Cooking Corner

Green Mango & Avocado Salsa

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By Bill Dwyer

It’s green mango season! The mango tree in our back yard is heavy with new fruit right now. Looks like a bumper crop this year.

Not everyone is aware that green, unripe mangos are not only edible but preferred by many in the tropical countries where mangos are cultivated. In India they are cooked into chutneys. In southeast Asia they are sliced and pickled, or simply eaten as snacks after dipping them in fish sauce or soy sauce. Here in Latin America, a wide variety of salsas and salads use green mangos as a main ingredient. In season, green mangos can be found at farmers’ markets and greengroceries. Sometimes you may spot a street vendor selling small plastic bags of green mango slices, which people live to snack on in the heat of the day.

So if you haven’t already learned to savor them, try green mangos while they last this year.

This salsa recipe is great with grilled pork chops or sea bass. Or just dip tortilla chips and munch!


  • 1 very large, green (unripe) mango, peeled, pitted & cut into 1/2-inch dice
  • 1 ripe but firm avocado, peeled, pitted & cut into 1/2-inch dice
  • 3/4 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1 jalapeño chili, including seeds & ribs, minced
  • 1/4 cup chopped cilantro
  • 2 tbsp fresh lime juice
  • 1 tsp kosher or sea salt
  • 1/8 tsp freshly ground pepper


In a large bowl, combine the mango, avocado, bell pepper, onion, jalapeño, cilantro, and lime juice. Add the salt and pepper and stir to combine. Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.

This salsa can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving.