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.
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.
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.
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.
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.
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
- 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
- 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.