Easy Mango Avocado Salsa
An easy mango avocado salsa that is bursting with a balance of citrus flavors, spice and natural sweetness from the ripe mango. The perfect salsa for summer entertaining or as a quick add in for your favorite nourish bowl.
Why You’ll Love this Easy Avocado Salsa
- If you haven’t caught on yet, this salsa is easy to make. It’s easy because pretty much all you need to do is chop some simple ingredients and toss everything together.
- This salsa is only 9 ingredients. Outside of the base ingredients, one of the star flavor notes comes from the use of hot sauce. For this recipe, I used my favorite Dominican Hot Sauce, Pisqueya, specifically their Spicy Sweet Hot Sauce because it is made with passion fruit. The mild spice and sweetness really compliment the mango well and add some extra tang to the salsa.
- Perfect to enjoy all summer. Honestly, you can enjoy this salsa anytime of year, but I always get a craving for this salsa in the summer when mango and avocado are at their peak. Between the citrusy flavors, the cool sweetness of the mango and the creaminess from the avocado, this whole salsa is incredibly refreshing. Perfect to enjoy with guests or alone (I don’t judge) when it’s warm out.
Key Ingredients
Avocado
Make sure your avocado is ripe. Two tips that I find help with picking the perfect avocado. Gently squeeze your avocado. If it gives slightly, it is likely ripe and ready to go. I typically know if the avocado has overripened. Remove the little stem from the top and observe the color that is present. If dark or brown, the avocado is typically past it’s prime or parts of your avocado once you cut into it might have browned. If the flesh under the stem is bright green it likely is not ripe enough. You want the color under the stem to be a light yellow/green color.
When ready, cut your avocado around the pit and carefully remove the pit with your hands or knife. If your avocado is not ripe yet, just let it sit on the counter and it will slowly start to get soften.
Mango
For a mango that is sweet, you also need to make sure these are ripe and juicy. To avoid stringy or fibrous mango, I often recommend either using a Kent mango, Keitt mango, or Ataulfo mango for this recipe. Ataulfo mangos tend to be available between February and August. Kent Mangos are available January to February. Keitt tends to become available between August and early October.
Two things to note when picking the perfect mango. You can tell the ripeness of it typically by how it feels and smells. Give your mango a gentle squeeze and see if it gives slightly. Ripe mangos often will give off a lovely sweet smell to them as well. If you pick a mango and it is not ripe, you can let it sit out on the counter to ripen or if you need it to ripen faster, place your mango in a paper bag. Placing it in a bag will surround the mango with it’s natural gases and this will promote it to ripen faster.
If you are not ready to use your ripe avocado or mango, place them in the fridge until you plan to use them. Placing them in the fridge will significantly slow down ripening.
Hot Sauce
I always add hot sauce to my salsa as a way to not only add heat, but also to add a little more punch of flavor. While you technically can use any hot sauce, I make it a point to use really flavorful hot sauces. Since this salsa has an emphasis of sweetness and tang, Pisqueya’s Spicy Sweet Hot Sauce complimented this one perfectly. In general, I am very picky with my hot sauces. Good hot sauces provide flavor. And you only get good flavor if you are choosing a good quality hot sauce.
Pisqueya is a small Dominican owned company in Brooklyn, with recipes passed down from a family of Dominican cooks. Their Spicy Sweet Hot sauce actually has a combination of passion fruit and Caribbean chili peppers sourced from Dominican farms. So this sauce tastes like home for me and really just elevates this avocado mango salsa.
How to Make this Easy Mango Avocado Salsa
Cut all of your ingredients into small cubes and add them to a medium sized bowl. Add all of your diced fruit and veggies to the bowl and then squeeze over your lime juice, maple syrup and hot sauce. Then sprinkle a pinch of salt and pepper overtop.
With a spatula, carefully run your spoon along the edge of the bowl and sweep it under the ingredients to lightly flip and toss. Allow your salsa to sit for about 15 minutes refrigerated before serving to allow the flavors to mingle.
