Mango Avocado Salsa Flavorful and Easy Recipe
Looking for a fresh and easy recipe that bursts with flavor? Look no further! My Mango Avocado Salsa is the perfect blend of sweet and savory, making it an ideal snack or side dish. You’ll love how simple it is to prepare using just a handful of fresh ingredients. Whether you’re hosting a summer barbecue or just craving something tasty, this salsa will surely impress. Let’s dive into this delightful dish!
Why I Love This Recipe
- Fresh and Flavorful: This salsa combines the sweetness of ripe mangoes with the creamy texture of avocados, creating a delightful mix of flavors.
- Easy to Make: With just a few simple ingredients and minimal prep time, this recipe is perfect for quick gatherings or weeknight dinners.
- Versatile Use: This salsa is not only great as a dip with tortilla chips but also pairs beautifully with grilled meats and fish.
- Health Benefits: Packed with vitamins and healthy fats, this salsa is a nutritious addition to any meal, making it both tasty and good for you.
Ingredients
List of Ingredients
- 2 ripe mangoes, diced
- 2 avocados, diced
- 1 small red onion, finely chopped
- 1 jalapeño, deseeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional ingredients for extra flavor
Mango avocado salsa needs fresh and ripe ingredients. The mangoes must be sweet and juicy. Choose avocados that yield slightly when you press them. A small red onion adds a nice crunch and mild flavor. Jalapeños give the salsa a bit of heat, but you can adjust this to your taste. Fresh cilantro adds brightness, and lime juice balances the sweetness. Olive oil brings everything together, adding richness.
You can include optional ingredients like diced bell peppers, corn, or even black beans for added texture. The magic of this salsa is in its balance of flavors. Each bite offers a mix of sweet, creamy, and zesty notes. This is why I love this recipe. It’s simple, fresh, and so rewarding to make.
Step-by-Step Instructions
Preparation of Ingredients
To start, you need to dice the mangoes and avocados. First, take a ripe mango, and stand it on its end. Use a sharp knife to slice down along the pit. Do this on both sides. Next, take each half and score the flesh in a grid pattern. Then, use a spoon to scoop out the diced mango.
For the avocado, cut it in half and twist to separate. Remove the pit carefully. Score the flesh like you did with the mango. Use a spoon to scoop it out.
Now, let’s mince the jalapeño. First, slice it in half and remove the seeds for less heat. Then, finely chop the jalapeño into small pieces. Make sure to wash your hands afterward to avoid irritation.
Mixing Your Salsa
Now it’s time to mix your salsa! In a large mixing bowl, combine the diced mangoes and avocados. Then, add the finely chopped red onion and minced jalapeño. Don’t forget the chopped cilantro!
Next, prepare the dressing. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour this mixture over the fruit and veggies in the large bowl.
To toss the salsa, gently stir with a large spoon. Be careful not to mash the avocado. You want to keep those lovely chunks intact.
Allowing to Sit
Let the salsa sit for about 10 minutes. This step is key! Allowing the salsa to rest helps the flavors mix and blend well. You will notice a big difference in taste after it sits. Enjoy your fresh mango avocado salsa!
Pro Tips
- Choose Ripe Fruits: Ensure your mangoes and avocados are perfectly ripe for the best flavor and texture in your salsa.
- Adjust Spice Level: Modify the amount of jalapeño according to your heat preference. You can also use a milder pepper if desired.
- Let It Marinate: Allow the salsa to sit for at least 10 minutes before serving. This helps the flavors to meld beautifully.
- Presentation Matters: Serve the salsa in a creative way, like in avocado halves or lime shells, to impress your guests!
Tips & Tricks
Flavor Enhancement Tips
To make your Mango Avocado Salsa shine, start with the spice level. You can adjust this by using jalapeño. If you want more heat, add a bit more jalapeño. If you prefer mild flavors, use less. The heat balances well with the sweet mango and creamy avocado.
Using fresh lime juice is key for the best taste. It brightens the salsa and adds zest. Fresh lime juice also helps the flavors mix better. I always squeeze the lime right before I add it. This keeps the juice fresh and lively.
Presentation Suggestions
When it comes to serving, get creative! Try serving the salsa in a hollowed-out lime or avocado half. This not only looks great but also adds extra flavor. It makes your dish pop on the table!
For garnishing, consider using cilantro leaves on top. They add a vibrant touch and enhance the color. A lime wedge on the side is also a lovely addition. These small touches make your salsa look more appealing.
