Mango Avocado Salsa
Mango Avocado Salsa is an explosion of sweet and savory flavor and is made with just 6 ingredients. Serve as a dip or topping for tacos, burrito bowls and grilled meat or fish!
Servings: 6 servings
Calories: 89kcal
Ingredients
- 1 large mango
- 1 avocado diced
- 1 small red bell pepper stemmed, seeded, and chopped
- 1/2 small red onion chopped
- 1 small jalapeño seeds removed and chopped finely
- 1/4 cup freshly chopped cilantro
- 2 limes juiced
- 1/2 tsp salt
Instructions
- Cut the mango lengthwise alongside the pit, then place it cut side up on a cutting board. Cut diagonal lines in opposite directions in the mango flesh, being careful not to go all the way through the bottom.1 large mango
- Run a large spoon around the outer edge of the mango and along the bottom to remove the peel from the mango chunks. Place the diced mango in a medium bowl.
- Add the diced avocado, bell pepper, red onion, jalapeño and cilantro into the bowl with the mango. Add the lime juice, salt and pepper to taste, and stir very gently to combine.1 avocado, 1 small red bell pepper, 1/2 small red onion, 1 small jalapeño, 1/4 cup freshly chopped cilantro, 2 limes, 1/2 tsp salt
- Let the salsa stand at room temperature fora minimum of 10 minutes before serving to allow the flavors to meld together. Enjoy!
Notes
- Pro tip: Be sure to let the salsa stand at room temperature for a minimum of 10 minutes before serving to allow the flavors to meld.
- Serve avocado mango salsa as a dip with chips, or it makes a great condiment for tacos, grilled meats and fish.
- Use fresh peeled, precut mango slices if pressed for time.
- Mango avocado salsa is best enjoyed the day that it's made.
Nutrition
Calories: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 101mg | Potassium: 292mg | Fiber: 4g | Sugar: 6g | Vitamin A: 890IU | Vitamin C: 42mg | Calcium: 19mg | Iron: 0.5mg