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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 mins
Total Time 15 mins
Course Appetizer
Cuisine American, Mexican
Servings 6 servings
Calories 178 kcal


  • large bowl
  • Cutting board
  • Large knife


  • 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 bowl. Using a fork, mash up the avocado until it is mostly smooth.
  • Cut your mangoes 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 mango avocado salsa in the fridge until ready to serve, and serve as quickly as possible after you make the dish. Avocados tend to brown quite quickly.



Serving: 6servingCalories: 178kcalCarbohydrates: 19.3gProtein: 2.5gFat: 11gSaturated Fat: 1.6gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 7.4gCholesterol: 0mgSodium: 240mgPotassium: 386mgFiber: 5.3gSugar: 12.5g
Keyword dairy free, gluten free, low oxalate, paleo, soy free, sugar free
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