with a drizzle of liquid gold.

Tajin: This lime-infused chili powder takes your salsa to the next level. (It’s also good on the rim of your margarita.)

Tortilla chips: You’ll need these for dipping! They’re straightforward to make in the oven with just two ingredients: tortillas and oil.

Kitchen tip

Feel free to use a 1/4 of a red bell pepper instead of jalapeño f you don’t like heat. It also adds a pop of color and earthy sweetness.

Swaps

1. We use cilantro in this recipe, but you can feel free to use herbs such as parsley, mint, basil, or chives. You can even create your own blend.
2. Include more veggies by incorporating some sweet corn (fresh or roasted), diced tomatoes, or finely diced red onion.
3. Mix in some rinsed and drained black beans for added protein.
4. To reduce the heat, feel free to use 1/4 of a red bell pepper instead of jalapeño. It’s milder and sweeter than its green cousin, plus it adds a bright pop of color.
5. If you don’t have any limes on hand, you can use lemon. It will still add that bright citrusy component and keep your avocado from turning brown.

Serve it with

• Our homemade tortilla chips or store-bought chips
• On top of these Shrimp Tacos made with Homemade Flour Tortillas
• With a Carne Asada grain bowl
• Over these grilled Pork Skewers

Questions

Can we use frozen mango?

Yes, for Mango Avocado Salsa you can use frozen mango. Just make sure to thaw completely and strain any excess water. Then, pat your mango dry before dicing so your salsa isn’t runny.

How do we store mango Salsa?

Since this salsa is made with avocados, it’s best enjoyed right away. However, if you have leftovers you can squeeze a pool of lime juice on top and press plastic wrap down onto the surface to prevent browning. Store in the fridge for 1-2 days.

What if our mango isn’t ripe yet?

Unripe mango will be tart and firm, making it difficult to cut. Allow you mangoes to sit at room temperature for a couple of days to soften before turning them into a salsa.

Where can we find tajin?

You can find mark Tajin in any grocery store or even online.

What if we don’t want the heat from the JALAPEÑO?

Feel free to use 1/4 of a red bell pepper instead of jalapeño if you don’t like heat.

Can we make this ahead of time?

Sure, you can make this a day ahead of time, but with one adjustment. Wait until just before serving to add your diced avocado so it doesn’t turn brown.

Ingredients

Makes 2 servings

• 2 mangoes, diced
• 1 avocado, diced
• 1 Jalapeño, 1/4 of a green bell pepper if you don’t like spice
• 1 lime, juiced
• cilantro or parsley, to taste, chopped
• 1 pinch salt, to taste
• 1 tablespoon olive oil
• Tajin seasoning, optional
• tortilla chips

Equipment

• Cutting Board
• Nakiri Knife
• Mixing Bowls
• Measuring Cups + Spoons
• Baking Sheet
• Parchment Paper

Method

1. Place the mango pit side down and cut down along each side of the pit. Scoop out the mango from each half with a spoon, slice and dice it. We like to eat the mango flesh around the pit as a chef's treat, but you can definitely cut any leftover mango sitting around the pit.
2. Add the mango to a bowl and cut and then cube the avocado. We like to make a cut around the middle of the avocado making a slit, we then twist it open and gently remove the pit. You can remove the pit by pressing it out with your hands or gently insert a knife in the middle and twist.
3. Slice and dice one jalapeño and add the diced avocado & jalapeño to the bowl with the rest of the ingredients and stir. To make tortilla chips simply cut 3 small flour tortillas into triangles, place them on a baking sheet lined with parchment paper and spray them with oil spray and add a touch of salt.
4. If you don’t have any avocado oil spray you can simply drizzle a little bit of oil on top. Bake them for 10 minutes at 400F (200C) or until crispy and golden. Enjoy this salsa with tortilla chips, on tacos, or as a side.

Kitchen notes

• Herbs: We use cilantro in this recipe, but you can feel free to use herbs such as parsley, mint, basil, or chives. You can even create your own blend.
• Add-ins: Include more veggies by incorporating some sweet corn (fresh or roasted), diced tomatoes, or finely diced red onion.
• Protein: Mix in some rinsed and drained black beans for added protein.
• No spice: To reduce the heat, feel free to use 1/4 of a red bell pepper instead of jalapeño. It’s milder and sweeter than its green cousin, plus it adds a bright pop of color.
• Citrus: If you don’t have any limes on hand, you can use lemon. It will still add that bright, citrusy component and keep your avocado from turning brown.