Mango Avocado Salsa Recipe
Bright, Vibrant & Flavorful Mango Avocado Salsa!
The perfect salsa recipe to top on shrimp, fish, or chicken tacos. This mango avocado salsa recipe is so easy to make & filled with such delicious taste! Aside from making guacamole, green salsa, or Pico de Gallo- This is a salsa recipe that you want to make sure you keep on hand and add to your rotation. This mighty salsa is filled with sweet chucks of mango, avocado, red bell pepper, onion, jalapeño, fresh cilantro and fresh garlic. I like to finish my mango avocado salsa off by squeezing fresh lime juice and seasoning it with salt and pepper. All the ingredients mesh very well together to make this yummy salsa. Plus, you can make this recipe in under 10 minutes.
I recommend preparing this dish beforehand to allow the salsa flavors to set in. If you only have 30 minutes that’s fine, but letting it marinate as I call it a little longer is even better. Fruit salsas are perfect for the summertime or anytime you want to switch it up from the standard salsa recipes! Aside from being healthy, this delicious recipe just doesn’t disappoint. It’s really that good!
This mango avocado salsa goes great on top of grilled chicken or shrimp. If you want fish tacos- this recipe goes well with beer batter fish tacos or grilled/sautéed fish too.
Mango Avocado Salsa Recipe
Ingredients
Makes about 2 Cups
- 2 Mangos Diced
- 1 Small Red bell pepper Diced
- 1 Avocado Diced
- 1/2 Red Onion Diced
- 1 to 2 Tbsps Fresh Garlic Minced
- 1/4 Cup Fresh Cilantro Chopped
- 1 Jalapeño seeded & minced
- 1 Fresh Lime Juiced
- Seasoned Pepper For taste
- Pink Salt For taste
**Note: The mango should be ripe & sweet. If not, you can add a pinch of honey or sugar to the salsa. But I didn’t need to add any because the mangos were perfect and sweet for me. Make any adjustments if needed.
Instructions
- Clean & prep the fruit/veggies beforehand. Rinse under running cold water. Pat dry.
- Chop or dice the fruit and veggies into small pieces.
- Note: For the jalapeño make sure to remove the seeds. Start out with using 1/2 a jalapeño if you don’t want to use the whole thing. But it shouldn’t be spicy or overly spicy if you remove the seeds.
- In a serving bowl, combine the prepared mango, avocado, red bell pepper, onion, cilantro, and jalapeño.
- Squeeze the fresh lime juice over the salsa.
- Season with the seasoned black pepper and pink salt for taste.
- Tip: If the mangoes are NOT sweet, you can drizzle a small amount of honey or sugar over the salsa. But my mangoes were ripe and sweet. So, it should come out perfect!
- Allow the salsa to rest by storing the salsa in the fridge for at least 10 to 15 minutes before serving. Enjoy!
- Tip: You can store the salsa for up to a few days and it should hold. But I doubt you will have leftovers!
