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Meaty with a dash of veggies

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Sauces & Condiments Appetizers Snacks

Mango avocado salsa

Published: 03.11.2014 » Last updated: 08.26.2022

Sweet, tangy, spicy and deliciously creamy, I made this salsa on a terribly humid summer day. I served it with tortilla chips for a mid-afternoon snack.

Get sweet ripe mangoes to give this salsa just the right amount of sweetness. And make sure that your avocado is at that perfect stage of ripeness to provide a creamy texture. See below for more on avocados.

Ripe avocado

Avocados: how to tell if they are ripe and how to hasten ripening

I’m not a fan of store-bought guacamole. I like to make guacamole from scratch. It’s really very easy to make. The hardest part is making sure that the avocados are perfectly ripe but not overripe.

Read moreAvocados: how to tell if they are ripe and how to hasten ripening

Now, how to make the salsa. There’s no cooking involved here. Note, however, that if you have the time and inclination, you may want grilling the ingredients before chopping them.

Halve the onion, tomatoes, mango and avocado, place on a very hot grill with the uncut chili, and grill for about half a minute per side, or just long enough to char. This step, although totally optional, will give your salsa a delightful smoky flavor and aroma.

Chopped onion, tomato, mango and avocado in mixing bowl

Whether or not you choose to grill your ingredients, give them all a rough chop or cut into small cubes. Place in a bowl, sprinkle salt and pepper, drizzle in freshly squeezed lime juice and give everything a quick but thorough toss.

Fresh mint leaves on chopping board

Now, take your basil and mint, and give them a rough chop as well. Leaves only or including the stems? I don’t mind the tender stems. But any tough and woody portions should be cut off and discarded.

Mango avocado salsa with herb

Add the chopped herbs to the fruits and vegetables in the bowl and give everything a couple of stirs. Taste the salsa at this point and adjust the seasonings, if needed. Maybe it needs a bit more salt, pepper or lime juice? Or all of them? When the taste is perfect, go ahead and enjoy it.

Mango avocado salsa

Connie Veneracion
Serve the salsa with tortilla chips, or spoon over grilled meat or fish, or use as a sandwich topping. Whichever way you decide to use this wonderful salsa, it will add a delightful freshness to your meal.
Print Pin Recipe
Prep Time 10 minutes mins
Cook Time 0 minutes mins
Total Time 10 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine Accidental
Servings 3 cups

Ingredients
  

  • 1 mango - ripe
  • 1 avocado - ripe
  • 2 tomatoes - must be plump and juicy
  • 1 onion
  • 1 bird’s eye chili
  • 2 to 3 limes - squeezed
  • salt - to taste
  • pepper - to taste
  • 1 small handful basil leaves
  • 1 small handful mint leaves

Instructions
 

  • Cut the mango to remove the stone. Scoop out the fresh and cut into small cubes or just roughly chop.
  • Do the same with the avocado.
  • Cut the onion and tomatoes (scoop out the seeds first) into the same size as the mango and avocado pieces.
  • Finely slice the chili.
  • Place everything in a mixing bowl, season with salt and pepper, pour in the lime juice and toss.
  • Roughly chop the basil and mint, and stir into the salsa.
  • Taste. Add more salt, pepper or lime juice, or all of them, depending on your preferred balance of flavors.
Print Pin Recipe
Keyword Avocado, Mangoes

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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