I just mixed up a Strawberry Mango Avocado Salsa that’s bright, creamy, and so addictive I’m not sharing the bowl.
I’m obsessed with this Strawberry Mango Avocado Salsa because it’s loud, bright, and messy in the best way. I love the way sweet strawberries and mango punch through creamy avocados, and a minced jalapeño brings that cheeky heat that makes you reach for another chip.
It’s not precious. It slaps on tacos, sits pretty next to grilled fish, or steals the show at a party.
I keep thinking about Shrimp Mango Salsa Recipe mashups and how this one would wreck a boring weeknight. Seriously addictive, fresh, and impossible not to scoop.
I want it on everything, right now. no regrets seriously
Ingredients
- Strawberries: bright, juicy sweetness and tang, adds pop and cheerful color.
- Mango: basically tropical softness and rich sweetness, smooths the whole mix.
- Avocados: creamy, rich texture that makes it filling and totally spoonable.
- Red onion: sharp crunch and bite, wakes up the sweet fruit.
- Jalapeño: fresh heat and green zip, seeds in if you want more.
- Cilantro: herbal lift and freshness, classic pairing—some people love it.
- Lime juice: bright citrus tang that ties the sweet and spicy.
- Honey: subtle sweetness to calm acidity, use if your mango’s tart.
- Olive oil: gentle richness that helps flavors meld without feeling greasy.
- Salt: brings out the fruit’s sweetness and balances the whole bowl.
- Black pepper: light earthy kick for a little grown-up depth.
Ingredient Quantities
- 1 cup diced strawberries (about 8 oz), hulled
- 1 cup diced ripe mango (about 1 medium)
- 2 ripe avocados, diced
- 2 tbsp finely chopped red onion (about 1/4 small onion)
- 1 jalapeño, seeded and minced (keep seeds if you want more heat)
- 1/4 cup chopped fresh cilantro (packed)
- 2 tbsp fresh lime juice (about 1 large lime)
- 1 tsp honey or agave (optional, for a touch of sweetness)
- 1 tsp extra virgin olive oil (optional, helps meld flavors)
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp freshly ground black pepper, or to taste
How to Make this
1. Wash and hull the strawberries, peel and dice the mango, and dice the avocados into roughly 1/2 inch pieces so the salsa has a nice chunky texture.
2. Finely chop the red onion and cilantro, and mince the jalapeño; remove seeds if you want mild heat, leave some if you like it spicy.
3. In a medium bowl gently toss together strawberries, mango, and avocado so the fruit stays mostly intact and doesn’t turn to mush.
4. Add the chopped red onion, cilantro, and jalapeño to the fruit, mixing gently with a rubber spatula or wooden spoon.
5. In a small bowl whisk the lime juice, honey or agave (if using), olive oil (if using), salt and black pepper until the honey is dissolved and it looks combined.
6. Pour the dressing over the fruit mixture and fold carefully to coat everything without smashing the avocado.
7. Taste and adjust seasoning, adding more salt, pepper, or lime juice as needed; if it needs more sweetness add a tiny bit more honey or agave.
8. Let the salsa rest for 5 to 10 minutes at room temperature to let the flavors meld, or chill up to 30 minutes before serving if you prefer it cold.
9. Serve with tortilla chips, spoon over grilled fish, chicken or salads. If making ahead, store in an airtight container with plastic pressed directly on the surface to slow browning.
10. Use within 24 hours for best color and texture, avocado will start to brown after that but flavor is still good for a little while.
Equipment Needed
1. Cutting board
2. Chef’s knife (for strawberries, mango and avocado)
3. Paring knife (for hulling and finer work)
4. Medium mixing bowl
5. Small bowl or measuring cup for dressing
6. Measuring spoons and 1 tablespoon or 1/4 cup measure
7. Rubber spatula or wooden spoon for gentle folding
8. Citrus juicer or reamer and a whisk or fork for mixing dressing
FAQ
Avocado Strawberry Mango Salsa Recipe Substitutions and Variations
- Strawberries: swap for raspberries for a similar tart-sweet bite, or diced ripe peaches for a juicier, less tart salsa.