Try these tips to enhance your Mango Avocado Salsa experience.
Variations
Ingredient Swaps
You can change up the ingredients in mango avocado salsa for new flavors. One great swap is using pineapple instead of mango. Pineapple adds a sweet and tangy twist. It works well with the creamy avocado and crunchy onion.
Another fun option is to add corn or black beans. Corn adds a sweet crunch, while black beans bring a hearty texture. Both ingredients make the salsa more filling. Try mixing in one or both for a new taste.
Health-Conscious Options
If you want a lighter version, simply use less oil. You can cut the olive oil by half and still get great flavor. The lime juice gives a nice zing, so you won’t miss the extra oil.
For seasoning, consider low-sodium options. Use fresh herbs or spices to boost flavor without the salt. This makes the salsa healthier, and it still tastes delicious. You can enjoy the full flavor of the salsa without worrying about extra sodium.
Explore these variations to make the salsa your own!
Storage Info
Best Practices for Storing Salsa
To keep mango avocado salsa fresh, store it in the fridge. Place it in an airtight container. It will stay good for about two to three days. If you want to freeze it, you can. However, the texture may change. The avocado can become mushy after thawing. If you choose to freeze it, use a freezer-safe container. Leave some space for expansion. Salsa can last up to three months in the freezer.
Shelf Life
How long can you keep it fresh? If stored properly in the fridge, mango avocado salsa lasts two to three days. If you freeze it, it can last for three months.
Watch for signs of spoilage. If you see brown spots on the avocado, it may be time to toss it. A sour smell or watery liquid on top also means it’s no longer good. Always trust your senses; they guide you well.
FAQs
Common Questions About Mango Avocado Salsa
Can I make this salsa ahead of time?
Yes, you can make mango avocado salsa ahead of time. It stays fresh in the fridge for about a day. However, the avocado may brown a bit. To keep it bright, add lime juice just before serving.
What pairs well with mango avocado salsa?
Mango avocado salsa goes great with grilled chicken, fish tacos, or tortilla chips. You can also use it as a topping for nachos or a fresh side for any meal.
How to keep avocado from browning?
To stop avocado from browning, use lime juice. The acid in lime juice slows down oxidation. You can also cover the salsa tightly with plastic wrap, pressing it against the surface to limit air exposure.
Can I use frozen mangoes for this recipe?
Yes, you can use frozen mangoes. Just thaw them first and drain any excess liquid. Fresh mangoes have a better texture, but frozen can work in a pinch.
Nutritional Information
Overview of health benefits of key ingredients
Mangoes are high in vitamins A and C. They help boost your immune system. Avocados are full of healthy fats and fiber. They support heart health and digestion. Red onions add antioxidants, while cilantro offers anti-inflammatory benefits.
Caloric and nutritional breakdown per serving
Each serving of mango avocado salsa has about 150 calories. It contains:
- Fat: 9g (mostly from avocado)
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 2g
This salsa is not only tasty but also nutritious, making it a great addition to your meals.
Mango avocado salsa is fresh and simple to make. We covered the ingredients and how to prepare them. Mixing your salsa is easy when you follow the steps. Allowing the flavors to meld adds depth. You can enhance taste with tips like fresh lime juice and creative garnishing. Don’t forget to explore variations and storage options. This salsa offers a tasty way to enjoy healthy ingredients. Give it a try, and you will love it!
Mango Avocado Salsa
Ingredients
2 ripe mangoes, diced
2 avocados, diced
1 small red onion, finely chopped
1 jalapeño, deseeded and minced
1/4 cup fresh cilantro, chopped
Juice of 2 limes
1 tablespoon olive oil
Salt and pepper to taste
Instructions
Begin by preparing the fresh ingredients. Dice the mangoes and avocados, and place them in a large mixing bowl.
Finely chop the red onion and add it to the bowl with the mango and avocado.
Mince the jalapeño (adjusting the amount according to your spice preference), and add it to the mixture.
Chop the fresh cilantro and add it in, providing a burst of freshness and flavor.
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined.
Pour the dressing over the fruit and vegetable mixture in the large bowl.
Gently toss all the ingredients together, being careful not to mash the avocado.
Taste and adjust seasoning if necessary.
Let the salsa sit for about 10 minutes to allow the flavors to meld together.
Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4
– Presentation Tips: Serve the salsa in a hollowed-out lime or avocado half for a creative touch. Garnish with a few cilantro leaves on top and a lime wedge on the side!
