Could any of you use a little escape to the tropics? Are you ready to trade in the hot cocoa for something fruity with an umbrella? The gloves and hat for a bikini and flip flops? I’ll personally pass on the bikini but I’ll take those flip flops, a bottle of sunscreen, and a whole bunch of sunshine. How long it takes: 20 minutes Equipment you’ll need: mixing bowl, sharp knife Servings: makes 4 cups If you’re looking out the window at snowy surroundings and dreaming of warmer months, try brightening up your day with this tropical salsa. It’s loaded with fresh mango and sweet pineapple, citrusy cilantro and tangy lime. I first made this salsa to go with shrimp tacos and it’s so delicious, I’ve made several batches since then to eat with chips, fish tacos, and on salads. Quite honestly, I could eat it right out of the bowl with a spoon like a fruit salad. So, until warmer weather arrives, I’ll be tasting the tropics, closing my eyes and picturing white beaches and colorful umbrellas.
About This Mango Avocado Salsa
Not only is it visually bright and cheerful, this tropical salsa brings those bright flavors to your palate. Mango and pineapple are tropical fruits; creamy avocado smooths out the tartness of the fruit and makes this salsa feel incredibly rich and decadent. Other ingredients in the salsa are jalapeño pepper, red onion, cilantro, and lime. These ingredients make this concoction undeniably salsa while also being reminiscent of chutney (all that great fruit!) and guacamole (those wonderful avocados!). If you’re interested, this recipe also happens to be Whole 30 compliant.
What to Serve With Mango Avocado Salsa
Shrimp tacos Fish tacos – These fish tacos are made with mild-tasting cod and have a blood orange salsa that could easily be replaced with the mango avocado salsa. Salmon tacos Grilled chicken with tequila lime marinade Salad – Add a couple scoops of the salsa to a simple salad made with greens, cucumber, and radishes. Yum! Chips (tortilla chips, of course!) – try making healthier baked tortilla chips or air fryer tortilla chips
Storage & Make Ahead Idea
Refrigerate the salsa in a covered container for up to 2 days. The avocado may brown slightly but that won’t affect the flavor. Make Ahead: If you are planning on serving the salsa later, don’t prep or add the avocado. Wait until you are ready to serve the salsa.
More Salsa and Dips for Tortilla Chips
Restaurant Style Salsa Pico De Gallo Black Bean Corn Salsa Mexican Corn Dip White Queso in the Slow Cooker Mexican Spinach Dip Recipe Ultimate 7 Layer Dip Guacamole – learn how to make guacamole, it’s easy!
Quick-Start Guide!
