This recipe is a blend of both salsa and guacamole with the addition of fresh diced mango. It’s basically mango guacamole! Forget the store-bought salsa.

It’s made entirely with simple ingredients from the fresh produce section of the grocery store. It’s perfect for eating with beef, chicken or fish tacos, or even quesadillas. Or you could just eat it my favorite way – with pico de gallo and tortilla chips as an appetizer. Taco night has never been better.

Below I provide options for ingredient substitutions, as well as directions on making it low carb/keto, AIP, candida diet friendly and lower oxalate.

Recipe ingredient substitutions:

Fresh avocado substitutions: If you can’t find any fresh ripe avocado, you can also buy frozen avocado chunks and thaw them on the counter ahead of time. Ripe avocado is obviously the best way to make this but in a pinch, this will work. If the frozen stuff doesn’t mash as well, you could use a food processor to make creamy avocado puree. You can try adding a bit of olive oil to get a better consistency too.

Fresh mango substitutions: If you can’t find a juicy mango, you can also buy frozen mango chunks and thaw them on the counter ahead of time. Just like the avocado above though, ripe mango is going to be the best way to make this recipe.

Raw onion substitutions: Instead of using red onion, you can swap it out for white onion, shallots, green onion or chives.

Fresh garlic substitutions: Instead of using fresh garlic cloves, you can swap it out for ½ teaspoon of garlic powder.

Fresh cilantro substitutions: Instead of fresh herbs, you can also swap it out for 1 teaspoon of dried cilantro.

Lemon substitutions: Instead of using a fresh lemon, you can also use fresh lime juice. Or you can buy bottled lemon or lime juice – look for the most natural and least processed one you can find.

Mango avocado salsa with taco meat and shells in the background

Recipe variations:

Flavor variations: If you want a spicy salsa, add jalapeño peppers, serrano pepper, habanero pepper, or hot sauces. Balance out the sweetness of the mango with a spicy kick!

Vegetable variations: You can also add other veggies such as red bell pepper or grape tomatoes (cherry tomatoes).

Dietary modifications

Make this recipe lower oxalate: Omit or reduce the amount of tomato. Everything else in this recipe is low oxalate.

Make this recipe keto/low carb: Reduce the amount of mango in this recipe or omit it altogether.

Make this recipe AIP: Omit the tomato. Everything else in this recipe is AIP friendly.

Make this recipe candida diet friendly: Omit the mango. Everything else in this recipe is candida diet friendly.

Mango avocado salsa surrounded by taco beef, corn tortilla shells and fresh lemon

Recipe pairings

FIsh tacos: Toast some tortilla shells and fry some salmon up in chili powder, cumin, and paprika. Make sure to coat all sides of the salmon in the spices. Once cooked, break the fish into chunks and assemble. Voila, salmon tacos!

Beef quesadilla: Fry ground beef using your favorite taco seasonings and then add it to one half of a tortilla. It will also work with grilled chicken. Add some dairy free cheese, black beans, cilantro, red pepper and chopped tomatoes. Once complete, fold the other side of the tortilla over the top and bake at 350 for 15 minutes. Basically until the tortilla is golden brown and the cheese is melting. Crowd-pleasing dish is an understatement. Who doesn’t love a good quesadilla!

Avocado toast: Simple as it sounds! Toast up your favorite gluten free bread and top with some of this perfect mango salsa. You could even top it with a fried egg and some hot sauce.

Tried this easy mango avocado salsa recipe?

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Top-down view of Mango avocado salsa

Mango Avocado Salsa Recipe

Tara Klippert
This mango avocado salsa recipe is a blend of both salsa and guacamole with the addition of fresh diced mango. It is perfect for eating with fish or beef tacos, or even just with corn chips as an appetizer.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American, Mexican
Servings 6 servings
Calories 128 kcal


  • 3 medium avocados (ripe)
  • 2 small mangoes (ripe)
  • 1/4 cup diced red onion (roughly 1/4 of a small onion)
  • 2 fresh garlic cloves
  • 1/3 cup diced cilantro
  • 1 lemon
  • 1 small tomato
  • 1/2 tsp  salt


  • Make sure your avocados and mangoes are fresh and ripe before you make this recipe.
  • Cut your avocados in half. Remove the pits and squeeze the flesh out into a large mixing bowl. Using a fork, mash up the avocado until it is mostly smooth.
  • Peel and cut your mangoes into small cubes and remove the pit. Dice up the mango and add it to the bowl.
  • Dice up all the remaining ingredients: red onion, garlic cloves, cilantro, tomato and add them to the bowl.
  • Cut your lemon in half and squeeze the juice into a small dish, making sure to remove the seeds before pouring into the bowl.
  • Add salt and mix everything together thoroughly.
  • Keep your salsa in the fridge until ready to serve, and serve as quickly as possible after you make the dish. I would not leave it for the next day because avocados tend to brown quite quickly. However, if you do save it in the fridge I suggest putting it in an airtight container or wrapping the container in plastic wrap.



Serving: 6servingCalories: 128kcalCarbohydrates: 8gProtein: 1.8gFat: 11gSaturated Fat: 1.6gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 7.4gCholesterol: 0mgSodium: 186mgPotassium: 386mgFiber: 5.3gSugar: 1.2g
Keyword dairy free, gluten free, low oxalate, paleo, soy free, sugar free
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Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.