Easy and healthy mango avocado salsa that pairs well with just about everything, from tacos to baked tofu and everything in between!
The fruit ripening goddesses must have been smiling down on me last week, because I ended up with perfectly ripe avocados and mangoes at the same time.
I love both mangoes and avocados on their own (what’s not to love about these tropical gems?), but I knew there had to be some way to put them to good use in the same dish. I wracked my mind’s recipe rolodex for recipes already in existence for such a combination, but to no avail. Desperate to make use of them before they became overripe, I simply started to peel and chop them, hoping that inspiration would strike at just the right moment.
It did, thanks in large part to a mean craving for chips and salsa that struck at the exact moment that I peeled the first mango.
Inspiration is an elusive beast, so when it strikes, I run with it like nobody’s business.
This Mango Avocado Salsa is the perfect recipe for summer! Serve it at barbecues, picnics, baby and wedding showers, and other such events and watch it disappear before you can even say “fiesta!”
Now, this isn’t your typical jarred salsa. Given the freshness of the ingredients, it’s something that is not shelf stable, and only keeps in the fridge for a couple of days. We had no trouble finishing it long before it expired, mind you, and I don’t believe you will, either!
It pairs well with just about anything Mexican. Here is what I recommend serving it with:
-Eggs, if you eat them
-Veggie burgers (it pairs particularly well with my Smoky Barbecue Black Bean Burgers!)
-Anything that is begging for that extra something something!
For this salsa, you will need the following:
-Red bell pepper
-Red pepper flakes
All that you do is chop all of the ingredients, dress them with lime juice, pepper flakes, and sea salt, and stir!
Now for the fun part: dipping!
If you make this recipe, leave a comment below, and don’t forget to tag me @upbeet.kitchen and #upbeetkitchen on Instagram! I love seeing your takes on my recipes.
Mango Avocado Salsa
This mango avocado salsa has the perfect combination of spice, sweetness, and savory. Avocado gives it a wonderful creaminess and lime juice provides a subtle tang.
- 2 large ripe mangoes, peeled and diced
- 1 large ripe avocado, pitted, flesh scooped out, and diced
- 1 medium red bell pepper, finely chopped
- ½ medium red onion, finely chopped
- 1 cup cilantro, stemmed and chopped
- ¼ cup freshly squeezed lime juice
- ½ teaspoon fine sea salt
- ½ teaspoon red pepper flakes/chili flakes
Place the mango, avocado, red pepper, red onion, and cilantro into a medium mixing bowl. Add the lime juice, sea salt, and red pepper flakes. Stir to combine. Serve immediately.
MAKE AHEAD OPTION: Omit avocado until just before serving. Without avocado, salsa will keep well in an airtight container in the fridge for up to 3 days.
I have some news for you! After 12 months of taking photos for the blog with an old iPhone 5, I have finally decided to purchase my very first DSLR camera! I still have a few weeks’ worth of recipes with photos taken with my iPhone, but I’m excited to deliver better quality visual content to you in the near future. I deeply appreciate your patience and readership as I have worked with a sub-standard camera for so many months! Thanks to you, I have the confidence and determination to take the next step with this blog!
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