Mango and Avocado Salsa is a sweet and savory flavor explosion that's super fresh and customizable! Juicy mango, avocado, cucumber, and classic salsa ingredients make mango salsa a perfect topping for shrimp, fish, or chicken tacos.
Mango salsa, also called mango pico de gallo, is one of my favorite ways to use fresh mango during peak season. This salsa literally explodes with flavor from the combination of so many fresh ingredients and is packed with nutrition. Mango, avocado, and cucumber salad never lasts very long with us because we just can't stop eating it once we start. It’s sweet, savory, a little spicy, and perfect on Chicken Tacos or alongside Grilled Salmon.
Recipe amounts are listed in full recipe card below.
- mango - Super juicy, so nutritious, and crazy delicious when in season.
- cucumber - use garden or grocery store cucumbers for this recipe (English cucumber or classic slicing cucumber).
- red bell pepper - Adds gorgeous color and texture to mango salsa. Tomatoes could easily be substituted and equally delicious!
- avocado - Adds a rich, nutty flavor and a creaminess to balance the texture.
- onion - you can use green onion, or white onion, or yellow onion…your choice!
- Serrano pepper - Can be substituted with jalapeño pepper. Remove the seeds to make it less spicy.
- cilantro - Can be substituted with parsley if you need to accommodate the cilantro-averse.
- lime - Fresh lime juice is always my recommendation for salsa. But if you must use packaged, it will work fine.
- garlic cloves - nothing like raw garlic in a salsa! I prefer to grate it using the fine micro plane or send it through the garlic press.
Mango avocado cucumber salad steps
- Dice the mango.
- Peel and dice the cucumber.
- Dice the red bell pepper.
- Cut and dice the onion.
- Cut Serrano pepper in half, remove seeds and finely dice.
- Peel and chop or finely grate the garlic cloves.
- Dice the avocado.
- Cut the lime in half and squeeze out the juice.
- Place everything in a mixing bowl, 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.
I won't lie, it's not effortless, but most of this can be done a day or two in advance. Trust me, when you bite into mango salsa made with fresh, seasonal ingredients, you will never look at packaged salsa the same way again!
- Depending on the type of cucumber being used, you can scoop out the cucumber seeds to prevent the salsa from getting mushy.
- Swap peaches for mango or make Peach Salsa during summer.
- Test the mango for ripeness NOT by judging color, but by feel. A ripe mango will have a slight give when squeezed and a fruity aroma near the stem.
- Mango salsa can be made ahead by simply chopping ingredients a day or two ahead and refrigerating ingredients separately in airtight containers.
- I recommend waiting to dice the avocado until serving time because it can brown easily once it's opened.
Serve mango salsa with...
- Broiled Salmon or Grilled Salmon
- Chicken Tacos
- fish tacos or shrimp tacos
- grilled mahi-mahi or halibut
- Pan Seared Sea Bass
- tortilla chips for a festive appetizer or snack
You'll love these salsa recipes
- 5 Minute Restaurant Style Salsa
- Peach Salsa
- Pico de Gallo
- Black Bean and Corn Salsa
- Black Eyed Peas Salsa
Mango Avocado Salsa
- 1 Mango, diced
- ½ large Cucumber, diced
- ½ Red Bell Pepper, diced
- ½ Avocado, diced
- ¼ Large Red Onion, diced
- 1 Serrano Pepper, finely diced
- ¼ cup Cilantro, chopped
- 1 Lime, zested and juiced
- 2 Garlic cloves, minced
- ½ tsp Sea Salt
- ⅛ 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.