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This vibrant Mango Salsa combines sweet mangoes, juicy strawberries, creamy avocado, and a kick of heat from jalapeños—all tossed in a zesty, spiced lime dressing. It’s perfect as a dip with tortilla chips or a fresh topping for grilled meats, tacos, and more.

Ingredients

For the Salsa

3–4 large ripe mangos, peeled and diced
1 cup finely diced strawberries
1 avocado, diced
1 small red bell pepper, diced
1 jalapeño pepper, seeded and finely diced
1 cup black beans, drained and rinsed (see notes)
¼ cup diced red onion
3 tablespoons roughly chopped fresh cilantro

For the Dressing

¼ cup fresh lime juice
1 tablespoon red wine vinegar
1 tablespoon honey
½ teaspoon salt
¼ teaspoon each: ground cumin, chili powder, garlic powder, dried basil, black pepper

Instructions

Make the Dressing:
In a small bowl, whisk together lime juice, red wine vinegar, honey, salt, and spices. Chill in the refrigerator until ready to use.
Prepare the Mango:
Using a vegetable peeler, gently remove the mango skin. Slice the fruit away from the pit and dice it into small pieces. Place the diced mango on a paper towel-lined plate to absorb excess moisture.
Combine the Salsa:
In a large mixing bowl, add the mango, strawberries, avocado, bell pepper, jalapeño, black beans, red onion, and cilantro.
Add the Dressing:
Pour the chilled dressing over the salsa and gently toss with a silicone spatula until well combined.
Chill and Serve:
For best flavor, refrigerate the salsa for at least 1 hour before serving. Toss gently again before serving.

Why You’ll Love This Recipe

Bright and refreshing: Perfect for spring and summer meals.
Versatile: Works as a dip, topping, or side dish.
Balanced flavor: Sweet, tangy, spicy, and savory all in one.
Nutritious: Packed with fruits, veggies, fiber, and healthy fats.

Tips

Use ripe but firm mangoes for easier dicing and best flavor.
Gently stir after adding the avocado to avoid mashing it.
Pat mango and strawberries dry to reduce excess liquid in the salsa.
Make ahead and let it chill for deeper flavor development.

Variations and Substitutions

No strawberries? Substitute with pineapple, peaches, or diced tomatoes.
More heat? Leave the jalapeño seeds in or add a pinch of cayenne.
No black beans? Try corn, chickpeas, or leave them out entirely.
Herb swap: Use fresh mint or parsley in place of cilantro if preferred.
Vegan option: Swap honey for maple syrup or agave nectar.

FAQs

How long does mango salsa last?
It’s best enjoyed within 1–2 days, as the avocado may brown over time. Store in an airtight container in the fridge.

Can I make it ahead of time?
Yes! Prepare the salsa (without avocado) up to a day in advance and add the avocado just before serving.

Is it spicy?
Mild to medium heat. Adjust the jalapeño quantity to your taste.

Serving

Serve with tortilla chips as a vibrant appetizer
Spoon over grilled chicken, steak, or pork
Add to fish tacos or shrimp bowls
Pile onto salads or grain bowls for a tropical twist

Suggestions

Pair with a refreshing drink like limeade or a mojito.
Add grilled corn for a smoky, summery flavor.
Use leftovers in wraps or as a sandwich topping.