Fresh Mango Avocado Salsa (No Cilantro) is a light and refreshing mix of sweet and savory flavors—perfect for grilled dishes or simple everyday meals.
This salsa is one of my favorite ways to balance stronger, spicy dishes. The combination of sweet mango and creamy avocado works really well and adds freshness to any meal.
I like using parsley instead of cilantro—it gives a clean, fresh taste without overpowering the other ingredients.
It’s quick to make and works well with grilled food, baked dishes, or even on its own. Mango adds natural sweetness, while avocado makes it more filling and gives a smooth texture.
How to choose the best ingredients for Avocado Mango Salsa
Avocado: Use slightly firm, just-ripe avocado so it holds its shape and doesn’t turn into a paste. A good sign is the stem area—yellow means it’s ready, dark brown means it’s overripe
Mango: Choose a ripe mango that gives slightly when pressed. It should have a sweet aroma near the stem. Color can vary, but fully green usually means it’s not ready
Parsley: Use fresh parsley with a strong aroma. Chop it roughly so you can still taste it in the salsa
Top Tip for Success
If you're going to make this recipe, make sure to follow this top tip!
- If your avocado or mango is not ripe yet, place it in a paper bag with an apple or banana—the ethylene they release speeds up ripening
- Use fruit that is ripe but still firm—overripe avocado or mango will turn into a mash, and the salsa will lose its texture
- Add avocado at the end and mix gently to keep the pieces intact
- Add lemon juice right after cutting the avocado—it helps keep the color fresh
- Cut all ingredients into similar-sized pieces for a better texture
- Keep the salsa chilled before serving
- Don’t overmix—keep it slightly chunky
Find more inspiration for low-carb recipes here
Do you like pizza, and melted cheese then Zucchini Sticks Stuffed with Minced Meat is for you, It does not contain unnecessary carbohydrates and is equally tasty. Be sure to try it.
How to Enjoy!
- Spicy grilled chicken breasts — this is my favorite combination, the contrast of heat with sweet and creamy salsa works perfectly
- Air Fryer Chicken Breast — quick, juicy, and works really well with the fresh salsa
- Chicken breast marinated in green or red pesto and baked with mozzarella
- Herb roasted chicken — juicy and full of flavor
- Use as a fresh topping or a light side for chicken dishes
Avocado Mango Salsa
Ingredients
Method
- Cut the mango in half. The pit may resist, but remove it from the sand in the first part.
- Then we take the cut part of the skin and make a gently grating so as not to break the skin.
- We push the pulp to the outside, and the skin goes in. Cut the mango cubes into a salad bowl.
- Take the avocado and cut it in half, take out the stone and cut it into cubes in the peel, then take out the spoon and put it in a salad bowl.
- Wash the parsley well, dry it and cut it, but not too finely.
- Put everything in a bowl, sprinkle lemon juice, add salt to taste, and mix.
- It tastes great with spicy grilled chicken.Bon Appetit
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