Mango Avocado Salsa plus Pineapple

At a glance

What stands out: Mango avocado salsa is a reliable topping for any taco or salad, and it’s irresistible piled on a chip. This salsa is straightforward to mix and can be made ahead.

How long it takes: 20 minutes
Equipment you’ll need: mixing bowl, sharp knife
Servings: makes 4 cups

A Taste of The Tropics

Could you use a little respite from winter? Are you ready to trade in the hot cocoa for fruity cocktail garnished with a little umbrella? The gloves and hat for a bikini and flip flops? We'll personally pass on the bikini but we'll take those flip flops, a bottle of sunscreen, and a whole bunch of sunshine.

If you’re looking out the window at snowy surroundings and dreaming of warmer months, try brightening up your day with this tropical salsa. It’s loaded with fresh mango and sweet pineapple, citrusy cilantro and tangy lime. Close your eyes and picture white beaches and colorful umbrellas!

Mango Avocado Salsa

Plenty of fresh tangy flavor. Not only is it visually bright and cheerful, this tropical salsa brings those bright flavors to your palate. Mango and pineapple are tropical fruits; creamy avocado balances the tartness of the fruit and makes this salsa feel rich.

Lots of fresh ingredients. Jalapeño pepper, red onion, cilantro, and lime make this concoction undeniably salsa while also being reminiscent of guacamole (those wonderful avocados!).

Versatile. We first made this salsa to go with shrimp tacos and it’s so rich, we've made several batches since then to eat with chips, fish tacos, and on salads. Quite honestly, we could eat it right out of the bowl with a spoon like a fruit salad.

How to Serve Mango Avocado Salsa

• Shrimp tacos
• Fish tacos – These fish tacos are made with mild-tasting cod and have a blood orange salsa that could easily be replaced with the mango avocado salsa.
• Salmon tacos
• Grilled chicken with tequila lime marinade
• Salad: Add a couple scoops of the salsa to a simple salad made with greens, cucumber, and radishes. Yum!
• Chips (tortilla chips, of course!): Try making healthier baked tortilla chips or air fryer tortilla chips

Make Ahead & Storage

Make ahead: If you are planning on serving the salsa later, don’t prep or add the avocado. Wait until you are ready to serve the salsa.

Storage: Refrigerate the salsa in a covered container for up to 2 days. The avocado may brown slightly but that won’t affect the flavor.

• Yield: 8
• Prep: 20 minutes
• Total: 20 minutes

Ingredients

• 1 cup diced mango ( 1 mango)
• 1 cup diced fresh pineapple
• 1 jalapeño pepper, finely diced, about 2 tablespoons (see note)
• ¼ cup finely diced red onion (see note)
• ½ cup minced fresh cilantro leaves
• ¼ cup fresh lime juice ( 1 to 2 limes)
• 1 large avocado, diced (or 2 small avocados)
• salt and pepper to taste

Method

1. In a large bowl, mix together mango, pineapple, jalapeno, onion, cilantro and lime juice. Stir until well combined.
2. Add avocado and stir gently to combine, making sure to coat avocado with lime juice to prevent it from browning. If you're not planning on serving the salsa immediately, add the avocado right before serving.
3. Taste and add salt and pepper as desired.
4. Serve with chips, grilled fish or chicken, or spoon on top of a salad.

Notes

Adjust spice level: If you like things spicy, leave the ribs and seeds of the jalapeño pepper in. If you like it more mild, remove and discard the ribs and seeds.

Onion tip: Tone down the sharp flavor of diced onions by soaking them in ice water for about ten minutes before using them. Drain well before using.

Avocado: Choose avocados that are ripe but still firm. Very soft avocados tend to disintegrate in the salsa.

Make ahead: If you want to do some of the prep ahead of time, mix everything together except the avocado. It will keep for a couple of days in the fridge. When you’re ready to serve the salsa, add the avocado.