Avocado and Mango Salsa

This beautiful, surprising salsa mixes the vibrant juiciness of mango with the green creaminess of avocado and a little bit of tangy citrus. Use it as a topping on a grain bowl or quesadilla, scoop it up with whole-grain chip, or top greens with it for a delicious salad.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Medium-sized bowl
  • Measuring spoons
  • Large spoon



  • 1 ripe avocado, peeled, pitted and cubed
  • 1 ripe mango, peeled, pitted and cubed
  • 12 cherry tomatoes, cut in half
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon or lime juice
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon black pepper



  • Put the avocado, mango, and tomatoes in the bowl and gently stir with the large spoon.
  • Drizzle with the oil, lemon or lime juice, salt, and pepper. Now taste it. Does it need more lemon or lime juice? More salt or pepper? If so, add it and taste again.
  • Cover and refrigerate up to 4 hours or serve right away, over grains or greens.


“Pitted” means with the pit taken out.

Rate this recipe

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Load More
Translate »

SNAP-Ed Massachusetts wants to hear from you.

(Check all that apply below)
(Check all that apply below)