This yummy Mango Avocado Salsa is super easy to put together. It’s great with chips and delicious on grilled fish or chicken. We love it on burgers and tacos, too.
The lime juice in the salsa does double duty. It adds its citrusy flavour, and it will also keep the avocados from turning brown. Because nobody likes brown avocados. I know they still taste good, but they’re just not pretty at all. So you can make this ahead and refrigerate.
Because Mangoes have more than one growing season, and they grow in so many different places throughout the world, they are available year round. There are many varieties of mangoes, but the ones that I prefer to buy are Ataulfo, which have a small seed, so you get lots of sweet fruit. Any mango variety will work in this recipe, though. So don’t worry if you can’t find ataulfos.
The Nutritious Mango
Mangoes are an excellent source of vitamin C, vitamin A, and folate. They are also a good source of fibre and vitamin B6. And they have a deliciously tropical flavour that works well in a salsa.
Creamy avocado is a great compliment to the mango’s sweetness, and a little jalapeno heat gives the salsa just the right amount of spice. Lime and cilantro are the finishing touches that make it, in fact, a salsa. If you are a cilantro hater, which is a scientific thing, by the way, you can substitute parsley. It’s best to have this salsa well chilled. With a big bowl of salty tortilla chips, and maybe a frosty beverage, too. Fiesta music, anyone? Well, ok, the music part isn’t necessary, but salsa does tend to put me in that kinda mood.
If you love mango, too, here’s another delicious idea to try: Mango Coconut Ice Cream
How to Make Mango Avocado Salsa
Mango & Avocado are perfect together in this flavour packed salsa.
- 1 ripe avocados pitted, peeled and diced
- 1 ripe mangos peeled and diced
- 3 tbsp lime juice
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 red or green jalapeno seeded and finely chopped
- 1 tbsp extra virgin olive oil
- 1 tsp honey
- sea salt
- Put all ingredients in a bowl and combine. Add salt to taste, cover, and refrigerate until well chilled.
While still adding some heat, jalapeno is a fairly mild pepper, especially if the seeds are removed. If you would prefer no heat, substitute a 12 cup diced red or green bell pepper.