Fresh, bold flavors make up this summery avocado mango salsa- it's sweet and spicy and perfect for dipping/topping/snacking. Creamy avocado, spicy jalapeño, zesty lime and sweet mango come together for this avocado salsa recipe that calls for fewer than 10 ingredients and takes less than 10 minutes to make!
Serve it on fish tacos, salmon, or these crockpot keto carnitas. Top a keto poke bowl or spoon it over spicy keto coleslaw! Make it a mango avocado salad, eat it by the spoonful, whatever your little heart (and taste buds) desire! It's full of summery, flavorful things that will transform any dish.
why you'll love this avocado and mango salsa
I love this recipe so much. Not only is it versatile, but it's quick and fresh and can be made in a pinch. I've been throwing it together all summer long, jazzing up fish tacos and grilled salmon and eating it straight out of the bowl, to be honest. You can adapt it to fit your taste and your dietary needs, too. If you don't eat mango, omit it entirely and turn this into a keto avocado salsa- it's just as good (but keep reading to hear my case for including the mango).
This mango and avocado salsa is:
- ready in minutes
- low-carb, keto friendly, vegan and gluten free
- an easy recipe to adapt
- SO DELISH
is mango keto?
Mango is my very favorite fruit and I love finding ways to incorporate it into low-carb eating. Since it's higher in natural sugars (about 23 grams per cup), it is often limited or omitted by those who follow a more classic approach to keto - but I believe it doesn't have to be! This avocado mango salsa recipe calls for about one cup of mango, which equates to about 4 grams of sugar and 4 grams of carbs per serving (about 6 servings total). Sounds pretty low-carb to me. 😉 And don't forget all the grams of healthy fat from the avocado.
about the ingredients
The ingredient list is short and simple. If you don't have an ingredient, I'm noting some possible substitutions.
- Avocado. I use two large avocados and I cut it by making lengthwise and crosswise cuts in each half of the avocado (seen in the photo below). This doesn't give you perfect cubes (you'll get more rectangular pieces) but that's okay. It makes the process quicker and it's easy to scoop out the pieces with a spoon.
- Mango. Use one ripe mango, any variety, cut in the same way as the avocado. I've always used this method for cutting a mango, but instead of turning it inside out to slice the segments away from the skin, I use a spoon to scoop it out for this recipe (just like the avocado).
- Red onion. Chopped. Green onion (or even fresh chives) will also work.
- Cilantro. Lots of cilantro, always. If you don't care for cilantro, omit it.
- Jalapeño. Chop it small and use as much or as little as you like (I use one large jalapeño). For a few tips on working with fresh jalapeños, see my bacon-wrapped jalapeño popper recipe.
- Fresh lime juice. The juice of one large lime is added for tartness. Plus, the citric acid in the lime slows the browning process of the avocado. Substitute lemon if needed.
- Spices. A dash of salt is the bare minimum you need, but I've also made this with a touch of cumin and garlic powder (entirely optional). I recommend seasoning to taste.
the mango avocado salsa recipe
This is very, very easy and once you try it, you'll be looking for all the ways to fit into your meal rotation, again and again and again.
What's so great about this recipe is you can follow it very loosely and make changes specific to your taste. Not concerned about sugars from the mango? Add an extra for an even sweeter salsa. Like it spicy? Stir in some red pepper flakes or add a dash of chipotle powder. You really can't go wrong here.
- Combine the ingredients. In a medium bowl, combine the mango and avocado. Add the diced onion, chopped cilantro and chopped jalapeño.
- Season and adjust. Add the lime juice and salt, then taste. Adjust the salt if needed, and add any other seasonings of choice.
- Chill or serve. This avocado mango salsa recipe is not one that I would recommend making in advance, as the avocado will eventually brown. However, if you would like it to be extra cold, chill it in the fridge for about 20 minutes before serving.
tips for the best results
- Make sure the mango is perfectly ripe. I buy them almost ripe and then let them sit on the counter to ripen more, until it's time to use (same goes for avocados). While this does take a little pre-planning, it helps to ensure the fruit is at its best, as sometimes already ripened fruit from the store can be bruised.
- Similar to guacamole, this mango avocado salsa doesn't keep for more than 1-2 days since the avocados will brown. However, it's so good we rarely end up with leftovers! If you have some remaining, store it in the fridge, covered.
I can't talk up this recipe enough! Fresh mango, avocado, jalapeño and cilantro make an incredible flavor combination that I personally could use a lot more of this summer.
you might also love...
- Keto taco casserole with avocado cilantro sauce, an easy weeknight dinner that uses frozen cauliflower.
- Grilled shrimp skewers with basil avocado dressing! It's another main meal recipe with fresh flavors.
- Keto chicken tortilla soup is a dinner rotation staple! Any season = soup season and this one is always a hit.
- 2 large avocados
- 1 large mango, any variety (or 2 small mangos)
- ¼ cup chopped red onion
- ¼ cup chopped cilantro
- 1 jalapeño, deseeded and chopped small
- 1 lime, juiced
- dash of salt
- optional seasonings: cumin, red pepper flakes, chipotle powder (add to taste)
- Slice the avocados in half and remove the pit. Use a paring knife or butterknife to make cuts crosswise and lengthwise in each side of the avocado, careful not to cut through the skin. Use a spoon to scoop out the avocado cubes into a medium bowl.
- Cut along the sides of the mango pit. You will end up with two large "halves" of the mango. Cut the mango into cubes the same way the avocado was cut. Spoon out the cubes and transfer them into the bowl with the avocado. (Sometimes there's extra mango around the pit that you can cut away and use as well).
- Add the onion, cilantro and jalapeño to the bowl. Stir all of the ingredients gently so the avocado cubes hold their shape.
- Add the lime juice and salt, then taste.
- Add optional seasonings, to taste, if desired (cumin, red pepper flakes, chipotle powder).
- Serve immediately or place in the refrigerator to chill for 20 minutes before serving.
Adapt this recipe however you like! For a sweeter salsa, use more mango if it fits within your diet. Add more or less jalapeño depending on how spicy you want the avocado salsa to be.
Substitutions: Swap in green onion or fresh chives for the red onion. Substitute lemon juice if you don't have lime juice.
Make sure the mango is perfectly ripe. I buy them almost ripe and let them sit on the counter to ripen more, until it's time to use (same goes for avocados). While this does take a little pre-planning, it helps to ensure the fruit is at its best, as sometimes already ripened fruit from the store can be bruised.
Similar to guacamole, this mango avocado salsa doesn't keep for more than 1-2 days since the avocados will brown. Store leftovers in the fridge, covered.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 100Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 4gProtein: 1g
This nutritional information is approximate and is provided for convenience as a courtesy.