Mango Salsa

A fresh and delicious salsa made with mango, avocado, jalapeno and lime, this Mango Salsa is perfect for fish, grilled chicken, or for dipping with tortilla chips.

Course Appetizer, Condiment, Side Dish

Cuisine American, Mexican, North American, Tex Mex

Keyword Mango Avocado Salsa, Mango Salsa

Prep Time 20

Cook Time 0

Total Time 20

Servings servings

Calories 170kcal

Author Chrissie

Equipment

Ingredients

2 mangoes
2 avocados
1 red onion
1 jalapeño pepper optional
2 tablespoons cilantro fresh chopped
zest and juice of 1 lime
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 teaspoons olive oil optional

US Customary - Metric

Instructions

Peel and cut the mangoes and avocados into small 1/2 inch pieces and add them to a mixing bowl.
Dice the red onion finely and add it to the bowl as well.
Finely slice the jalapeño pepper and remove the seeds if you wish (this will prevent the salsa from becoming too spicy). Add the jalapeño and the cilantro to the bowl with the mangoes, avocados and onion.
Add the juice and zest of one lime and add the cumin, salt, garlic powder and the olive oil (the olive oil is optional, but it creates a smooth texture).
Gently toss the ingredients together and add the salsa to your favourite serving bowl.
Serve with tortilla chips for dipping or serve alongside your favourite grilled chicken, fish, shrimp, or with tacos.

Notes

Storage Instructions

We don't recommend storing this salsa for very long as the avocados will go brown. If you do need to store it, be sure to store it in an airtight container with a layer of plastic wrap pressed onto the top to prevent the avocado from oxidizing (turning brown).

Make-Ahead Instructions

Because avocados tend to go brown when peeled and chopped, we recommend making this salsa right before serving for best results.

Nutrition