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A bowl of avocado mango salsa with tomatoes, red onion, cilantro, and jalapeño, in an orange dish on a wooden surface.
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5 from 1 vote

Mango Salsa

This chunky mango salsa is a no-cook staple that’s perfect for tacos, bowls, and chip dunking sessions. I stole it (and then improved it) from my daughter’s boyfriend’s mom. So, that’s exactly what kind of scumbag you are dealing with here…
Prep Time6 minutes
Cook Time0 minutes
Total Time6 minutes
Course: salsa
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 5 Cups
Calories: 102kcal
Author: Adam Sobel
Cost: $7

Equipment

Ingredients

  • 1 ½ cups ripe tomatoes diced
  • 1 cup mango diced (atluflo, AKA champagne mangoes are best)
  • ½ cup red onion diced
  • 1 teaspoon garlic minced
  • 1 medium ripe avocado diced
  • ⅓ cup cilantro leaves chopped
  • 1 jalapeño seeded and minced
  • 2 tablespoons lime juice
  • ½ teaspoon salt or to taste

Instructions

  • If your tomatoes are very watery, drain them for 10 minutes in a wire mesh strainer.
  • In a medium mixing bowl, combine the diced tomatoes, mango, red onion, garlic, avocado, and jalapeño.
  • Add the chopped cilantro and lime juice.
  • Sprinkle in the salt and mix very gently to avoid mashing the avocado.
  • Refrigerate and store for up to 2 days if not using immediately.

Notes

🥭 Let That Man-go:
Use ripe but still-firm mangoes to keep your salsa vibrant and chunky, not gloopy. Champagne mangoes work best for clean, silky dice.
🔪 Slice Slice Baby:
Dice everything evenly so each scoop hits you with sweet, savory, creamy, and spicy all at once.
🌀 Foldy McFoldface:
Mix with a light hand to keep the avocado from becoming mush. Think a quick stir, not smashing guac with the force of 1,000 ponies.

Nutrition

Calories: 102kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 289mg | Potassium: 401mg | Fiber: 4g | Sugar: 7g | Vitamin A: 914IU | Vitamin C: 26mg | Calcium: 20mg | Iron: 1mg