Fruity Avocado Strawberry Mango Salsa

Here is my favorite avocado strawberry mango salsa recipe, with sweet fruit, creamy avocado, fresh lime juice, and just a touch of heat from jalapeño.

This salsa is my go-to appetizer whenever we have people over. I always make a double batch because it disappears so fast with tortilla chips. Nothing better than a fresh, fruity salsa for summer gatherings, right?

What Kind of Mango Should I Use?

For this salsa, you’ll want to use ripe mangoes that give slightly when you press them gently – they should feel similar to a ripe avocado. The most common varieties you’ll find at the store are Tommy Atkins (which have red and green skin) and Ataulfo mangoes (the smaller, golden yellow ones), and both work great here. If your mangoes are still firm, just leave them on the counter for a few days until they soften up and become fragrant. When you’re ready to dice them, the easiest method is to cut along both sides of the flat pit, score the flesh in a grid pattern, and then scoop out the cubes with a spoon.

Options for Substitutions

This salsa is pretty forgiving, so feel free to make a few swaps based on what you have:

• Mango: If mangoes aren’t in season or you can’t find ripe ones, try using diced peaches, pineapple, or even papaya. They’ll give you that same sweet, tropical vibe.
• Strawberries: You can swap strawberries with other berries like diced raspberries or blackberries, though the flavor will be a bit different. Diced watermelon also works nicely for a summery twist.
• Jalapeno: Not a fan of heat? Use half a jalapeno or skip it altogether. Want more kick? Leave some seeds in or try a serrano pepper instead.
• Cilantro: If cilantro tastes like soap to you, fresh mint or basil makes a great substitute and adds a nice fresh flavor to the salsa.
• Red onion: White or yellow onion works just fine here. You can also use green onions (just the white and light green parts) for a milder onion flavor.
• Lime: Lemon juice can step in if you’re out of limes, though lime really does give it that authentic salsa taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fruit salsa is preparing it too far in advance, which causes the avocado to brown and the fruits to release too much liquid – aim to make this salsa no more than 2 hours before serving for the best color and texture.

When dicing your mango and strawberries, make sure all pieces are roughly the same size as the avocado cubes so every bite has a balanced mix of flavors and textures.

To keep your salsa from turning into a watery mess, pat the diced strawberries dry with a paper towel before mixing, and if you want a little more heat, leave some of the jalapeno seeds in rather than removing them all.

Finally, always taste before serving and adjust the lime juice and salt as needed, since the sweetness of your fruit can vary depending on ripeness.

What to Serve With Avocado Strawberry Mango Salsa?

This fruity salsa is perfect with tortilla chips or pita chips for snacking, but it’s also great on top of grilled chicken or fish for a fresh summer dinner. I love spooning it over tacos – especially fish tacos or shrimp tacos – where the sweet fruit balances out the savory protein. You can also serve it alongside grilled pork chops or use it as a topping for burrito bowls with rice, black beans, and your favorite toppings. For a lighter option, try it with cucumber slices or jicama sticks for dipping instead of chips.

Storage Instructions

Store: This salsa is best enjoyed fresh since the avocado can brown pretty quickly. If you need to store it, press plastic wrap directly onto the surface to keep air out, and keep it in the fridge for up to 1 day. A squeeze of extra lime juice on top can help slow down the browning.

Make Ahead: You can prep the strawberries, mango, jalapeno, onion, and cilantro a few hours ahead and keep them in separate containers in the fridge. Just dice and add the avocado right before serving so it stays fresh and green. Mix everything together with the lime juice and salt when you’re ready to eat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 270-320
• Protein: 4-5 g
• Fat: 13-16 g
• Carbohydrates: 40-48 g

Ingredients

• 1 cup strawberries (hulled and diced into 1/2-inch pieces)
• 1 cup mango (diced into 1/2-inch cubes for uniform texture)
• 1 large avocado (diced into 1/2-inch cubes)
• 1 jalapeno (seeded and finely minced, about 1/8-inch pieces)
• 3 tbsp red onion (finely diced)
• 3 tbsp cilantro (chopped, plus extra for garnish)
• 1 1/2 limes (juiced fresh for bright acidity)
• 1/2 tsp Morton Kosher salt
• 1 tsp honey or agave nectar
• 1 tbsp extra virgin olive oil
• pita chips (Stacy’s Simply Naked recommended)

Step 1: Prepare All Ingredients with Precise Cutting

• 1 cup strawberries
• 1 cup mango
• 1 large avocado
• 1 jalapeno
• 3 tbsp red onion
• 3 tbsp cilantro
• 1 1/2 limes

Start by hulling and dicing the strawberries into uniform 1/2-inch pieces, then dice the mango into 1/2-inch cubes—uniform sizing ensures every bite has balanced fruit flavor.

