This Mango Avocado Salsa with pineapple is fresh, zingy and complements so many dishes. The salsa is so easy and quick to put together. It’s delicious, pretty, customisable and is filled with Indian alphonso mango, pineapple and avocado – and the secret ingredient? Passionfruit.
This mango salsa recipe is made with fresh, healthy ingredients making it a low fat, oil-free recipe.
I love the combination of tropical fruit, creamy avocado, crunchy red onion and tart lime juice. The addition of mango and passionfruit is so wonderful and a bit different to normal tomato salsa.
Ingredients
It’s a tropical salsa, so think of incredible tropical fruit! You can adapt this recipe to your liking. Mango – I have used fresh Alphonso mangoes but you can use any depending on the season. You need mangoes that are firm enough to hold their shape
Pineapple – You can use fresh or tinned pineapple here.
Passionfruit – add the pulp of a passionfruit for a little crunch and an incredible delicious tangy yet sweet flavour.
Avocado – use a ripe but firm avocado. My personal favourite is Hash variety, but you can use whatever available.
Red Onion – adds colour, texture and sweet flavours to the salsa.
Jalapeno – with sweet and tangy flavours, we definitely need to add some a fiery kick to this salsa. Use either fresh or bottled. The spice level between jalapeno varies so check yours before using.
Either chop them up small or keep the jalapeno in slices. I like to keep them as slices so that people can easily spot them and take them out if they wish.
Lime – Juice of a lime is the backbone for this recipe. If you can’t find lime juice, use lemon but do not skip dressing up your salsa without either of these two!
Cilantro/Coriander – aromatic and fresh coriander not only tastes so great but lends texture, colour and flavours and make this salsa so vibrant.
Seasoning – salt and freshly ground pepper to your taste.
Optional
Cucumber (if adding then use English cucumber)
Mango Salsa with Tomatoes – add chopped salad tomatoes or halved cherry tomatoes
Mango Salsa without cilantro – if you cannot find fresh coriander or do not like it, then you can leave it out.
Bulk it up with black beans or quinoa.
How to make Easy Mango Avocado Salsa
This recipe is quick and easy and comes together in a whizz.
Just prep all of the ingredients and toss in a bowl.
Check out my Mango Cheesecake Lassi recipe, If you want to know how to cut a mango into cubes ?
You can either dice up off the ingredients pretty small or keep them chunky. Use a mandoline to speed things up if you plan on making a big batch.
I like to leave the salsa to sit for 5-10 minutes before serving to allow the flavours to mingle.
Serving Suggestions
Serve this tongue tickling salsa as a side dish to any of your favourite Mexican dishes, or as a starter with tortilla chips or just enjoy on it’s own as a healthy snack. If you are hosting a bbq or any party you may serve this salsa in a pineapple bowl.
It goes great with:
Air Fryer Vegetarian Fajitas
Espresso Black Bean Taco
Low-fat Sweet Potato and Black Bean Quesadilla
Serve with a bowl of Black beans or Refried beans and Instant pot Mexican Rice (cilantro and lime)
Add to burrito bowls, grilled meats, grilled vegetables.
Yes you can make mango salsa one day in advance. I prefer making salsa fresh on the day, but if you are planning to make a big batch or have a party then you can definitely make it a day before. You could leave out the avocado until prior to serving. Keep the salsa in a bowl, cover tightly with cling film and store in the refrigerator. Bring out the salsa at least half an hour before serving.
This mango salsa is not spicy despite the addition of jalapeno as we have only added a bit. It is mostly sweet, tart with some creaminess.
I do not recommend freezing this salsa as the fruit and avocado will loose their integrity and become mushy when defrosted.
Other Tropical Fruit Recipes
Thai Pineapple and Coconut Fried Rice
Mango, Passionfruit and Coconut Lassi
Mango Passionfruit Melting Moments
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Mango Avocado Salsa with a secret Ingredient
Ingredients
- 1 cup mango Alphonso – peeled and diced
- ¾ cup pineapple peeled and diced
- 3 passion fruit pulp
- 1 large avocado peeled and diced
- 1 small red onion peeled and diced
- ¼ cup cherry tomato halved
- ¼ cup cucumber
- 2 tablespoon jalapeno roughly chopped
- 3 tablespoon lime juice
- 3 tablespoon coriander freshly chopped
- salt
- black pepper ground
Instructions
- Place everything in a big bowl and mix well.
- Serve.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mango Avocado Salsa with a secret Ingredient
Ingredients
- 1 cup mango Alphonso - peeled and diced
- ¾ cup pineapple peeled and diced
- 3 passion fruit pulp
- 1 large avocado peeled and diced
- 1 small red onion peeled and diced
- ¼ cup cherry tomato halved
- ¼ cup cucumber
- 2 tablespoon jalapeno roughly chopped
- 3 tablespoon lime juice
- 3 tablespoon coriander freshly chopped
- salt
- black pepper ground
Instructions
- Place everything in a big bowl and mix well.
