"Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh." — FHIVESHOT
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mango - peeled, seeded and diced
avocado - peeled, pitted, and diced
jalapeno pepper, seeded and minced
chopped fresh cilantro
fresh lime juice
chopped red onion
oh my! This has got to be one of the best recipes I have ever tried on here. To begin with, the vibrant colors of red, purple, fleshy orange, and green makes one want to dive right in. The only changes I made were to double the red onion to half cup, and only used 2 tbsp. of EVOO, and added 2 seeded jalepenos. The blend of flavors was magnificant. To bite into that creaminess of the avocado, the bite of the pepper, the sweetness of the mango, and of course garlic and cilantro was to die for. You will want to double this if you take it to a party because I made it just for my husband and myself to go with "Sizzling Chicken Fajitas" from this site, and I probably ate half of it on chips before the dinner was prepared. I did use 4 roma tomatoes as stated in the recipe and it was perfect. Just squeeze out the tomatoes before putting in so that it won't be soupy. This would be a great salad by itself if cut into bigger pieces instead of dicing for salsa. If one is not a big garlic lover, I would cut down on the garlic. I am a garlicholic and so for me, it sent me to heaven! This takes salsa to a new level...absolutely a cut above the rest.
Be sure to use a mango and avocado that are just slightly underripe or you'll have a squishy mess. Made as directed, it is quite a mild salsa. If you want heat you'll have to improvise. Don't add the olive oil. I don't see the point and it makes for slimy, oily leftovers.
This salsa will have you eating it with a spoon! It is soooo good. It is best to make it the day you are going to use it because the avocado can get a little squishy after a day or two. I would recommend making a triple recipe...I do and I still run out!
I added a can of black beans and about 1/2 cup of frozen corn.....everyone loved this!!!
I just had a party in my mouth! I made this on a whim, basically to use up odds and ends in the fridge that oddly enough were what was called for in this recipe. I've never had this kind of salsa before so didn't know what to expect. Man is this good! Slightly sweet, slightly savory, slightly spicy with an explosion of flavor from the garlic, jalapeno and cilantro - and the creamy, mellow avocado brings it all together and balances it out. After "sampling" a good portion of it, Hubs remarked that he didn't think he was going to like this but found it "strangely addictive." I backed off on the cilantro by maybe half and that worked out well for us. Other than that I followed the recipe and liked it just fine. This is so colorful and festive it just beckons you to come and try it. It tastes so good it makes you go back for more.
This was a very good salsa recipe. We followed the recipe and it was a great way to use up some of the tomato crop from the garden. Next time I would make sure to squeeze out more seeds from the tomatoes because a lot of liquid piled in the bottom of my salsa bowl. Both my husband and I enjoyed it!
Great recipe! You might want to consider adding extra mango.
This salsa is awesome! I have brought it to two parties and it has been a huge hit at both. I doubled the recipe both times and it still went really fast...I highly recommend trying it out, you won't be dissapointed! I also left out the jalapeno because I didn't have any, but I didn't miss it at all.
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado, Tomato and Mango Salsa
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 108
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