Easy Mango Avocado Salsa

Mango avocado salsa might not be the latest food trend, but it’s a timeless favorite in my kitchen, especially as summer begins to wind down. There’s something bittersweet about making this vibrant dish, knowing that the season of fresh, sun-ripened produce is coming to an end. The combination of sweet, juicy mangoes, creamy avocado, and just the right amount of heat from jalapeños encapsulates everything I love about summer.

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Not only is it refreshing, but it’s also incredibly versatile. You can serve it with tortilla chips, use it as a taco topper, or even as a fresh side to your favorite grilled meats. But before I get ahead of myself, let’s talk about what makes this salsa so special and how you can make it at home.

Why Make Mango Avocado Salsa?

First off, let’s address the obvious question: why bother making mango avocado salsa at home when you can easily grab a jar of salsa from the store? The answer is simple—freshness. Store-bought salsas, while convenient, just can’t compare to the vibrant flavors of homemade salsa. When you make it yourself, you can taste the difference in every bite. The combination of ripe, juicy mangoes, creamy avocado, and the perfect balance of acidity and spice creates a flavor profile that’s hard to beat. Plus, it’s incredibly healthy—packed with vitamins, minerals, antioxidants, and fiber.

Picking the Perfect Fruit

The key to a great mango avocado salsa starts with picking the right ingredients. For the mango, you want to make sure it’s ripe and juicy. The Ataulfo variety, known for its sweet and creamy flesh, is a great choice. When selecting a mango, give it a gentle squeeze—it should give slightly under your fingers, indicating that it’s ripe.

As for the avocado, the same rules apply. You want a ripe avocado that’s soft but not mushy. If you’re making this salsa ahead of time, wait to add the avocado until just before serving to prevent it from browning.

Each ingredient in this salsa brings something unique to the table. The mango adds sweetness, balancing out the heat from the jalapeños. The avocado contributes a creamy texture that complements the burst of juiciness of the tomatoes. The cilantro ties everything together with its bright, fresh taste, and the lime and orange juice add a tangy, citrusy kick that enhances all the other flavors.

How to Serve Mango Avocado Salsa

There are so many ways to enjoy this salsa. Here are a few of my favorites:

• With tortilla chips: This is the classic way to serve salsa, and for good reason. The salty crunch of the chips pairs perfectly with the fresh, vibrant flavors of the salsa.
• As a taco topper: This salsa is a fantastic topping for tacos, especially fish or shrimp tacos. The sweetness of the mango and the creaminess of the avocado balance out the spicy, savory flavors of the tacos.
• As a salad base: Add some black beans, corn, and quinoa to this salsa, and you’ve got yourself a hearty, healthy salad that’s perfect for a summer cookout.
• With rice and grilled meats: This salsa makes a great accompaniment to rice, grilled chicken, pork, or even steak. The fresh flavors are a great contrast to the smoky, savory flavors of the meat.

Ingredients

This salsa is incredibly easy to make, provided you have a few basic knife skills. Here’s what you’ll need:

• 2 cups peeled and diced mango (about 2 medium mangos or 1 extra large mango)
• 1/2 cup tomatoes, cubed
• 2-3 jalapeños, diced (seeds removed if you prefer it milder)
• 1 large ripe avocado, diced
• 1/2 cup loosely packed fresh cilantro, finely chopped
• Juice of 1 lime or half a lemon
• Sea salt to taste

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How to Make Mango Avocado Salsa

The preparation is straightforward—simply dice all your ingredients and combine them in a bowl. However, there are a few tips to keep in mind that will make your salsa even better.

Here are a few tips to ensure your mango avocado salsa turns out perfectly:

• Dice everything bite-sized: For the best texture, try to dice everything into bite-sized pieces. If you’re short on time, you can use a vegetable dicer instead of having to chop everything by hand (I would probably not use it for avocado since it’s too delicate and could turn into a mush!)
• Tailor the spice level: Jalapeños can vary in heat, so taste them before adding them to your salsa. If you prefer a milder salsa, remove the seeds and membranes before dicing the jalapeños. If you like it spicier, consider using serrano peppers or even a habanero pepper for an extra kick.
• Add the avocado last: To prevent the avocado from browning, wait to add it until just before serving. If you’re making the salsa ahead of time, you can store it in the fridge without the avocado and add it when you’re ready to eat.