Avocado and Mango Salsa Recipe

Name: Avocado and Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large fresh mango; 1 large avocado; 1 Spanish onion; 12 pint cherry tomatoes (about half pint); 1 small red fresh chili pepper, seeded and finely chopped; 1 cup extra virgin olive oil; 1 teaspoon balsamic vinegar; 2 tablespoons freshly chopped parsley; 1 teaspoon chopped fresh oregano; black pepper; salt

Servings: persons

1 large fresh mango
1 large avocado
1 Spanish onion
12 pint cherry tomatoes (about half pint)
1 small red fresh chili pepper, seeded and finely chopped
1 cup extra virgin olive oil
1 teaspoon balsamic vinegar
2 tablespoons freshly chopped parsley
1 teaspoon chopped fresh oregano
black pepper
salt

1
Slice mango down either side of stone (the seed).
2
Remove flesh and cut into bite sized cubes.
3
Peel avocado, remove stone and cut into cubes.
4
Dice onion finely.
5
Combine mango, avocado and onion in large bowl.
6
Quarter cherry tomatoes.
7
Fold gently through the mango mixture.
8
Combine chili, extra-virgin olive oil, balsamic vinegar, herbs, salt and pepper in a small bowl and whisk.
9
Pour over salsa and toss gently.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large fresh mango, 1 large avocado, 1 Spanish onion, 12 pint cherry tomatoes (about half pint), and more.

Yes, Avocado and Mango Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Avocado and Mango Salsa

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