This Mango Avocado Salsa will become your new simple go-to vegan dip this summer! This salsa recipe pairs well with tacos or can be enjoyed on its own with tortilla chips!
The sun is out, the snow is melting (finally) and I am so ready for spring and summer! This Mango Avocado Salsa screams summer to me and I just want to throw it on top of everything. The flavor is fresh and clean, and the colors create a beautiful presentation. This recipe pairs perfectly with all your Mexican favorites, salads or on its own with some tortilla chips. This healthy vegan side dish will be you new simple go to these warm weather months!
What Do You Need To Make Mango Avocado Salsa?
The kitchen tools needed for this salsa recipe are:
- A Bowl for Combining Ingredients
- A Sharp Knife and Cutting Board
- A Spoon
The ingredients you will need to make Mango Avocado Salsa are:
- A Mango
- An Avocado
- Fresh Cilantro
- Lime Juice
- Half a Red Pepper
- Half a Red Onion
Slicing and Chopping Tips
First, you will need to slice the avocado in half length wise creating two equal halves. Next, you will need to remove the large seed using either a spoon or knife. Once the seed is removed use your knife to slice the inside of the avocado vertically creating slices. Next, slice horizontally to create small squarish shapes. Finally, use your spoon to scoop the inside out of the peel and place it in your bowl and repeat on the other half. Moral of the story: cut the avocado into small pieces.
First you will need to cut the mango in half. There is a large seed inside of the center of a mango, so you will need to cut off center. Once you have two halves you will slice the mango exactly like the avocado.
First, you will want to remove the stem and cut the red pepper in half. Next, use your knife to remove the light colored ribs on the inside and discard along with the seeds. Finally chop the red pepper into small squares. Don’t worry about the cuts being perfect it will still taste yummy I promise!
Okay, so full disclaimer I cut onions the “wrong” way. But, it is easier for me and I refuse to change my ways. If you want to know the correct way to slice an onion you can easily find a billion videos on YouTube about it.
If you want a spicy kick to your salsa you will definitely want to add some fresh jalapeno! You will slice the jalapeno just like the pepper removing the stem, ribs and seeds then slicing it into small pieces.
First, I like to remove the leaves from the stems. Next, I use a knife to rough chop the cilantro into smaller pieces. You can also use your hands and just tear into small pieces.
How Long Does Mango Avocado Salsa Stay Good For?
Stored in an airtight container in the fridge it will stay fresh for up to two days. Any longer than that and the flavor starts to get weird. I suggest making only what you will eat to avoid food waste and it spoiling fast. It is best immediately after making it!
Serving Suggestions for this Salsa
I love eating this salsa with chips, on top of tacos, quesadillas or over the top of a salad. If you are looking for a wonderful main dish to pair this with try these Crockpot Pork Carnitas Tacos!
Can I add in different fruits and veggies?
Sure! Just know that any changes you make to the recipe will result in the flavor being altered. Some things you could try is adding in orange pepper instead of red pepper, or a spicier pepper if you want more heat. Also, if you loathe cilantro you could leave it out completely, or cut the suggested amount in half.
Need More Easy Extras? Try These!
Looking for the perfect pairing for this Mango Avocado Salsa?! Try these Crockpot Pork Carnitas Tacos!
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Mango Avocado Salsa
- 1 Mango
- 1 Large Avocado
- 1/2 Red Onion
- 1/2 Red Pepper
- 1 Jalapeno Diced- Optional
- 1/4 Cup Fresh Cilantro
- 1 Tbsp Lime Juice Or the juice of one fresh lime
- Slice avocado in half and remove the seed with your knife. Slice the inside of the avocado vertically into long slices then horizontally making small squares. Use a spoon to scoop out the sliced avocado and add to bowl. Repeat this same process for the other half.
- Cut the mango into two halves and repeat the vertical and horizontal cuts just like with the avocado. Use the spoon to scoop the sliced mango out of the skin and add to bowl.
- Dice the onion and add it to the bowl. Remove the seeds and ribs from the red pepper, and jalapeno (optional) then chop into small pieces and add to bowl. Finally add the fresh cilantro and lime juice and gently toss until just combined. Serve immediately and enjoy!
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