Plant Based Recipes

Avocado Mango Salsa

mango cut into a grid pattern

Avocado Mango Salsa


I love this salsa-it just screams summer! But, that’s not the only time of year I eat it! With the sweet flavour of the mango coming together with the creamy texture of theĀ avocado, I just can’t resist making this salsa year round!

Why Make My Avocado Mango Salsa?

This Avocado Mango Salsa is a whole-foods, plant-based recipe that has a TON of vitamins and nutrients to feed your body well! It comes together in a flash and is so versatile you can use it as a topping, a dip or a filling!


Pinterest post showing a mango being cut unto a bowl of mashed avocado


I pair it with my Tofu Taco Meat to makeĀ an amazing, all veg burrito.

Tofu Taco Meat stuffed inside a flour tortilla filled with daiya cheese and salsa

Avocado Mango Salsa

Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Servings 4



  • 1 medium ripe avocado-it should be soft when you squeeze it gently
  • 1/2 of a ripe mango-you could use ataulfo or red mangos
  • 1/2 tsp. salt
  • 1/2 tsp. onion powder
  • red chili flakes to taste
  • fresh herbs such as green onion and/or cilantro


The Nitty-Gritty

  1. Open your avocado and pit it using the large knife. Softly tap the avocado seed with the blade of the knife (please be careful!) and twist to remove the pit.
  2. Scrape the avocado into the bowl and mash with a fork. I like to whip mine up pretty smooth.
  3. add in your salt, onion powder and chili flakes. Taste and adjust.
  4. Cut your mango along the pit so you have two equal halves. Take one half and create a grid pattern with your knife.
  5. Now cut the mango sections off into your bowl of mashed avocado.
  6. Add in your fresh herbs. I used green onion, but if you are a fan of cilantro this would be the perfect opportunity to include it into a dish.


mango cut into a grid pattern


I usually use this avocado mango salsa as a dressing for burritos.

It pairs nicely with my cashew sour cream, but a word of caution-this would not taste good along side a tomato based, store bought salsa. If you were to make a pico de gallo I think that would work well.

It would also be a great addition to a tex-mex style salad or make a nice dip for taco chips.

Let me know how this one turned out for you and any additions or adjustments you made. I would love to hear all about it!

If you re-make this recipe don’t forget to tag me on Instagram so I can see your beautiful creations!

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Thanks Guys! xo

Megan Kerry

Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!

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