Summer snacks are my favourite, and this mango and avocado salsa is no exception! It screams summer time and makes the perfect moreish snack when enjoying a cheeky glass of chilled wine or Aperol spritz. This easy dish quickly comes together, just in time for unexpected guests.
Making the most of summer produce, this salsa is delicious and easy.
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Ingredients
This easy combination of ingredients makes a delicious salsa, proving fresh, seasonal ingredients make the yummiest dishes!
- mango - its sweet and lets face it, we all want to eat mango all summer long
- avocado - soft and filling, the creaminess from the avocado pairs beautifully with the dressing and mango
- red onion - every salsa needs a little spice
- jalapeno - and every salsa needs a little, or a lot, of heat
- lime - bringing all the flavours together with their magic, lime is a must for any good salsa
See recipe card for quantities.
Instructions
- Step 1: Chop all ingredients and place in a bowl.
- Step 2: In a small bowl, combine the dressing.
- Step 3: Pour the dressing over the chopped ingredients and combine well.
- Step 4: Serve with corn chips. Enjoy!
Hint: Keep a jar of the dressing in the fridge during summer, that way you can throw the salsa together quickly as you need.
Substitutions
I have only made a couple of changes where needed with this salsa. The ingredient list is short and the dish is easy, but we all forget something at the store sometimes:
- White vinegar - instead of lime juice, you can use white vinegar. It brings a little sour note to the salsa, and is just as delicious
- Chilli flakes - replace chilli flakes with the jalapeno if you don't have any, just check its not too spicey
Variations
These two variations are on opposite sides of the heat spectrum;
- Spicy - add extra chili pepper flakes if you prefer a very hot and spicey salsa
- Child friendly - omit the jalapeno and decrease the amount of red onion for a child friendly version. And add more corn chips!
Storage
This dish is best enjoyed immediately, as it won't keep well if stored or made in advance. However, the dressing can be made up to two days before consuming, just store in a glass jar in the fridge until required.
Top Tip
If you have the time, cook your own corn chips! Just chop up some tortillas and cook them in a shallow pan of hot olive oil, strain and serve with the salsa, delicious!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favourite dishes to serve with mango and avocado salsa:
Mango and Avocado Salsa
Ingredients
- 2 mangoes, roughly chopped
- 2 avocados, roughly chopped
- 1 small red onion, finely chopped
- 1 jalapeno, finely chopped
- juice 1 lime
- 2 tablespoon olive oil
- 1 teaspoon sea salt
- ¼ teaspoon cracked pepper
Instructions
- Place chopped ingredients into a large bowl.
- In a small bowl, whisk together the lime juice, olive oil, salt and pepper to make the dressing. Pour the dressing over the chopped ingredients and combine.
- Serve with corn chips and eat immediately, the avocado will brown, even with the lime juice. Enjoy!
Let me know if you have tried this recipe