Mango Salsa with Avocado
Mango Salsa is a fresh, simple recipe bursting with loads of summer flavor from sweet mango, creamy avocado, zesty jalapeño, and zippy cilantro...perfect as a dip or over fish!
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 8 servings (about 3 to 4 cups)
For the Dressing:
- 2 tablespoons freshly-squeezed lime juice
- 1 teaspoon champagne (or white wine) vinegar
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon salt
- Freshly ground black pepper
For the Salsa:
- 2 large, ripe mangos diced
- 1 large, ripe avocado diced
- 1 jalapeño diced (seeds & membranes removed for mild)
- 1/2 cup packed cilantro leaves chopped
In a small jar or bowl, measure the lime juice, vinegar, extra-virgin olive oil, salt, and pepper. Shake or whisk until well combined. Set aside.
Remove the seeds and membranes from the jalapeño (or leave them intact for spicier salsa) and finely dice. Finely chop the cilantro leaves. Peel, core, and dice the mangos. Cube the avocado. Add all of the ingredients to a large bowl.
Shake the dressing, pour over the ingredients in the bowl, and gently stir to combine. Serve immediately with chips or as a topping.
- 1 diced (8-inch) cucumber
- 1/2 cup finely diced red onion or a couple of chopped green onions
- 1 cup finely chopped red bell pepper
- diced ripe peaches, apricots, or even fresh pineapple
- If you add a substantial amount of extra ingredients to the salsa, you may also want to double the dressing.
- This salsa may be made a day or two ahead of time. Combine all of the ingredients except the avocado, cover, and chill. Cube and mix in the avocado just before serving.
- This salsa is best enjoyed fresh. You may tightly cover any leftovers and store in the refrigerator, but keep in mind that the avocado will start to brown.
Calories: 71kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 196mg | Fiber: 2g | Sugar: 6g | Vitamin A: 570IU | Vitamin C: 21mg | Calcium: 8mg | Iron: 0.2mg