Mango Salsa
User Reviews
5
Mango Salsa
Description
This mango salsa blends peeled and diced ripe mangoes with crisp red bell pepper, creamy diced avocado, and finely chopped red onion that is rinsed to soften sharpness. Fresh cilantro and diced jalapeno pepper add bright herbal and mild spicy accents. The mixture is tossed with fresh lime juice, which adds acidity and brightness, and seasoned with salt to enhance the flavors.
The salsa features a combination of textures: tender mango, crunchy pepper and onion, and creamy avocado. The bright lime juice complements the natural sweetness of mango and balances the heat from jalapeno. The avocado provides a mellow contrast to the sharp onion and pepper.
Mango salsa can be served as a topping for fish, poultry, or seafood, or alongside tortilla chips as a fresh dip. It also works well on tacos or tostadas and complements coconut rice dishes. Since avocado browns quickly, it is best to add the avocado right before serving though the salsa base can be made a day or two in advance and refrigerated.
Ingredients
- 2 cups peeled and diced Mango about 2 small
- 3/4 cup chopped red bell pepper
- 1 medium avocado diced
- 1/3 cup chopped red onion rinsed in a sieve to remove harsh bite
- 1/4 cup chopped cilantro fresh
- 3 Tbsp lime juice fresh
- 1 jalapeno pepper seeded and diced
- salt to taste
Instructions
- In a medium mixing bowl toss together all ingredients.
- Season with salt to taste. Serve shortly after preparing (as the avocado will start to brown).
Notes
- Use ripe but firm mangoes for best texture and flavor.
- To prevent browning, add the avocado just before serving if making salsa ahead; refrigerate the rest up to two days.
- Mango salsa pairs well with tortilla chips, poultry, seafood, tacos, tostadas, or over coconut rice.
User Reviews
Overall Rating
5
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