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    Home » Vegetarian Mexican Recipes

    Mango Avocado Salsa

    Lindsay Moe

    290 shares
    Mango Salsa with Avocado - A delicious Mexican dip that can also be used for baked fish, steak, tofu, and more! Fast and easy. #fast #easy #mexican #dip #party #food #picnic #tortillachips #mango #avocado #salsa
    Mango Salsa with Avocado - An easy dip or topping with some Mexican flair! #mango #avocado #salsa #dip #mexican #easy
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    Mango Salsa with Avocado - A delicious Mexican dip that can also be used for baked fish, steak, tofu, and more! Fast and easy. #fast #easy #mexican #dip #party #food #picnic #tortillachips #mango #avocado #salsa

    This Mango Avocado Salsa is a fresh and healthy dip that you’ll want to eat all summer!

    a bowl of mango avocado salsa with chips

    Bring on the summer color.

    I’m always a little sad to say goodbye to warm, heavy winter meals like casseroles and stuffed shells. Still, I can get really excited about the colorful summer produce that will soon be available to me.

    Remember this rainbow feta flatbread? OMG so much color!

    a bowl of mango avocado salsa

    Maybe you know that (natural) color = nutrients. And that’s so exciting!

    Buuuuut, I also think color = flavor. And texture. And summertime happiness.

    The yellow/orange of this mango means plenty of Vitamin C, beta-carotene, and antioxidants. Ripe mangos are also juicy, sweet, and pair well with so many flavors.

    For a real color and flavor explosion, this mango avocado salsa would be perfect served on top of these vegetarian chipotle enchiladas with butternut squash and black beans or my vegan tempeh tacos. We’re full of healthy ideas today!

    Ripening avocados

    I have a whole post where I show you how to ripen avocados so they turn out perfect every time. Basically you’ll want to buy them rock hard and keep them in a brown paper bag for a few days until they give to gentle pressure.

    a chip grabbing mango salsa with avocado

    How do I cut a mango?

    Mangos can be tricky if you don’t know how to choose and handle them. I like picking mangoes that are deep red and green and give a bit to gentle pressure.

    If you’re looking for more information on choosing and cutting a mango (or have a love for below-par food photography), you can check out this post I wrote years ago about how to cut a mango!

    Tips for customizing:

    • Swap the diced jalapeño for one diced serrano pepper for a little extra heat
    • Add a sprinkling of chili powder for extra flavor and spice
    • Add one plum tomato, seeded and diced, to the mix
    • If you’re not a fan of cilantro you can leave it out
    • Serve with my crispy baked black bean tacos or vegetarian chorizo nachos

    If you just can’t get enough dip recipes, I suggest trying my taco dip, avocado chimichurri chip dip, or spicy honey mustard avocado dip!

    If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    a bowl of mango salsa with avocado, chips, herbs, and lime
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    Mango Salsa with Avocado in a bowl topped with jalapeño slices

    Mango Avocado Salsa

    Mango avocado salsa is so easy to make by mixing ripe mango with avocado to make a fresh dip or topping!
    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 2
    Calories: 284kcal
    Author: Lindsay Moe

    Ingredients

    • 1 mango, skin removed and cubed
    • 1 avocado, cubed
    • 1 jalapeño, seeds and ribs removed, diced
    • ¼ cup fresh cilantro, chopped
    • 1 tablespoon olive oil
    • Coarse kosher salt, to taste
    • 1 lime, juiced

    Instructions

    • Place all ingredients in a medium bowl. Stir gently to combine.

    Nutrition

    Calories: 284kcal | Carbohydrates: 24g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Sodium: 9mg | Potassium: 660mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1250IU | Vitamin C: 58.7mg | Calcium: 32mg | Iron: 0.9mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!
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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    290 shares