Mango Avocado Salsa
Ingredients
- 2 whole ripe mangoes, diced
- 2 whole avocados, diced
- 1 small red onion, finely chopped
- 1 whole jalapeño, deseeded and minced
- 0.25 cup fresh cilantro, chopped
- 2 whole limes, juiced
- 1 tablespoon olive oil
- to taste salt and pepper
Instructions
- Begin by preparing the fresh ingredients. Dice the mangoes and avocados, and place them in a large mixing bowl.
- Finely chop the red onion and add it to the bowl with the mango and avocado.
- Mince the jalapeño (adjusting the amount according to your spice preference), and add it to the mixture.
- Chop the fresh cilantro and add it in, providing a burst of freshness and flavor.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined.
- Pour the dressing over the fruit and vegetable mixture in the large bowl.
- Gently toss all the ingredients together, being careful not to mash the avocado.
- Taste and adjust seasoning if necessary.
- Let the salsa sit for about 10 minutes to allow the flavors to meld together.
![- 1 cup roasted red peppers (jarred or homemade) - 1 cup cooked chickpeas (canned or boiled) - 2 tablespoons tahini - 2 tablespoons lemon juice - 1 garlic clove, minced - 1 teaspoon ground cumin - Salt and pepper to taste - 4 large whole wheat tortillas - 1 cup fresh spinach leaves - ½ cup feta cheese, crumbled - ¼ cup fresh basil leaves I love these ingredients because they come together to create rich flavors. The roasted red peppers bring a sweet, smoky taste. Chickpeas add creaminess and protein. Tahini and lemon juice add a nice tang. For added taste, use garlic and cumin. They make the hummus more exciting. Don't forget salt and pepper! They help balance the flavors. When you wrap the hummus in tortillas, you can add fresh spinach for crunch. Feta cheese gives a salty kick, while basil adds freshness. These optional ingredients make the pinwheels even better. With these ingredients, you can make Roasted Red Pepper Hummus Pinwheels that impress. Follow the [Full Recipe] for steps to bring these wraps to life! To make the roasted red pepper hummus, you will blend key ingredients together. Combine 1 cup of roasted red peppers, 1 cup of cooked chickpeas, 2 tablespoons of tahini, 2 tablespoons of lemon juice, 1 minced garlic clove, and 1 teaspoon of ground cumin in a blender. Blend until the mix is smooth. Add salt and pepper to taste. This hummus is creamy and full of flavor. Now, let's assemble the pinwheels. Take a large whole wheat tortilla and lay it flat on a clean surface. Spread about ¼ cup of the hummus evenly over the tortilla. Leave some space at the edges. On top of the hummus, add ¼ cup of fresh spinach leaves. If you like, sprinkle on 2 tablespoons of crumbled feta cheese and a few fresh basil leaves. Now, carefully roll the tortilla from one edge to the other. Make sure to roll it tightly to keep the filling secure. Once you have rolled all the tortillas, it’s time to cut them into pinwheels. Use a sharp knife to slice each roll into 1-inch thick pieces. Arrange the pinwheels on a serving platter. For a nice touch, drizzle a bit of olive oil on top and sprinkle some fresh herbs. This adds color and extra flavor. You can find the full recipe [here](#). To get the best hummus, focus on the texture. If it feels too thick, add olive oil or water. Blend until it’s smooth and creamy. You want it to spread easily on your tortillas. A good texture makes your pinwheels taste even better. Rolling is key to great pinwheels. Start at one edge and roll tightly. This keeps the filling secure and prevents spills. If your pinwheels are too loose, they may fall apart. A firm roll helps keep everything together for a perfect bite. Make your pinwheels look fancy! Use toothpicks to hold them in place. This makes it easy for guests to grab one. You can also add fresh herbs on top for color. A small bowl of extra hummus on the side adds a nice touch. For the full recipe, check out the details above. {{image_2}} You can easily change the taste of your pinwheels. Try adding roasted garlic for a rich, deep flavor. Sun-dried tomatoes bring a sweet and tangy twist. Both additions make your hummus pop with new taste. Experimenting with these ingredients can surprise your guests with delightful flavors. If you want a different base, swap chickpeas for black beans. This change gives you a new taste and texture. You can also use gluten-free tortillas if needed. This way, everyone can enjoy your pinwheels, regardless of their diet. You can still keep the recipe fun and tasty. Using seasonal vegetables or herbs can refresh your pinwheels. In spring, add fresh asparagus or peas for a crisp bite. In summer, use vibrant tomatoes or cucumbers to brighten the dish. Autumn