Avocado and Mango Salsa

This beautiful, surprising salsa mixes the vibrant juiciness of mango with the green creaminess of avocado and a little bit of tangy citrus. Use it as a topping on a grain bowl or quesadilla, scoop it up with whole-grain chip, or top greens with it for a delicious salad. 

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Hands-on time: 20   |    Total time: 20   |    Makes: 4 Servings


Cutting board
Sharp knife (adult needed)
Medium-sized bowl
Measuring spoons
Large spoon


1 unit ripe avocado, peeled, pitted and cubed
1 unit ripe mango, peeled, pitted and cubed
12 unit cherry tomatoes, cut in half
1 tablespoon olive oil
1 tablespoon fresh lemon or lime juice
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put the avocado, mango, and tomatoes in the bowl and gently stir with the large spoon.
  2. Drizzle with the oil, lemon or lime juice, salt, and pepper. Now taste it. Does it need more lemon or lime juice? More salt or pepper? If so, add it and taste again.
  3. Cover and refrigerate up to 4 hours or serve right away, over grains or greens.

“Pitted” means with the pit taken out.