This avocado mango salsa is a perfect balance of sweet, tangy, and spicy. I love how the creamy avocado pairs with the juicy mango, the brightness of lime, and the kick of habanero. It’s refreshing, colorful, and ready in minutes—ideal for summer gatherings or as a vibrant topping for grilled meats and seafood.

Why You’ll Love This Recipe

I find this salsa irresistible because it’s fresh, light, and incredibly versatile. I can scoop it up with tortilla chips, spoon it over grilled chicken or fish, or even use it as a topping for tacos. The combination of mango and avocado makes it both tropical and satisfying, while the habanero gives just enough heat to wake up my taste buds. Plus, it comes together in just 15 minutes, which means I can whip it up right before guests arrive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 avocado – peeled, pitted, and diced

• 1 lime, juiced

• 1 mango – peeled, seeded, and diced

• 1 small red onion, chopped

• 1 habanero chile pepper, seeded and chopped

• 1 tablespoon chopped fresh cilantro

• Salt to taste

Directions

1. I start by placing the diced avocado in a serving bowl and mixing it with the lime juice to keep it fresh and vibrant.

2. I add the mango, red onion, habanero, cilantro, and salt.

3. I gently toss everything until it’s evenly combined.

4. I serve it immediately with chips, or as a topping for grilled pork, chicken, or fish.

Servings And Timing

This recipe makes about 8 servings and takes just 15 minutes from start to finish. I usually prepare it right before serving to keep the avocado at its best.

Variations

• For a milder salsa, I swap the habanero for red bell pepper or jalapeño.

• If mango is out of season, I sometimes use pineapple for a different tropical twist.

• I like adding diced cucumber for extra crunch.

• Fresh mint or parsley can replace cilantro if I want a different herb flavor.

Storage/Reheating

I store leftover salsa in an airtight container in the refrigerator for up to 1 day. Because avocado can brown quickly, I press plastic wrap directly onto the surface before sealing. This salsa is best enjoyed fresh and doesn’t require reheating.

FAQs

1. Can I make this salsa ahead of time?

I can prepare the mango, onion, cilantro, and pepper ahead of time, but I add the avocado and lime juice just before serving to keep it fresh.

2. What can I serve this salsa with?

I love serving it with tortilla chips, grilled fish, chicken, pork, or even as a topping for tacos and burgers.

3. How do I tone down the heat?

I simply replace the habanero with a mild pepper like red bell or remove all seeds and membranes from a jalapeño.

4. Can I freeze avocado mango salsa?

I don’t recommend freezing it because the texture of fresh mango and avocado changes after thawing.

5. How can I keep avocado from browning?

I always mix the avocado with lime juice right after cutting it and store the salsa with plastic wrap pressed against the surface.

Conclusion

I adore this avocado mango salsa for its bright, bold flavors and quick preparation. Whether I’m enjoying it at a summer cookout or as a fresh topping for a weeknight meal, it always adds a burst of color and taste. Once I tried it, it quickly became one of my go-to recipes for warm-weather gatherings.