herbs like sage or thyme can add warmth. Winter greens like kale can add depth. These changes keep your pinwheels exciting all year long. For the full recipe, check out [Full Recipe]. You should keep leftover pinwheels in an airtight container. This helps maintain their freshness. Store them in the refrigerator for up to 2 days. After that, they may lose flavor and texture. If you want to save pinwheels for later, freeze them rolled but uncut. This method preserves their taste. When you're ready to eat, thaw them in the fridge overnight. This way, they stay delicious and ready for serving. To enjoy your pinwheels, serve them chilled. If you prefer them at room temperature, let them sit for about 15 minutes before serving. This little wait brings out the flavors. For the full recipe, check the earlier sections. You can make these pinwheels vegan by using plant-based feta or simply omitting the cheese. This keeps the wraps tasty without using any animal products. The hummus itself is already vegan, so you can enjoy this dish guilt-free. Yes, you can prepare these pinwheels ahead of time. Just assemble them and refrigerate for up to 2 days. This makes them perfect for parties or quick snacks. When you're ready to serve, just slice them and enjoy! These pinwheels pair well with a light salad, fresh veggies, or extra hummus for dipping. You can also add some crunchy pita chips for a fun texture mix. This way, you’ll have a lovely spread ready for any occasion. These Roasted Red Pepper Hummus Pinwheels are simple and fun to make. You blend roasted peppers with chickpeas, tahini, and lemon juice to create your hummus. Then, you spread it on tortillas, add fresh greens and cheese, and roll them up. You can store any leftovers in the fridge, or even freeze them for later. Mix things up with different ingredients or flavors. Enjoy these tasty pinwheels as a snack or a meal. Happy cooking!](https://dailydishlab.com/wp-content/uploads/2025/07/cc610438-684d-4891-90d6-a163b369b276-768x768.webp)
![Here are the key ingredients you need for the Healthy No Mayo Potato Salad: - 4 medium-sized Yukon Gold potatoes, diced - 1 cup cherry tomatoes, halved - 1 cucumber, diced (seeds removed) - 1/2 cup red onion, finely chopped - 1/3 cup plain Greek yogurt - 2 tablespoons Dijon mustard - 2 tablespoons apple cider vinegar - 1 tablespoon extra virgin olive oil - 1 teaspoon garlic powder or 1 clove minced garlic - Salt and freshly cracked black pepper - Fresh parsley, chopped Each ingredient plays a vital role in this dish. The potatoes provide the main base and texture. Cherry tomatoes add a burst of sweetness, while cucumber brings a nice crunch. The red onion offers a bit of sharpness. Greek yogurt serves as a creamy, tangy substitute for mayo, making it lighter and healthier. Dijon mustard and apple cider vinegar add depth and tanginess to the dressing. Olive oil enhances the flavors and provides richness. Garlic powder or fresh garlic brings aromatic warmth, while salt and pepper are essential for seasoning. Finally, parsley adds freshness and a pop of color. For the full recipe, check out the Healthy No Mayo Potato Salad. - Start by filling a large pot with water. - Add a generous pinch of salt. - Bring the water to a rolling boil over high heat. - Carefully add the diced Yukon Gold potatoes. - Cook for about 10 to 15 minutes until fork-tender but not falling apart. - Drain the potatoes in a colander. - Allow them to cool to room temperature. - In a spacious mixing bowl, combine Greek yogurt, Dijon mustard, apple cider vinegar, and olive oil. - Add garlic powder, salt, and pepper. - Mix with a whisk until you achieve a smooth and creamy dressing. - Once the potatoes have cooled, gently add them to the bowl with the dressing. - Add halved cherry tomatoes, diced cucumber, and finely chopped red onion. - Gently fold all the ingredients together. - Be careful not to mash the potatoes. - Taste the salad and adjust the seasoning as needed. - Cover the bowl and refrigerate for at least 30 minutes. - This allows the flavors to meld and deepen. - Before serving, sprinkle freshly chopped parsley on top for a pop of color. This simple method makes a fantastic Healthy No Mayo Potato Salad that is easy and flavorful. You can find the complete details in the Full Recipe. To make sure your potatoes are fork-tender, boil them in salted water. Start with cold water and bring it to a boil. Cook them for 10 to 15 minutes. Check that they are soft but not mushy. If you overcook, it can ruin the salad. When you combine the ingredients, use a gentle hand. Fold the potatoes into the dressing slowly. This way, they stay intact and don't turn into mush. Adjust the seasoning to match your taste. You