The other day at the grocery store and saw a super sale. Mangoes and avocados were only 50 cents each. SAY WHAT?!
Just a few weeks ago, avocados were $2 each, and you couldn’t even find mangoes on the shelves.
I grabbed a few of each. I knew exactly what I wanted to make: Avocado Mango Salsa.
How to Make Avocado Mango Salsa
Dicing a mango is very easy. There is a seed that runs lengthwise. Cut around the seed.
- Take your knife and cut lengthwise, then across.
- Do not cut through the flesh of the mango.
- Invert the fruit and cut along the skin to create dices.
If they don’t come out as perfectly diced, it’s ok. They just need to be in bite-sized pieces.
- You will repeat this step with the other half of the mango.
- Once you’re done, set this aside and continue chopping.
I’m a bit of a mango snob. I used to live with my aunt in Tabasco, Mexico. There is a mango tree in her front yard. My memories of Tabasco include eating a lot of mango and different types of mangoes.
Needless to say, it is my favorite fruit. So sweet and so juicy.
If you like mild salsas, you might also like Pineapple Salsa or a Creamy Guacamole.
Or, if you are into spicy salsas, you might also like Chile de Arbol Salsa or Chipotle Salsa.
• If you remove the seeds and the membranes from inside the habanero, you’ll decrease the heat even more.
Don’t be afraid of habanero peppers. They are blazing hot! True. I am only using half of a habanero for a mild heat. You can also use a jalapeños or serrano pepper instead.
We like to add chili powder to our fruit in Mexico. It only makes sense to add some heat to this Avocado Mango Salsa. You don’t want to add huge, enormous chunks of habanero to your salsa.
I don’t normally keep gloves in the kitchen. Instead, I use a sandwich bag. It also makes for easy clean up.
Finely minced habanero will add flavor but won’t send anyone to the water fountain.
• Once the habanero pepper is completely diced, set this aside until you’re ready to use.
You have to be very careful with habanero. Even if you did not directly touch it, I recommend washing your hands a few times.
Whatever you do, don’t touch your eyes, mouth, or little babies. You can hurt yourself and others.
• Dice the avocado.
This Avocado Mango Salsa is paired with my other favorite fruit, the avocado.
I like to squeeze lime juice on my avocado so it won’t turn brown right away. I usually leave the avocado for the last step so it won’t brown up as quickly.
- Add all the ingredients into a bowl.
- Mix everything.
Taste for salt before adding to the serving bowl. This is your opportunity to adjust the salt quantity or add more lime juice.
Personally, I like to use key limes instead of regular limes. Use the juice of 2 key limes or 1 regular lime to make the Avocado Mango Salsa.
A light and with just the right amount of heat salsa. Goes perfectly with chips or on top of fish or chicken, this Avocado Mango Salsa is so super tasty.
Ready in minutes and delicious any time of the year. Hope you enjoy!
Avocado Mango Salsa
- 1 avocado cubed
- 1 mango cubed
- ¼ c red onion finely chopped
- ½ habanero finely minced
- ¼ cup cilantro
- Juice of 1 lime
- Salt to taste
- In a bowl, combine all the ingredients.
- Serve with tortilla chips.
More Mexican Salsa Recipes:
Molcajete Salsa Verde is a tasty and fabulous treat. This is as authentic Mexican food gets and goes great with just about everything!
Salsa Borracha (or Drunk Salsa) is a delicious topping for your carne asada tacos or grilled meats. This Mexican recipe is made with beer, but no worries. The alcohol burns off, leaving a rich and deep flavor.
Salsa de Aguacate (Avocado Salsa) is a spicy topping that’s perfect for tacos or any Mexican food favorites. Spicy, creamy, and totally dreamy.
This post was updated on May 15,2019. You might remember the original pictures.
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