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Mango Avocado Salsa

Sweet ripe mango, creamy avocado, red bell pepper, jalapeño and cilantro in a bright lime dressing. A fresh, colorful salsa for chips, tacos or grilled fish.

Prep
15 min
Cook
0 min
Total
15 min
Serves
6
Illustration of Mango Avocado Salsa, drawn from its ingredients
Cook's note

Use mangoes that give slightly when squeezed but are not mushy, so the pieces hold their shape. Add the avocado last to keep it from browning and breaking down. Leave the jalapeño seeds in for a spicier salsa. It is best the day it is made.

Method

  1. Combine the mango, bell pepper, jalapeño and cilantro in a medium bowl.

  2. Stir in the lime juice, salt and cumin, and let sit for so the flavors come together.

  3. Gently fold in the avocado just before serving so it stays in chunks.

  4. Taste and add more lime or salt as needed. Serve with chips.

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More to cook

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Mango Avocado Salsa
Step 1 of 4

Combine the mango, bell pepper, jalapeño and cilantro in a medium bowl.

Step 2 of 4

Stir in the lime juice, salt and cumin, and let sit for so the flavors come together.

Step 3 of 4

Gently fold in the avocado just before serving so it stays in chunks.

Step 4 of 4

Taste and add more lime or salt as needed. Serve with chips.

All done

Dig in.

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