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Mango Avocado Salsa ingredients in a bowl ready to be mixed.

Mango Avocado Salsa

A simple and easy to pull together Mango Avocado Salsa for scooping or spooning into tacos. It's a fabulous appetizer to accompany BBQs, alfresco dining, Mexican food or simply as a snack. vegan + gluten free
Course Appetizer, Condiment
Cuisine American
Keyword Mango Salsa
Prep Time 15 minutes
Servings 4 Servings
Calories 113kcal
Author Traci York | Vanilla And Bean


  • 1 Mango large, diced
  • 1 Avocado large, diced
  • 1/4 C (30g) Purple Onion small dice
  • Fist-full Cilantro leaves chopped fine
  • 3 Tbs Lime Juice about 2-3 limes
  • 1 Tbs Jalapeño seeds and ribs removed, diced fine (take this up to 2 Tbs for more heat!)
  • 1/2 tsp Fine Sea Salt + more to taste


  • In a medium mixing bowl, add the mango, avocado, onion, cilantro, lime juice, jalapeños and salt. Gently mix together and taste for salt/lime/jalapeños adjustment. Refrigerate for about 15 minutes minutes before serving. 


Mango Avocado Salsa recipe is best enjoyed shortly after it's made. It tends to get soggy and brown as it sets, so it's not a recipe I recommend making in advance. 
This is a mild salsa as written. For a spicier salsa, add an additional jalapeño, with ribs in for even more spicy! 
Enjoy this Mango Avocado Salsa on tacos or simply with chips! 


Calories: 113kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 350mg | Fiber: 4g | Sugar: 7g | Vitamin A: 560IU | Vitamin C: 28.6mg | Calcium: 11mg | Iron: 0.3mg