Description
Fresh, sweet, and slightly spicy, this Avocado Strawberry Mango Salsa is the ultimate no-cook appetizer. Juicy strawberries, ripe mango, creamy avocado, jalapeño, lime, and cilantro come together in minutes for a bright, colorful salsa perfect for chips, tacos, salmon, or shrimp.
Ingredients
Scale
- 1 cup diced strawberries (a little more than ½ pound)
- 1 cup diced ripe mango (from 2 large mangoes)
- 1 avocado, diced
- 1 jalapeño, seeded and diced
- 2 tablespoons finely diced red onion
- 2–3 tablespoons diced fresh cilantro
- Juice of 1 small lime
- ¼ teaspoon salt, plus more to taste
For serving:
- Multigrain pita chips (or tortilla chips)
Instructions
- Dice the strawberries and mango into small, even pieces.
- Dice the avocado and add it to a medium mixing bowl.
- Add diced jalapeño, red onion, and cilantro.
- Squeeze fresh lime juice over the mixture.
- Sprinkle with salt.
- Gently stir to combine, being careful not to mash the avocado.
- Taste and adjust salt or lime as needed.
- Garnish with extra cilantro and serve immediately with pita chips or as a topping for salmon, shrimp, or tacos.
Notes
- For milder salsa, remove all seeds and ribs from the jalapeño.
- For extra heat, leave a few seeds in.
- Best served fresh, but can be stored in the refrigerator for up to 1 day.
- If making ahead, add avocado just before serving to prevent browning.
- Double the recipe for parties (serves 10–12).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Dip, Side Dish
- Method: No-Cook, Mixing
- Cuisine: American, Mexican-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg