Mango and Avocado Salsa Recipe
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Ingredients
- 1 mango
- 1 avocado
- 1/2 red onion
- Juice of 1 lime
- 1/3 cup chopped cilantro leaves
- 1 serrano or jalapeno (optional)
- salt to taste
How to make Mango and Avocado Salsa
Many recipes for this type of salsa include idiotic things like bell peppers or vinegar. This one doesn't, and so preserves the intended tropical flavor. Chop the ingredients finely for a salsa, or chop large or julienne and serve as a side salad. In general, the mango and avocado should be cut to the same size.
This is good as an accompaniment to salmon, especially grilled. It is assertive enough to be used with almost anything, although it can wash out milder fish, like tilapia. It does not keep well, although the lime juice helps stop the avocado from oxidizing.
- Peel and pit mango, and cut to desired size.
- Dice red onion to 1/4 inch or smaller.
- If using, seed and core pepper, mince fine.
- Toss mango, red onion, lime juice, cilantro, salt, and pepper if using in a bowl. Set aside.
- Peel and pit avocado, and cut to desired size.
- Gently fold the avocado into the other ingredients.
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