RCI-SC.005.0006.001
Avocado-Mango Salsa
Serve this colorful salsa with grilled fish or chicken, or with black beans and rice. Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group Makes about 3 cups.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- ripe mango1 unitpeeled, seeded, diced
- tomato1 unitseeded, diced
- green onions2 unitfinely sliced
- ¼ cup
- jalapeño chili1 unitMinced
- avocado1 unitpeeled, seeded, diced
Method
1
Peel and seed the mango, then dice the flesh into ½-inch cubes and place in a medium mixing bowl.
2
Seed the tomato to remove excess moisture, then dice and add to the bowl with the mango.
3
Slice the green onions thinly, separating white and light green parts from darker green tops; add the lighter portions to the bowl.
4
Mince the jalapeño chili, removing seeds if a milder salsa is preferred, and stir into the fruit mixture.
5
Pour the fresh lime juice over the ingredients and gently toss to combine without breaking down the fruit.
6
Peel and seed the avocado, dice into ½-inch cubes, and fold into the salsa just before serving to prevent browning.
7
Taste and adjust seasoning if needed, then top with reserved dark green onion tops for garnish.