This mango avocado salsa is fresh, colorful, and takes about 15 minutes to put together. Ripe mango, crisp cucumber, creamy avocado, jalapeño, and a sharp lime dressing.
No cooking required, no special equipment. Just a knife and a bowl.
It works as a healthy appetizer with tortilla chips, a topping for grilled fish or chicken, or a light side dish on its own.
It’s naturally vegan, gluten free, and easy enough to throw together on a weeknight or bring to a summer gathering. The cucumber keeps it fresh and light in a way that a tomato-based salsa doesn’t.
If you’re into fresh fruit salsa recipes, you’ll also want to try our Salsa Recipe With Fresh Tomatoes
Ingredients You’ll Need
Everything in this easy mango salsa is fresh. Pick mangoes that give slightly when pressed — too firm and they’ll taste flat, too soft and they’ll fall apart when diced.
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Ingredients
2 ripe mangoes, peeled and diced small
1 medium cucumber, seeded and diced small
1 large ripe avocado, diced
1 jalapeño, seeded and finely diced
1/4 cup fresh cilantro, chopped
3 tablespoons fresh lime juice (about 2 limes)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon honey (optional)
No jalapeño? A pinch of red chili flakes works. Not a cilantro fan? Fresh flat-leaf parsley is a good swap — different flavor but still bright and herby.
Step-by-Step Guide
Directions
- Prep the mango and cucumber first.
Peel and dice the mangoes into small, even pieces — about half an inch. The smaller the dice, the better each bite holds together on a chip. Seed the cucumber before dicing it. Cut it in half lengthways, scoop out the watery center with a spoon, then dice to match the mango size. Watery cucumber ruins the texture, so don’t skip the seeding step. - Dice the avocado last, right before mixing.
Cut it in half, remove the pit, and score the flesh into a grid before scooping it out with a spoon. This gives you clean, even pieces without much handling. Avocado browns fast once cut — keeping it whole until the last second, and coating it in lime juice immediately, slows that down significantly. - Make the dressing in the bottom of your mixing bowl.
Add the lime juice, salt, black pepper, and honey if using. Stir to combine. The honey is optional but it balances the heat from the jalapeño well — I usually add it. Taste the dressing on its own before anything goes in. It should be bright and a little sharp. Adjust lime juice or salt now rather than after everything is mixed. - Add everything to the bowl.
Toss in the mango, cucumber, jalapeño, and cilantro first. Fold them gently through the dressing. Then add the avocado last and fold again carefully — you want the pieces to stay intact, not turn into guacamole. Every ingredient should be evenly coated in the lime dressing at this point.
- Taste and adjust, then serve immediately or chill for 15 minutes.
A short rest in the fridge lets the flavors come together, but don’t leave it more than 30 minutes before serving or the avocado starts to soften and the cucumber releases water into the salsa. Serve with tortilla chips, over grilled fish or chicken, or straight from the bowl as a side salad.
Important Recipe Notes
- Dice everything to a similar size. Half-inch pieces across the board means every scoop has a bit of everything. Uneven cuts make the salsa harder to eat and messier on a chip.
- Seed the cucumber — always. The watery center of a cucumber will pool at the bottom of the bowl within minutes. Scoop it out before dicing and the salsa stays fresh longer.
- Don’t mix the avocado in too early. Add it last, fold gently, and serve within 30 minutes. After that the avocado starts to break down and the cucumber releases water into the salsa.
Variations & Substitutions
- Make it milder by removing all jalapeño seeds before dicing, or leaving the jalapeño out entirely. The salsa is still plenty flavorful without the heat.
- Add black beans for more substance — one 15oz can, rinsed and drained. Turns this into a heartier side dish and works well as a topping for burrito bowls.
- Swap mango for pineapple for a more tropical, tangier version. Use the same amount and dice it the same size.
- No honey? A pinch of sugar or a small squeeze of orange juice does the same thing — just enough sweetness to balance the lime and jalapeño.
- Add corn — one cup of grilled or thawed frozen corn folded in adds texture and a subtle sweetness that works really well with the mango.
Make-Ahead & Storage
- Best made fresh, but you can prep the mango, cucumber, and jalapeño up to 4 hours ahead. Store them together in the fridge. Add avocado, cilantro, and dressing right before serving.
- Fridge storage: once fully mixed, this healthy salsa keeps for up to 1 day in an airtight container. Press a piece of plastic wrap directly onto the surface before sealing to slow the avocado from browning.
- Don’t freeze it. Avocado and cucumber both turn watery and soft when frozen. This one is strictly fresh.
- Serving tip: pull it from the fridge 5 minutes before serving and give it a gentle stir. Add a fresh squeeze of lime if it looks like it’s dulled down overnight.
Healthy Mango, Cucumber and Avocado Salsa
Course: Recipes6
servings15
minutes120
kcal15
minutesIngredients
2 ripe mangoes, peeled and diced small
1 medium cucumber, seeded and diced small
1 large ripe avocado, diced
1 jalapeño, seeded and finely diced
1/4 cup fresh cilantro, chopped
3 tablespoons fresh lime juice (about 2 limes)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon honey (optional)
Directions
- Peel and dice mangoes into half-inch pieces. Halve the cucumber lengthwise, scoop out the seeds, and dice to match the mango size.
- Cut the avocado in half, remove the pit, score the flesh into a grid, and scoop out. Dice just before mixing to prevent browning.
- In a large bowl, whisk together lime juice, salt, pepper, and honey if using. Taste and adjust before adding anything else.
- Add mango, cucumber, jalapeño, and cilantro to the bowl and fold through the dressing. Add avocado last and fold gently to keep the pieces intact.
- Serve immediately or chill for up to 30 minutes. Taste again before serving and adjust salt or lime juice as needed.
Notes
- Dice the avocado last — right before mixing — to prevent browning.
- Always seed the cucumber first. The watery center will make the salsa soggy.
- Best served within 30 minutes of making. The avocado softens and cucumber releases water if left too long.
- Store leftovers in an airtight container in the fridge for up to 1 day. Press plastic wrap directly on the surface to slow browning.
- Adjust heat by leaving the jalapeño seeds in for more spice, or leaving it out entirely for a mild version.
