Mango Avocado Salsa

Serves: 8

Your rating: None (1 vote)

This recipe is:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

The colors ... the vibrancy ... the heat: it's beautiful. This salsa got rave reviews from the first people who tasted it. The recipe calls for two mangos, but you may use a third, depending on how juicy and meaty they are. Serve over Curried Potato-Corn Burgers.

Ingredients

Preparation

In a large glass or ceramic bowl, place cut mangoes, red pepper, onion and jalapeno. Mix well, but not with a heavy hand. Add lime juice and cilantro, and mix again. Fold in avocado. Splash with vinegar and season with salt and pepper. Cover, refrigerate and let flavors marry for 1 to 2 hours. Mix again before serving.

Notes

Note: Peach vinegar is a specialty item that may have to be ordered from a gourmet food catalog or website. If not available, use red wine vinegar.

Fun facts: Cultivated for more than 6,000 years, the enormous mango tree is a member of the sumac family and is related to the cashew. Creating an oasis wherever they stand with their thick, shiny green leaves, mango trees bear their fruit like giant upside-down lollipops hanging from long stems.

Recipe by Chef Ken Charney, former PCC staff

More about: avocados, chiles, mangoes, salsa

Comments

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Mango Avocado Salsa

I made the recipe according to the instructions except, I had to use a splash of red wine vinegar and 1/2 of a large jalapeno. My husband and I thought it was missing some strong flavor. I ended up putting a small jar of medium hot, regular salsa in it and let it sit overnight. That was the ticket! Something about the tomato flavor with a hit of the mango,avocado, and cilantro did the trick. My husband thought it was "Outstanding".

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