can add more salt or pepper as needed. If you like a bit of sweetness, add more Dijon mustard. It brings out the flavors of the other ingredients. For a smoother dressing, whisk the yogurt and mustard well. You want it creamy but not too thick. If it feels too thick, a splash of water can help. This salad pairs well with grilled chicken or fish. You can also serve it with fresh greens for a light meal. For a crunchy twist, top it with some sunflower seeds or nuts. Adding fresh herbs like dill or chives can also brighten the dish. Enjoy it as a side at picnics or barbecues. It’s a hit with everyone! {{image_4}} You can switch up the veggies in your potato salad. Instead of Yukon Gold potatoes, try red or purple potatoes. These add color and flavor. You can also use sweet potatoes for a sweeter taste. For a crunchier salad, add bell peppers or radishes. They give a nice bite. If you want more greens, toss in some spinach or kale. When it comes to yogurt, feel free to experiment. You can use low-fat plain yogurt or even dairy-free yogurt if you want. A tangy option is coconut yogurt, which adds a unique twist. If you want a vegan version, swap the Greek yogurt for a plant-based yogurt. Choose one that is plain and unsweetened. You can also add avocado for creaminess. For those who need gluten-free meals, this recipe is already safe. Just check that your mustard and vinegar are gluten-free. You can also enjoy this potato salad as a low-calorie dish. Use less oil or yogurt to cut down on calories. You can enjoy this potato salad in many ways. Serve it as a side dish at a barbecue or picnic. It pairs well with grilled meats and veggies. For a filling main dish, add some chickpeas or black beans. This boosts protein and flavor. If you want a fun twist, try serving it in lettuce wraps. Use large leaves like romaine or butter lettuce. This way, you get a fresh, crunchy bite with every scoop. For the complete recipe, check out the Full Recipe section above! To keep your Healthy No Mayo Potato Salad fresh, store it in the fridge. Place it in an airtight container. This helps keep moisture in and odors out. Make sure the lid is tight to avoid spills. If you have a lot of leftovers, divide them into smaller containers. This way, you only open what you plan to eat. Your potato salad will stay fresh for about three to five days in the fridge. Check for signs of spoilage before eating. If you see any mold or it smells off, toss it out. Freshness is key to enjoying the flavors of the salad. Always trust your senses! If you prefer your potato salad cold, serve it straight from the fridge. It tastes great chilled. If you want to refresh the flavors, add a splash of apple cider vinegar or a bit more Greek yogurt. This can help bring back the zing. Mix it gently, and enjoy! Yes, you can make this salad ahead of time. It tastes even better after chilling. To prep in advance, follow these best practices: - Cook and cool the potatoes: Boil the Yukon Gold potatoes and allow them to cool completely. - Mix the dressing: Combine the Greek yogurt, mustard, vinegar, and olive oil in a separate bowl. - Store separately: Keep the dressing and the potatoes in separate containers. This keeps the salad fresh and prevents sogginess. - Combine before serving: When you are ready to eat, mix the potatoes with the dressing and add the veggies. If you need an alternative to Greek yogurt, there are several options. For those with dairy allergies, consider these substitutes: - Silken tofu: Blend it until smooth for a creamy texture. - Dairy-free yogurt: Use almond or coconut yogurt for a similar taste and texture. - Avocado: Mash ripe avocado to add creaminess and healthy fats. These options keep the salad delicious without dairy. Yes, this recipe is perfect for meal prep. Here are some tips for portioning and storing: - Divide into servings: Use small containers to portion out the salad for easy meals. - Keep it fresh: Store in airtight containers in the fridge. - Lasts for days: The salad will stay good for up to four days. - Grab-and-go meals: This makes for a quick lunch or side dish throughout the week. With these steps, you can enjoy healthy meals all week long. For the full recipe, visit the [Full Recipe] link. This healthy no-mayo potato salad is easy and tasty. We covered what to use and how to make it step-by-step. I shared tips for the best texture and flavor, plus ideas for serving it. Remember, you can swap out ingredients to fit your needs. Store leftovers for freshness and enjoy them later. You now have a great recipe for any meal. Get creative and make it your own!](https://dailydishlab.com/wp-content/uploads/2025/06/ab71bdce-7088-4dd4-9c1c-a141d4211174-768x768.webp)