- Serve.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This quick and easyVegan Eaton Mess with Mango,inspired byBritish classic Eton Mess,features crunchy vegan cardamom meringue, a jumble of whipped coconut cream and the King of fruit – Mango. A perfect dessert to celebrate the sunshine!
Ideally, you only want to cook mango when they are not as good and need to be mixed with other flavours. However, I still wanted to feed some recipes to the blog so I made some dishes where the mango isn’t cooked but eaten in its raw form. There are few better ways to enjoy Indian mangoes than Keri No Ras Gujarati Style (Mango Nectar) – a staple but heavenly dessert in almost every Gujarati home in this season. Mango & Chilli Hummus , my kids love it, it’s vibrant, fresh and easy made with few ingredients. Mango Shrikhand , a heavenly dessert made with fresh mango, saffron and yogurt. and Vegan Mango Mess , just grab a fork and dig into this delicious mess! I patiently waited almost a year to try out this dessert in my own kitchen to make from scratch.
VEGAN MANGO MESS
If you are like my family and also obsessed with mango , this vegan mango mess will be your new favourite thing in the world. Vegan Mango Mess is my twist on the classic English summer dessert Eton mess. This easy and delicious mess is made with lightly crushed homemade cardamom vegan meringue, lightly whipped coconut cream and natures bounty Alphonso mango and adorned with pomegranate arils and freshly plucked mint leaves from my back garden.
INGREDIENTS FOR VEGAN MANGO MESS
Primarily this dessert is made of simple ingredients and so easy to prepare. The three main ingredients are -Homemade cardamom vegan meringue -Mangoes -Whipped coconut cream for decoration which is optional, you can use Pomegranate Arils and Mint leaves
HOW TO MAKE VEGAN MANGO MESS
The preparation is so quick and simple if you already have bought vegan meringue. But to make meringue at home from scratch is not a tedious job as you may think, just keep a couple of tips in mind and you can have crispy and chewy vegan meringue in just a couple of hours. Let’s assemble this beautiful mess, shall we? Call your little munchkins to help you if you have one or two because they will have lots of fun to assemble this dessert. Make sure your homemade meringues are totally cooled before you make this dessert. Peel the mango, cut into small piece and use half into making the coulis (uncooked). Whip the coconut cream to soft peak and mix everything to obtain a perfect Vegan Mango Mess.
HOW TO MAKE FOOLPROOF CARDAMOM VEGAN MERINGUE AT HOME?
As I don’t consume eggs , I’ve never tried to attempt making traditional meringue at home , but since I came to know how to make eggless meringue or aquafaba meringue, my joy knew no bounds and already made a few times successfully at home using this recipe from Loving it Vegan and found some good tips from The Lazy Vegan Baker. To make vegan meringue at home is easy as long as followed a recipe that has exact measurements and method. Just need boiled chickpea water aka aquafaba, or water from a can of chickpeas, granulated sugar works best , cream of tartar and fine cardamom powder.
Preheat the oven to gas mark 1/4 250F or 120C. (Very cool or very slow) Lined a couple of baking trays with parchment paper. Place chickpea water and cream of tartar into a mixer bowl (use an electric mixer) and start off on a lower speed and let it become nice and foamy.
Then increase the speed up and you will mixture to start to get creamy and glossy. Now slowly add sugar as it whips and continues until you have nice glossy and stiff peaks.
Spoon or pipe mixture onto the lined baking tray… don’t worry about exact shape and size as you are going to crush them later.
Bake it in the oven for 45 minutes then turn off the oven, don’t open the door and leave it in the oven for another hour or so. Must follow this step for an airy, crunchy and tasty. After an hour removes it from the oven, let it cool completely at the room temperature.
Use it in a recipe or store it in the refrigerator in an airtight container. (In high humidity they collapses in a very short time and start sticking)
WHY THIS RECIPE WORKS
Alright guys now, You are just 3 ingredients away from indulging in one bite of this amazingly delicious Vegan Mango Mess! A bit of sunshine in every spoon . Want to see my other mango recipes? Gujarati Mango Kadhi , Badami Methi Mengo Paneer Mango Panna Cotta
Mango Kheer
VEGAN MANGO MESS
HAVE YOU MADE OUR VEGAN MANGO MESS?
Vegan Mango Mess
ingredients:
- 8-10 small cardamom vegan meringue ( check recipe above in the post)
- 4 ripe mangoes, peeled, deseeded and cubed
- 200 g lightly whipped coconut cream
- 2 TBSP pomegranate arils
- Fresh mint leaves
instructions:
How to cook Vegan Mango Mess
- Place half mango cubes into Blender and blend until you have a smooth puree.
- Lightly crush meringue and place into the four serving glasses.
- Now add mango puree, whipped cream and top it up with mango cubes.
- Garnish it with arils and mint leaves if using.
- Serve.
- Enjoy!
