This post may contain affiliate links.
This fresh mango jalapeño and avocado salsa is one of our summer favorites. It has a sweet and savory combination that pairs well with so many dishes. This spicy mango salsa is good.
Mangos have been on sale at the grocery store lately and it’s the best time of year to eat them. They have a soft texture, sweet flavor that we love on tacos, sushi, with chips and on it’s own as a dessert or snack.
The fresh onions and jalapeño add a delicious crunch to the mango salsa. The lime juice and cilantro bring it all together. I promise you the jalapeño bits and mango don’t make it overly spicy but you can easily leave the jalapeño out. We ate an entire batch with tortilla chips the first round of recipe testing and then later ventured out having it on fish tacos by the second batch.
Ingredients Needed
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Mango. Fresh mangos, that aren’t overly ripe will work best. They can’t be overly soft otherwise they won’t have a good texture for the pico de gallo.
- Jalapeño. This adds a nice green crunch and some spice to the mix.
- Lime. Fresh lime juice adds a bright citrus to the salsa.
- Red Onion. Red onion is spicy, strong in flavor and adds beautiful pop of purple.
- Cilantro. Fresh cilantro is in all pico de gallo recipes, it’s a must.
- Avocado. Fresh, firm avocado adds a creamy flavor and keeps the heat at a minimum.
Steps To Make Jalapeño Mango Salsa
Ready to make this Mango Salsa? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Peel or slice the skin off the mango. Carefully chop/dice mango. Finely chop all of the other ingredients. Be sure to discard jalapeños seeds and white fleshy part to keep it less spicy.
- Step Two. Add all ingredients to a bowl and lightly toss together, careful not to smash the avocado too much. Squeeze or pour lime juice over the top. Add a pinch of salt, give it one more toss and enjoy. This is great with chips, crackers or on tacos like my Blackened Salmon Tacos.
Recipe Tips
- Be sure to use mangos & avocado that are not over ripened. Otherwise they will get mushy.
- Make it more zesty by using tajin seasoning!
Other Dips To Enjoy
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Mango Pico De Gallo
Equipment
- sharp knife
- cutting board
Ingredients
- 2 medium mangos, make sure they aren't overly rip
- 1 Jalapeño, seeded and diced
- 1 small red onion, diced
- ¼ bunch cilantro, chopped
- 3 Tbsp fresh lime juice, squeezed , 2-3 limes
- 1 avocado, diced, make sure it is not overly ripe
- ½ tsp salt
Instructions
- Peel the skin of the mango. Carefully chop mango. Finely chop all of the above ingredients. Be sure to discard jalapeños seeds and white fleshy part.
- Add all ingredients to a large bowl and lightly toss together, try not to smash the avocado while mixing. Squeeze or pour lime juice over the top. Add a pinch of salt, give it one more toss and enjoy. This is great with chips, on tacos or fish.
Notes
- Be sure to use mangos & avocado that are not over ripened. Otherwise they will get mushy.
- Make it more spiced, add tajin to the top!
- peaches or pineapple will also work if you can find mango.
- Store in the fridge in an airtight container for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was excellent,,, I served it with Chips but now would definitely serve over fish or chicken to!
Hi Suzan thank you so much for coming back to let me know that you love this one! I highly recommend trying it on some salmon Yum! Xoxo