Avocado and Mango Salsa

SKINNYTASTE(5)
Christi: "Super good! I used an avocado that was not quite…" Read More
11Ingredients
30Minutes
130Calories

Ingredients

US|METRIC
  • 1 mango (peeled and diced)
  • 1 avocado (peeled and diced)
  • 1 plum tomato (diced)
  • 1 clove garlic (minced)
  • 1 seeded (jalepeño, and diced)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 cup red onion (chopped)
  • 1 tablespoon olive oil
  • salt
  • pepper
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    NutritionView More

    130Calories
    Sodium7% DV160mg
    Fat14% DV9g
    Protein4% DV2g
    Carbs5% DV14g
    Fiber20% DV5g
    Calories130Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium160mg7%
    Potassium340mg10%
    Protein2g4%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber5g20%
    Sugars7g14%
    Vitamin A10%
    Vitamin C35%
    Calcium4%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Christi 7 months ago
    Super good! I used an avocado that was not quite ripe, which made the consistency perfect and not mushy. Same with the mango. I didn’t have a jalapeño, and I decided not to add the tomatoes. It was amazing without either! The garlic really makes a huge difference in this salsa. Great recipe and thank you!
    Dhawan 9 months ago
    Very refreshing and tropical. Excellent with pan seared mahi.
    Mariah Willett 9 months ago
    delicioso! would definitely make it again
    Paulie a year ago
    Very good side dish or an accompanying salsa as noted. I have put this salsa together twice. Try to use fresh Mangoes because the frozen kind just go aaaalllllllll mushy (speaking from experience......). I used 1/2t Red Chili Pepper seeds in lieu of the Jalapeno pepper because I did not have one. As long as you have time to let this sit in the fridge, you're good!
    Rab a year ago
    Simple, easy, TASTY!
    Jennifer 2 years ago
    Nice medley of flavor. I used green peppers instead of jalapeño peppers.
    Allison Connor 2 years ago
    Very good! Very versatile recipe. We had it over seared tuna steaks. The leftovers will be great w/ chips tomorrow. Try to not use an overly ripe avocado. Mine turned out a little mushy, but still very good. It occurred to me that the addition of strawberries might add a little brightness.
    Barry 2 years ago
    Amazingly easy and very tasty.
    Spela Dolinsek 2 years ago
    Great! Actually ate it inside a tortilla wrap and it was a wrap. 😅😂😁
    Daniell Odionesene 2 years ago
    Yummyyy! Literally perfect! Loved every bit of it. Even ate it without chips lol
    Jennifer Demers 2 years ago
    Amazing! Added red cabbage for crunch and color
    Katie Oleksyn 2 years ago
    Delicious! Definitely would make again

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