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Avocado and mango salsa recipe

Avocado and mango salsa recipe

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A wonderfully fruity, yet creamy salsa, made with ripe mango, red pepper, red onion and avocado. It's purely addictive. Serve as a side dish or use as a dip.

142 people made this

IngredientsServes: 4 - 6

  • 1 mango, peeled, seeded and diced
  • 1 red pepper, seeded and diced
  • 1 small red onion, chopped
  • 1 tablespoon caster sugar
  • 1 tablespoon olive oil
  • 2 tablespoons white wine vinegar
  • 1 avocado, peeled, pitted and diced
  • 1 teaspoon salt

MethodPrep:15min ›Extra time:15min › Ready in:30min

  1. Toss together mango, pepper, onion, sugar, olive oil and vinegar in a bowl. Gently fold in diced avocado and season with salt.

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Reviews & ratingsAverage global rating:(165)

Reviews in English (137)

Used different ingredients.Take out the pepper as i don't like it-05 Feb 2011


Wow! I had a baby shower with way too many appetizers - the only one that was gone was this mango salsa. Costco has some delicious pre cut mango that made this super easy and delicious. Definitely let it sit in the refrigerator for about an hour before to get the full flavor.-21 Aug 2008

by Chris D. Williams

Wow - beautiful, healthy, tasty! Modifications -- - Substitute juice of 1 lime for vinegar; - Start with 1/2 tsp salt and go up -- 1 tsp salt is too much for almost any recipe - Would probably be fine w/2 tsp olive oil - 1 Tbs was a little too much.-13 Sep 2009

Avocado and Mango Salsa

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2012 California Avocado “All American Recipe Contest” First Prize Winner! This is a fun, simple and colorful recipe, it will add a special touch to almost anything.

Avocado and Mango Salsa

When you’re not sure if you want guacamole or salsa, make this Avocado and Mango Salsa.

It satisfies your avo craving and has all the fresh veggie flavor and texture of salsa. Not to mention the mango. Mango adds a layer of sweetness to the dip that makes it even more complex, fresh, and delicious.

If you’re feeling really inspired, buy organic corn tortillas and make your own chips by brushing them with a little coconut oil, sprinkling on some sea salt, and sticking them in the oven.


2 tablespoons cubed avocado

1 tablespoon minced red onion

1 tablespoon diced red bell pepper

1 teaspoon finely chopped cilantro

1 teaspoon finely chopped jalapeno chile pepper (optional)


  1. Combine the mango, avocado, onion, bell pepper, cilantro, and jalapeño pepper (if using) in a small bowl.
  2. Add the lime juice and toss well.


Snacking is usually where your healthy eating plan goes off the rails. But a dip that’s 100 percent fruits and vegetables? That’s a pretty good solution. Mangoes, by the way, are an incredible source of vitamins A and C and avocados provide healthy fats.

Avocado, Fruit, or Vegetable?

Avocado is grown on trees, making it a fruit! Even though we commonly associate it with savory dishes, that comes from the cultural influences of our southern neighbors in Mexico.

In other countries, for example in Indonesia and the Philippines, avocados are found in milkshakes and ice cream. With its high fat content and creaminess, vegans have discovered its usefulness in desserts and it is slowly becoming more commonly found in sweet recipes as well as savory.

Mexican Chicken with Sliced Avocado and Mango Salsa

Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.

Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD ® .

Being in southern Texas, Mexican food is everywhere. But how can you satisfy your Mexican food craving while staying compliant on The Myers Way® protocol? With this delicious Mexican chicken recipe, of course!

In addition to containing adequate amounts of filling and satisfying dietary fiber, avocados are a good source of copper, pantothenic acid, folate, potassium, vitamin K and monounsaturated fatty acids which can promote cardiovascular heart by lowering the “bad” LDL cholesterol. Mangos are rich in vitamin C which can help strengthen your immune system to fight off colds and infections during these winter months.

Black Bean, Mango and Avocado Salsa

Yield: Makes about 4 cups

Total Time: 15 minutes


  • 1 can Bush's reduced sodium Black Beans (or regular Bush's Black Beans), drained and rinsed
  • 2 mangos, diced
  • 1 avocado, diced
  • 1 jalapeno, seeded and minced (optional)
  • juice of 1 large lime
  • small handful cilantro, chopped
  • salt and pepper, to taste


  1. Gently combine all of the ingredients in a large bowl. Season with salt and pepper to taste.
  2. Serve with chips, in tacos or over grilled chicken or fish.

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

More fresh recipes using black beans:

This recipe was featured in the article Stone Fruit Recipes to Make in the Summer on Greatist.

(Disclosure: This post is sponsored by Bush’s Beans. I have been creating and sharing recipes using Bush’s Beans for years, but as always my opinions are my own. Thank you for supporting the brands that support Aggie’s Kitchen!)

