To many, it may come as a surprise how a sweet fruit like mango can be made into a savory dish that can complement while bringing a depth of flavor to many entrees, but when combined, these fresh ingredients bring a punch of flavor that will have you coming back for more. This sweet and spicy mango avocado salsa is a quick, fresh, healthy recipe that will spark your taste buds in many enjoyable ways. It can be eaten as alone as a snack paired with chips or as a topping for your favorite fish tacos and other dishes.
Ingredients
- 1 large, ripe mango
- 2 medium, ripe avocados
- 1/4 cup of cilantro
- 1/4 cup of minced red onion
- 1/4 cup of jalapeño or serrano peppers
- 3 table spoons lemon juice
- Salt
- Pepper
Steps
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1Wash all produce thoroughly.
- Place fruits and vegetables in a colander, a large bowl with holes for draining, wash and rinse them thoroughly and strain. Dry the fruits and vegetables with a kitchen towel.
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Peel and chop the mango.
- Use a vegetable/fruit peeler to entirely remove the skin from the mango. Discard the peel.
- Cut the mango into ½-1-inch cubes.
- Add it to a medium/large mixing bowl.
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Deseed and finely chop jalapeño/serrano.
- Begin by trimming the ends from the washed jalapeno or serrano peppers and cutting them in half. Grab one half in one hand and use the other to scrape out the seeds using a spoon. Depending on your spice tolerance you may remove all the seeds or leave some behind if you are looking for an extra kick. Slice the jalapeño vertically into ¼-inch slices then cut once again against the slices leaving you with approximately ¼-inch pieces. Add about ¼ cup to a bowl. *Caution* use gloves to do this, jalapeño and serrano peppers pack quite some heat. Avoid touching or rubbing your eyes after handling.
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4Finely chop the onion.
- Start by trimming off the two ends and cutting the onion in half from top to bottom, end to end. Peel the halved onion and thinly slice it into ¼-inch slices. Then, chop them again across the previous slices. Use ¼ cup.
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5Julienne the cilantro.
- Julienne is a cut in which the food is cut into thin ribbon-like stands. Good knife skills are required to achieve this cut.
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6Cut and peel the avocado.
- Start by cutting the avocados in half. Remove the seed carefully with the knife by inserting the knife and twisting off the seed. From here you can peel the skin off of the avocado. Cut the avocado into bitesize cubes approximately ½-inch thick.
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7Mix all ingredients together.
- Combine all of the prepped ingredients in a large bowl except for the diced avocado. Mix the ingredients well. *reminder* add avocado in last if you do not prefer or want a mashed texture
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8Squeeze and add the juice of one lemon.
- Cut and squeeze one lemon, add 2-3 tablespoons to the bowl
- Lemon juice adds a nice acidity and is key in preserving the ingredients' bright, vibrant colors. It especially aids in reducing the oxidation of the avocado, this is when the avocado starts to turn brown and may look unappetizing.
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9Add seasonings.
- Add salt and pepper to your liking.
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10Toss and serve.
- Finally, add in the avocado and gently fold it in with the other ingredients while avoiding breakdown the avocado. This savory take on mango pairs beautifully with fish/shrimp tacos, salmon, etc., or simply pair it with some chips and dig in.
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Tips
- If your salsa comes out spicier than expected you can counteract the spice by adding a little more lemon juiceThanks
- Use a lemon squeezer to extract the maximum amount of juiceThanks
- Use gloves when handling jalapeños/serranosThanks
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Warnings
- Avoid touching or rubbing your eyes after handling jalapeños/serranosThanks
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About this article
Thanks to all authors for creating a page that has been read 254 times.
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