---
title: "Venezuelan Salsa - IVU - International Vegetarian Union"
description: "A vibrant and refreshing Venezuelan Salsa combining sweet mango, papaya, creamy avocado, and crisp vegetables. Perfect as a dip or side dish."
url: "https://ivu.org/vegan-recipes-around-the-world/vegan-food-academy/front-page/item/venezuelan-salsa.html"
date: "2026-11-05T23:54:08+00:00"
language: "en-GB"
---

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#  Venezuelan Salsa

by Valentina Mendoza

This vibrant Venezuelan Salsa combines sweet mango and papaya with creamy avocado and crisp vegetables. Enhanced with fresh cilantro, jalapeno, and cumin, it is a refreshing and unique dip that tastes even better as the flavors meld.

 ![](https://ivu.org/images/yootheme/icon-clock-large.svg)

Total Time

200 mins

 ![](https://ivu.org/images/yootheme/icon-difficulty-easy.svg)

Difficulty

Easy

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 ![](https://ivu.org/media/yootheme/cache/51/recipes-hero-51307741.png)

Simple Tasty Recipes

##  Ingredients for 16 Servings

- 1

    mango, peeled, pitted and diced
- 1/2

    medium papaya, peeled, seeded and diced
- 1/2

    medium avocado, peeled, pitted and diced
- 1

    carrot, finely chopped
- 1

    small onion, finely chopped
- 1

    stalk celery, finely chopped
- 1

    lemon, juice of
- 3

    cloves garlic, minced
- 2 tablespoons

    chopped fresh cilantro
- 1

    jalapeno pepper, finely chopped
- 1 1/2 teaspoons

    ground cumin
- 1/2 teaspoon

    salt

##  Time

- Preparation Time

    20 mins
- Cooking Time

    0 mins
- Total Time

    200 mins

##  Goes Great with

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### Bahamas Bread

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### Diana's Egyptian Lentils & Rice (Koshari-Style)

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### VEGAN MIXED RICE

 ](https://ivu.org/vegan-recipes-around-the-world/vegan-food-academy/front-page/item/vegan-mixed-rice.html)

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### Vegan Potato Garam Masala Curry Recipe

carrots, ginger, rice, tomato

 ](https://ivu.org/vegan-recipes-around-the-world/vegan-food-academy/front-page/item/vegan-potato-garam-masala-curry-recipe.html)

 [ ![](https://ivu.org/media/yootheme/cache/13/tanzanian-pineapple-salad-1776104937-13d41003.jpg)

### Tanzanian Pineapple Salad

 ](https://ivu.org/vegan-recipes-around-the-world/vegan-food-academy/front-page/item/tanzanian-pineapple-salad.html)

##  Method

1. Combine all ingredients in a medium bowl.
2. Refrigerate for several hours to allow flavors to blend.
3. Serve with tortilla chips.

### Notes:

I found this recipe in a garlic cookbook many years ago. It is a very different and delicious salsa. The longer it sits the better it tastes.

**Serving info:** Total recipe: 667g · Yields 16 portions · Portion size: 42g

| Nutrient | Per 100g | Per Portion | % Daily Value |
|---|---|---|---|
| Energy (kcal) | 65 | 27 | 1% |
| Carbohydrates (g) | 11.0 | 4.6 | 2% |
| ↳ of which sugars (g) | 8.0 | 3.4 | - |
| Dietary fiber (g) | 2.5 | 1.1 | 4% |
| Protein (g) | 1.0 | 0.4 | 1% |
| Total fat (g) | 2.0 | 0.8 | 1% |
| ↳ Saturated (g) | 0.3 | 0.1 | 1% |
| ↳ Monounsaturated (g) | 1.2 | 0.5 | - |
| ↳ Polyunsaturated (g) | 0.3 | 0.1 | - |
| ↳ Trans (g) | 0.0 | 0.0 | - |
| Sodium (mg) | 180 | 76 | 3% |
| Calcium (mg) | 15 | 6 | 0% |
| Iron (mg) | 0.4 | 0.2 | 1% |
| Potassium (mg) | 220 | 92 | 2% |
| Vitamin C (mg) | 35 | 15 | 17% |
| Vitamin B12 (µg) | 0.0 | 0.0 | 0% |

### Ingredient data sources

- Mango — 200g — Mangos, raw — USDA
- Papaya — 150g — Papayas, raw — USDA
- Avocado — 70g — Avocados, raw, all commercial varieties — USDA
- Carrot — 60g — Carrots, raw — USDA
- Onion — 70g — Onions, raw — USDA
- Celery — 40g — Celery, raw — USDA
- Lemon juice — 45g — Lemon juice, raw — USDA
- Garlic — 9g — Garlic, raw — USDA
- Cilantro — 3g — Coriander (cilantro) leaves, raw — USDA
- Jalapeno — 14g — Peppers, jalapeno, raw — USDA
- Cumin — 3g — Spices, cumin seed — USDA
- Salt — 3g — Salt, table — USDA

⚠️ = estimated or sourced outside the listed databases.
% Daily Value based on FDA 2020 Daily Values for adults (2,000 kcal diet).

 Goes Great with

##  Use our search tool to find a recipe

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---

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