This Mango Avocado Salsa is a fresh, colorful, 15-minute recipe made with juicy mango, creamy avocado, red bell pepper, red onion, cilantro, lime juice, and a touch of olive oil. It’s quick enough for a weeknight dinner but bright and pretty enough for a summer party.
Similar to my Simple Guacamole and Avocado Dip Recipe, this easy salsa works as an appetizer, taco topping, or fresh side dish. It has the sweetness of ripe mango, the creaminess of avocado, and enough lime and cilantro to keep every bite bright.
Quick Look: Mango Avocado Salsa
- ⏳️ Ready in: 15 minutes.
- 🧑🍳 Serves: 4-6 people as an appetizer or topping.
- 🥗 Best for: Summer appetizers, taco night, cookouts, and quick weeknight dinners.
- ♥️ Why you will love it: It’s fresh, colorful, naturally dairy-free, and easy enough to make at the last minute. The sweet mango, creamy avocado, crunchy pepper, sharp red onion, and lime juice make it taste bright and balanced without any cooking.
- 🥣 Flavor profile: Sweet, tangy, creamy, and a little savory with fresh cilantro and lime. Add jalapeño or serrano pepper if you want more heat.
- 🎯 Best paired with: Serve it with Salmon with Mango Salsa, Instant Pot Chicken Tacos, or Simple Charcuterie Board.
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I couldn’t resist the recipe knowing I had avocado and mango in the refrigerator. I made these last night…SO GOOD. Thank you!
– Natalia
Why This Recipe Works
This mango avocado salsa works because it balances sweet, creamy, crunchy, and tangy ingredients in one simple bowl. There is no cooking required, so the flavor depends on using fresh produce and cutting everything small enough to scoop.
- Ripe mango gives the salsa natural sweetness and juicy texture.
- Avocado adds creaminess and makes the salsa feel more satisfying.
- Red bell pepper and red onion add crunch so the salsa does not feel soft or mushy.
- Fresh lime juice brightens the flavor and helps slow the avocado from browning.
- It is flexible enough to serve as a dip, taco topping, or fresh side for Baked Salmon with Dill Sauce or Lemon Garlic Butter Chicken Cutlets.
Key Ingredients
- Mangoes. Choose ripe mangoes that smell sweet and give slightly when pressed. They should be juicy but still firm enough to dice cleanly.
- Avocado. Use a ripe avocado that is creamy but not overly soft. Dice it gently so it keeps its shape in the salsa.
- Red bell pepper. This adds color, crunch, and mild sweetness.
- Red onion. A little red onion gives the salsa a sharper bite that balances the sweet mango.
- Cilantro. Fresh cilantro makes the salsa taste bright and fresh. If you do not like cilantro, see the substitutions below.
- Lime juice, olive oil, and salt. These simple seasonings pull the salsa together without overpowering the mango and avocado.
Substitutions and Additions
This recipe is easy to adjust depending on what you have in the kitchen and how spicy you want it.
- Add heat. Mix in finely chopped jalapeño or serrano pepper for a spicy mango avocado salsa.
- Make it sweeter. Add a little diced pineapple or fresh corn for extra sweetness and texture.
- Change the herbs. If you do not like cilantro, use fresh parsley or a small amount of mint.
- Add more crunch. Diced cucumber or extra bell pepper makes the salsa even fresher.
- Turn it into a fuller appetizer spread. Serve it with Cherry Tomato Bruschetta, Simple Guacamole, or Avocado Dip Recipe
How to make Mango Avocado Salsa
- Step 1: Dice mango, avocado, red bell pepper, red onion, and cilantro.
- Step 2: Transfer everything to the bowl.
- Step 3: Add olive oil, lime juice, and salt. Mix and serve!
Expert Tips
- Use ripe but firm fruit. Ripe mangoes and avocado give the best flavor, but if they are too soft, the salsa can turn mushy.
- Cut everything small and even. This makes the salsa easier to scoop with chips and better as a topping for tacos, salmon, or chicken.
- Add the avocado last if prepping ahead. You can chop the mango, bell pepper, onion, and cilantro in advance, then fold in the avocado close to serving time so it doesn’t brown.
- Do not overmix. Fold gently so the avocado stays in pieces and the salsa looks fresh.
- Taste before serving. Depending on the sweetness of your mangoes, you may want a little extra lime juice or salt.
