Ingredients
Scale
- 2 ripe avocados
- 1 large ripe mango
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- Juice of 2 limes
- 1/2 tsp salt (preferably sea salt)
- 1/4 tsp black pepper, freshly ground
Instructions
- Dice the avocados and mango into small, uniform 1/2-inch cubes. Finely chop the red onion, cilantro, and jalapeño (if using). Roll the limes on your countertop before cutting to maximize juice extraction.
- In a large mixing bowl, gently toss together the diced avocados, mango, red onion, cilantro, and jalapeño. Use a rubber spatula or large spoon to fold ingredients carefully, maintaining chunky textures.
- Drizzle fresh lime juice over the mixture and gently stir to combine. Season with salt and black pepper to taste. For extra flavor, add a pinch of cumin or chili powder.
- Chill the salsa in the refrigerator for 15-20 minutes to allow flavors to meld. Before serving, give it a final gentle stir and garnish with extra cilantro leaves and lime wedges. Serve with tortilla chips, as a topping, or alongside grilled proteins.
Notes
- Use ripe avocados and mangoes for the best texture and flavor.
- For less heat, remove all seeds and membranes from the jalapeño or omit entirely.
- Store in an airtight container with plastic wrap pressed directly onto the surface to prevent browning.
- Add delicate ingredients like avocado right before serving if preparing ahead.
- Experiment with variations: cucumber, jicama, or pineapple for added crunch and sweetness.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican, Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 130 kcal
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg