Fresh Mango Avocado Salsa
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!
Servings: 8 people
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
Calories: 58kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 75mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 317IU | Vitamin C: 15mg | Calcium: 10mg | Iron: 1mg