A ripe mango and a ripe avocado bring almost exactly the same creaminess, and that's what explains the texture of this salsa: it stays soft, almost spoonable, where a tomato-based salsa would stay distinctly chunky. Lime juice is the only acidic element in the bowl, but it's enough to cut through all that richness and keep the mixture from turning flat and one-note. Finely sliced spring onion adds a sharp, faintly sulphurous note that plays well against the fruit's sweetness, while parsley, set alongside the more expected coriander, gives depth to the herbal register instead of leaving everything to coriander alone. Everything is mixed by hand in a bowl, no blender and no cooking involved: the prep time comes down to however long it takes to dice the mango and avocado and slice the spring onion. Since the ingredient list is so short, fruit ripeness matters here more than in most recipes: an unripe mango or a too-firm avocado will rob the salsa of the softness that makes it worthwhile. Serve it on toast, folded into a green salad, or simply by the spoonful; it stands in nicely for a classic tomato salsa alongside anything off the grill or out of the dehydrator.
Raw Mango-Avocado Salsa with Lime
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Ingredients
- 1 large mango, diced
- 1 large avocado, or 2 medium avocados, diced
- Juice of half a lime
- 2 spring onions, finely sliced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh coriander, chopped
Preparation
- Combine the mango, avocado, lime juice, spring onions, parsley, and coriander in a bowl.
- Mix gently until everything is evenly coated.
- Serve immediately, spoon in hand.
Tip
Mango and avocado soften and oxidize quickly once cut: mix and serve within the hour or two that follow. Lime juice slows browning but won't hold the color or texture indefinitely. For a crisper bite, choose a mango that's ripe but still slightly firm rather than fully soft.
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FAQ: your questions about mango-avocado salsa
What is the recipe for mango salsa?
In its simplest form: mango cut into small dice, red onion or spring onion, an acidic element, coriander, salt, and often fresh chili. This version adds avocado, which changes the texture, and doubles up on herbs with parsley alongside coriander.
How do you make avocado salsa?
Unlike guacamole, it isn't mashed: the avocado is diced and mixed gently to keep the pieces whole. You need an acid, here lime juice, both to balance the flavor and to slow oxidation, and something sharp like onion or spring onion.
What goes well with mango salsa?
It works anywhere you want something fresh and sweet-tart against something richer: on toast, in a green salad, with dehydrated crackers, in a lettuce wrap, or simply alongside grilled vegetables. It's also very good on its own, straight from the spoon.
What spice pairs well with mango?
Chili in all its forms, first and foremost, but also ginger, cardamom, cumin, and black pepper. In a raw, fresh preparation like this one, it's best to keep it light: a pinch of chili or a turn of the pepper mill is enough to lift the flavor without masking the fruit.
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