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Mango Avocado Salsa

Name: Mango Avocado Salsa
Prep time: 20

(7 votes, average: 3.57 out of 5)

20 min prep

Makes about 3 cups servings

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6 ingredients

Mangoes and avocados make great salsa. This delicious Mango Avocado Salsa side adds a tropical touch to the most prosaic of meals. And with corn chips, well, there’s nothing to say really except its... delicious. Give it a try!

To learn how to cut and pit mangoes click here.

1½ cups diced, peeled and pitted mango
1½ cups diced, peeled and pitted ripe avocado
2 teaspoons minced shallot or red onion
2 teaspoons minced jalapeño
2 tablespoons chopped cilantro
2 teaspoons lemon or lime juice

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Nutrition Facts

Calories

515 cals

Fat

34 g

Saturated Fat

5 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

22 g

Carbohydrates

58 g

Sugar

36 g

Fiber

19 g

Protein

7 g

Sodium

20 mg

Directions

Combine all ingredients in a bowl. Taste for seasonings. Eat immediately.

Chef Tips

This recipe is also good a good way to use mangoes that are a little under-ripe. The salsa will just be a little more tart.

If the large, glossy, bright green Florida avocados is available in the market, try them in this salsa. They are sweeter and not quite as creamy as the usual Haas variety, and is a perfect complement to the mangoes.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.