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Mango-Avocado Salsa

The three recipes I have for you this week are really all part of the same recipe – you just need the first two to make the final dish.

Isn’t that clever of me?

Seriously, though, I thought it would be better to break it down this way, rather than throw a single seemingly long and complicated recipe at you all at once (although it’s really neither long nor complicated).  Besides, each component can be either enjoyed on it’s own, or as part of other dishes.

You’ll see what I mean when it’s all said and done.

The first part of the final dish is today’s recipe:  Mango-Avocado Salsa.

I love a good salsa, of which the evidence is in my basement – we canned about 20 pints of the stuff, both spicy and peach, last summer (and I better get on to eating it all if I want to make more this year).  Fresh raw salsas are my favorite, though, and this one may be the best so far.  It could not be more delicious, or more simple – and just in time for Cinco de Mayo.

It is also Whole30 and vegan.  Everybody should be happy.

Mango-Avocado Salsa. Sweet, creamy and spicy, this salsa is a great addition to your Cinco de Mayo table!

5.0 from 2 reviews
Mango-Avocado Salsa
 
Serves: 6
Ingredients
  • 1 mango, diced
  • 1 avocado, diced
  • 1/2 cup diced red onion
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/4 cup finely chopped cilantro
  • the juice of 1/2 lime
  • salt and pepper to taste
Instructions
  1. Lightly toss the mango, avocado, onion, jalapeno, cilantro and lime juice together in a medium bowl. Season to taste with salt and pepper.
  2. Cover tightly and refrigerate for at least 30 minutes before serving.
  3. Nutrition (per serving): 75 calories, 4.6g total fat, 0mg cholesterol, 4.2mg sodium, 224mg potassium, 9.2g carbohydrates, 2.9g fiber, 5g sugar, 1.1g protein


9 comments

Wow! I never thought of marrying mango with avocado – I’m not a big avocado fan, but I bet I’d love this salsa! :) YUM!

Alex says:

I love mango. I love avocado. It’s a match made in heaven!!

Be says:

MMMMMMMMMMMMMM!

Lisa says:

A little bit of California in Ohio! We like to put that stuff on fish:).

Yum … right up my California alley! : )

Darrell says:

Pretty much how I make it…only I add a splash of red wine vinegar. Goes great with grilled skirt steak tacos!

Fran says:

Hi there,
thanks for such a nice recipe!
I prepared it right away using basil instead of cilantro and added a tomato for an overwhelming salsa feeling.
It also goes well along with a juicy tenderloin.
YUM!

Greets from Berlin,
Fran

[…] 6. Mango Avocado Salsa Mango and avocado have similar textures, so it’s natural to want to pair them together. They work well in this salsa because you’ll be loading it up with antioxidants, healthy unsaturated fats, and fiber, among other things. They’ve wisely kept the mango in pretty substantial chunks so it won’t get lost in the salsa and you’ll know when you’re eating it. The avocado is the same way, and if you’re lucky you’ll get a piece of each one in your mouth at the same time. The other players in this salsa are an onion, a jalapeno pepper, and cilantro as well as lime. Lime shows up in almost every salsa recipe because it just fits so well with everything else. […]

[…] 6. Mango Avocado Salsa Mango and avocado have similar textures, so it’s natural to want to pair them together. They work well in this salsa because you’ll be loading it up with antioxidants, healthy unsaturated fats, and fiber, among other things. They’ve wisely kept the mango in pretty substantial chunks so it won’t get lost in the salsa and you’ll know when you’re eating it. The avocado is the same way, and if you’re lucky you’ll get a piece of each one in your mouth at the same time. The other players in this salsa are an onion, a jalapeno pepper, and cilantro as well as lime. Lime shows up in almost every salsa recipe because it just fits so well with everything else. […]

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