- Mango: use fresh pineapple for bright acidity and tropical flavor, or ripe papaya for a milder, softer fruit that won’t overpower the avocado.
- Avocado: use small cubes of ripe cucumber for crunch and freshness, or cream cheese cut into small cubes if you want a creamy element without the avocado flavor.
- Cilantro: replace with flat-leaf parsley if you don’t like the cilantro taste, or fresh basil for a sweeter, aromatic twist that pairs well with strawberries and mango.
Pro Tips
1. Salt the avocado pieces lightly a few minutes before tossing everything together. It brings out the avocado flavor and helps keep the texture tasting fresh, but dont overdo it or the salsa will taste salty.
2. Dice the fruit and avocado to similar sizes so every spoonful has a balance of strawberry, mango and avocado. Bigger chunks look nicer and hold up better, just make sure the mango is ripe so it doesnt feel stringy.
3. Mix the dressing separately and add it gradually, tossing very gently. If you fold too hard the avocado will turn mushy, so use a rubber spatula and treat it like delicate pastry.
4. If you need to make it ahead, press plastic wrap directly onto the surface of the salsa before sealing the container. Refrigerate up to 24 hours for best color. Let it sit at room temp 5 to 10 minutes before serving so the flavors wake up again.
Avocado Strawberry Mango Salsa Recipe
I just mixed up a Strawberry Mango Avocado Salsa that’s bright, creamy, and so addictive I’m not sharing the bowl.
4
servings
184
kcal
Equipment: 1. Cutting board
2. Chef’s knife (for strawberries, mango and avocado)
3. Paring knife (for hulling and finer work)
4. Medium mixing bowl
5. Small bowl or measuring cup for dressing
6. Measuring spoons and 1 tablespoon or 1/4 cup measure
7. Rubber spatula or wooden spoon for gentle folding
8. Citrus juicer or reamer and a whisk or fork for mixing dressing
Ingredients
1 cup diced strawberries (about 8 oz), hulled
1 cup diced ripe mango (about 1 medium)
2 ripe avocados, diced
2 tbsp finely chopped red onion (about 1/4 small onion)
1 jalapeño, seeded and minced (keep seeds if you want more heat)
1/4 cup chopped fresh cilantro (packed)
2 tbsp fresh lime juice (about 1 large lime)
1 tsp honey or agave (optional, for a touch of sweetness)
1 tsp extra virgin olive oil (optional, helps meld flavors)
1/2 tsp kosher salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
Directions
- Wash and hull the strawberries, peel and dice the mango, and dice the avocados into roughly 1/2 inch pieces so the salsa has a nice chunky texture.
- Finely chop the red onion and cilantro, and mince the jalapeño; remove seeds if you want mild heat, leave some if you like it spicy.
- In a medium bowl gently toss together strawberries, mango, and avocado so the fruit stays mostly intact and doesn’t turn to mush.
- Add the chopped red onion, cilantro, and jalapeño to the fruit, mixing gently with a rubber spatula or wooden spoon.
- In a small bowl whisk the lime juice, honey or agave (if using), olive oil (if using), salt and black pepper until the honey is dissolved and it looks combined.
- Pour the dressing over the fruit mixture and fold carefully to coat everything without smashing the avocado.
- Taste and adjust seasoning, adding more salt, pepper, or lime juice as needed; if it needs more sweetness add a tiny bit more honey or agave.
- Let the salsa rest for 5 to 10 minutes at room temperature to let the flavors meld, or chill up to 30 minutes before serving if you prefer it cold.
- Serve with tortilla chips, spoon over grilled fish, chicken or salads. If making ahead, store in an airtight container with plastic pressed directly on the surface to slow browning.
- Use within 24 hours for best color and texture, avocado will start to brown after that but flavor is still good for a little while.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 195g
- Total number of serves: 4
- Calories: 184kcal
- Fat: 12.4g
- Saturated Fat: 1.7g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 8.2g
- Cholesterol: 0mg
- Sodium: 175mg
- Potassium: 550mg
- Carbohydrates: 19.8g
- Fiber: 7.3g
- Sugar: 10.9g
- Protein: 2.4g
- Vitamin A: 300IU
- Vitamin C: 62mg
- Calcium: 27mg
- Iron: 0.8mg
