Chunky Mango Avocado Salsa

A cool, refreshing summer salsa

This mango avocado salsa recipe brings together sweet mangos, tangy lime juice, spicy jalapeños and creamy avocados. Served cold, it's a great summer salsa you can serve with appetizers or your main dish - perfect for topping your favorite tortilla chips, tacos or chicken dish.

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How to Make

Ingredients

• 3 medium ripe mangos, diced 

• 1 avocado, diced

• ½ cup chopped red onion

• ¼ cup packed fresh cilantro leaves, chopped

• 1 jalapeño, seeded and minced

• 2 limes, juiced (about ¼ cup lime juice)

• ⅛ to ¼ teaspoon salt, to taste

Prepping the Mango

Place the mango on its side on a cutting board with the stem facing away from you. Cut in half, being careful to cut around the pit. Repeat the cut on the other side so you’re left with two halves. Cut the remaining mangos in the same way.

For each half, use a kitchen knife to score the mango into squares.

Use a spoon to scoop the mango out of the skin into a mixing bowl.

Prepping the Onion and Jalapeño

Finely mince the red onion and add to the bowl with the mango.

Cut the top off of the jalapeño. Then slice in half lengthwise and remove the seeds and veins. Remember not to touch your eyes or face when working with chilis. If you’re sensitive to chilis, you might want to wear gloves for this step.

Finely chop the jalapeños and add to the bowl with the mango and onion.

Prepping the Remaining Ingredients

Cut the avocado in half, around the pit. Score each half into squares the same way you did with the mango and scoop into the same bowl.

Remove the cilantro leaves from the stem. Finely chop the cilantro and add to the bowl.

Add the Finishing Touches. Squeeze the lime on the salsa. Sprinkle on the salt.

Stir the salsa gently, being careful not to crush the mango or avocado.

Serve Your Salsa

Serve immediately and save time by serving your salsa in the same bowl you used to do the prep. Pile onto a tortilla chip and enjoy!

Provecho!

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Welcome to Inspired by México, a look into Mexican food, culture, and travel by Andrés and Douglas. Subscribe to enjoy more!

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Recipe adapted from our original blog, The Mexican Food Journal