This post may contain affiliate links. Please read our disclosure policy.
This mango avocado salsa is sweet, creamy, bright, and one of the easiest ways to add a fresh contrast to tacos, grilled chicken, shrimp, or fish. The juicy mango, creamy avocado, crisp red onion, cilantro, and lime come together fast, and it tastes just as good scooped with chips as it does piled onto a Whole30 bowl with cauliflower rice!
Why You'll Love Mango Avocado Salsa
I keep coming back to this mango and avocado salsa because it works with SO MANY different meals throughout the week! The mango, avocado, and lime make heavier meals feel lighter, and it comes together fast with ingredients I almost always have on hand. It also doubles as an easy dip with gluten-free or regular tortilla chips when you need something quick for summer get-togethers.
The texture is what really makes this salsa stand out. The mango stays juicy, the avocado softens everything just enough, and the lime and jalapeño keep it from tasting overly sweet. After it chills for an hour or so, the flavors settle together in the best way. It doesn't get much simpler than this, my friends! Use this mango salsa for fish, tacos, as a dip, and more!
Ingredients You’ll Need
- Mango: Use ripe mangoes that still feel slightly firm so the salsa stays chunky instead of turning watery.
- Red onion: Adds a crunch and flavor that balances the sweetness of the mango.
- Avocado: Gives the salsa a creamy texture.
- Fresh cilantro: Brightens everything up and gives the salsa a bright herby flavor.
- Jalapeno: Adds a little heat without overpowering the fruit.
- Sea salt: Helps bring out the sweetness of the mango and keeps the salsa from tasting flat.
- Lime juice: Adds brightness and helps keep the avocado fresher a little longer.
Recipe Variations
- If you like a spicier salsa, leave some of the jalapeño seeds in or swap in a serrano pepper. And if you really love heat, my mango habanero salsa brings a much spicier kick while still keeping that sweet-and-savory balance.
- For a slightly sweeter salsa, let it chill before serving. The flavors settle together even more after the salsa chills for a bit.
How to Make Mango Avocado Salsa
Step 1: Combine all ingredients in a bowl 1-2 hours before you plan to eat (to let the flavors come together a bit!)
Step 2: Serve with your favorite chips or on top of chicken/shrimp, tacos, etc!
Expert Tips
- Dice everything into small, even pieces so the salsa scoops easily and stays well mixed.
- Use avocados that are ripe but not overly soft. If they're too ripe, they'll break down quickly once stirred with the lime juice.
- Taste before serving because mango sweetness can vary a lot depending on ripeness. Sometimes I add another squeeze of lime at the end to brighten everything back up.
- Stir gently once the avocado is added so the salsa stays chunky instead of turning mushy.
Storage & Make-Ahead Tips
- If you're making this ahead for meal prep, press plastic wrap directly onto the surface before sealing the container. That helps slow browning on the avocado.
- Store the salsa in an airtight container in the fridge for up to 4 days. It's best within the first 1-2 days when the avocado is freshest, but the lime juice helps keep everything tasting bright a little longer.
Recipe FAQs
Yes. It actually tastes better after sitting for an hour or two because the lime juice, onion, cilantro, and jalapeño have more time to blend together. Just give it a gentle stir before serving!
Yes! The salsa itself is Whole30-compliant. For a Whole30 meal, serve it over grilled chicken, shrimp, carnitas, or cauliflower rice instead of chips or tortillas. I also love using it in these Whole30 fish taco bowls for a super easy dinner.
Fresh mango definitely gives the best texture here, but frozen mango works in a pinch if that's what you already have in the freezer.
More Fresh Summer Dips
Easy Cottage Cheese Dip with Ranch Seasoning
Paleo Pineapple Guacamole
Fresh Mango Avocado Salsa
Ingredients
- 1 cup mango, diced
- ½ red onion , diced
- 1 avocado, diced
- ¼ cup fresh cilantro, coarsely chopped
- 1 jalapeno, seeds/stem removed and chopped
- ¼ tsp sea salt
- 1 lime, juiced
Instructions
- Combine all ingredients in a bowl 1-2 hours before you plan to eat (to let the flavors come together a bit!) Serve with your favorite chips or on top of chicken/shrimp, tacos, etc! Store in the fridge for up to 4 days.
Notes
- Dice everything into small, even pieces so the salsa scoops easily and stays well mixed.
- Use avocados that are ripe but not overly soft. If they're too ripe, they'll break down quickly once stirred with the lime juice.
- Taste before serving because mango sweetness can vary a lot depending on ripeness. Sometimes I add another squeeze of lime at the end to brighten everything back up.
- Stir gently once the avocado is added so the salsa stays chunky instead of turning mushy.
- Store the salsa in an airtight container in the fridge for up to 4 days. It's best within the first 1-2 days when the avocado is freshest, but the lime juice helps keep everything tasting bright a little longer.
- If you're making this ahead for meal prep, press plastic wrap directly onto the surface before sealing the container. That helps slow browning on the avocado.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
