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To make delicious mango avocado salsa, gather these fresh ingredients: - 1 ripe mango, diced - 2 ripe avocados, diced - 1 small red onion, finely chopped - 1 red bell pepper, diced - 1 jalapeño, deseeded and minced (adjust to taste) - 2 tablespoons fresh lime juice - 1 tablespoon olive oil - 1/4 cup fresh cilantro, chopped - Salt and pepper to taste Always use ripe ingredients for the best flavor. Look for mangoes that yield slightly to pressure. They should have a sweet scent. Avocados should feel soft but not too mushy. They also should have a dark green skin. Fresh cilantro adds a bright touch. Choose leaves that are vibrant and not wilted. To pick a ripe mango, press gently. If it gives slightly, it is ready. A slight fragrance means sweetness inside. For avocados, check for softness. If they feel firm, leave them out for a day or two. To speed up ripening, place them in a paper bag. This traps ethylene gas, helping them ripen faster. {{ingredient_image_1}} To make Mango Avocado Salsa, start with fresh ingredients. First, grab a large mixing bowl. Next, take 1 ripe mango and dice it into small pieces. Then, dice 2 ripe avocados. They should be soft but firm. Now, finely chop 1 small red onion and add it to the bowl. Then, dice 1 red bell pepper and place it in with the other ingredients. Next, take 1 jalapeño, deseed it, and mince it. Add this to the bowl too. If you want less heat, use less jalapeño. Now, drizzle 2 tablespoons of fresh lime juice over the mix. Add 1 tablespoon of olive oil for richness. Finally, chop 1/4 cup of fresh cilantro and toss it in. Be gentle when mixing to avoid mashing the avocado. When mixing, use a large spoon to gently toss the ingredients. This helps keep the avocado pieces intact. Start at the bottom and fold the ingredients up. Mix until everything is well combined but not mushy. If you notice the avocado getting too soft, stop mixing. Let the salsa sit for about 10 minutes. This time allows the flavors to blend nicely. You can cover the bowl with plastic wrap to keep it fresh. After 10 minutes, taste the salsa. If it needs more salt or pepper, add just a pinch. This resting time makes a big difference in taste! Enjoy your vibrant and fresh Mango Avocado Salsa! To get the best texture in your mango avocado salsa, use ripe fruits. Ripe mangoes are sweet and juicy, while ripe avocados are creamy. Cut them into even pieces for a nice bite. Avoid mashing the avocado when mixing. Gently toss the ingredients. This keeps your salsa fresh and bright. Serving is key to enjoying this salsa. Use a rustic bowl for a fun look. Garnish with extra cilantro and lime wedges for color. Serve it with tortilla chips for a crunchy snack. You can also use it as a topping on grilled fish or chicken. The flavors enhance the dish and add a tropical twist. You can easily change this salsa to fit your taste. Add more jalapeño for heat or use a milder pepper. Try adding diced mango for extra sweetness or corn for crunch. If you like herbs, swap cilantro for mint or basil. Mix and match until it feels just right for you! Pro Tips Choose the Right Mango: Look for mangoes that are slightly soft to the touch and have a sweet aroma. This ensures maximum sweetness and flavor in your salsa. Ripe Avocados are Key: Use ripe avocados that yield slightly when pressed. This will enhance the creaminess of the salsa and balance the sweetness of the mango. Fresh Ingredients Matter: Opt for fresh lime juice and high-quality olive oil. Fresh ingredients will elevate the overall flavor of your salsa. Adjust Heat to Taste: If you prefer a milder salsa, reduce the amount of jalapeño or remove the seeds completely. For more heat, you can add a pinch of cayenne pepper or extra jalapeño. {{image_2}} To kick up the heat, try adding more jalapeño. Start with one and taste. If you want more spice, add a little at a time. You can also mix in a pinch of cayenne pepper for an extra kick. Another option is to use diced serrano peppers instead of jalapeños. This change will give you a spicy twist that many will love. You can make this salsa even more fun by adding different fruits. Pineapple or kiwi can add a sweet and tangy flavor. Simply dice them and mix them in. For a citrus twist, add orange or grapefruit segments. The more fruit, the merrier! Each fruit brings a unique taste and texture that will surprise your taste buds. If you have allergies, fear not! You can swap ingredients out easily. Use green onions instead of red onion for a milder flavor. For those who can't eat cilantro, try fresh parsley or mint. If avocados pose a problem, consider using diced cucumber for a refreshing crunch. Each substitute maintains the fresh feel of the salsa while catering to dietary needs. To store leftover mango avocado salsa, place it in an airtight container. Make sure to press plastic wrap directly onto the salsa's surface. This helps keep air out and slows browning. Mango avocado salsa lasts about one to two days in the fridge. Store it at the back of the fridge for best results. Check for freshness before use. If it looks brown or smells off, it’s best to toss it. Here are some tips to keep it fresh: - Add lime juice before storing to slow browning. - Do not mix in salt until ready to eat. Salt can draw out moisture and may affect the texture. You can freeze mango avocado salsa, but it may change texture. To freeze, use a freezer-safe container. Leave some space at the top for expansion. Here’s how to do it: - Freeze in small portions for easy thawing. - Use within three months for best taste. - Thaw in the fridge overnight before serving. Remember, the flavor may still be great, but the texture might be softer. Yes, you can make Mango Avocado Salsa ahead of time. It tastes even better after sitting for a while. I recommend making it about an hour before serving. Keep it in the fridge to stay fresh. If you make it too early, the avocado may brown. To prevent this, add lime juice to the avocado. This keeps it bright and green. This salsa pairs well with many dishes. It adds a fresh flavor to grilled chicken or fish. You can serve it with tortilla chips as a great snack. Try it on tacos or burritos for extra zest. It also works well with salads, adding a tropical twist. Use it as a topping for rice bowls or as a dip for veggies. To control the spice, adjust the jalapeño amount. For mild salsa, use less or remove the seeds. You can also leave out the jalapeño entirely for no heat. If you like it spicy, add more jalapeño or even some chili flakes. Taste as you go, so you get the heat just right for you. This blog post covered the yummy world of mango avocado salsa. You learned about the best fresh ingredients, tips for picking ripe fruit, and easy steps to prepare it. I shared tricks for the right texture, how to serve well, and fun ways to tweak the recipe. Finally, we discussed storage tips to keep your salsa fresh. Now, you're ready to create a vibrant salsa that impresses at any meal. Enjoy the flavors and have fun experimenting!

Tropical Mango Avocado Salsa

A fresh and vibrant salsa combining mango and avocado, perfect for chips or as a topping.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Mexican
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 whole ripe mango, diced
  • 2 whole ripe avocados, diced
  • 1 small red onion, finely chopped
  • 1 whole red bell pepper, diced
  • 1 whole jalapeño, deseeded and minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 0.25 cup fresh cilantro, chopped
  • to taste salt and pepper

Instructions
 

  • In a large mixing bowl, combine the diced mango, avocado, red onion, red bell pepper, and jalapeño.
  • Drizzle the lime juice and olive oil over the mixture.
  • Add the chopped cilantro and gently toss all ingredients together until well incorporated.
  • Season with salt and pepper to taste, mixing carefully to avoid mashing the avocado.
  • Allow the salsa to sit for about 10 minutes to let the flavors meld together before serving.

Notes

Serve in a rustic bowl garnished with extra cilantro and lime wedges. Pairs well with tortilla chips or grilled fish.
Keyword appetizer, avocado, fresh, mango, salsa