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🥇 ▷ Orange, avocado and mango sauce » Simple and Healthy Recipe! ✅

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This bright, beautiful Orange, avocado and mango sauce it’s sweet and tangy, tart and juicy with just a hint of avocado creaminess. In short, it’s delicious! Make a batch as soon as you can get your hands on some fresh mango and watch it disappear before your eyes.

It is very difficult to choose my favorite fruit, but if I had to choose one, it would be the mango. But technically avocados are fruits too… so avocados too. This tropical-themed dip uses BOTH of my favorite fruits, making it one of my favorite summer treats.

While it’s meant to be eaten with fries or spooned over grilled meat, I promise not to say if you choose to spoon it right out of the bowl.

Why this recipe works

This salsa combines my two favorite fruits, avocado and mango, plus spicy red onion, spicy jalapeño, fresh cilantro, and two types of citrus for one of the spiciest salsas! Sweet and spicy with a hint of spice? This is basically the palate of my dreams.

This tropical salsa is great served as an appetizer with tortilla chips and is a game changer when serving grilled chicken, pork, and my favorite fried tilapia. Sure to be a big hit at your next BBQ!

I also like how bright and fresh this sauce is. While the jalapeno adds a spicy and salty kick, this fruit dip is a big hit with kids because it’s so sweet and juicy.

Feel free to lower the heat by removing the seeds and membranes from the peppers (where the capsaicin lives) or reducing the amount you add to the batch. In fact, you can even make a separate batch just for kids by making it completely pepperless!

I am also a fan of any recipe that is so well received by the masses, especially when it only takes ten minutes to prepare! That’s it man. In just ten minutes, you’ll have a sauce the whole party will be talking about.

So grab your fruit and a sharp knife and meet me in the kitchen to make this stellar Orange Mango Avocado Salsa!

How to choose good avocados and mangoes

Since this fresh recipe is made with few ingredients, it’s important to choose good ones! (Oh, and in case you need a refresher, here’s how to slice a mango and how to slice and dice an avocado.)

In general, I prefer Haas avocados, preferably Mexican. These fruits have a dark skin when ripe. They should yield to firm thumb pressure, but should not feel limp in any way.

If you plan to use the avocado on the day of purchase, remove the small bump on the side of the avocado stem; if it comes off easily and is green underneath, it’s ready to use. Here are more tips on choosing the perfect avocado.

There are many types of handles, so the colors can vary quite a bit. Instead of trusting your eyes, trust your touch. Like avocados, ripe mangoes should give a little under heavy pressure. They should also smell sweet, especially at the end of the stem.

How to make salsa with mango and avocado

This recipe is so simple you are going to FLIP! Simply combine the chopped mango, red onion, avocado, orange, tangerine, and chilies in a bowl.

Add the lime juice and olive oil and mix gently. Add salt to taste.

Reserve and mix all the flavors at room temperature. I recommend giving the sauce about ten minutes before serving.

service tips

I’m not going to lie here. While this is technically a sauce, I will often eat at least a few tablespoons as is. I mean, this sauce has jalapeno, avocado, and mango, folks! It’s like the holy grail of fruit salads in my book!

That said, it’s a delicious appetizer to serve with your favorite tortilla chips. It also goes well with a wide range of different dishes. This list is meant to speed up your brain, but don’t limit yourself to just what’s here!

No matter what you pair with this delicious Mango Avocado Salsa, be prepared to hear a lot of “mmmmms” and “oooohhhhs” and “ahhhhhhs.”

Frequent questions

Can I use frozen mango or avocado for this sauce?

Unfortunately, I do not recommend either frozen mango or frozen avocado for fresh applications. While they taste great in frozen smoothies and cocktails, both types of fruit undergo a structural change during the freezing process and your sauce will end up soggy and watery if you choose to use them.

How long does mango avocado salsa last?

While the orange, tangerine, and lime juices will help keep the avocado from browning too quickly, the fact is that browning is inevitable when the avocado is exposed to air. I recommend eating Mango Avocado Salsa the day it is made, but leftovers can be stored in the refrigerator for up to two days.

Should I use two types of citrus for this sauce?

Probably not. I love Cara Cara oranges for their vibrant pink flesh, but you can use any kind (and any mix) of sweet orange, tangerine, or tangelo that you have on hand. If you want to play around with the flavor, you can also try making this Grapefruit Sauce!

Looking for other tropical recipes?

Take a look at some of my favorites:

If you’ve tried my delicious Mango Avocado Orange Salsa Recipe, be sure to rate and review it below! Don’t forget to tag me on Instagram (@muybuenocooking) – I love to see yours Very good creations!

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Citrus, mango and avocado sauce

This citrus sauce is made with some of my favorite tropical fruits: mango and avocado. Pour it over sautéed tilapia or just top it as an appetizer with tortilla chips and watch it disappear.

Yield: 3 cups

Preparation time 10 min

Total time: 10 minutes

  • ▢ 1 large ripe mango, peeled, pitted and chopped
  • ▢ 1/2 cup chopped red onion
  • ▢ 1 avocado, pitted, peeled and chopped
  • ▢ 1 orange dear, peeled, segmented and chopped – see notes
  • ▢ 1 tangerine, peeled, segmented and chopped
  • ▢ 1 to 2 serrano peppers, finely chopped, or jalapeño peppers
  • ▢ 3 tablespoons lime juice
  • ▢ 1 tablespoon olive oil
  • ▢ salt to taste
  • Combine chopped mango, red onion, avocado, orange, tangerine, and chiles in a bowl.

  • Add the lime juice and olive oil and mix gently. Add salt to taste.

  • Reserve and mix all the flavors at room temperature.

  • Cara Cara oranges are a type of navel orange. They have the same round shape and bright orange skin as traditional navel oranges. What really sets them apart is their distinctive pinkish-red flesh.

Serving Size: 1 cup, Calories: 200kcal, Carbohydrates: 29g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Sodium: 8mg, Potassium: 625mg, Fiber: 8g, Sugar: 19g, Vitamin A: 1161 IU, Vitamin C: 70 mg, Calcium: 50 mg, Iron: 1 mg

Photo by Maria Rosa and Raemi Vermiglio

Originally published: April 2018.

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