Zesty Mango and Avocado Salsa with Lime and Cilantro

Sweet, tropical mango meets creamy avocado, crisp red onion, jalapeño, and juicy cherry tomatoes in this vibrant Mango Avocado Salsa. Ready in about 10 minutes, it’s a fresh, easy topping for grilled chicken, salmon, tacos, or simply served with tortilla chips as a bright summer dip.

I originally created this mango avocado salsa years ago as a filling for phyllo shells and knew it deserved its own full recipe. Over time it became a go-to for topping tacos, fish, grilled chicken, and for serving alongside chips. It’s more than an appetizer — it’s a versatile, flavor-boosting condiment that brightens many dishes. Use it when mangoes and avocados are ripe for the best texture and flavor.

Ingredients

• Avocado – 2 cups, ripe but not overly soft, diced into small cubes. A gently yielding avocado is ideal.
• Mango – 2 cups, ripe and slightly yielding, diced into small cubes to match the avocado.
• Cherry tomatoes – 1 cup, quartered. Cherry or grape tomatoes work well because they add color without too much liquid; roma tomatoes are an alternative if diced.
• Jalapeño – 1 jalapeño, seeded and minced for mild heat. Use serrano for more spice or omit for no heat.
• Red onion – 1/2 cup, minced, for a crisp, sharp bite.
• Fresh cilantro – 1/4 cup, chopped. If you don’t like cilantro, flat-leaf parsley or fresh basil are good swaps.
• Fresh lime juice – 2 tablespoons, squeezed from fresh limes for the best brightness.
• Salt and black pepper – 1/2 teaspoon each, or to taste.

Instructions

1. Prepare the avocado: Slice each avocado in half, remove the pit, and score the flesh into small cubes without cutting through the skin. Scoop the diced avocado into a medium bowl.
2. Prepare the mango: Peel and dice the mango into cubes similar in size to the avocado. Add the mango to the bowl with the avocado.
3. Add the remaining ingredients: Stir in the quartered cherry tomatoes, minced jalapeño, minced red onion, and chopped cilantro. Squeeze in fresh lime juice and season with salt and black pepper.
4. Toss gently: Use a spatula to fold the mixture together carefully, preserving the texture of the avocado and mango. Avoid overmixing so the fruit stays intact.
5. Serve or chill: Serve immediately for the freshest flavor, or refrigerate briefly until ready to use.

This two-step prep makes a lively, fresh salsa that works equally well as a dip or a topping. It comes together quickly and keeps the bright, tropical flavors front and center.

Ways to serve it

This salsa is versatile. Here are practical serving ideas to get the most from it:

• With chips: Serve as a refreshing dip alongside tortilla chips or vegetable sticks.
• Over grilled meats: Spoon over grilled chicken or pork to add brightness and contrast to savory charred flavors.
• With seafood: Pairs beautifully with grilled or pan-seared fish, shrimp, scallops, or in fish tacos.
• On tacos and bowls: Use as a fresh topping for tacos, burrito bowls, grain bowls, or salads to introduce sweet and tangy notes.
• As a garnish: Add a spoonful to avocado toast, roasted vegetables, or baked fish for color and freshness.

Recipe tips

• Choose ripe fruit: Use avocados and mangoes that yield slightly to gentle pressure. Unripe fruit will be firm and won’t produce the creamy, tender texture you want in this salsa.
• Match dice size: Cut the mango and avocado into similar-sized cubes so each bite has balanced texture and flavor.
• Adjust seasoning: Taste and adjust salt and lime juice after mixing. Fresh lime will brighten the flavors and help slow avocado browning.
• Mild or spicy: Control the heat by removing the jalapeño seeds and ribs for milder salsa, or leave some seeds in for more kick.
• Make ahead carefully: While you can prepare some components ahead (chop onion, mince jalapeño, juice limes), wait to dice avocado and mango until closer to serving to maintain color and texture.

Storing the salsa

This salsa is best fresh. Because avocado oxidizes, it will begin to brown after mixing. Lime juice slows browning but does not stop it entirely. For leftovers, press plastic wrap directly onto the salsa surface to limit air exposure and refrigerate in an airtight container. Consume within 1–2 days for the best appearance and flavor.

More avocado recipes

If you enjoy avocado, try pairing or alternating this salsa with other avocado-forward dishes such as a California-style burger topped with sliced avocado, creamy avocado salsa variations, avocado omelettes, avocado-based sauces for enchiladas, avocado egg salad, or a bacon-tomato-avocado pasta salad. These recipes showcase avocado in different textures and flavor profiles.