Avocado? Love! Mango? Good! Salsa? The best! Which, is exactly why I went crazy for this Avocado Mango Salsa the first time I tried it. A recipe from my sister in law, Kat, this summer side is a crowd favourite served as an appetizer with some tortilla chips. It also pairs really well with grilled summer vegetables, or a main like tuna (I don’t eat meat or seafood, this is Kat’s recommendation). Prep time is minimal, and it can be served right away or chilled in the fridge for a short period of time. Hope you enjoy it!
INGREDIENTS:
2 Mangoes (large)
2 or 3 Avocados
1 Green Onion
1 Lime
Salt + Pepper
Simply dice the mangoes and avocados and place in a medium sized bowl. Cut the green onion as preferred and add it to the bowl as well. Slice the lime in half and squeeze the juice of half the lime into the mix. Add a pinch of salt and pepper to taste. Mix everything together with a spoon, and that’s it! Make sure to taste test it and add any more lime juice or salt and pepper that might be needed. As I mentioned, all the ingredients are delicious, so it’s tough to go wrong.
I confess that I didn’t have any prior experience with mangoes and had to google how to cut them. There are a few tricks I learned. First, to get as much flesh as possible, cut the mango lengthwise as shown above. This will hopefully avoid the pit, but still give you enough usable mango. My sister-in-law is talented enough to be able to peel the skin off in one piece with a knife. I, however, only ever made a huge mess. Instead, I found the below mango cutting hack. You take the chunk of mango and scrape it downwards against the rim of a glass. If the mango is ripe, it should separate and slide off into the cup. You can find a more descriptive tutorial here.
I hope you enjoyed the first recipe from my Summer Sides kitchen series! If you give it a try, be sure to let me know what you think and your Pinnable image is below.
