This recipe came about entirely by accident. I was trying to picture what sort of topping/salsa I might want on top of my Jalapeno Cilantro Lime Grilled Chicken, (pictured below) when it occurred to me that mango salsa would be really awesome.
But of course I was running short on mangos, so I added what I did have, which happened to be strawberries. And from there, of course I needed to add avocado because those 3 just go together so well! What started out as an impromptu salsa has actually become a household favorite. Even my husband who is pretty traditional about food, loved this most un-traditional salsa.
While you can most definitely pair it with the above mentioned chicken, I highly recommend making it to eat like you would normal salsa… you know with chips of course! It’s also a really fun was to mix up your taco night, or in our house it’s usually taco bowl night because bowl food always seems easier.
As with any salsa, it’s really helpful to have the ripest most flavorful ingredients. There’s really no hiding it if you’re strawberries aren’t sweet and juicy, so always try and get the best ingredients you can.
For the mango in this recipe, I used a Champagne mango with are the ones with yellow skins, and they’re a about half the size of normal mangos. Champagne mangos are much sweeter and don’t have the same fibrous texture. They’re much more silky, so they make awesome salsa, (awesome everything for that matter).
I like to season with salt right before serving because once you add the salt, the produce begins to shed it’s water. By salting right before you eat it, the salsa retains the best texture and flavor.
Tip: You can mix together the salsa up to 8 hours before dinner and refrigerate it, just add the salt to taste and cubed avocado right before serving.
The first recipe below makes 5 cups of salsa which we found to be the perfect amount for the Jalapeno Grilled Chicken. But if you’d like to make less, there’s a smaller quantity recipe listed second.
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Strawberry Mango Avocado Salsa
- Total Time: 20 mins
- Yield: 5 cups salsa 1x
Ingredients
- 3 cups diced strawberries, 1 pound
- 1/2 cup finely diced red onion
- 1 cup diced Champagne mango, 1 – 8 oz mango
- 1/4 cup chopped fresh cilantro
- 2–3 Tablespoons freshly squeezed lime juice, 1 lime
- 1 Tablespoon minced jalapeno
- 1 ripe avocado, diced
- 1/2–1 Teaspoon sea salt, to taste
Instructions
- Mix together all the ingredients except the avocado and sea salt. You can refrigerate the salsa at this point up to 8 hours.
- When you’re ready to serve the salsa, let it come to room temperature for the best flavor. Then add the diced avocado and season to taste with sea salt before serving.
- Prep Time: 20 mins
Strawberry Mango Avocado Salsa
- Total Time: 15 mins
- Yield: 1 1/2 cups 1x
Ingredients
- 1 cup diced strawberries, 5.5 oz
- 3 Tablespoons finely diced red onion
- 1 Tablespoon chopped fresh cilantro
- 1/3 cup diced Champagne mango
- 1 Tablespoon freshly squeezed lime juice
- 1 Teaspoon minced jalapeno
- 1/2 ripe avocado, diced
- Sea salt to taste
Instructions
- Mix together all the ingredients except the avocado and sea salt. You can refrigerate the salsa at this point up to 8 hours.
- When you’re ready to serve the salsa, let it come to room temperature for the best flavor. Then add the diced avocado and season to taste with sea salt before serving.
- Prep Time: 15 mins
This looks soo delishhhh
Thank you, I hope you get a chance to try it because it’s really delicious!
Holy delicious. I think I could eat this stuff straight! Loving all of the bright flavors in here!
I hope you do, I ate quite of bit of it straight like a salad instead of a salsa!
OMG this looks so amazing! Your photos are so colorful and beautiful! 🙂
Thanks so much, I hope you enjoy it as much as we have!
Perfect for today being that it’s cinco de mayo and love how vibrant and colorful the pictures are
Thank you, it’s all thanks to those beautifully ripe strawberries that the photos pop! 🙂
Kari, I was expecting some of the red to be tomatoes, but not in your recipe, so that’s all strawberries?! Yes, I might make the full batch…
Yes it’s all strawberries! I should do some sort of tomato salsa later this year though! It’s definitely easy to get through the whole batch, just the 2 of us ate it up in less than 24 hours!
This looks SOOO good, and thank you for the smaller sized recipe. Works for our retired household. Can’t wait to make it for Cinco de Mayo.
I hope you enjoy it! I figured not everyone would want to make a full 5 cups of salsa, although the 2 of us went through it in under 24 hours! 🙂