This fresh mango, jalapeño and avocado salsa is a summer favorite. Bright, sweet mango meets crisp onion, zesty lime and a touch of jalapeño heat, all balanced by creamy avocado and fresh cilantro. It’s a versatile salsa that works as a chip dip, a taco topping, or a light side for grilled fish or chicken.
Mango season makes this the perfect time to enjoy ripe fruit at its best. Choose mangoes that are ripe but still slightly firm so the salsa keeps a pleasant texture rather than turning mushy. The combination of sweet and savory elements elevates simple meals and makes for an easy, crowd-pleasing addition to any summer table.
Ingredients Needed
Below is an overview of the ingredients. Exact measurements are listed in the recipe card farther down.
- Mango – Use fresh mangoes that are ripe but still slightly firm so they hold their shape when diced.
- Jalapeño – Adds a green crunch and mild heat. Remove seeds and white pith if you prefer less spice.
- Lime – Fresh lime juice brightens the whole salsa and helps preserve the avocado color.
- Red onion – Provides crispness and a sharp bite that contrasts nicely with the mango’s sweetness.
- Cilantro – Fresh cilantro brings the classic pico de gallo flavor and herbaceous freshness.
- Avocado – Use a firm, ripe avocado for creamy texture without turning the salsa mushy.
- Salt – A pinch to balance and enhance all the flavors.
Steps To Make Jalapeño Mango Salsa
This salsa comes together quickly with just a few simple steps. Chop everything to a similar size for the best texture and toss gently so the avocado stays intact.
- Step One: Peel and dice the mango. Finely dice the red onion and jalapeño (discard seeds and membranes to reduce heat if desired). Chop the cilantro and dice the avocado last so it stays firm.
- Step Two: In a medium bowl, gently combine the mango, jalapeño, red onion and cilantro. Add the avocado and squeeze fresh lime juice over the mixture. Sprinkle a pinch of salt, toss lightly to mix without mashing the avocado, and taste to adjust seasoning.
Recipe Tips
- Use mangoes and avocado that are ripe but not overripe to avoid a mushy salsa.
- For extra zesty flavor, sprinkle Tajín or a light chili-lime seasoning on top just before serving.
- If mangoes are unavailable, peaches or pineapple can be a tasty substitute.
- Serve immediately for the best texture; if storing, keep in an airtight container in the fridge for up to 4 days and add lime juice again before serving if needed.
Other Dips To Enjoy
If you like this mango pico de gallo, you might also enjoy other fresh salsas and dips such as pineapple pico, a classic seven-layer dip, or a lighter avocado egg salad. These options pair well with tacos, grilled proteins, or simply with chips.
If you enjoyed this recipe, let me know in the comments. Follow along on social media for more seasonal recipes and easy ways to add fresh flavor to simple weeknight meals.
Mango Pico De Gallo
Equipment
- Sharp knife
- Cutting board
- Mixing bowl
Ingredients
- 2 medium mangoes, diced (not overly ripe)
- 1 jalapeño, seeded and diced
- 1 small red onion, diced
- ¼ bunch cilantro, chopped
- 3 Tbsp fresh lime juice (about 2–3 limes)
- 1 avocado, diced (ripe but firm)
- ½ tsp salt, or to taste
Instructions
- Peel and dice the mango. Finely dice the red onion and jalapeño, removing seeds and membrane if you want less heat. Chop the cilantro.
- Combine mango, jalapeño, red onion and cilantro in a bowl. Gently fold in the diced avocado.
- Pour or squeeze fresh lime juice over the mixture, add salt and toss lightly to combine without mashing the avocado. Taste and adjust salt or lime as needed.
- Serve immediately with tortilla chips, over tacos, or alongside grilled fish or chicken.
Notes
- Keep mangoes and avocado slightly firm to avoid a mushy texture.
- Add Tajín or a sprinkle of chili-lime seasoning for extra zip.
- Peaches or pineapple can substitute for mango if needed.
- Store leftovers in an airtight container in the fridge up to 4 days; add extra lime before serving if the avocado darkens slightly.
Nutrition
Serving: 0.25 cup | Calories: 150 kcal | Carbohydrates: 22 g | Protein: 2 g | Fat: 8 g | Fiber: 5 g | Sugar: 15 g | Vitamin C: 51 mg
Nutrition information is an approximation.
Additional Info
Course: Side Dish | Cuisine: Mexican-style | Keyword: jalapeno mango salsa, mango and avocado salsa