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Mango salsa in a serving bowl garnished with lime wedges and extra cilantro, tortilla chips and a halved mango cut on the skin.
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Mango Salsa Recipe

This mango salsa dip comes together in one bowl with mango, avocado, jalapeño, and lime juice. No cooking required, and great scooped with chips.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Dips, Snack
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Servings: 4 servings
Author: Yumna Jawad

Equipment

Ingredients

  • 2 large ripe mangoes diced
  • 1 avocado diced
  • ½ small red onion finely diced
  • ¼ cup chopped cilantro
  • 1 jalapeño finely diced, deseeded
  • 1 lime juiced
  • ½ teaspoon salt
US Customary - Metric

Instructions

  • In a medium serving bowl, combine the mangoes, avocado, red onion, cilantro, jalapeño, lime juice and salt. Toss until everything is evenly mixed.
  • Serve right away, or refrigerate for 15 to 30 minutes before serving to let the flavors come together.

Notes

  • My Top Tip: Let it rest for 15 to 30 minutes in the fridge before serving so the lime juice has time to mellow the red onion, but no longer than that, or it starts to get watery.
  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The avocado will brown as it sits; it's still fine to eat, just give it a stir and a fresh squeeze of lime before serving again. I don't recommend freezing this one, since the texture won't hold up.

Nutrition

Serving: 1cup | Calories: 154kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 297mg | Potassium: 469mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1307IU | Vitamin C: 53mg | Calcium: 27mg | Iron: 1mg

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