Mango Avocado Salsa

Bright, fresh, and tangy mango avocado salsa is perfect with tacos, chips, on burgers, or almost anything! It’s naturally vegan, gluten-free, paleo, and Whole30 approved.

When I originally wrote up this mango avocado salsa recipe years ago, it was to go on top of my black bean burgers. At the time we also used this tangy sweet salsa on fish tacos. One of my friends recently mentioned that she loves this salsa, as it’s written in my cookbook. It had been years since I’d made it, so I was happy to have the reminder to revisit the recipe. Next I’ll have to revisit my black bean burgers, because this salsa is so good on them! Mango avocado salsa is the perfect combination of savory shallots and garlic, sweet tart mango and lime, and creamy avocado. It’s amazing on many different foods, and a beautiful addition to any taco bar. In fact, I’m now dreaming of hosting a taco bar party with a bunch of different salsas and guacamoles. Wouldn’t that be fun? If you need a good guacamole recipe, I have my standard guacamole as well as four ways to fancy it up right here.

I just love it when such simple ingredients from nature come together to make something so delicious. This easy mango avocado salsa comes together in under 10 minutes with 5 or 6 everyday ingredients. No oil or salt is needed for this fresh salsa, just a mango, avocado, shallot, lime, and garlic. When choosing your avocado for this recipe, look for one that’s just ripe. An avocado that’s on the firm side will hold up better in this recipe and won’t get smashed.

Do you use a lot of mangoes? We almost always have a couple on the countertop, as mango is one of my kids’ favorite foods. Mangoes can be confusing to cut however, as they have a big seed in the middle. To make larger pieces I first peel the whole fruit and then cut the flesh away from the seed. When I’m making recipes that use cubes of mango, however, I cut them “hedgehog style” as we like to call it. You’ll be able to understand the hedgehog method better by watching the video but basically I cut each side away from the pit, score the inside and then flip the pieces inside out. Using a paring knife, I cut the cubes away from the skin.

I’ve shared other salsa recipes, like my Fresh Tomato Salsa that I love to make with our garden tomatoes in the summer. Mango avocado salsa is one that I love to make year round. It’s simple and requires just a handful of everyday ingredients. This salsa is mild and kid-friendly. If you would like to make it spicy, you could add some diced jalapeno.

One last burning topic: cilantro. For an herb, people have very strong feelings about cilantro. If you’re in the U.K. you probably know cilantro as coriander. Nearly every time I post a recipe video on Facebook with cilantro I get a comment along the lines of, “You had me until that ghastly cilantro! Yuck!” It turns out that whether cilantro tastes like soap or not may be genetic. Me? I love cilantro on most Mexican dishes, as well as Indian and Thai curries. I love the mild flavor and freshness. I’ve tried this mango avocado salsa both with, and without cilantro, and it’s delicious both ways. I prefer it with cilantro, for that extra bit of earthy flavor.

Don’t forget to bring this mango avocado salsa to the next BBQ or taco night!

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Yield: Serves 6

Mango Avocado Salsa

Prep Time 15 minutes

Total Time 15 minutes

A sweet and tangy mango avocado salsa that's perfect for any taco bar.

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Ingredients

• 1 medium sized ripe mango, peeled, pitted and diced
• 1 avocado, peeled, pitted, and diced
• 1 small shallot, finely diced
• juice of 1 lime
• 1 clove garlic, finely minced or crushed
• 1/4 cup chopped fresh cilantro
• 1 medium sized ripe mango, peeled, pitted and diced
• 1 avocado, peeled, pitted, and diced
• 1 small shallot, finely diced
• juice of 1 lime
• 1 clove garlic, finely minced or crushed
• 1/4 cup chopped fresh cilantro

Instructions

1. Place the chopped mango, avocado and shallot into a medium sized bowl. Add the lime juice, garlic, and cilantro, and very gently stir to combine, taking care not to mash the avocado. Cover the bowl and store in the refrigerator until ready to serve.

Notes

Storage: I like this salsa best after it's had about an hour to chill in the refrigerator. This salsa can be made up to one day in advance. The lime juice keeps the avocado fresh, so be sure to use plenty if making early. Options: If you like spicy foods, you can add 1/2 to 1 whole jalapeno, seeded and finely diced.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 7mgCarbohydrates: 16gFiber: 5gSugar: 9gProtein: 2g