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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Picture this: a sunny afternoon, the aroma of grilling fish wafting through the air, and the taste of sweet mango perfectly balanced with creamy avocado and a kick of lime. That's what this salsa is all about. I remeber the first time i tried a salsa like this. My friend Maria, she always brought it to our beach outings, it was so delcious.
What i love about this mango salsa is its versatility. Sure, it's fantastic with fish, but have you tried it on tacos? Or simply scooped up with some crunchy tortilla chips? It adds a burst of fresh flavor to just about anything. The secret? Perfectly ripe mangos, a creamy, yet firm, avocado, and fresh lime juice. Its so easy you should make this!
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Required Equipments
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Lime Juicer
Mango Salsa with Avocado and Lime: Frequently Asked Questions
Mango Salsa with Avocado and Lime
Brighten up any dish with this refreshing Mango Salsa featuring creamy avocado and zesty lime. It's the perfect sweet and savory condiment for grilled fish, tacos, or just enjoyed with tortilla chips!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Gather your ingredients: You’ll need 2 ripe mangos, 1 ripe but firm avocado, 1/4 cup red onion, 1/4 cup chopped cilantro, 2 limes (for juice), 1 jalapeño (optional), and a pinch of salt.
- Prep the mangos: Carefully peel the mangos. The easiest way is to slice off the sides, avoiding the pit, and then score the flesh in a grid pattern. Scoop out the mango chunks and dice them into small, even pieces. I love using Champagne mangos; they’re extra sweet and have a smooth texture.
- Dice the avocado: Cut the avocado in half, remove the pit, and score the flesh. Scoop out the avocado and dice it into similar-sized pieces as the mango. Make sure the avocado isn't too mushy, or it will turn to mush in the salsa.
- Chop the red onion: Finely dice the red onion. I like to soak it in cold water for about 10 minutes to take away some of the sharpness, but this is completely optional and depeneds on you
- Mince the cilantro: Roughly chop the cilantro leaves. Don’t include too many stems, as they can be bitter. If you’re not a fan of cilantro, you can substitute with parsley or even a little mint.
- Prepare the jalapeño (optional): If you like a bit of heat, finely mince a jalapeño pepper. Remember to remove the seeds and membranes for a milder flavor. I love spicy food, so I usually leave some seeds in for an extra kick!
- Combine ingredients: In a medium-sized bowl, gently combine the diced mango, avocado, red onion, cilantro, and jalapeño (if using).
- Add lime juice and salt: Squeeze the juice from the two limes over the salsa. Add a pinch of salt. Gently toss everything together, being careful not to mash the avocado.
- Taste and adjust: Give the salsa a taste and adjust the seasoning as needed. You might want to add a little more lime juice for extra tang, or a pinch more salt to enhance the flavors.
- Chill (optional): For the best flavor, cover the salsa and chill it in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together nicely. I think this is the most important step.
📝 Notes
- For a sweeter salsa, use honey mangos.
- Add a drizzle of honey or agave nectar if you like a sweeter taste.
🍎 Nutrition
Calories: 150 kcal
Protein: 2 g
Fat: 8 g
Carbohydrates: 20 g
Fiber: 4 g
Calcium: 20 mg
