5 min Mango Avocado Salsa
Sweet, spicy, savoury and tangy: this mango avocado salsa is the only thing keeping me sane in this 40°C heat. It’s cold, refreshing and comes together in just 5 minutes!
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Everything comes together in one bowl. All you have to do is chop your ingredients, add them in a bowl, add lemon juice and salt and give it all a good mix. That’s literally it. It’s so customisable, add more heat, skip the chillies, throw in some cucumber or corn: it’ll still taste amazing!
I like to keep the base simple: really ripe, sweet mangoes and slightly firm avocados so they hold their shape and don’t break down when mixed. The mango releases just enough juice to coat everything beautifully while the avocado stays buttery and soft without getting mushy. Red onions and tomatoes bring in that fresh crunch and I use both green chillies and pickled jalapeños– the chillies add a sharp heat while the jalapeños give a nice tangy bite. A big handful of fresh coriander brings in that herbiness and brightness that ties everything together and finally, lots of lemon juice and salt to bring it all to life.
It’s crunchy, creamy, tangy, spicy and honestly, exactly what you need in this weather.
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5 min Mango Avocado Salsa
Crunchy, sweet, tangy and spicy: this 5 min mango avocado salsa is exactly what you need in this weather!
servings
2
prep time
5 min
cook time
0 min
Ingredients
- 1 mango, chopped
- 1 avocado, chopped
- 1 red onion, chopped
- 1 tomato, chopped
- 7 pickled jalapeno slices, chopped
- handful of fresh coriander, chopped
- 2 green chilli, chopped
- juice of 1 lemon
- salt to taste
Instructions:
- We start by prepping our ingredients. Cut the avocado in half, remove the seed, peel off it's skin and then chop it- this method gives you neat pieces with minimal waste. I prefer using an avocado that’s slightly firm so it holds it's shape while still giving that buttery texture.
- Chop the mango, tomato, red onion, jalapeño (I used pickled slices, but fresh works too), green chillies and coriander. I like my mango super sweet and fully ripe and I keep the pieces slightly chunky as it adds a nice contrast. The mango releases its juices as you mix while the avocado stays creamy without turning mushy.
- Add everything to a bowl, squeeze over the juice of one whole lemon, season with salt and give it all a good mix. Serve it with tortilla chips or anything crispy, it’s also great on tacos, quesadillas or honestly just on its own!
Recipe Video
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Amazing loved it fav combo now
Avo-go
I cannot wait to make this recipe!!!
