Spicy Avocado and Mango Salsa with Jalapeño and Cilantro

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing salsa combining creamy avocado and sweet mango with a spicy kick from jalapeño and fresh cilantro, ideal for chips or grilled meats. This Mexican-inspired Cinco de Mayo recipe (vegan), ready in about 10 minutes, pairs ripe mango, ripe avocado, jalapeño pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 Mexican cuisine 140 cal/serving

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Ingredients

1 large, peeled and diced ripe mango
1 large, peeled and diced ripe avocado
1, seeded and finely chopped jalapeño pepper
1/4 cup, finely diced red onion
1/3 cup, chopped fresh cilantro
2 tbsp, freshly squeezed lime juice
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a medium bowl, combine 1 large peeled and diced mango, 1 large peeled and diced avocado, 1 finely chopped and seeded jalapeño pepper, 1/4 cup finely diced red onion, and 1/3 cup chopped fresh cilantro.
Step 2: Add 2 tbsp freshly squeezed lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Gently toss the ingredients to combine without mashing the avocado.
Step 3: Let the salsa rest for 10 minutes at room temperature to allow flavors to meld before serving with tortilla chips or grilled meats.