Avocado, Tomato and Mango Salsa

"Serve with fish or tortilla chips. Adapted from Allrecipes."
photo by Douglas Poe photo by Douglas Poe
photo by Douglas Poe
Ready In:




  • In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, 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.

Questions & Replies

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  1. BC West
    I originally got this off Allrecipes (as you've said) and came over to my favorite site, Recipezaar to see if it was over here to get the nutrition values. I absolutely LOVE this recipe. I made it exactly as the recipe calls for, and it was to die for. I think I will leave out the olive oil next time, just to cut down on some of the calories (even though olive oil is good for you).
  2. Stephanie Y.
    A great salsa, I went heavy on the avocado and mango and left out the olive oil. This recipe really kicked up some left-over London Broil. I just pan-fried it, heated up some tortillas and spooned on this salsa. It made the left-overs taste like a whole new meal. I could eat a whole bowl of this. Thanks Bev!
  3. Douglas Poe
    This was wonderful!!!! Wasn't to sure at first though. I made as posted, but would add maybe another jalapeno and about 1/2 salt. Thanks for posting.
  4. DailyInspiration
    Loved this salsa! I really enjoyed the sweetness of the mango with the creamy avocado. I used red onion, but I did leave out the tomatoes and olive oil -- just added additional lime juice and an extra avocado. I like tomato in salsa, but wasn't sure I would like them with the mango. I will be serving this with my New Year's appetizers. Made for the Let's P A R T Y tag, December, 2011.
  5. michelle.stoelb
    I made this salsa for a outdoor wedding reception and everyone loved it! I added a little more mango and cilantro than the recipe called for because I love those two flavors. I doubled the recipe and had to much so I used the extra to make chicken and fish tacos. Excellent!


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