Fresh and Easy Mango Avocado Salsa
Looking for a fresh, flavor-packed recipe that screams summer? This avocado mango salsa is the perfect balance of sweet, creamy, crunchy, and just a little spicy—thanks to ripe mango, buttery avocado, crisp veggies, and a touch of jalapeño. Whether you’re topping grilled or blackened fish, loading up tacos, or just diving in with chips, this vibrant tropical salsa is quick to make and impossible to resist. Trust me, you’ll want to put it on everything.
When the weather gets hot and humid (like 5-6 months out of the year here in Charleston), all I can think about eating is something light and fresh. Salad comes to mind. But as much as I love salad (and I really do!), I don’t think I could eat it for dinner every day, and my littles certainly won’t yet.
So what’s the answer?
Anything on the grill. Baja style tacos. Light pasta salads. Fresh and crunchy sides.
Better yet if you can use a fresh side with a simple protein, like purple cabbage coleslaw with pulled pork or mango salsa on blackened salmon or fish tacos.
When I made this colorful mango avocado salsa recently, I was HOOKED! It’s light and fresh, with just the right balance of creaminess, sweetness, tang, crunch, and kick.
Not only is it perfect on the blackened halibut tacos I made it for, but it’s also amazing as a standalone salsa for tortilla chips. You can also spoon it over any grilled white fish for a light, summery entree!
Ingredients
How to Make Mango Salsa for Fish Tacos
Dice and mince everything. My biggest tip for this mango salsa is just to dice everything finely and evenly! I finely dice the avocado and mango and mince the crunchies and herbs (bell pepper, onion, jalapeño, cilantro or parsley). Having everything so small means you get some of everything in each bite and there's more surface area for the salt and lime juice.
Add lime and salt. Zest the lime, add the juice, and toss everything with a little kosher salt. Let it sit for a few minutes so all the flavors can blend together.
Enjoy! Serve on grilled fish, fish tacos, or with a big basket of tortilla chips.
What to do with mango salsa
- Use mango avocado salsa for fish or chicken: Just spoon some over the top of the grilled or blackened fillet for an easy and unforgettable meal! Try serving it over this easy blackened salmon.
- Serve with chips: Avoid the super thin "cantina style" tortilla chips. While they're my absolute favorite with my restaurant-style tomato jalapeño blender salsa, they are too fragile to scoop up this fresh diced salsa and will break.
- Use to top tacos: Mango salsa is a perfect pairing for grilled or blackened fish tacos! Add a little crunchy cabbage and fresh sliced jalapeño along with some chili lime crema for a colorful and flavorful summer meal!
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Fresh Mango Salsa (for Fish, Tacos, or Chips!)
Ingredients
- 1 large mango finely diced (about 1 cup)
- 1 large avocado (or 2 small avocados) finely diced (about 1 cup)
- 1/2 cup red bell pepper minced
- 1/4 cup red onion minced
- 1/2 jalapeño pepper minced, seeds removed
- 2 tbsp parsley or cilantro finely chopped
- 1/2 tsp salt
- Zest and juice of a lime about 2-3 tbsp juice (use 1 ½ limes if yours isn't very juicy)
Instructions
- Toss all ingredients together and let the salsa sit for 10-20 minutes to draw out and unify the flavors.
- Enjoy over grilled or blackened fish, on fish tacos, or with tortilla chips!
