Refreshing Avocado, Tomato, and Mango Salsa

Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapenos instead of fresh.

By Citygirlincountry
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Mix tomatoes, mangos, avocados, cilantro, jalapeno pepper, and garlic together in a bowl. Stir red onion, lime juice, olive oil, and sea salt into the tomato mixture.

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  • Cover bowl with plastic wrap and refrigerate for 30 minutes.

Nutrition Facts

Per Serving:
141 calories; 2.1 g protein; 15.4 g carbohydrates; 0 mg cholesterol; 230 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Samiam
Rating: 5 stars
06/21/2016
I used this recipe as a salsa served with grilled Salmon steaks. My guests asked when we're having fish tacos again because they couldn't get enough. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Samiam
Rating: 5 stars
06/21/2016
I used this recipe as a salsa served with grilled Salmon steaks. My guests asked when we're having fish tacos again because they couldn't get enough. Read More
Jazzy
Rating: 5 stars
09/22/2015
Yum! Have made this twice with my 10 year old. First time avocados were a bit more firm and we used 4 plum tomatoes - it was just a bit better than the second time. This time we used riper avocados and 2 regular tomatoes - didn't look as pretty but still tasted yummy! Good mix of flavours. Read More
Grumpy's Honeybunch
Rating: 4 stars
08/08/2014
I'm glad I made this and avoided the instinct to not try it just because of the tomatoes. It definitely all works well together! I did not add the fresh garlic or olive oil and probably wouldn't next time I make this either. Just personal preference. Read More
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