Mango and Avocado Salsa is a sweet and savory spin on classic Pico de Gallo. It's super fresh and customizable! Juicy mango, cucumber, avocado, and classic salsa ingredients make mango salsa a perfect topping for your favorite Mexican recipes!
Mango salsa is my go-to topping and snack during early summer when mangoes are in season. It's loaded with fresh ingredients and packed with raw nutrition. A mango cucumber salsa with fresh avocado never lasts longer than a day over here because we just can't stop eating it. It’s sweet, savory, spicy, and perfect on chicken tacos or alongside this pulled pork.
Mango and Avocado Salsa Key Ingredients
Mango - super juicy, so nutritious, and crazy delicious when perfectly ripened. Substitute peaches for mango during late summer season.
Cucumber - mango and cucumber in salsa together are the perfect thirst quenching combination. You can use English or classic cucumber for this recipe. Just be sure to scoop out the seeds to keep the salsa from getting mushy.
Red Bell Pepper - these add a gorgeous color and crunchy texture to mango salsa. Tomatoes could easily be substituted here...and equally delicious!
Avocado - add this to your salsa and you have a whole meal! Avocado adds a rich, nutty flavor and a creamy texture to deck out your salsa.
Red Onion - you can use green onion, or white onion, or yellow onion…your choice!
Serrano Pepper - this is notably hotter than a jalapeño pepper, so you can use either. Just be sure to remove the seeds if you don't want it too spicy.
Cilantro - this classic ingredient can be substituted with parsley if you need to accommodate the cilantro-averse.
Lime - I always recommend fresh lime over bottled lime juice, but if you must, by all means...don't skip this ingredient.
Garlic cloves - nothing like raw garlic in a salsa! I prefer to finely grate it using the micro plane.
Salt and Pepper - the right amount of salt and pepper will make every flavor pop and balance each other out.
How to know when mango is ripe
The hardest part about making a mango salsa recipe is knowing when the mango is ripe. According to this article on mango.org, we shouldn't judge mango ripeness by the red color. But, let's be honest here. Who has done that for ... zero years? ?.
Yeah, we should judge the ripeness by feel. There will be a slight give when squeezing a ripe mango and [sometimes] s fruity aroma near the stem.
Mango salsa ingredient prep
- Dice the mango.
- Peel and dice the cucumber.
- Dice the red bell pepper.
- Cut the avocado in half and dice.
- Cut and dice the red onion.
- Cut Serrano pepper in half, remove seeds and finely dice.
- Cut the lime in half and squeeze out the juice.
- Peel and finely grate the garlic cloves.
I know, right? It seems like a bit of work, but it’s sooo rewarding to make mango cucumber salsa from scratch.
How to make mango salsa
- Chop the produce.
- Place everything in a mixing bowl.
- Gently toss to combine.
- Cover and refrigerate a few hours.
Serve mango salsa chilled ... and I dare you to not eat it all in one sitting
Can I make mango salsa in advance?
To make mango salsa ahead, simply chop, combine, and refrigerate ingredients (except the avocado and cilantro) a day or two in advance. I recommend chilling the whole avocado and cilantro before adding them to the salsa. To serve, dice the avocado, chop the cilantro, gently fold both into the salsa, and serve.
What to eat with Mango Salsa
Serve as a topping or side dish with these easy dinner recipes!
- Totchos Tater Tot Nachos
- Baked Chicken Thighs
- Broiled Salmon
- Pulled Pork (Instant Pot or Slow Cooker)
- Baked Chicken Legs
- Chicken Tacos
Want more salsa recipes?
- 5 Minute Restaurant Style Salsa
- Peach Salsa
- Pico de Gallo
- Black Bean and Corn Salsa
- Black Eyed Peas Salsa
- chef knife
- cutting board
- Microplane fine grater (to finely grate garlic)
- citrus juicer (or a fork will do)
- mixing bowl
- airtight storage container
Mango Avocado Salsa
- 1 Mango, diced
- 1/2 large Cucumber, diced
- 1/2 Red Bell Pepper, diced
- 1/2 Avocado, diced
- 1/4 Large Red Onion, diced
- 1 Serrano Pepper, finely diced
- 1/4 cup Cilantro, chopped
- 1 Lime, zested and juiced
- 2 Garlic cloves, minced
- 1/2 tsp Salt
- 1/8 tsp Black Pepper
- Place all ingredients in a mixing bowl and gently toss to combine.
- Cover and refrigerate 2 hours or until ready to serve.
- Serve mango salsa chilled with tortilla chips or scoop over your favorite fish.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.