Mango Avocado Salsa
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.
- 2 mangos, diced small Add to list
- 1/2 red pepper, diced small Add to list
- 1/2 red onion, diced small Add to list
- 1 jalapeno chile, minced Add to list
- Juice of one large lime, or more to taste Add to list
- 1/2 bunch cilantro, coarsely chopped Add to list
- 1 avocado, medium dice, or more to taste Add to list
- Splash peach vinegar (see note) Add to list
- Salt and pepper to taste Add to list
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.
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, former PCC staff