Mango avocado salsa is a perfect topping for any taco or salad, and it’s irresistible piled on a chip. It’s tropical and delicious!
Why you’ll love it: This salsa is easy to make and can be made ahead, it’s versatile, and healthy.
How long it takes: 20 minutes
Equipment you’ll need: mixing bowl, sharp knife
Servings: makes 4 cups
Could any of you use a little escape to the tropics? Are you ready to trade in the hot cocoa for something fruity with an umbrella? The gloves and hat for a bikini and flip flops? I’ll personally pass on the bikini but I’ll take those flip flops, a bottle of sunscreen, and a whole bunch of sunshine.
If you’re looking out the window at snowy surroundings and dreaming of warmer months, try brightening up your day with this tropical salsa. It’s loaded with fresh mango and sweet pineapple, citrusy cilantro and tangy lime.
I first made this salsa to go with shrimp tacos and it’s so delicious, I’ve made several batches since then to eat with chips, fish tacos, and on salads. Quite honestly, I could eat it right out of the bowl with a spoon like a fruit salad.
So, until warmer weather arrives, I’ll be tasting the tropics, closing my eyes and picturing white beaches and colorful umbrellas.
About This Mango Avocado Salsa
Not only is it visually bright and cheerful, this tropical salsa brings those bright flavors to your palate. Mango and pineapple are tropical fruits; creamy avocado smooths out the tartness of the fruit and makes this salsa feel incredibly rich and decadent.
Other ingredients in the salsa are jalapeño pepper, red onion, cilantro, and lime. These ingredients make this concoction undeniably salsa while also being reminiscent of chutney (all that great fruit!) and guacamole (those wonderful avocados!).
If you’re interested, this recipe also happens to be Whole 30 compliant.
What to Serve With Mango Avocado Salsa
- Shrimp tacos
- Fish tacos – These fish tacos are made with mild-tasting cod and have a blood orange salsa that could easily be replaced with the mango avocado salsa.
- Salmon tacos
- Grilled chicken with tequila lime marinade
- Salad – Add a couple scoops of the salsa to a simple salad made with greens, cucumber, and radishes. Yum!
- Chips (tortilla chips, of course!) – try making healthier baked tortilla chips or air fryer tortilla chips
Storage & Make Ahead Idea
Refrigerate the salsa in a covered container for up to 2 days. The avocado may brown slightly but that won’t affect the flavor.
Make Ahead: If you are planning on serving the salsa later, don’t prep or add the avocado. Wait until you are ready to serve the salsa.
More Salsa and Dips for Tortilla Chips
- Restaurant Style Salsa
- Pico De Gallo
- Black Bean Corn Salsa
- Mexican Corn Dip
- White Queso in the Slow Cooker
- Mexican Spinach Dip Recipe
- Ultimate 7 Layer Dip
- Guacamole – learn how to make guacamole, it’s easy!
- 1 cup diced mango (1 mango)
- 1 cup diced fresh pineapple
- 1 jalapeño pepper, finely diced, about 2 tablespoons (see note)
- ¼ cup small diced red onion (see note)
- ½ cup minced fresh cilantro leaves
- ¼ cup fresh lime juice (1 to 2 limes)
- 1 large avocado, diced (or 2 small avocados)
- Salt and pepper to taste
- In a large bowl, mix together mango, pineapple, jalapeno, onion, cilantro and lime juice. Stir until well combined.
- Add avocado and stir gently to combine, making sure to coat avocado with lime juice to prevent it from browning. If you're not planning on serving the salsa immediately, add the avocado right before serving.
- Taste and add salt and pepper as desired.
- Serve with chips, grilled fish or chicken, or spoon on top of a salad.
- If you like things spicy, leave the ribs and seeds of the jalapeño pepper in. If you like it more mild, remove and discard the ribs and seeds.
- Tone down the sharp flavor of diced onions by soaking them in ice water for about ten minutes before using them. Drain well before using.
- Choose avocados that are ripe but still firm. Very soft avocados tend to disintegrate in the salsa.
- Make Ahead: If you want to do some of the prep ahead of time, mix everything together except the avocado. It will keep for a couple of days in the fridge. When you’re ready to serve, add in the avocado.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.