Cut the avocado in half, remove the pit, and carefully dice it into 1/2-inch cubes directly in the skin, then scoop out with a spoon to minimize browning.

Seed the jalapeno and mince it very finely (about 1/8-inch pieces) to distribute heat evenly throughout the salsa.

Finely dice the red onion and chop the cilantro, keeping some extra sprigs for garnish.

Juice the limes fresh to capture maximum acidity and brightness.

I prefer to keep the avocado as the last fruit I cut since it browns quickly, so timing this right before assembly makes a real difference.

Step 2: Build the Salsa Base with Seasoning and Acid

• 1 1/2 limes
• 1/2 tsp Morton Kosher salt
• 1 tsp honey or agave nectar
• 1 tbsp extra virgin olive oil

In a medium bowl, whisk together the fresh lime juice, kosher salt, honey or agave nectar, and extra virgin olive oil to create a balanced dressing that will season and coat all the ingredients.

The acid from the lime juice will help prevent the avocado from oxidizing too quickly while also brightening all the fruit flavors.

Taste the dressing and adjust the salt or lime juice to your preference—this is your opportunity to get the seasoning right before adding the delicate fruits.

Step 3: Assemble the Salsa with Gentle Folding

• diced fruit and vegetables from Step 1
• dressing from Step 2
• 3 tbsp cilantro

Add the diced strawberries, mango, avocado, minced jalapeno, and red onion to the bowl with the dressing.

Gently fold everything together using a rubber spatula rather than stirring vigorously—this protects the avocado and mango from breaking down into mushy pieces.

Fold in the chopped cilantro at the very end, reserving some extra sprigs for garnish.

I like to let the salsa sit for just 5-10 minutes before serving so the flavors can meld slightly, but not so long that the avocado discolors.

Step 4: Serve and Garnish

• completed salsa from Step 3
• cilantro
• pita chips

Transfer the salsa to a serving bowl and top with the reserved cilantro sprigs for a fresh, vibrant finish.

Serve immediately alongside pita chips for scooping, or pair with grilled fish, shrimp, or chicken for a complete dish.

The bright, fresh flavors work beautifully as both an appetizer and a light side.

Fruity Avocado Strawberry Mango Salsa

Delicious Fruity Avocado Strawberry Mango Salsa recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 3 cups of salsa

Calories 295 kcal

Ingredients

  

• 1 cup strawberries (hulled and diced into 1/2-inch pieces)
• 1 cup mango (diced into 1/2-inch cubes for uniform texture)
• 1 large avocado (diced into 1/2-inch cubes)
• 1 jalapeno (seeded and finely minced, about 1/8-inch pieces)
• 3 tbsp red onion (finely diced)
• 3 tbsp cilantro (chopped, plus extra for garnish)
• 1 1/2 limes (juiced fresh for bright acidity)
• 1/2 tsp Morton Kosher salt
• 1 tsp honey or agave nectar
• 1 tbsp extra virgin olive oil
• pita chips (Stacy's Simply Naked recommended)

Instructions

 

• Start by hulling and dicing the strawberries into uniform 1/2-inch pieces, then dice the mango into 1/2-inch cubes—uniform sizing ensures every bite has balanced fruit flavor. Cut the avocado in half, remove the pit, and carefully dice it into 1/2-inch cubes directly in the skin, then scoop out with a spoon to minimize browning. Seed the jalapeno and mince it very finely (about 1/8-inch pieces) to distribute heat evenly throughout the salsa. Finely dice the red onion and chop the cilantro, keeping some extra sprigs for garnish. Juice the limes fresh to capture maximum acidity and brightness. I prefer to keep the avocado as the last fruit I cut since it browns quickly, so timing this right before assembly makes a real difference.
• In a medium bowl, whisk together the fresh lime juice, kosher salt, honey or agave nectar, and extra virgin olive oil to create a balanced dressing that will season and coat all the ingredients. The acid from the lime juice will help prevent the avocado from oxidizing too quickly while also brightening all the fruit flavors. Taste the dressing and adjust the salt or lime juice to your preference—this is your opportunity to get the seasoning right before adding the delicate fruits.
• Add the diced strawberries, mango, avocado, minced jalapeno, and red onion to the bowl with the dressing. Gently fold everything together using a rubber spatula rather than stirring vigorously—this protects the avocado and mango from breaking down into mushy pieces. Fold in the chopped cilantro at the very end, reserving some extra sprigs for garnish. I like to let the salsa sit for just 5-10 minutes before serving so the flavors can meld slightly, but not so long that the avocado discolors.
• Transfer the salsa to a serving bowl and top with the reserved cilantro sprigs for a fresh, vibrant finish. Serve immediately alongside pita chips for scooping, or pair with grilled fish, shrimp, or chicken for a complete dish. The bright, fresh flavors work beautifully as both an appetizer and a light side.