Mango Avocado Salsa is a fresh, simple recipe bursting with loads of summer flavor from sweet mangoes, creamy avocado, zesty jalapeño, and zippy cilantro...perfect as a dip or over fish!
1jalapeñodiced (seeds & membranes removed for mild)
½cuppacked cilantro leaveschopped
Instructions
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 mangoes. 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.
Notes
Optional Add-Ins:
1 diced (8-inch) cucumber
½ 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.