I found myself with a fridge and pantry full of fruits and veggies that need using up and put it all together in what seems like a perfect combination. What followed was a delicious Avocado Mango Salsa that was…well, Mangolicious!
Lots of good flavor and healthy nutritional stuff in this dish, and because it’s naturally sweet, kids like it too.
Starting with the avocados and their healthy fats (helping to lower that bad cholesterol), they’re jam packed with protein (who knew?) and just about double the potassium of a banana.
Picking out a good avocado isn’t too tough. Just choose one that’s dark green in color and give it a gentle squeeze. It shouldn’t feel loose under the skin nor hard as a rock. They should “give a little.”
If you can only find those hard-as-a rock kind at the store (been there), don’t give up. You may have to put this recipe on the back burner for a couple of days until the avocado ripens. Just place that rock-hard avocado in a brown bag and close it up for about a day or two. Don’t buy it if you feel like it’s loose under the skin.
And as for those mangoes–first of all did you know they’re related to cashews and pistachios? (not me). They also happen to be chock full of vitamin C (100% of your daily requirement) with a vitamin A and fiber as an extra nutritional bonus.
Lots of folks steer clear of the mango because they don’t know how to pick out a good one and they definitely don’t know how to slice one. Others stay away because of the texture: They think they’re “slimy.” Personally I love them and think the sweetness and health benefits makes up for any texture issues. But you can swap peaches in this recipes if you’re “slime” adverse.
Here are a couple of hints: I’ve wasted a lot of time over the years looking for red mangoes because I thought red = ripe. WRONG!. Color does NOT indicate ripeness so the green is as good as the red ones just as long as they “give a little” when gently squeezed (kind of like the avocado). If too hard, pull out that brown paper bag, set the mango inside and wait a day or two.
The other reason mangoes don’t make it into people’s grocery cart is because of that big darned pit in the middle of it. This video is handy for learning how to slice a mango just right.
As for the other ingredients–lime, jalapeno, onion, cilantro, olive oil–too many antioxidants to count. It all adds up to deliciousness.
Avocado Mango Salsa
2 avocados, peeled, pitted and diced
1 lime, juiced
1 mango, peeled, seeded and diced
1 small red onion, chopped (about ¼ cup)
1 clove garlic, minced
1 small tomato (or 5 cherry tomatoes), chopped
1 jalapeno pepper or habanero (if you like it SPICY), seeded and chopped
1 bunch fresh cilantro, chopped
1-2 Tablespoons olive oil
salt to taste
PLACE avocados and lime juice in a mixing bowl. MIX to combine. ADD the mango, onion, garlic, tomato, jalapeno pepper, cilantro, olive oil, and salt. SERVE with tortilla chips or as a side dish.
Avocado Mango Salsa
- 2 avocados peeled, pitted and diced
- 1 lime juiced
- 1 mango peeled, seeded and diced
- 1 small red onion chopped (about ¼ cup)
- 1 clove garlic minced
- 1 small tomato or 5 cherry tomatoes, chopped
- 1 jalapeno pepper or habanero if you like it SPICY, seeded and chopped
- 1 bunch fresh cilantro chopped
- 1-2 Tablespoons olive oil
- salt to taste
PLACE avocados and lime juice in a mixing bowl. MIX to combine.
ADD the mango, onion, garlic, tomato, jalapeno pepper, cilantro, olive oil, and salt.
SERVE with tortilla chips or as a side dish.