Mango Avocado Salsa Recipe

Original Post: https://www.evolvingtable.com/?p=27687

4.84 from 6 votes

Mango Avocado Salsa Recipe

Spicy yet sweet, this homemade Fresh Mango Avocado Salsa recipe is one of the best things about summer. Flavorful mangoes, creamy avocado, crisp peppers, earthy cilantro, and fresh lime juice come together for a quick and easy dip.

Prep Time15

Total Time15

Course: Appetizer, Dinner, dip, lunch, Snack

Cuisine: Mexican

Servings: servings

Author: London Brazil

Ingredients

2 mangoes finely diced, about 2 ½ cups
2 small avocados finely diced
½ cup red onion finely chopped
1-2 serrano peppers or jalapeños, seeded and diced
2 Tbsp. lime juice freshly squeezed
⅓ cup cilantro finely chopped
¼-½ tsp. salt to taste
⅛ tsp. black pepper

Instructions

Combine diced mango, avocado, red onion, peppers, and cilantro in a large bowl.
Squeeze lime juice over the ingredients and sprinkle with salt and pepper, to taste.
Toss gently until just mixed.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Video

Notes

You can leave out the peppers if you would like a mild salsa or substitute with red or green bell pepper.
One serving equals roughly 1/4 cup of salsa.

Meal Prep and Storage

To Prep-Ahead: Make the salsa completely and store it until ready to use. You may also wait to cut and add the avocado until just before serving.
To Store: Freshly made mango avocado salsa will keep well in an airtight container for up to 2-3 days. Place a piece of plastic wrap directly on top of the salsa before placing the lid on the container. This will help to prevent the avocado from turning brown.
To freeze: You can freeze mango salsa, but it will change the texture slightly. Place in a freezer-safe airtight container with a piece of wax or parchment paper touching the salsa. Store in the freezer for up to 2-3 months. When ready to eat, place in the refrigerator for 24-48 hours or until the salsa has completely thawed.

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