Sign Up for the Recipe Publishing Newsletter
Cheery Avocado Mango Salsa Recipe
The bright colors of this delicious avocado mango salsa cannot help but make you smile. With the bright yellow, red, and green chunks piled high on your plate, you will be treated to a delectable sweet, yet spicy combination. This is a terrific summer recipe that will make the most out of your local produce section.
Serve mango avocado salsa on fish. You can pile it into fish tacos or scatter it over a filet. The fresh fruity flavors really bring out the best in any fish, from tilapia and salmon to mahi mahi. It also goes well with scallops, crab, or shrimp; even grilled or broiled chicken if you do not have any seafood. The juicy mangoes go well with the silky texture of the avocadoes, while the tomato brings all the flavors together. The spicy peppers put a little zing into the finished salsa. Another great way to serve this exciting salsa is on top of a black bean and lettuce tostada. The salsa adds a lot of color and flavor to this delicious meal that is perfect for a light lunch or dinner. In a pinch, you can even eat this chunky salsa on its own as a salad.
Choose a mango that is just slightly soft and has a fruity fragrance. It should feel heavy. Slice the mango just right of center to avoid the pit. Turn the mango and slice again until you have all the sides removed. A paring knife is handy to cut the extra fruit away from the pit in the center. Take one of the sides and slice through the fruit without cutting the skin. Make criss cross patterns so you end up with little cubes. Invert the piece of mango and all your cubes will stick up like a hedgehog's spines. Slice them off at the bottom. Repeat this with the rest of the pieces.
Chunky Mango Avocado Salsa
Ingredients -
1 mango, diced
1 avocado, diced
2 roma tomatoes, seeded and diced
1 jalapeno, seeded and minced
½ red onion, diced
2 cloves garlic, minced
¼ cup cilantro, chopped
1 teaspoon salt
2 Tablespoons lime juice
2 Tablespoons olive oil
Preparation:
In a large bowl, combine the mango, avocado, tomatoes, jalapeno, onion, garlic, and cilantro.
Mix the salt, lime juice, and olive oil together in a small bowl. Whisk until the salt is dissolved. Pour the liquid mixture over the other ingredients.
Toss gently until everything is well mixed.
Refrigerate the salsa for at least half an hour before serving.
(Serves 4 to 6)
