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

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Prep Time 10

Total Time 10

Course Salads, Side Dishes

Servings People

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Vegan, Vegetarian

Ingredients

1 Mango
1 Avocado
1 Sweet Pepper (red)
2 Spring Onions
1 Lime
1 tbsp Coriander (fresh leaves, chopped)

Instructions

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!

Notes

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.

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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