• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Appetizers

    Avocado Mango Salsa

    Published: Jul 26, 2012 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Avocado and mango make a heavenly pair when combined in a delicious and easy salsa.You can spread this onto crackers, or papadi (small, round, and salty snack from India), spoon it into tortilla scoops, or serve as a dip for tortilla chips. Contributed by Mythreyi Vattikuti from her blog Yum! Yum! Yum!

    Makes: 1 ½ to 2 cups

    • 1 medium ripe avocado
    • ½ medium mango (medium-ripe)
    • 1 small red onion
    • 1 small roma tomato
    • 1 green chili or jalapeño, seeded and minced
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon olive oil
    • 1 teaspoon minced cilantro, optional

    Cut the avocado in half and seed it out. Run your knife around the edge and remove the peel. Chop it into small pieces.

    Peel the mango and cut into small pieces. Chop the onion, tomato and green chili or jalapeño.

    Combine the avocado, mango, onion, tomato, green chili, or jalapeño in a small wide serving bowl. Add salt and black pepper and mix well.

    Add olive oil and give a gentle toss.  Add chopped cilantro, if using. Serve immediately.

    • Here are lots more recipes for salsas, chutneys, and relishes.
    • Here are more tasty vegan appetizers.
    « Vegan Gluten-Free Strawberry Shortcake Muffins
    Red Cabbage and Apple Slaw »

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Easy Vegan Coleslaw
    • Dragonfruit Lemonade (3 Ingredients!)
    • 25+ Best Vegan Recipes For Summer
    • 5-Minute Vegan Peanut Butter Dip
    • Vegan Granola Bars
    • Guide to Tofu for Beginners

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media