Description
Hey foodie friends! Beau here, and today I’m handing you the keys to a quick escape—in salsa form. This Mango Avocado Salsa is vibrant, fresh, and wildly addictive. We’re talking golden mango cubes dancing with creamy avocado, sweet bell pepper crunch, a zing of lime, and just enough jalapeño to keep things interesting.
Ingredients
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2 ripe mangos, diced
✨Tip: Ataulfo/Champagne mangos are ideal—smooth, sweet, and no stringy fibers. -
2 ripe avocados, diced
✨Tip: Toss with lime right away to prevent browning! -
1 red bell pepper, diced
(Yellow/orange work too—bring the rainbow!) -
¼ red onion, finely diced
(Soak in ice water 5 min if you want it milder) -
1 jalapeño, finely chopped
(Seed for mild, leave seeds for kick) -
¼ cup chopped fresh cilantro
(Not a fan? Sub with parsley or basil.) -
Juice of 1 lime
(Fresh is best. Roll before juicing to get max juice.) -
Pinch of sea salt
(Maldon or kosher salt makes flavors pop)
Instructions
1. Dice & Prep (5–7 min)
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Cube mango and avocado into ½” pieces.
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Toss avocado in half the lime juice to keep it vibrant.
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Dice bell pepper and red onion; mince jalapeño.
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Roughly chop cilantro, stems and all.
2. Mix with Care (2–3 min)
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In a large bowl, gently combine mango, avocado, bell pepper, onion, jalapeño, and cilantro.
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Add remaining lime juice and a pinch of salt.
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Fold gently with a spatula—no mashing!
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Taste and adjust: More lime? More salt? More fire?
3. Chill (Optional – 10 min)
Let it rest in the fridge to let the flavors mingle. Stir again before serving.
Notes
-
Cut fruit/veg similar size = better texture & flavor in every bite.
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Lime juice on avocado early = no sad browning.
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Use a slotted spoon to serve if juice builds up.
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Don’t overmix—chunky > mushy every time.
-
Best served fresh, but it keeps well 24 hrs if airtight.
- Prep Time: 10 minutes
Nutrition
- Calories: 140 Ca Per ¼ of recipe
- Fat: 9g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 2g