At the salsa bar, it is so hard to choose between guacamole, pico de gallo and mango salsa. Never make that hard decision again with this amazing avocado, mango, and salsa recipe. It is a fresh take on combining salsa and guacamole, with a touch of sweet mango. There is no cooking needed, so you can make this recipe for any occasion. This is a fun salsa for chips or any Mexican dish.
- 8 medium tomatoes, seeded and diced
- 4 medium avocados, pitted, peeled and diced
- 2 large or 3 medium mangoes, pitted, peeled and diced
- 2 bell peppers, orange looks the best, seeded and diced
- 4 tablespoons olive oil
- 4 tablespoons fresh lime juice
- 1 cup red onion, chopped
- 2 jalapeños, seeded and chopped (add the seeds if you prefer hot salsa)
- 1 clove garlic, minced
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1 cup cilantro leaves, chopped
How to Peel and Dice Avocados and Mangoes
Here is a quick and easy way to dice your avocados. Skip to the next section if you are already a peeling expert. First, slice your avocado in half lengthwise around the pit. Then place the half containing the pit down on your cutting board. With your fingers out of the way, plant your knife into the pit and turn it to dislodge. While the avocado is still in it's skin, make a crosshatch pattern creating diced sections. Then simply remove the avocado from it's peel with a spoon.
Mangoes can be easy to handle if you know the proper way to peel them. It is best to first remove the seed with the skin still attached so they don't become too slippery. Stand the mango up with the stem side facing down. Cut ¼ of an inch away from the center on the wider side and continue all the way down to the bottom of the mango. Flip, and repeat on the opposite side. Just as you do with an avocado, create a crosshatch pattern on the removed sides and scoop out with a spoon.
Making the Salsa
In a large mixing bowl, mix your chopped tomatoes, avocados, mangoes, and bell peppers. In a separate medium bowl, whisk your olive oil and fresh lime juice. Rinse your red onions in cool water so the onion juices don't overpower your recipe. Then, add the garlic, jalapeños, red onions, salt and pepper to the olive oil mixture. Stir the ingredients together so that they will mix evenly with your salsa. Gently fold the olive oil mixture into your large bowl of tomatoes, avocados, etc. Now, stir in the freshly chopped cilantro leaves. This recipe serves 10, so invite your family and friends over to enjoy this delicious avocado, mango salsa.
For more information about Mexican cuisine, contact El Dorado Mexican Restaurant or a similar location.