Name: Mango Avocado Salsa with Cucumber
Prep time: 12 min
Total time: 12 min
Ingredients: 1 mango (ripe but firm, peeled, diced); 1½ avocado (ripe but firm, peeled, diced); ¼ cucumber ((approx. 5 inches) peeler or unpeeled, diced); 1 jalapeno pepper (medium, with or without seeds, finely chopped); 6 tbsp cilantro/coriander (finely chopped); 1 red onion (small, finely chopped); 2 tbsp lime juice (plus zest of 1 lime); 1½ tbsp vegetable oil; Fine sea salt to taste

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This sweet and zesty mango avocado salsa is perfect for a summer barbecue, equally delicious with grilled chicken or fish. It’s easy to make, refreshing and ready in just over 10 minutes!

Mango and avocado are delicious ingredients perfect to use in the same recipe. Mango’s sweetness complements the subtle nutty flavour of avocado and the yellow and green make for a lovely looking, sunny dish. But since these 2 ingredients have a similar soft texture I decided to add cucumber for a little crunch and more freshness.

Mango avocado salsa ingredients

Use ripe but firm mango as well as avocado so they are easy to chop and will keep their shape after you’ve stirred them into the salsa. I peeled the cucumber before adding into the salad as it can sometimes taste a little bitter with the skin on but this is personal preference.

I used 2 tablespoons of lime juice as well as the zest of 1 lime for a more intense citrus flavour. Ensure you zest the lime before juicing it.

I tend to use vegetable rather than olive oil in salads as for me olive oil can be a little overpowering as well as slightly bitter in its raw form. On the other hand vegetable oil has a pretty neutral flavour which is why I like it. But this is personal preference so use your favourite oil.

Assembling the recipe

1. Chop the salsa ingredients and place in a mixing bowl.

2. Add the oil, lime zest and 2 tablespoons of lime juice, season to taste and stir gently to combine. Chill for 30 minutes before serving.

Top tips

Use ripe but firm mango as well as avocado so they are easy to chop and will keep their shape after stirring into the salad.
1 medium jalapeno (without the seeds) will produce a mildly spicy salsa.
You can peel the cucumber as I have done but you don’t have to.
Remember to zest the lime before juicing it.
Other ingredients you could add into the salad include red bell pepper or a touch of mint (especially if you are serving the salsa with fish).
Chill the salsa for 30 minutes before serving if possible. Keep refrigerated, covered and use within 2 hours. I don’t recommend leaving this salsa in the fridge for too long as it’s full of moisture so might be a little soggy after a while. Besides avocado is prone to discoloration and despite all the lime juice in the salsa the avocado may start to brown after a few hours.

Serving suggestions

This mango avocado salsa can be served with lots of chicken dishes including tortilla bake, oven pulled chicken, crispy chicken fingers and cornflake chicken nuggets. Try it also with salmon fish fingers and pistachio crusted fish. It’s delicious served with nachos.

Check out also this collection of 18 easy vegan salads!

Keep in touch!

If you make this mango and avocado salsa I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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