Outrageously easy to make, our Spicy Mango Salsa with Avocado is super popular for the crowds. Fresh, zesty with a good kick of jalapeno, you will love this delicious salsa variation.
Why I Love Spicy Mango Avocado Salsa
Mango is a sure sign that summer is in full swing. We love devouring mango as is. The sweet juicy flesh is tough to beat during warm summer days.
I also love adding mango to my salads. It creates a different texture and elevates the sweetness in the bowl. However, there is a fine balance of having too much sweetness. To counterbalance that, I created a salsa full of freshness, zest, and punchy heat.
The sweet mango mixed with creamy avocado contrasts with hot jalapeno, leafy cilantro, crunchy radish, juicy tomatoes and pops of tangy pomegranate. All harmonised with zesty lime dressing.
The combination together is sweet, spicy and absolutely delicious. And to make it even more lovable? There is no cooking involved!
What is Salsa?
In Spanish, the word salsa translates to sauce. However, in English, salsa generally refers to Mexican-style chunky tomato and chilli-based sauce or condiment.
Typical ingredients in a salsa would include tomatoes, chilli, onion, garlic and cilantro
Did you know if you are looking for salsa served as a dip with tortilla chips in Mexico, you probably won’t find it?
This fun starter was made popular by Mexican-American restaurants. It gained popularity when jarred salsa became readily available.
Different Types of Salsa
There are many variations to the tomato-based salsa. But I would say there are two main types of salsa – one made with raw ingredients like a fresh salad and the other type of salsa cooked, which resembles more like a sauce.
The cooked version, also known as salsa roja or red sauce, is typically made with cooked tomatoes, onion, garlic, and hot peppers. Often served as a condiment for tacos, burritos or as a dip for tortilla chips. This would be the popular jarred version as well.
However, I prefer the fresh types of salsa, such as pico de gallo or salsa fresco: finely chopped fresh tomatoes, onion, garlic and jalapenos mixed for a tangy and zesty concoction.
Other than tomatoes, you can also create your own types of salsa by using different vegetables or fruit.
Pineapple and mango have definitely increased in popularity due to their natural sweetness and provide a delicious freshness. Other interesting variations include using green tomatoes, cucumber, corn or even black beans.
The basis of all these salsas would consist of some form of onion for flavour, chilli for heat plus lime juice for freshness.
My Spicy Mango Salsa with Avocado completes this combination beautifully and would match well with many different dishes.
Best Mains for This Salad
To help decide what to eat with salsa, I would suggest pairing the main ingredients. Sweet mangoes and creamy avocadoes are great with seafood or white meat like chicken and pork.
With the added spicy and zesty flavours of the jalapeno and lime dressing, this mango avocado salsa will match well as a side dish for grilled fish or barbeque chicken. I would also love to tumble it over pulled pork or fish tacos.
I would accompany the spicy mango salsa with fresh prawns or even delicate crab meat for a lighter appetiser. The colourful salad would look amazing next to the coral pink flesh of tender seafood.
Or if you just need a big bowl of deliciousness during a big footy game or drinks with friends, the classic answer to what to eat with salsa would be to add toasted pita bread on the side and let your guests scoop their own plate of the mango avocado salsa.
Substitute for Jalapeno
To create the spicy heat in this mango avocado salsa, I added a green jalapeno pepper.
Jalapeno is a medium-sized chilli pepper originated from Central America. It has a medium to hot heat. The spiciness will vary from jalapeno to jalapeno. You can also reduce the heat level by removing the ribs and seeds if you prefer a milder taste.
If you can’t find it, substitutes for jalapeno would include serrano chilli or long red chilli.
The colour does not matter so much in this salad; it is more about the heat. Of course, you can also adjust to your liking. If you prefer more heat, just add more chillies or substitute the jalapeno for a spicier kind like habanero or bird’s eye chilli.
How to Meal Prep
This vegetarian salad can easily be made in advance for lunch, dinner or entertaining.
Precut all the ingredients and place in a container. Dress mango avocado salsa when ready to serve.
How to Make Spicy Mango Salsa with Avocado
How To Cut Mango
To avoid having a mushy salsa, I would choose ripe but slightly firmer mangoes.
For the mango avocado salsa, you need to cut the mango into cubes. I find it quick to cut the mango cheeks into “hedgehogs” and then slice them off.
Using a sharp knife, slice the wider sides (aka cheeks) of the mango off. Then score the mango cheeks in both directions to create a grid. Just be careful and don’t cut through the peel.
Use your hands and invert the mango and push the cube of mango out. With a small paring knife, slice the cubes off the peel.
Then slice off the thin sides of the mango, peel and cube.
