Fresh & Zesty Mango Avocado Salsa
Equipment
- Cutting board & sharp knife. Essential for chopping mango, avocado, and veggies.
- Mixing bowl A medium-sized bowl to combine all ingredients.
- Spoon For gently folding the salsa to avoid mashing the avocados.
- Citrus juicer Helps extract the most juice from the lime, but squeezing by hand works too.
Ingredients
- 2 ripe avocados diced
- 1 large ripe mango diced
- ½ red onion finely chopped
- 1 small jalapeño seeded and minced
- ½ cup fresh cilantro chopped
- Juice of 1 lime
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 small clove garlic minced
- 1 Roma tomato diced (optional for added color and acidity)
Instructions
Dice the avocado and mango
- Cut the avocado in half, remove the pit, and gently scoop out the flesh before dicing. For the mango, slice along the seed, score the flesh into cubes, and scoop it out.
Chop the other ingredients
- Finely dice the red onion, jalapeño, and Roma tomato (if using). Chop the cilantro and mince the garlic.
Combine everything
- Add all ingredients to a mixing bowl.
Squeeze in the lime juice
- This not only enhances the flavor but also keeps the avocado from browning too quickly.
Season and mix
- Add salt and black pepper, then gently toss everything together with a spoon. Be careful not to mash the avocados; you want chunks for texture.
Serve immediately
- Enjoy it fresh or let it sit for 10 minutes to let the flavors meld.