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June 18, 2019

Mangovado Salsa

Written by: Christopher Thompson, MS, RDN, LDN

Prep Time: 10-15 minutes

Cook Time: N/A

Makes: 4-6 servings


1 large, ripe mango, diced
1 large, ripe avocado, diced
1 red bell pepper, diced
1/4 to ½ red onion, finely diced
1 jalapeno, stems and seeds removed, finely diced (keep stems if you prefer a spicier salsa)
¼ cup chopped cilantro leaves
Juice of 1-2 limes, to taste
Salt and pepper, to taste


  1. Prepare all ingredients as listed above.
  2. Add all ingredients into bowl and mix.
  3. Season to taste.
  4. Enjoy!

Nutritional Information:

Serving Size:  Roughly 1/2 cup

Calories: 94, Fat: 5g, Protein: 1g, Carbohydrates: 13g, Fiber: 3g, Sodium: 50mg or more (depending on amount of salt added)

Nutrition Tip: Avocados are all the rage – they’re full of flavor, chock-full of heart healthy fats, and pair well with so many different fruits, veggies… well, you name it and it will likely go well with avocado. Try this sweet, tangy, and slightly spicy salsa-guacamole remix for a new topping on summertime grilled chicken tacos, burritos bowls, or fresh fish.

This salsa is best enjoyed right after it’s made but will last a day in the refrigerator. Mangoes and avocadoes are ripe when they give a little bit under light pressure. Store ripe avocadoes in the refrigerator to lengthen their life 1-2 days. Mangoes should be used as soon as possible as they will turn brown and mushy shortly after optimal ripeness.

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