I love a good salsa, especially ones that meld the tangy sweetness of ripe mangoes with creamy avocado, salty tomatoes and the heat of serrano peppers.
Put a big dollop of this salsa on chili, tacos, eggs, baked salmon, in chicken salad and even eat it by the spoonful all by itself because this salsa doesn’t even need a chip! It’s bright, tangy and delicious and is the perfect topping for just about everything. I’ve been known to eat eat straight out of the bowl, but find it just as good on toast, over eggs, in salads, sandwiches, and on chili. Put it on anything and everything and I bet your meal will go to the next level! It’s even better the next day…if it lasts that long.
If you’re not normally a fan of fruit salsas, don’t turn away just yet! I promise you, this will become one of your all-time favorites as it offers every aspect you could ever hope for in a salsa: tang, sweetness, saltiness, and heat. You have to try this one to know just how good it really is. It’s glorious I tell you! Mt Fiance isn’t even a fan of fruit salsas but he’ll gobble this up no problem.
Making this mango avocado salsa is really simple to throw together. It’s so easy in fact I may be guilty of eating a bowl of this for “lazy dinner” night.
How to Make Mango Avocado Salsa
Here’s What You’ll Need:
- 1 large ripe mango
- 1 large ripe avocado
- 1 large handful of ripe cherry tomatoes
- ½ a red onion
- ½ bunch of cilantro
- 1 small serrano chili
- 1 tsp sea salt
- Juice of 1 lime
Loving Preparation- How to Make Mango Avocado Salsa
- Finely chop the serrano chili and the cilantro
- Dice the mango, avocado, onion and cherry tomatoes
- Juice the lime
- Toss all of the ingredients together with the sea salt in a large glass bowl
- Serve over everything
[yumprint-recipe id=’47’]Here is another great mango salsa recipe:
Turkey, Avocado, & Mango Salsa Panini