Tips for the Perfect Salsa
Make sure to chop your ingredients small. Finely chopping the onion and making sure that your mango and avocado are diced small will ensure that you get an even scoop of all the ingredients in one bite.
Gently mix your salsa. You want your avocado to still resemble chunks. Very carefully mix your salsa to combine the ingredients. I find the best way to stir it is to scoop with your spoon around the edge of the bowl and sweep under to toss.
If not serving immediately, reserve the mango and avocado. The remaining ingredients should hold up fine on their own in the fridge. When ready to serve, you can add in your mango and avocado. This will help prevent your avocado and mango from browning or getting too mushy.
Adjust the spice to your liking. If you prefer a spicier hot sauce, feel free to take it up a notch and swap for something spicier. You can also dice up some fresh jalapeño for this salsa as well.
Frequently Asked Questions
If you are in a pinch and your mango is not sweet, add an extra teaspoon of maple syrup to help balance out the tang of the salsa.
This salsa is meant to be enjoyed immediately after preparation. If you leave it out for too long you run the risk of your avocado slowly oxidizing and turning brown.
The easiest way to cut a mango is to cut both halves of the mango away from the pit in the center. Once cut, face the flesh of the mango upwards, take your knife and cut a crisscross pattern into the flesh. With a spoon, you can scoop out the cubed mango and add to your salsa.
If you are allergic to mango, this salsa also works well with other ripe fruit like peaches, nectarines or fresh strawberries.
What to Serve Your Salsa With
The great thing about this salsa is that there is a lot you can use it for. Outside of the classic combo of enjoying these with chips, I recommend some of the following ways to also enjoy it:
- Scooped into your favorite nourish bowl.
- Topped over your favorite tacos.
- Turn it into a full meal by combining with black beans and quinoa.
- Served on the side of some grilled tofu.
- Enjoyed with some tostones.
- Served over some greens to make a big side salad.
More Summer Side Dishes to Enjoy
- Easy Creamy Avocado Dip
- Chili Lime Mango Sorbet
- Marinated Chickpea Lentil Salad
- Lemon Tahini Quinoa Salad
Easy Mango Avocado Salsa
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Sides
- Method: One Bowl
- Cuisine: American
- Diet: Vegan
Description
An avocado mango salsa that is easy to make, bursting with a balance of citrus flavors, spice and natural sweetness from the ripe mango.
Ingredients
- 2 atafelo mangos, peeled and diced
- 2 avocados, pit removed and cubed
- 1 cup cherry tomatoes, quartered
- 1 cup frozen or fresh corn
- ¼ red onion, finely diced
- ½ cup cilantro, loosely packed and roughly chopped
- Zest of one lime
- Juice of 2 small limes
- 1–2 tsp maple syrup
- 1 tbsp Pisqueya Spicy Sweet Hot Sauce
- Salt and pepper to taste
Instructions
- To a medium bowl, add your diced fruits, vegetables and herbs.
- Add your zest, juice, syrup and hot sauce then sprinkle a pinch of salt and pepper over top.
- With a spatula, gently flip and toss your salsa until fully combined.
- Allow your salsa to sit for about 15 minutes refrigerated before serving to allow the flavors to mingle.
Notes
Make sure to chop your ingredients small. Finely chopping the onion and making sure that your mango and avocado are diced small will ensure that you get an even scoop of all the ingredients in one bite.
Gently mix your salsa. You want your avocado to still resemble chunks. Very carefully mix your salsa to combine the ingredients. I find the best way to stir it is to scoop with your spoon around the edge of the bowl and sweep under to toss.
If not serving immediately, reserve the mango and avocado. The remaining ingredients should hold up fine on their own in the fridge. When ready to serve, you can add in your mango and avocado. This will help prevent your avocado and mango from browning or getting too mushy.
Adjust the spice to your liking. If you prefer a spicier hot sauce, feel free to take it up a notch and swap for something spicier. You can also dice up some fresh jalapeño for this salsa as well.
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★ Catherine
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