Tuesday Tastings :: Smoky Mango + Avocado Salsa

By Camille Styles
smoky avocado & mango salsa | Camille Styles

smoky avocado & mango salsa | Camille StylesYes, it’s true that I posted a different salsa recipe last Tuesday…and it’s also true that I took this photo after a glass and a half of pinot grigio before we kicked off a rousing game of Catchphrase with some friends last night (yeah…slightly out-of-focus.) But this smoky avocado and mango salsa was just too incredibly delicious to let such details get in the way of sharing the recipe – because trust me, you’ll want to make this for your friends all summer long. I set out a big bowl of tortilla chips for scooping, but also carved out these cute mini sweet peppers in a rainbow of colors which actually became little “boats” for a good-sized dollop of salsa. For a slightly more refined presentation, you could scoop salsa into each one before guests arrive, garnish with a cilantro leaf and then line up in rows on your most fiesta-worthy platter (Cinco de Mayo party, anyone?) Here’s the super simple recipe:

Smoky Mango & Avocado Salsa


  • 1/2 tablespoon extra-virgin olive oil
  • 1 shallot, chopped
  • 1 cup cherry tomatoes, halved
  • 2 dried chipotle chile, stem discarded and crushed
  • Kosher salt
  • 1 large, ripe but still firm avocado, pitted and chopped
  • 1/2 white onion, chopped
  • 1 mango, chopped
  • 1/2 minced jalapeño
  • juice of 2 limes
  • 1/2 cup chopped cilantro


  1. In a small skillet, heat oil over medium heat. Add shallot and sauté for 30 seconds, then add 1/2 cup of the halved cherry tomatoes and the crushed chipotle chile. Season with salt and sauté for about 7 or 8 minutes until the chilé has softened. Transfer to a fairly large bowl and let cool completely.
  2. Add avocado, onion, jalapeño, mango, lime juice and cilantro. Gently fold all the ingredients together, then season with a bit more salt to taste and a few cilantro leaves. Serve with tortilla chips, fresh veggies and lime wedges. Or, just eat right out of the bowl with a fork.

*adapted from this Food & Wine recipe. photo by Camille.

**enrico root wood serving platter from hayneedle

Comments (19)

  1. Quinn Cooper says:

    Great summer recipe! I will definitely be making this for a summer BBQ. Mango always brings a great sweetness to a usually salty dish.
    Quinn Cooper Style

    1. Camille Styles says:

      Agreed – the salty, sweet, smoky combo is out of this world!

  2. Sarah | Sarah The Architect says:

    This looks amazing! So colorful and healthy. Keep the salsa recipes coming!!

  3. Kristina says:

    This looks incredible! Giving it a try ASAP. Love the way you served it, too!

  4. Ashley @ Any Lovely Thing says:

    Ha! How fun, pinot grigio and game night?! Where do I sign up?


    1. Camille Styles says:

      It’s true – SUCH a perfect combo. My current favorite get-together!

  5. Maya says:

    So, I tried this recipe yesterday and was confused as to what happens to the other 1/2 cup of tomatoes… I opted to throw them all in with the shallots, but maybe I was supposed to do something else with them? Stil, it was delicious and I paired it with fresh crab. Yum!

  6. upcycledtreasures says:

    Hi Camille! I just wanted to stop by to say that your recipes all look so delicious! I actually included this recipe in my Cinco De Mayo Round-Up last week 🙂

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