Start by washing your mangoes, red bell pepper, avocado, and red onions under cool running water. Using a sharp knife and cutting board, dice the ripe mangoes, ensuring that they are juicy yet firm, to keep their texture. Dice the red bell pepper and red onion, rinsing the onion briefly to mellow its sharpness.

In a medium mixing bowl, gently combine the diced mangoes, red bell pepper, avocado, and red onion. Add in a generous handful of freshly chopped cilantro to enhance the herbal note of your Mango Salsa. If you like a kick, finely chop a jalapeño—with or without seeds, depending on your heat preference—and incorporate it into the mixture.

Squeeze fresh lime juice over the combined ingredients to brighten up your Mango Salsa. A zesty lime flavor will elevate the dish, balancing the sweetness of the mangoes and the creaminess of the avocado. Gently toss the mixture with a spatula, ensuring all ingredients are evenly coated without mashing the avocado.

Sprinkle a pinch of salt over the salsa to enhance the flavors. Stir gently yet thoroughly to incorporate the salt evenly. Taste your Mango Salsa and adjust the seasoning as needed—more salt or a splash of lime juice can take it to the next level.

Your stunning Mango Salsa with Avocado is ready to serve! For the freshest flavors, serve immediately with tortilla chips or as a vibrant topping for grilled meats or tacos. If you need to store it, keep it in an airtight container in the refrigerator without the avocado to maintain freshness for 1-2 days.