Mango Avocado Salsa

This gluten free mango avocado salsa uses a handful of ingredients, less than 10 minutes to make and is perfect with fish, fajitas and as a delicious summer appetizer.

When you think of summertime do salsas come to mind? They should.  Especially this vegan and paleo-friendly mango avocado salsa. It offers a fresh take on a classic recipe but with citrusy overtones and a fruitiness that lends itself well with many grilled meats, including chicken, beef, pork and seafood.

RELATED: Lone Star Salsa

You’ll love this salsa because it’s so quick and easy to make. It only takes about 10 minutes gather all of the ingredients together and to assemble in a large bowl. Best of all you can serve it immediately or keep it chilled until you need it.

How to Make Mango Avocado Salsa Recipe

Start by using semi-soft avocados. Slice around the pit to halve. Twist and scoop out the pit. At this point you can score the avocado flesh and spoon it out or pull the peel off the avocado and slice it into chunks. Either way is fine.

Next add fresh mango. Cut into small chunks.

How to Cut a Mango – Your Produce Guy

Not sure how to cut a mango safely? Check out this handy video tutorial.

Cooking Tip: If you don’t have a mango slicer, you can always use a chef knife and slice on either side of the mango seed.

Next, chop one red onion (one cup) into small chunks. Add this to the salsa.

Then, finish the mango avocado salsa by adding one chopped heirloom tomato, a jalapeño pepper (be sure to remove rib and seeds, unless you like it hot, hot hot), a pinch of salt and the juice from one lime. Stir well.

Serve the salsa as a topping to your favorite taco recipe or with chips for a delicious summer appetizer.

For more delicious salsa ideas, check out my Pinterest Board: Side Dish Recipe from Wisconsin Homemaker.

Print Recipe

5 from 2 votes

Mango Avocado Salsa

This gluten free mango avocado salsa uses a handful of ingredients, less than 10 minutes to make and is perfect with fish, fajitas and as a delicious summer appetizer. Vegan and Paleo-friendly.

Prep Time10 mins

Total Time10 mins

Course: Side Dishes

Cuisine: Mexican

Keyword: 10-minutes-or-less, avocado, chip dip, fruit salad, game day, game food, garnish, mango, salsa, summer appetizer

Servings: 8 servings

Calories: 48kcal

Author: Deborah L Melian

Ingredients

• 1 cup mango cut into small chunks
• 1 cup avocado cut into small chunks
• 1 cup red onions cut into small chunks
• 1 cup heirloom tomatoes seeded, cut into small chunks
• 1/4 cup cilantro
• 1 tbsp jalapeño pepper minced
• 2 tbsp lime juice
• 1/4 tsp salt

Instructions

• In a large bowl, assemble all ingredients. Stir well. Serve immediately.
• Serve with chips or spoon on your favorite meat.

Nutrition

Serving: 1serving | Calories: 48kcal | Carbohydrates: 6g | Fat: 2g | Sodium: 75mg | Potassium: 174mg | Fiber: 1g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 15.5mg | Calcium: 6mg | Iron: 0.2mg