Tropical Mango Avocado Salsa

Someone mentioned last week that mangoes are now in season, which instantly made me want a huge pile of mango salsa.  I dreamt about mangoes for days until I finally made it to the grocery store — only to find out that they didn’t get the memo on the whole “mango season” thing.  Definitely slim pickins on mangos.  In fact, at first I thought they didn’t even have mangos, since they didn’t look at all what I’m used to (they were tiny little baby mangoes!).

Tropical Mango Avocado Salsa

I had a huge craving for pineapple anyway, so I grabbed one of those and some avocado for good measure, because avocado.  I really just threw things together out of necessity, and the result was amazing.  I served it over black beans seasoned with cumin and chili powder in lettuce leaves.  Wholeheartedly expecting Josh to turn up his nose at this meal of rabbit food, I was beyond shocked when he inhaled four and asked if he could have the left overs on his lunch salad the next day — clearly it’s a winning recipe when Josh willingly adds extra fruit to his lunch!  It’s sweet, savory, a little bit spicy, and I wish I would’ve had tortilla chips to shovel it into my mouth with.


Side note: I really, truly wanted to call this post “How the eff do you cut a mango?” as I was struggling for 20 minutes to pry the delicious bits off of the pit and skin, but then I thought about some sad person (i.e., me) trying to make mango salsa Googling that phrase and seeing this helpless post.  But seriously.  How the eff do you cut a mango?  Don’t give me that BS I saw in a video about somehow turning it into a hedgehog.  My mango did not want to be a hedgehog (nor did it apparently want to be salsa), it just wanted to be a stubborn mango.  So.  No judgment zone when you look closely and see how mangled my mango pieces are. Thanks in advance.

Tropical Mango Avocado Salsa

The citruses will help keep the avocado from browning if you want to let it sit for a little while and let the flavors meld, but I wouldn’t recommend making it more than a few hours in advance.  Leftovers will keep fine in an airtight container for a day or two in the fridge, though I thought it was best the day it was made.  Fruits tend to go bad super fast in my house, so I think I’m just overly paranoid.

Tropical Mango Avocado Salsay
Prep time: 
Total time: 

Serves: 8

  • 1 large avocado
  • ½ red onion
  • 2 Roma tomatoes
  • 1 large mango (or two small)
  • ½ c pineapple (or more mango)
  • 1 Jalapeno (see note)
  • 1 tbsp. lime juice

  1. Chop the avocado, onion, tomato, mango, and pineapple into relatlively uniform pieces (using the power of the internet for help with your mango or avocado, no judgment).
  2. Chop the jalapeno into slightly smaller pieces.
  3. Toss all together and stir in lime juice.
  4. Serve immediately or store in the fridge (with minimum headspace to keep exposed avocado from browning) for up to a few hours. Leftovers can be stored in a refrigerated airtight container for a few days.

Remove the ribs and seeds from the jalapeno for a less spicy salsa; leave in if you prefer spice. Consider wearing gloves when chopping the spicy pepper.

Nutrition Information
Serving size: ⅛ recipe Calories: 76 Fat: 5 Carbohydrates: 8 Fiber: 3 Protein: 1


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    Gretchen @ Two Healthy Kitchens Mar 31, 2014

    Kelly, you my dear, made me bust out laughing! How the eff do you cut a mango! And the BS mango hedgehog. Good grief girl, you crack me up!!!

    So assuming I can actually get the mango off the skin, I would totally eat this all up before I could even show my family. And with the black beans … YUM! Black beans are delicious with everything!! (Ok. Maybe not with Cheerios, but pretty much everything else!)

    And yes. Tortilla chips will be mandatory for shoveling. Mandatory.

    Tina @ Tina's Chic Corner Mar 28, 2014

    I love salsaa! I like that this one is a tad on the sweet side. 🙂 Haha…I never seem to be able to cut mangos (or even avocados) well. I seem to struggle like crazy and it never comes out looking pretty…Lol.

    Em @ Love A Latte Mar 28, 2014

    Oh yum I’d eat of whole bowl of this!! I hateee cutting mangoes. I always hope my husband will do it. I have no tricks for you, but I hope other people do!

    Becky @ Olives n WIne Mar 28, 2014

    Umm… yum!! How summery (and Advo-friendly!) of a recipe to post on a such a gloomy day 🙂 I love mangoes but they are a pain in the behind… I buy the frozen ones that are already cut for me, haha!

    Joanne Mar 28, 2014

    Mangoes really are a pain in the butt to cut. I usually just peel them with a vegetable peeler and then cut along the pit on both of the flatter sides, and then kind of angle off the other two more narrow sides. And then I just eat the rest of the flesh off the pit! 😛 This salsa sounds fabulous. I’m totally picking up more mangoes today to make it!

      Kelly Mar 28, 2014

      Thanks for the tip, Joanne! Peeling first is pretty wise as I ended up peeling tiny chunks after I cut them off, which probably wasn’t the safest move I’ve ever made.