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Introduction
The origins of salsa can be traced back to the ancient civilizations of Mexico and Central America, where various chili-based sauces and condiments were an integral part of cuisine. This mango and avocado salsa, however, puts a delightfully tropical spin on the traditional recipe. Embracing the bountiful produce of coastal regions, it celebrates the luscious flavors of mangoes and avocados – two fruits that have become an integral part of Latin American culinary heritage. This salsa is not only a delicious way to enjoy these fruits but also a nod to the fusion of cultures and cuisines that have enriched the tapestry of modern Mexican cuisine.
Ingredients
• 2 large ripe mangoes, peeled, pitted, and diced (about 2 cups diced mango)
• 2 medium ripe avocados, pitted, peeled, and diced
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• 1 jalapeño pepper, seeded and finely chopped (optional, for added heat)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
Step 1:
Peel, pit, and dice the mangoes into a mixing bowl. You should have about 2 cups of diced mango.
Step 2:
Pit, peel, and dice the avocados into the same mixing bowl.
Step 3:
Add the diced red onion, chopped fresh cilantro, and lime juice to the bowl.
Step 4:
If desired, seed and finely chop the jalapeño pepper and add it to the bowl for an extra kick of heat.
Step 5:
Season the salsa with kosher salt and freshly ground black pepper.
Step 6:
Gently mix all the ingredients together until well combined.
Q: Can I make this salsa ahead of time?
A: It's best to prepare the salsa right before serving, as the avocado may brown and the textures may become soggy if made too far in advance. However, you can dice the ingredients ahead of time and mix everything together just before serving.
Q: Is this salsa spicy?
A: The jalapeño pepper adds a kick of heat, but you can adjust the amount or omit it entirely if you prefer a mild salsa.
Q: How long will the leftovers keep?
A: Leftover mango avocado salsa will keep in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but the salsa will still be delicious.
• For best results, use ripe but firm mangoes and avocados.
• Adjust the amount of jalapeño pepper according to your desired level of heat.
• This salsa can be served as a dip or a topping for tacos, burritos, or grilled proteins.
• Gluten-free and vegan-friendly.
• Possible substitutions: Red wine vinegar or apple cider vinegar for lime juice, green onions for red onion.
Serve the mango avocado salsa immediately after preparing, either as a dip with tortilla chips or as a topping for tacos, burritos, or grilled proteins.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but the salsa will still be delicious.
This salsa comes together quickly, so it's best to prepare it right before serving. However, you can dice the mangoes, avocados, and other ingredients ahead of time and mix everything together just before serving.
- Use ripe but firm mangoes and avocados for the best texture and flavor.
- Adjust the amount of jalapeño pepper according to your desired level of heat.
- If you don't have fresh limes, you can substitute red wine vinegar or apple cider vinegar for the lime juice.
For a twist, try adding diced jicama or cucumber for extra crunch, or substitute honey for the lime juice for a sweeter version.
This salsa pairs well with crisp white wines, margaritas, or Mexican lagers. It's also a delicious accompaniment to grilled meats, fish, or shrimp.
Best in late spring through summer when mangoes and avocados are in peak season.
This recipe is naturally gluten-free, vegan, and does not contain any common allergens unless variations or substitutions are made.
