This 6 ingredient mango avocado salsa is sweet, spicy, juicy, creamy, zesty, vibrant, and perfect for pulling together in just minutes and serving at BBQs, picnics, potlucks, and taco nights! Paleo, Whole30, Gluten-free, Vegan!
Fruity salads and salsas might be my new 2022 obsession. They’re sweet, savory, tangy, spicy, fresh, and basically a treat for your tastebuds. And this mango avocado salsa recipe has that and more!
This mango habanero salsa is perfect for when mangoes are in season and most flavorful. Serve it with tortilla chips, tacos, or grilled chicken or fish. The sweetness cuts wonderfully through spicy dishes, too.
More so, while it tastes great, it’s also good for you. This mango Pico de Gallo salsa recipe is loaded with plenty of micronutrients, heart-healthy fats, and fiber. And all with simple, everyday ingredients. Bring it to gatherings and watch it disappear in minutes!
This mango salsa recipe relies on just six fresh ingredients, plus salt.
- Mango: Use in-season fresh ripe mango for the best results. They should be medium-soft, not too firm. Tommy Atkins (regular supermarket mango in the US) will work great for this recipe.
For a different flavor profile, you could use grilled mango. It’s slightly smoky, super juicy, and still wonderfully sweet.
- Avocado: It should be ripe but not mushy.
- Red onion: I love the color and flavor of the red onion, but you could use yellow onion, too. Green onions/scallions would also work for a more delicate flavor. Or even try pickled red onions for an extra tangy flavor.
- Lime: Use fresh lime juice, not bottled, for the best flavor. Add some lime zest for more zing.
- Salt: Adjust to taste. I recommend using kosher salt for the best flavor.
- Cilantro: If you aren’t a fresh cilantro fan, parsley could work.
- Habanero pepper: Habanero peppers are very hot. If you prefer milder heat, you could use a Serrano pepper (hot), Jalapeño (medium), or Poblano (mild-medium). Red pepper flakes would also work.
If you prefer mild homemade salsa, you can omit the pepper entirely.
How to Make Mango Salsa with Avocado
The entirety of this recipe is made up of just a few simple chopping steps.
How To Tell If a Mango Is Ripe
For this salsa, you’ll need mango that is ripe but not overripe. When squeezing it gently, there should be a slight give. If it’s too hard, it’s under-ripe and lacks flavor. If it’s too soft, it’ll be too sweet and mushy.
They should also smell sweet at their stem end.
When checking the mango’s ripeness, go by feel rather than color, as the color between varieties varies. Read this post for more tips!
How to Peel and Cut a Mango
There are several simple ways to chop a mango. The method you use is up to you. However, for this homemade salsa recipe, I peeled and diced the mango.
First, peel the mango with a vegetable peeler or a pairing knife.
Then hold the mango with the stem facing up. The narrow, widest part of the mango is the center where the pit is. Leave around 1/2 inch from the center of the mango (where the stem is). Then cut straight down the mango’s length, and then repeat on the other side.
This is how you remove the flesh from the seed. Then, chop the flesh into small cubes.
How to Cut an Avocado
First, slice the avocado in half. Then you can dice it within the peel and then remove the peel. OR remove the peel first and dice it on the chopping board.
Either way, I recommend slicing the avocado in half through the side so the cubed avocado pieces aren’t too “long.”
To Prepare and Assemble the Mango Avocado Salsa
Having chopped the mango and avocado, prepare the rest of the ingredients. Finely chop the red onion, roughly chop the cilantro, and juice the lime. Finally, dice the habanero pepper, removing the seeds and ribs.
I strongly recommend wearing gloves when dealing with the pepper, as it can cause skin irritation. Add some seeds back into the mango Pico de Gallo salsa to adjust the heat.
Transfer all the ingredients to a large mixing bowl and toss well. Then set it aside in the refrigerator for an hour for the flavors to develop – enjoy!
How to Serve Mango Salsa
There are plenty of ways to enjoy this mango avocado salsa. Some of my top recommendations include:
- As a dip: With tortilla chips/pita chips. A delicious party appetizer.
- In or alongside tacos and tostadas: Like these vegan birria tacos. However, it also pairs particularly well with seafood like white fish tacos or shrimp tacos.
- Alongside burritos: or a healthy burrito bowl. This mango salsa could also be excellent in lettuce wraps.
- Over Nachos: Or fully-loaded “nacho fries.”
- In salad bowls or alongside Grains: Like this coconut rice (perfect with grilled or baked fish or chicken).
- With a protein: With your favorite protein like grilled steak, chicken, fish, tofu, tempeh, etc. I love it alongside these coconut shrimp too. My favorite pairing is mango salsa and salmon (grilled or baked).
- With burgers and sliders.
Did you know you could also puree any leftover homemade salsa (minus the avocado) in a food processor? You can use it as a sauce over fish or in wraps, tacos, etc.
If you’d prefer a mild mango salsa, omit the chili or substitute it with bell peppers.
I don’t recommend it, as it will be mushy and watery upon thawing.
While it is possible, this recipe wasn’t created with canning in mind, so I don’t recommend it. Instead, I recommend referring to the USDA guidelines and other official sources for more guidance.
More Mango Recipes
If you try this easy mango salsa recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Mango Avocado Salsa
- 10.2 oz mango 1 medium-sized, ripe; Tommy Atkins (regular supermarket mango) works great
- 4.5 oz avocado 1 small or 1/2 medium-sized
- 3 oz red onion 1 medium-sized; or yellow onion
- 0.35 oz cilantro
- 1/2-1 hot chili adjust to taste; use Habanero, Serrano, Jalapeño, or Poblano depending on the strength wanted; or omit entirely
- 2 tablespoon lime juice 1 lime
- 1/2 teaspoon salt
Step 1: Chop the Ingredients
- Dice the mango to your desired size. Here's an easy way on how to chop mango if you're not familiar.
- Dice the avocado. Finely chop the red onion, roughly chop the cilantro, and juice the lime. Finally, dice the habanero pepper, removing the seeds and ribs.Be careful when handling the chili pepper – it's best to use gloves and avoid touching your face!
Step 2: Combine the Ingredients
- Transfer all the ingredients to a large mixing bowl and toss well. Then set it aside in the refrigerator for an hour for the flavors to develop – enjoy!
How To Store
- Any leftover mango salsa can be made ahead and stored, covered in the refrigerator for between 3-4 days.Can you freeze mango salsa? This isn't something I've tried as I'm worried about how it may affect the textures. Though technically all of the ingredients are freezer-friendly and could be stored for around 2 months. If you give it a go, let me know what happens.
- Use the best ingredients: This mango salsa recipe comprises just 6 simple, fresh ingredients. Make sure they’re all fresh, ripe, and in season for the best results.
- Adjust the texture: The easiest way to do this is by how thickly you slice all the ingredients. Finely chopped is perfect for a dip and getting a little of everything in each bite.
- Allow it to marinate: Just 30 minutes in the fridge will meld the ingredients into a cohesive dish. If you skip this, the flavor ratios will likely seem off.
- Adjust to taste: This mango habanero salsa is super simple to adjust to your taste, whether you want it sweeter, tangier, spicier, herbier, etc.
- To avoid the avocado browning: Chop it just before serving. Toss it in the lime juice, which will help to keep it from oxidizing and browning.
- Mango Pico de Gallo: Simply omit the avocado and voila – you have a mango Pico de Gallo recipe.