How To Prepare Rest of The Ingredients
Peel and cut avocado into cubes.
Cut the pomegranate in half. Stretch the flesh to loosen it up. Over a bowl, place the pomegranate face down on your palm.
With a wooden spoon, knock on the back of the pomegranate; the seeds will fall through your fingers into the bowl.
Cut cherry tomatoes in half.
Wash and rinse radishes thoroughly. Trim the stalks and then cut radish into quarters. If you have larger radish, cut them into smaller pieces.
Remove the seeds from the jalapeno. Finely dice.
Wash and roughly chop coriander leaves.
Wash and finely slice 2 sprigs of spring onion.
How to Make Honey Lime Dressing
For most salsa recipes, you usually would just use lime juice as dressing. I wanted to add a little more depth and created a honey-lime dressing.
I know the mangoes are sweet in the mango avocado salsa, but the honey in the dressing helps counterbalance the tartness in the lime juice.
Add honey, lime juice and olive oil in a mason jar. Shake well to combine.
How To Assemble The Salad
Not much to do other than toss everything together!
Place mango, avocado, radish, tomatoes and pomegranate together in a bowl.
Depending on how spicy you like, add the whole chopped jalapeno or if you prefer less heat or have a super spicy jalapeno, add less.
Add honey-lime dressing, season with salt and mix together.
Scatter chopped spring onion and coriander to the bowl and gently toss.
Tumble into a serving bowl and serve.
A simple, no cook but refreshing salad to have during the summer season. Definitely works magic as a side salad at your next barbeque. A great way to make the most of the juicy mango season.
More Summer Salad Recipes
Get inspired by the biggest collection of salad recipes in the one place. We have recipes to suit lifestyle preferences and different occasions. These salads are both delicious and stylish. Search for your favourite ingredient to find a salad you’ll love!
- Bocconcini Salad with Caper Vinaigrette
- Cucumber Finger Lime Salad
- Thai Prawn Salad with Chilli Tamarind Dressing
- Charred Pineapple Salad with Papaya
- Beetroot Salad with Radicchio and Pomegranate
Easy Salad Dressing Recipes
Salad dressings are incredibly easy to make in the comfort of your own home. This way you can control the ingredients to suit your palate and you can make the exact portion you need for that one meal. We have a huge collection of recipes and you may just like some of these:
Best Salad Collections
Enjoy these recipe collections of salads for special occasions, fussy eaters and pure inspiration!
- 11 Salad Dressings You Shake in a Mason Jar
- 17 Salads that Don’t Require an Oven
- 15 Salads for People Who Can’t Cook
DON’T WANT TO MISS RECIPES? Click HERE to get them sent to your inbox. Follow us on Facebook, Pinterest, Instagram and Twitter for the latest updates.
Spicy Mango Salsa with Avocado
- 2 mango
- 1 avocado
- 1 pomegranate
- 150 g cherry tomatoes
- 6 radish
- 1 jalapeno
- ½ cup coriander, chopped
- 2 sprigs spring onion
- salt, to taste
- 1 lime, juiced
- ½ tbsp honey
- 2 tbsp olive oil
Click on the toggle below for conversion to US Cooking Units.
- Peel and cube mango into 1-2 cm pieces.
- Repeat the same with avocado.
- Cut the pomegranate in half. Over a bowl, place the pomegranate face down on your palm. With a wooden spoon, knock on the back of the pomegranate; the seeds will fall through your fingers into the bowl.
- Cut cherry tomatoes in half.
- Wash and rinse radishes thoroughly. Trim the stalks and then cut radish into quarters.
- Remove the seeds from the jalapeno. Finely dice.
- Wash and roughly chop coriander leaves.
- Wash and finely slice 2 sprigs of spring onion.
- Add lime juice, honey and olive oil in a mason jar.
- Shake well to combine.
- Place mango, avocado, radish, tomatoes and pomegranate together in a mixing bowl.
- Add chopped jalapeno (to your liking) to salad.
- Drizzle honey-lime dressing and season with salt.
- Mix well together.
- Scatter chopped spring onion and coriander to the bowl and gently toss.
- Tumble into a serving bowl and serve.
- Select ripe but firm mangoes to avoid having a mushy mango avocado salsa.
- If you can’t find jalapenos, you can substitute them with serrano or long red chillies. Do adjust the heat to your liking.
- You can prepare the salad ahead of time and dress when you serve.
- Serve with grilled fish, barbeque chicken, fish or pulled pork tacos or fresh prawns.
- To make it a vegan salad, you can replace honey for rice malt syrup or your preferred vegan sweetener.
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
Disclaimer: This site contains affiliate links to products. We may receive a commission for purchases made through these links at no additional cost to you.