Outrageously easy to make, our Spicy Mango Avocado Salsa recipe is super popular for the crowds. Fresh, zesty with mango, avocado, radish, tomatoes, pomegranate and a good kick of jalapeno, you will love this delicious fruit salsa variation.
Why You’ll Love our 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 can transform the salad recipe in so many ways. Like adding sweetness against the crispy chorizo in our mango avocado salad or creating a lush mango salad dressing with lobster tail salad. You can also use up any overripe mango in our honeyed fig salad with mango puree.
Classic mango avocado salsa recipe will generally include 5 ingredients – mango, avocado, red onion, jalapeno and cilantro.
For my mango salsa recipe, I wanted something sweet, sharp and super easy to make but with a little more texture.
In addition to the sweet diced mango mixed with creamy avocado, spicy jalapeno and cilantro, I added crunchy radish, juicy tomatoes and pops of tangy pomegranate. All harmonised with zesty fresh lime dressing. A perfect chopped mango salad to whip up during the lazy summer evenings.
And to make this spicy mango salsa salad recipe even more lovable? There is no cooking involved; you can meal prep ahead, and it’s perfect for transporting to outdoor BBQs or potluck gatherings.
This is a great recipe to accompany fish tacos, grilled chicken or even match with delicate crab meat for a delicious starter. Or pair this mango salsa with our parmesan chipotle corn salad or pomelo ceviche for a refreshing lunch.
Or, if you just need a big bowl of deliciousness during a big football game or drinks with friends, add tortilla chips on the side and let your guests scoop their own plate of the spicy mango avocado salsa.
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 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 of 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 in a fruit salsa. Other interesting variations include 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 version of spicy mango avocado salsa completes this combination beautifully and would match well with many different dishes.
Flavour/Texture: The combination of all the ingredients of mango, avocado, tomatoes, jalapeno, radish and cilantro together is sweet, spicy and absolutely delicious. The textures together also make it feel like a summer party happening in your mouth.
All tied together with honey-lime dressing helps cut through the sweetness and balance it well.
Ease: There is no cooking involved, just a few chopping actions. This is definitely an easy summer salad recipe.
Time: I will allocate 20 minutes to prepare this spicy mango salad recipe because it can be tricky to pop out pomegranate arils.
These are the main ingredients you need for mango avocado salsa recipe:
Mango: Main ingredient of the fruit salsa so make sure you choose fresh and ripe mangos. Avoid too soft mangoes.
Avocado: Goes perfectly with mango; avocado is a natural pairing for this spicy mango salad.
Tomatoes: I used cherry tomatoes just because they are smaller, but you can use other varieties. Cut them into small pieces.
Radish: I wanted a little crunch for the salsa, so I added radish. Plus, it is so pretty with the red and white hues amongst the mango.
Pomegranate: Something a little different when it comes to the classic mango avocado salsa recipe. I added pomegranate for its sweet-tart flavours, which goes so well against the other ingredients. Plus the tiny pops of crunch when you have it all together.
Jalapeno: I love a good kick in salsa recipes. Add as much or as little jalapeno as you like.
Cilantro: Cilantro is quintessential in fresh salsa.
Scallions: Instead of red onion, I opted for scallions in this recipe. It adds a more subtle peppery heat.
Lime: Again essential in fresh salsa, fresh lime juice livens everything up and ties it all together.
Variations and substitutions
Vegan dressing: substitute honey for rice malt syrup or your preferred sweetener to make a vegan salad dressing.
Substitute for jalapeno: The colour does not matter so much in this spicy mango salad; it is more about the heat. You can adjust the heat to your liking.
If you prefer more heat, just add more jalapeno or substitute the jalapeno for a spicier kind like habanero or bird’s eye chilli. If you prefer less heat, you can substitute jalapeno with bell pepper that is not spicy. Other substitutes for jalapeno would include serrano chilli or long red chilli.
Pomegranate variation: If you can’t find fresh, whole pomegranate, there are some supermarkets that stock pomegranate arils ready to eat. Otherwise, you can omit it from the recipe.
Substitute for cilantro: For those who can’t tolerate cilantro, substitute with fresh mint.
Step by step instructions for how to make mango avocado salsa recipe:
How to Make The Salad
Peel and slice mango and avocado into small cubes.
Cut the pomegranate in half. 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.
Trim the stalks and then cut radish into quarters. If you have larger radishes, 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
Add honey, lime juice and olive oil in a mason jar.
Shake well to combine.
How to Assemble the Salad
Place chopped 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.
How to Make This Salad Perfectly (Expert Tips)
Ripe but firm mangoes and avocados: To avoid having a mushy salsa, I would choose ripe but not overripe mangoes and avocados. You still want to have a bite. Make sure the fruit is still firm to hold.
Cut pieces to similar size: Salsa is normally served together as a topping with other proteins like pork, fish or chicken, so I prefer to have all the ingredients in a salsa be cut in similar sizes.
You want to have a bit of everything in each bite. Don’t have big mango or avocado chunks amongst the radish and cherry tomatoes.
Great Mains for This Salad
Don’t you just love a good Mexican feast? Here are some great recipes to serve with our spicy mango salsa:
This carne asada recipe is epic. Juicy, tender and grilled to perfection. Fantastic when you’re having some friends over.
Frequently Asked Questions
Jalapeno is a medium-sized chilli pepper that originated from Central America. It has 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.
We do love to add jalapeno to spice up our salads and dressings. Discover more what goes well with jalapeno with our ingredient pairings.
es, you can make this mango avocado salsa recipe ahead of time. Prep all the ingredients and then dress the salad closer to time.
This vegetarian salad can easily be made in advance for lunch, dinner or entertaining. Precut all the ingredients and place in a container. You can leave coriander (cilantro) out until ready to eat. Dress mango avocado salsa when ready to serve.
A simple, no cook but refreshing mango avocado salsa salad to have during the summer season.
It will definitely work magic as a side salad at your next barbeque, potluck or game day gathering. A great way to make the most of the juicy mango season.
More Summer Salad Recipes:
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Spicy Mango Avocado Salsa Recipe
- 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.
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