Spicy Avocado Mango Salsa
A vibrant, no-cook salsa combining sweet mango, creamy avocado, and a touch of jalapeño spice. Perfect for tacos, grilled meats, or as a healthy snack. Quick to prepare and full of fiber, good fats, and fresh flavors, this versatile salsa is a must-have for easy, nutritious meals.
Equipment
- 1 Medium mixing bowl
- 1 knife
- 1 cutting board
- 1 spoon (for mixing and serving)
- 1 citrus juicer or reamer
Ingredients
- 1 ripe mango peeled and diced
- ¼ cup sweet onion finely diced
- ¼ cup jalapeño finely diced
- 1 ripe avocado peeled and diced
- ½ cup fresh cilantro chopped
- 2 limes juiced (about 2 tablespoons)
- ¼ teaspoon salt or to taste
Instructions
- Prepare the Mango: Start by selecting a ripe mango that yields slightly when gently pressed. Place it upright on a cutting board and carefully slice off the two fleshy sides, skimming along the edges of the central pit. Take each slice and, using a sharp knife, score the flesh in a grid pattern without cutting through the skin. Use a spoon to scoop out the diced mango cubes into a medium mixing bowl. Repeat this process with the remaining mango around the pit to ensure all usable fruit is included.
- Dice the Avocado: Choose an avocado that is ripe but still firm to the touch. Cut the avocado in half lengthwise and twist the halves to separate them. Remove the pit using a spoon or careful knife technique. Score the flesh into small, uniform cubes and gently scoop them into the mixing bowl with the mango, taking care not to mash the delicate fruit. The avocado’s creamy texture balances the sweet mango and spicy jalapeño in the salsa.
- Chop the Onion: Peel a small sweet onion, cutting off the root and tip ends. Slice the onion in half and finely dice each half into small, even pieces. Uniform dicing ensures that each bite of salsa has a balanced flavor. Add the diced onion directly to the mixing bowl with the mango and avocado, distributing the mild sweetness evenly throughout the salsa.
- Prepare the Jalapeño: Rinse a fresh jalapeño pepper under cool water and slice off the stem. For a milder flavor, remove the seeds and membranes, or leave them in for extra heat. Dice the jalapeño into very small pieces, ensuring they blend evenly into the salsa. Add the diced jalapeño to the mixing bowl, keeping in mind that you can adjust the spice level based on your preference.
- Chop the Cilantro: Rinse fresh cilantro leaves under cool running water to remove any dirt or grit, then pat dry with a paper towel. Remove the leaves from the thicker stems and finely chop them. Add the chopped cilantro to the mixing bowl, providing a fresh, herbal aroma that complements the sweetness of the mango and the creaminess of the avocado.
- Juice the Limes: Take two fresh limes and roll them gently on the countertop to loosen the juice. Cut the limes in half and use a citrus juicer or reamer to extract about two tablespoons of juice. Pour the juice evenly over the combined mango, avocado, onion, jalapeño, and cilantro. The lime juice not only enhances flavor but also helps preserve the vibrant colors of the avocado and mango.
- Season and Combine: Sprinkle 1/4 teaspoon of salt over the ingredients, adjusting to taste. Using a spoon, gently fold all the ingredients together, taking care not to mash the avocado. Slow, gentle mixing ensures that each bite contains a balanced combination of sweet, spicy, and fresh flavors while preserving the texture of the salsa.
- Rest and Serve: Cover the bowl with plastic wrap or a reusable lid and allow the salsa to rest for 5–10 minutes so the flavors can meld together. Serve immediately with tacos, grilled meats, or as a fresh dip with tortilla chips. This resting step enhances the aroma and ensures every bite is full of balanced, vibrant flavor.
Notes
- Always choose ripe fruits: For the best texture and flavor, select a mango that gives slightly when pressed and an avocado that is firm yet yields to gentle pressure. Underripe fruits can make the salsa dry, while overripe ones may become mushy.
- Uniform dicing matters: Cutting all ingredients into similar-sized cubes ensures each bite has balanced sweetness, creaminess, and spice.
- Adjust the spice: Jalapeños vary in heat; remove seeds for a milder salsa or include them if you like more kick.
- Citrus preserves freshness: Fresh lime juice not only brightens flavor but also prevents the avocado from browning too quickly.
- Make ahead tip: The salsa can be prepared a few hours in advance, but avoid long storage to keep the avocado from turning soft or discolored.
