Lively Avocado Strawberry Mango Salsa

The first day I tossed together chopped mango, creamy avocado, and sweet strawberries, my whole counter lit up with bright colors. Friends circled around, teasing each other to take a scoop of this “wild fruit salsa.” In no time, all that was left was a sprinkle of cilantro and a few crumbs. Now, when the markets explode with juicy berries and light fills my kitchen, I always crave making this Avocado Strawberry Mango Salsa.

I first tried blending strawberries and avocado out of necessity—there were no tomatoes for my usual salsa, so I just used what I had. Turns out, it’s now my favorite move, especially at potlucks where folks are bored of the classics.

Colorful Ingredients

• Lime: gives freshness and stops the avocado from getting brown; rolling it first helps you squeeze out every drop.
• Cilantro: brings bright, herbal notes; look for feathery, green leaves with no wilt.
• Red onion: adds crunch and a little sharpness; choose small, tight-skinned ones with shine.
• Salt: wakes up every flavor in the bowl; toss in a pinch and adjust as you snack.
• Mango: a little tart and super juicy; pick one that's heavy, smells sweet near the stem, and is just a touch soft.
• Avocado: ultra-creamy and pulls all the flavors together; you want it slightly soft when you give it a gentle squeeze, but skip if it’s got brown bits at the top.
• Strawberries: bright red, juicy, and naturally sweet; grab berries without white tips or bruises for the best flavor.
• Jalapeño: tiny kick of spice to balance the sweetness; stick with shiny, firm peppers, and ditch the seeds for a gentler heat.

Pro tip: Give your produce a sniff and a squeeze—if it smells great and feels just right, your salsa’s a win.

How To Make It

Wrap It Up:

Finish off with a little salt, toss it again, and tweak the lime or salt if you want. Let it chill out for five minutes—this step brings all the flavors together.

Toss Carefully:

Stir it all up gently because you want the avocado to hold its shape. If you mix too hard, your salsa will get mushy.

Mix Up The Flavor:

Drop everything into a bowl: jalapeño, red onion, cilantro, and squeeze a lime over it. Lime’s the real hero here—it boosts taste and keeps avocado from turning brown.

Chop Fruit:

Cut mango, avocado, and strawberries into easy, bite-sized pieces. Small dice makes sure every scoop gets a bit of everything.

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Top Perks

- Packed with vitamin C, fiber, and potassium, all plant-based and gluten-free

- Only takes about 15 minutes—no stove, no drama

- Goes with anything: dip it, toss in a salad, or spoon on top of tacos

There was this time I swapped in lemon instead of lime while chatting and the salsa was suddenly way too sour—fresh lime totally saved it. When I’m craving more zip, I’ll use pineapple for part or all the mango and get a bigger tart kick.

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Extra Tips

Getting it ready early

You can chop everything but leave the avocado and keep it in the fridge (pop the pit in with the avocado so it doesn’t turn brown) up to four hours before. Mix and season it right before folks dig in—it stays bright and fresh that way.

Fun flavor swaps

Try dicing up peaches, pineapple, or kiwi. Toss in a dash of chili powder or smoked paprika for a little boost. If your fruit isn’t sweet enough, a quick drizzle of honey does the trick.

Switch it up for the seasons

When it’s colder, throw in crunchy apples or pomegranate seeds instead of strawberries—they surprise everyone with the texture.

Favorite gadgets

Having a really sharp chef’s knife makes chopping fruit so much easier. Use a citrus reamer to get all the juice out of your lime. A roomy bowl is great for mixing gently so nothing gets smashed.

Pro Tips

- Wait to dice and season until the last minute—avocado and the other fruit look and taste best this way.

- Keep tasting as you go: every batch of fruit is different, so you might need a little more lime or salt.

- Big, chunky pieces? Go for avocados that are ripe-but-firm and cut everything a tad bigger—every scoop should feel loaded.

After making fruit salsa for years of backyard parties and summer hangs, I’ve realized the key is grabbing the freshest fruit, handling it gently, and always tasting as you go. People polish off the whole bowl whenever I show up with this, so I always double it from the start.

Common Questions

→ Can I make this salsa ahead of time?

It’s tastiest right after you make it, but you can stash it in an airtight container in the fridge for up to three days. Give it a gentle mix before you dig in.

→ What can I serve with this salsa?

Try it with multigrain pita chips. It also goes great tossed onto salads, in tacos, or over grilled chicken, shrimp, or fish.

→ How spicy does the salsa taste?

It’s just a little spicy from the jalapeño, but you can tweak that. Pull out the seeds for less bite or toss in more pepper if you want a kick.

→ Can I substitute any of the fruits?

Definitely—go for pineapple or peach if you want to swap out the mango or strawberries. You’ll still have a sweet and fresh vibe.

→ Does avocado turn brown in the salsa?

Lime juice slows down the browning, but if you want the nicest color and texture, eat it soon after you put it together.