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Bring water or court bouillon to a boil then reduce to a simmer.

Add the shrimp and simmer for 2 minutes.

Remove from the heat, strain shrimp, cover and refrigerate until ready to serve.

In a bowl mix the red onion, yellow pepper, tomatoes, red pepper, mango, and cilantro together. Gently fold in the avocado.

Season with salt and pepper, lemon juice, and olive oil.

Peel the shrimp and dry on a paper towel. Butterfly, devein and present the shrimp with tail-up a plate.

Recipe Inspiration

Our trip to Costa Rica this past April captured our hearts. Rob and I had been planning this dream for what seems like forever. We finally made it happen.

The country is gorgeously green, with vibrant and generous culture, varied ecosystems of beach and cloud forests, volcanoes and jungle. Never did we imagine we’d see a sloth holding its baby, tent bats, Motmot, Jumping Pit Viper, Caiman, a variety of frogs like the Blue Jean Frog, and Capuchin and Howler monkeys. The birdlife alone is incredible and with birding being a daily activity, we spotted over 80 different species! Most new to us, but some familiar, like the Great Kiskadee, who were moving through on migration to North America.

While there was much wildlife watching and exploring jungle and river ecosystems, we swam in hot-springs fed pools, ate fabulous typical Costa Rican food and enjoyed locally grown fruit and veggies daily. Mango and avocado were two local favorites. These two fruits are abundantly grown in Costa Rica, with mango being a major exported fruit. We arrived shortly after mango peak season, so they were still in abundance at roadside stands, markets and local restaurants.

One morning I ordered avocado toast (so excited to see this on the menu! – it’s the simple things) but Carlos, our waiter said there were no avocados available, that the fruit on the tree wasn’t quite ripe. I was excited to learn how local our food was being sourced, even though I’d have to wait for avocado for a day or two. Totally worth the wait.

While we generally enjoyed mango simply, we found this succulent, juicy fruit to be served on tacos. Add a few avocado slices and wallah, Mango Avocado Salsa! I had something like this years ago, but had forgotten about it, and how delicious it is as a snack or appetizer.

Mango Sesame Avocado Salsa

This wasn’t originally going to be a post, but of course that’s how so many of these things start out. I was making dinner one night last week… the mango salsa I usually make, on top of seared tuna. (thanks to my Aunt Judi for the suggestion!).

I started preparing my tuna the way I usually do – marinated in soy sauce and maybe some ginger… pressed in sesame seeds, with a drizzle of sesame oil at the very end.

That’s when I had the “ah-ha moment” that those asian-inspired ingredients would make for a nice spin on the salsa itself. So there you have it – my fusion version of mango-avocado salsa. I’ve made a few variations since then (listed below) – I particularly like it with a splash of rice vinegar or yuzu and a few sprigs of mint.

And of course the tuna isn’t completely necessary – serve it however you like!

  • 2 large ripe mangos, chopped into 1/2-inch pieces
  • 1 1/2 large ripe avocados, chopped into 1/2-inch pieces
  • 1 lime, zested and juiced
  • 1/4 Cup chopped cilantro, plus more whole leaves for serving
  • 1 small jalapeño, seeded and finely chopped
  • 1/4 Cup finely chopped red onion
  • Freshly ground black pepper
  • 1 16-ounce container Hood® Cottage Cheese with Cracked Pepper
  • Extra-virgin olive oil, for serving
  • Blue corn tortilla chips, for serving

In a large bowl, gently toss together the mango, avocado, lime zest and juice, cilantro, jalapeño, red onion, salt, and several grinds of black pepper.

Place the Hood Cottage Cheese with Cracked Pepper in a large shallow serving bowl (or divide among 4 to 6 smaller shallow bowls).

Create a well in the middle by pressing and spreading the back of a large spoon into the middle of the cottage cheese while turning the bowl in the opposite direction.

Pile the mango salsa into the center of the well.

Drizzle a teaspoon or two of olive oil over the salsa and cottage cheese.

Mango + Avocado Summer Salsa

Mix up a fresh and versatile summertime dish using mango and avocado. This sweet and spicy salsa can be snacked on with chips, used as a topper for fish and chicken, or mixed into a salad.


1. Wash and dry all produce.

2. Halve, de-core, and peel the avocados and mango. Roughly chop into small pieces and place into a medium bowl.

3. Finely dice jalapeño and small onion and add to mango and avocado. Adjust spice level by adding as much or as little of the diced jalapeño as you would like.

4. Cut lime in half and squeeze half of it into the bowl. Cut the second half into wedges and save to squeeze over chips, salad, or other parts of the dish.

5. Add salt and garlic powder and mix gently, making sure not to squish the avocado pieces too much.

6. Top with chopped cilantro and enjoy!

Per Serving:

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