Mango Avocado Salsa
Last Updated on October 31, 2024 by Elby | The Tasteful Pantry
Mango Avocado Salsa is a fresh, summery salad with a spicy kick. Sweet, ripe mangos and creamy avocados make the perfect pair in this dish. Making this salsa an ideal match for grilled fish, barbequed chicken and Mexican tacos. Try my Barbeque Honey Soy chicken – a delicious and healthy meal with the mango salsa.
Summer is hands down my favourite season. Along with the heat and the beach, the fruits of summer are so delicious and versatile. This salad is a perfect example of highlighting the summer flavours.
A cheeky mango tip: I’m always looking for shortcuts in the kitchen, especially when doing lots of chopping, like for this salsa. One I have found is how to remove the flesh from the skin of the mangos, making them super easy to dice. Slice the cheeks away from the seed. Hold the skin side of one cheek in the palm of your hand and position at the edge of a drinking glass (the thinner the rim, the better). Slowly push down so the skin and flesh cut apart on the edge of the glass (skin remaining in your hand and the flesh falling into the glass). Once you have this method worked out, prep for salsas and salads will be so much quicker. You won’t look back!
There’s Mango in my Salsa!
Mango: Callypso are my favourite mango variety to use in salads. They are sweet, but slightly firm. Making it easy to get a fork load of salsa.
Avocado: The avocados need to be ripe for this recipe. Ripe, but like the mango, firm enough to pick up with a fork.
Chilli: We all know, the heat from one chilli to the next can range from mild to extreme. Because of this, it is so important to taste as you go. Only add as much chilli as you see fit. I use whatever variety I have on hand for the mango salsa and adjust the amounts to cater to the desired heat.
Onion: Red onion not only adds another colour to the bowl, but also another depth to the flavour
Coriander: Coriander really gives this salsa a refreshing lift.
Lime: Lime juice is what brings salsa together. The balance between the tang of the citrus juice, the sweetness of the mango, the creaminess of the avocado and heat of the chilli is perfect.
Salt: Add a touch of salt if that suits your tastebuds. My personal preference is to leave the additional sodium out. I like to just go with the fresh flavours of the Mango Avocado Salsa recipe below.
Feedback & More
Did you try the Mango Avocado Salsa? Let me know in the comments below. Cheers, Elby!
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Mango Avocado Salsa
Sweet mango and creamy avocado with a slight kick of chilli in this salsa.
6
servings15
minutes15
minutesStop your screen from going to sleep
Ingredients
2 ripe mangos, diced
1 ripe avocado, diced
1 long red chilli (or use any variety and adjust quantity for heat intensity)
1/4 red onion, finely diced
1/4 cup coriander, roughly chopped
2 tbsp lime juice
Directions
- Gently stir all the ingredients in a small bowl and serve.
Try the salsa with my Barbeque Honey Soy Chicken.
Corn, Halloumi and Chorizo Salad (with Lime Coriander Dressing)
Cooks in 30 minutesThis salad is sweet, salty, spicy and fresh. The herb and citrus dressing brings the flavours together, making it a delicious side or meal on its own.
Lime Coriander Dressing
Cooks in 10 minutesDifficulty: EasyA creamy, refreshing dressing with a citrusy zing. This recipe can be used as a dressing, a spread or even a dipping sauce.
