Experience the combination of Mango and Avocado Salsa. Creamy and versatile, this flavorful delight is perfect for a range of dishes and is sure to become a favorite.
It pairs seamlessly with seared tuna, adds a refreshing touch to tacos, complements bruschetta with Philadelphia cheese, and elevates chicken preparations. Whether you use fresh ripe mango or opt for frozen, ensure both the mango and avocado are ripe to achieve the desired creamy
Cilantro
Cilantro is a key ingredient in this salsa. Personally, I adore cilantro in all its aspects, but I’m aware that some folks have an aversion to it. If you fall into the latter category, feel free to omit the cilantro – rest assured, this salsa remains excellent even without it.
Mango
The world boasts a variety of mango types, each unique in its own way. Yet, when I come across Indian or Egyptian mangoes, I can’t resist indulging. Their exceptional sweetness and flavor make them truly irresistible.
Avocado
Avocado has a tendency to turn brown when it encounters air. While Lime juice offers some assistance, the unfortunate truth remains that oxygen is an adversary to cut avocados. To prevent this, when crafting your Mango & Avocado Salsa, ensure it’s covered with plastic wrap in the refrigerator until it’s time to serve.
How to make Mango And Avocado Salsa
- Start by toasting the sesame seeds. Place the seeds in a dry skillet over medium heat. With a spatula or wooden spoon, stir the sesame seeds until they turn golden. Be careful since the seeds will occasionally pop in the pan during toasting.
- Cut peeled and pitted mango, avocado into dices. Dice the tomato. And add it to a bowl.
- Chop the onion and cilantro finely.
- Add chili flakes, olive oil, balsamic vinegar, lime juice, salt and pepper.
- Toast the sesame seeds. Place the seeds in a dry skillet over medium heat. With a spatula or wooden spoon, stir the sesame seeds until they turn golden. Be careful since the seeds will occasionally pop in the pan during toasting.
- Combine the ingredients carefully and cover with a plastic wrap. Let it rest in the refrigerator before serving. You can prepare this salsa in advance, but cut the avocado shortly before serving so that it doesn’t turn brown.
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Mango & Avocado Salsa
Ingredients
- 1 Mango ripe or 250 g (9 oz) frozen (defrosted)
- 1 Avocado big or 2 small
- 3 tbsp Onion red
- 1 Tomato
- 100 ml Cilantro (½ cup) chopped, loosely packed
- ½ Lime juice freshly squeezed
- ½ tsp Chili flakes
- 1 tbsp Olive oil extra virgin
- 2 tsp Balsamic vinegar
- ½ tsp Salt
- 1 pinch Black pepper
- 1 tbsp Sesame seeds toasted
Instructions
- Toast the sesame seeds. Place the seeds in a dry skillet over medium heat. With a spatula or wooden spoon, stir the sesame seeds until they turn golden. Be careful since the seeds will occasionally pop in the pan during toasting.
- Cut peeled and pitted mango, avocado into dices. Dice tomato. And add it to a bowl.
- Chop the onion and cilantro finely. Add to bowl.
- Add chili flakes, sesame seeds, olive oil, balsamic vinegar, lime juice, salt and pepper.
- Combine the ingredients and cover with a plastic wrap. Let it rest in the refrigerator until serving.
Notes
Bon appétit
