Recipe: Avocado, Tomato and Mango Salsa

By now, it’s no secret that one of the few fruits that I do not like (trust me…there aren’t many) are mangoes.  Yep.  Mangoes.  I have never been a fan of that particular fruit.  Give me papaya any day of the week…or any other fruit for that matter.  But mangoes…there is just something about them that I just don’t like…flavor-wise.

So…while I was away in Minnesota visiting my grandpa and running a half marathon, my CSA bin order automatically went through.  In this particular order that I was not around to modify (come on, I was visiting family, not sitting on my computer!), I soon realized that I would now be the proud (I guess?) owner of two fresh mangoes when my bin arrived on Friday.

Just…great!  (Yes…that is sarcasm).  So…what does someone who doesn’t like mangoes do with mangoes now that she has them and refuses to let anything go to waste?

Who knows?  But I get on Pinterest and do some hunting for ideas.  And one that I found, and that looked and sounded delicious…was a recipe for a mango salsa that also included other vegetables such as avocado and tomato.  It could work.  Maybe.  So…I picked up the rest of the ingredients that I needed on the way home tonight and made this salsa to accompany the vegan and gluten-free shrimp tacos I was making for dinner.

I was really, really, really surprised by how much I liked this!  Sweet, slightly spicy, and refreshing.  The recipe, taken from, is as follows:

Recipe: Avocado, Tomato and Mango Salsa

Avocado, Tomato and Mango Salsa
Avocado, Tomato and Mango Salsa

Servings: 6
Time: Prep 15 minutes; Chill 30 minutes


  • 1 mango – peeled, seeded and diced
  • 1 avocado – peeled, pitted, and diced
  • 4 medium tomatoes, diced
  • 1 serrano pepper, seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped red onion
  • 3 tablespoons olive oil


In a medium bowl, combine the mango, avocado, tomatoes, serrano, cilantro, and garlic.

Stir in the salt, lime juice, red onion, and olive oil.

To blend the flavors, refrigerate for about 30 minutes before serving.


Yes…it really is that easy to make.  The prep work is what takes up all the time.  And it’s just a bunch of dicing and chipping to be honest.  What emerges from the fridge is this amazing salsa that is refreshing and layered with flavors.  Sweet from the tomatoes and mango, a bit of spice from the cilantro, onion, and serrano chili, all just mixed together and creating this deliciously balanced condiment.

I put mine on my gluten-free and vegan shrimp (yes, vegan shrimp) tacos…and that worked out beautifully.  It was one of my favorite dinners I have ever put together.  But, go ahead and pair this with tortilla chips or anything in need of a delicious salsa.

Trust me…you’ll love this.

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