10-minute Mango Avocado Salsa – this incredibly refreshing homemade mango salsa recipe is made with just 7 fresh ingredients in under 10 minutes. In my opinion, it’s one of the best homemade salsa recipes out there!
When YOU make this Mango Salsa, take a picture & tag us on Instagram @MunchkinTimeBlog, we would love to see your creation!
It’s unlike a traditional tomato salsa you’ve probably already had. This one is made with ripe sweet mango, creamy avocado, juicy strawberries, and red onion in a zesty lime juice dressing garnished with fresh cilantro. There is nothing better than this beautiful colorful salsa on a hot summer day!
When I’m not making my avocado corn salsa, I love to make this sweeter version when we fire up the grill because it goes great with the smoky char on grilled chicken, fish, or pork.
It adds a sweet and citrusy balance to whatever you’re eating it with, and even on its own, it makes a fantastic dip!
When mangos, strawberries, and avocados are in season, this is the perfect combination recipe to use them up. A mango salsa with avocado is like taking your taste buds to the tropics!
Ingredients for Mango Avocado Salsa
- Mango: Look for ripe mangos and cut them into cubes. They should have a slight give to them when you press them. If they are hard they are not ripe. They should smell like a mango. Even still it may be hard to tell until you cut into it.
- Avocado: The same goes for the avocado. Slight give when you press it and it should have no discoloration on it. Slice these into cubes as well.
- Red onion: Finely chopped red onion adds a mild, slightly sweet, pungent flavor and a crispy texture.
- Strawberries: Again, you want ripe juicy strawberries! They should be plump, red, and without any discoloration.
- Avocado oil & lime juice: A very simple dressing to brighten up the salsa with a citrusy flavor!
- Chopped cilantro: Finely chopped cilantro adds a herby note to the salsa.
- Sea salt: To taste.
- To make it spicy, add some finely chopped jalapeno in there. Remove the seeds for a milder version or keep some of them for a really spicy salsa!
- If you don’t like red onions, feel free to leave them out.
- You can swap the strawberries for red bell pepper if you’d prefer.
- You can also use green bell pepper instead!
- For a bit of extra fiber and protein, throw in some black beans.
- Adding a bit of pineapple or peaches into the salsa would be a great addition.
- If you’re not a fan of parsley, feel free to omit it or replace it with mint.
How to Make Mango Avocado Salsa
Step 1: In a salsa bowl, or medium glass bowl, combine the cubed mango, diced avocado, red onion, cilantro, and strawberries.
Step 2: Drizzle the avocado oil and lime juice over everything and give everything a gentle stir to combine.
Step 3: Season with salt to taste, if desired.
Favorite Ways to Use it
This versatile salsa recipe can be used in so many ways. As a dip, a side, or a topping!
- Enjoy it as an appetizer with tortilla chips to scoop it up!
- It’s great as a topping on fish tacos, slow cooker pot roast tacos, or chicken tacos.
- We love it with quesadillas too.
- It’s best as a side dish with grilled chicken, Hawaiian BBQ chicken, grilled fish, or even pulled pork sandwiches.
What is the best way to cut a mango?
The easiest way to cut a mango into squares is by holding the mango upright and slicing it along both sides of the large pit.
Then, score the flesh of each half in one direction about ½” apart and then crosswise in the opposite direction.
Once this is done, you should be able to flip each piece open so that the squares can easily be cut away from the skin.
Don’t discard the pit. There’s plenty of mango flesh surrounding it that can be added to the mango avocado salsa!
Can I just use frozen mango instead?
No! In fact, try not to use any frozen fruit. What tends to happen is once it is thawed it produces too much liquid watering down the salsa and the fruit gets mushy.
Is this salsa served cold or at room temperature?
That depends! If you’re serving it with hot food, you might not want it straight out of the fridge. Leaving it at room temperature would be a good idea.
If you want a refreshing salsa to use as a dip with chips and a nice cold beer, then a cold salsa is the way to go.
Can I make it ahead of time?
Certainly, however, I recommend leaving the avocado out until just before serving. You might also want to avoid salting it as that will draw out the natural juices making everything watery.
The avocado will turn brown once exposed, which is why you want to serve it sooner rather than later.
If you do make it ahead, be sure to keep it covered and refrigerated until you’re ready to eat and serve it.
Check out these Easy Mexican Recipes:
Mango Avocado Salsa with Strawberry
- Using a salsa bowl (this is the one I have!) or glass bowl, combine 1 cubed mango, 1 sliced avocado, 1/4 cup of red onion, 2 tablespoons of cilantro & 1 cup of sliced strawberries.
- Drizzle 1 tablespoon of avocado oil & 2 tablespoons of lime juice over mango salsa & give it a gentle stir with a spoon.
- Season with salt to taste if desired. Enjoy with tortilla chips!
Q. Now, tell me do YOU like this Homemade Salsa Recipe?
Let me know in the comments below, I would love to hear from you!
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Have a wonderful day!