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Mango avocado salsa
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.
Course
Appetizer, Side Dish, Snack
Cuisine
Accidental
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
10
minutes
minutes
Servings
3
cups
Author
Connie Veneracion
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.