Mango & Avocado Salsa

This vibrant mango salsa really packs a flavourful punch. It is a great fresh tasting accompaniment to any Mexican food such as chicken fajita, quesadilla, fish tacos or black bean chilli. You can add zing to a BBQ with it, and it pairs beautifully with barbequed burgers, halloumi or fish.

Bursting with healthy plant polyphenols, this is a perfect way to reach your “5 a day”.

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Mango & Avocado Salsa

5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Salads, Side Dishes
Servings 4 People
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Vegan, Vegetarian



  • Cut up the mango, removing the skin. Cut the avocado in half, remove the stone and the skin. Remove the seeds from the red pepper.
  • Dice the mango, avocado and red pepper into small, evenly sized pieces. Pop into a mixing bowl.
  • Slice the spring onions thinly, add to the bowl, then add the juice of the lime and chopped fresh coriander. Stir and serve!


  • Try serving this salsa with my Sweet Potato and Black Bean Beef Chilli.
  • You could swap the individual ingredients to suit your tastes – for example the mango could be replaced with a strawberries, or the spring onions with chopped red onion. 
  • Removing the stone and skin from a mango (and avocado) can be fiddly and messy. Here is a video if you need some guidelines. 
  • This salsa needs to be eaten fresh on the day that you make it.
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