What to serve with it
Mango avocado salsa is one of those recipes that works with so many summer meals. It is fresh enough for a party dip but also flavorful enough to turn simple protein into dinner.
For an easy appetizer spread, serve it with tortilla chips, Simple Guacamole, Avocado Dip Recipe, or Simple Charcuterie Board.
For dinner, spoon it over Salmon with Mango Salsa, Baked Salmon with Dill Sauce, Lemon Garlic Butter Chicken Cutlets, or Instant Pot Chicken Tacos.
Mango Avocado Salsa FAQs
Because avocado browns quickly, mango avocado salsa is best the day it is made. If you have leftovers, stir in a little extra lime juice, press plastic wrap directly against the surface, and refrigerate it in an airtight container overnight.
You can prep part of it ahead. Chop the mango, red bell pepper, red onion, and cilantro a few hours in advance, then add the avocado, lime juice, olive oil, and salt shortly before serving so the avocado stays fresh.
Fresh ripe mango works best because it keeps the salsa juicy and firm. Frozen mango releases extra liquid after thawing, which can make the salsa watery and softer than you want.
Serve it with tortilla chips as an appetizer, spoon it over salmon, grilled chicken, shrimp, or tacos, or use it as a bright side dish for summer dinners and cookouts.
Cut the avocado right before mixing, use fresh lime juice, and keep the salsa covered tightly until serving. For the best texture and color, fold the avocado in gently close to serving time.
More Summer Recipes to Try
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If you make this mango avocado salsa recipe, I’d love for you to leave a rating and comment below. Your feedback helps other readers and gives them useful tips before they try the recipe themselves.
Mango Avocado Salsa
Ingredients
- 2 mangoes diced
- 1 avocado diced
- ⅓ cup red bell pepper finely chopped
- ¼ cup red onion finely chopped
- ¼ cup cilantro finely chopped
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- ¼ teaspoon salt
Instructions
- Dice mango, avocado, red bell pepper, red onion, and cilantro.
- Transfer everything to the bowl. Add olive oil, lime juice, and salt.
- Mix and serve!
Notes
- Use ripe but firm fruit. Ripe mangoes and avocado give the best flavor, but if they are too soft, the salsa can turn mushy.
- Cut everything small and even. This makes the salsa easier to scoop with chips and better as a topping for tacos, salmon, or chicken.
- Add the avocado last if prepping ahead. You can chop the mango, bell pepper, onion, and cilantro in advance, then fold in the avocado close to serving time so it doesn’t brown.
- Do not overmix. Fold gently so the avocado stays in pieces and the salsa looks fresh.
- Taste before serving. Depending on the sweetness of your mangoes, you may want a little extra lime juice or salt.
Can you make it ahead without the avocado and add it before serving?
Hi Ellen! Yes, you can prep it a day before and refrigerate overnight. Just add avocado before ready to serve 😉
Hi,
This was really yum! I make brushetta with a tomatoe and avocado salsa and had no tomatoes. I was looking for salsa recipes and chose this one because I had all the ingredients except for the red pepper and used 1 mango instead of 2. It was delicious!!! This is now a favourite! Thank you for sharing. Thx Tia.
Thank you so much, Tia! I’m happy you liked it!
This salad looks super colorful and tasty. What a great dish to get in the mood for summer!
I just recently made a mango salsa myself, and the same day I also made guacamole. But I didn’t think about just adding avocado to the mango salsa. Great idea! I’ll have to try this.
Down there in the land of Tex-Mex, this is certainly a great thing to add. We have a favorite taco truck, and I added this salsa to our lunch. The cool mango and avocado was a great contrast to the spicy birria. Thank you!
I couldn’t resist the recipe knowing I had avocado and mango in the refrigerator. I made these last night…SO GOOD. Thank you!
Well since tacos is the national dish of Norway and Sweden (seriously!), I need to up my tacos game whenever I invite a Swede to my tacos nights. This goes straight to my recipe book, I never consider mango salsa but it looks so colourful and refreshing I’m sure it will win my guests’ hearts.
This is such a refreshing recipe and so perfect for this season. Love the flavors and well explained.
It’s Taco Tuesday! This Mango Avocado Salsa will be perfect. My family will surely love this.
I love a great fruit salsa…though I often find it difficult to find decent mangoes here in Canada. If I find some, this salsa is happening! I bet it would be wonderful with chicken or fish.
What a refreshing change from regular tomato salsa. This is great for dipping. I would use it to top grilled chicken, or as a topping in fish tacos.