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Vegan Mango Avocado Salsa Cups

Vegan Mango Avocado Salsa Cups

Hey friend — if you want a crowd-pleasing summer appetizer that practically screams sunshine, these Vegan Mango Avocado Salsa Cups will become your go-to. I bring these to parties, neighborhood potlucks, and lazy backyard dinners.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8
Course: Appetizer, Side Dish
Cuisine: American
Calories: 81
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups peeled & diced ripe mango ~11 oz / 320 g
  • ½ cup 70 g diced red onion
  • ½ cup 70 g diced Persian or English cucumber
  • 6 oz 170 g cherry tomatoes, quartered
  • 2 –3 jalapeños finely chopped (adjust heat)
  • 3 tbsp 45 mL freshly squeezed orange juice
  • 3 tbsp 45 mL freshly squeezed lime juice (about 1½ limes)
  • ½ cup 8 g fresh cilantro, finely chopped
  • Sea salt & freshly cracked black pepper to taste
  • 1 large ripe avocado diced
  • Optional: mini tortilla cups endive leaves, or cucumber cups for serving

Equipment

  • Medium mixing bowl
  • Sharp chef’s knife and cutting board
  • Citrus juicer (hand squeezers work)
  • Spoon for scooping avocado
  • Strainer or paper towel (optional — to remove excess juice)
  • Serving cups: mini phyllo shells, baked tortilla cups, endive leaves, or hollowed cucumber rounds
  • You don’t need fancy tools. If you own a sharp knife and a little patience, you already qualify as a gourmet chef in my book.

Method
 

  1. Prep the produce
  2. Peel and dice the mango into roughly ½-inch cubes. Dice the red onion, cucumber, and quarter the cherry tomatoes. Finely chop the jalapeño (remove membranes and seeds for milder heat). Chop the cilantro.
  3. Mix the salsa base
  4. In a bowl, combine mango, red onion, cucumber, cherry tomatoes, jalapeño, orange juice, lime juice, and cilantro. Toss gently. Season with sea salt and black pepper to taste.
  5. Let flavors marry
  6. If you can, rest the salsa in the fridge for 20–30 minutes. This step lets the citrus soften the onion and bring all the flavors together. No fridge time? No problem — it still tastes great.
  7. Add avocado just before serving
  8. Gently fold in the diced avocado right before plating. The avocado will stay green and pretty only if you add it at the last minute.
  9. Fill the cups and garnish
  10. Spoon the salsa into mini cups, endive leaves, or cucumber rounds. Garnish with extra cilantro, a tiny sprinkle of salt, and a lime wedge. Serve immediately.

Notes

How to make the best salsa (pro tips)

  • Pick ripe mangoes. You want sweet, fragrant fruit. Press gently near the stem — it should give slightly. If the mango feels hard, it will taste starchy.
  • Avoid watery salsa. Pat cucumber dry after dicing, or scoop out seeds before cutting. Drain any excess liquid from the salsa with a strainer if needed.
  • Keep avocado fresh. Add avocado only when you serve. If you must prep ahead, toss avocado with a little lime juice to slow browning.
  • Control heat. Remove jalapeño seeds and membranes for mild heat; keep them for spicy. Taste and adjust.
  • Balance acid and salt. The citrus brightens the salsa; salt brings out the fruit’s flavor. Taste before serving.