Make delicious mango avocado salsa in 10 minutes! It’s a perfect topping for fish, chicken & pork, or can be served as an appetizer w/ tortilla chips!
Do you enjoy salsa? We sure do! I always keep jars of home canned salsa in our pantry, including traditional salsa and peach salsa. It’s also very easy to whip up a batch of fresh peach salsa in the summer for a quick appetizer, when peaches are ripe and plentiful.
If you have never tried fresh mango avocado salsa, then hopefully this post will show you how easy it is to make, in just under 10 minutes! This salsa tastes wonderful as an appetizer or snack (served with crunchy tortilla chips!). It also is fantastic as a topping for chicken, fish and pork, because it adds so much flavor to the meat! Here’s how to make it:
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Prepare The Mango For The Salsa
If you have never cubed a fresh mango before, have no fear… it’s easier than you might think! There is a huge pit (seed) in the middle of a mango, so you will not be able to cut straight through the middle. Instead, slice the mango from top to bottom on all sides of the pit.
Once that is done, take a sharp paring knife and make gridline cuts from top to bottom on each mango section, and side to side, forming small cubes. Be careful not to cut all the way through the peel (or your fingers).
Repeat with all sections. To remove the cubes easily from the mango peel, use your hands to hold both ends of the section and “flip”, pushing up from the bottom peel in the middle, until the mango cubes are fully exposed (see photo below).
Run a knife along the bottom of the cubes, along the peel to cut them away. Repeat this until all sections of the mango are cubed and cut away from the fruit. See the huge pit in the mango, seen below in the upper left corner?
Prepare The Mango Avocado Salsa
Place chopped cilantro, red onion, and a finely chopped jalapeno (seeds removed) into a medium mixing bowl. Squeeze the juice of half of a large lime into the mixture. Add the cubed mango and stir to combine. NOTE: If you will be making this mango avocado salsa several hours ahead of serving time, cover and refrigerate (without adding the avocado) until just before serving!
Add Avocado Just Before Serving!
Right before serving, cut and cube the avocado. The avocado is best cut and cubed at this point because, it will have less time to turn brown in the salsa.
Cubing the avocado is done almost the same way as the mango. Slice the avocado in half, and remove the seed. Slice from top to bottom and side to side in small gridline cubes, without cutting all the way through the peel.
Take a large spoon and guide it all along the the inside of the avocado peel, which will remove the cubes easily. You can place the chunks of avocado directly into the bowl with the rest of the mango avocado salsa!
Once all avocado cubes have been added, gently stir the mango avocado salsa to combine ingredients. Ta Da! You just made a really great tasting salsa.
Serving Mango Avocado Salsa
You’re now ready to serve the salsa! Enjoy it with crisp tortilla chips to your heart’s content OR use it to top a nice piece of grilled chicken, fish or pork! The creamy avocado and the sweet mango (and other ingredients) add so much flavor to dishes like this seafood dish below (Dover Sole).
I truly hope you will have the opportunity to make this delicious salsa for those you love. It’s fresh, tastes delicious, can be doubled easily, and is super easy to make! Have a wonderful day! Don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page. Thanks for stopping by, and come back soon.
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Make delicious mango avocado salsa in 10 minutes! It's a perfect topping for fish, chicken & pork, or can be served as an appetizer w/ tortilla chips!
- 1 large mango , cut into cubes
- ⅓ cup cilantro , chopped
- ¼ cup red onion , chopped
- ¼ cup fresh jalapeno , seeds removed and finely chopped
- ½ large lime (juice of)
- 1 large avocado , cut into cubes
Place peeled and cubed mango, chopped cilantro, red onion, and jalapeno in a medium sized mixing bowl. Squeeze the juice of half of a large lime over the ingredients and stir to combine.
NOTE: If preparing this salsa a few hours before using it, cover and refrigerate the salsa at this point (without adding the avocado).
Just before you plan to serve the salsa, add the avocado cubes, and "gently" stir, to combine salsa ingredients. Serve, and enjoy, as an appetizer or as a topping for various main dishes!
Mango: Cut from top to bottom on all sides of the pit. Take a sharp paring knife and make cuts from top to bottom, and side to side, forming small cubes. Be careful not to cut all the way through the peel. Repeat with all sections. To remove the cubes easily from the mango peel, use your hands to hold both ends of the section and "flip", pushing up from the bottom peel in the middle, until the mango cubes are fully exposed. Run a knife along the bottom of the cubes, along the peel to cut them away. Repeat this until all sections of the mango are cubed and cut away from the fruit.
Avocado: Slice the avocado in half, and remove the seed. Slice from top to bottom and side to side, in small cubes, without cutting all the way through the peel. Take a large spoon and guide it all along the the inside of the avocado peel, which will remove the cubes easily.
Here’s one more to pin on your Pinterest boards!