Mango Avocado Salsa

Serves: 8

Your rating: None (3 votes)

These ingredients are:
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. 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 or alongside your favorite corn or bean chips.

Ingredients

Preparation

In a large glass or ceramic bowl, combine mangoes, red bell pepper, onion and jalapeño; mix gently. Add lime juice and cilantro, and mix again. Fold in avocado. Splash with vinegar and season to taste with salt and pepper.

Cover, refrigerate and let the flavors marry for 1 to 2 hours. Mix again before serving.

Notes

Note: For a fun twist, try using peach vinegar instead of red wine vinegar. Peach vinegar is a specialty item that may have to be ordered from a gourmet food catalog or website.

Recipe by Ken Charney, former PCC staff

More about: avocados, chiles, mangoes, salsa

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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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