Having a fresh salsa that is diverse and can go with multiple proteins is very helpful in the kitchen. A homemade mango avocado salsa is the way to go! Of course salsa is always great with chips as well!
This salsa provides many different flavors and textures that when combined are the perfect salsa as a topping for a protein. When making your salsa, make sure that your mango and avocado are ripe enough to help ensure a nice strong flavor.
- Mango – Mango’s have high levels of vitamin A and C which are very beneficial to the body. Make sure to feel the mango to make sure it is ripe. This means slightly soft, but not to soft to where it feels mushy.
- Avocado – Avocado’s are packed with vitamins K, C, B5, B6, E, and potassium and folate. Choose an avocado that is slightly soft.
- Red Bell Pepper – Bell peppers are packed with vitamin c and B6, and are fill of magnesium and antioxidants. Adding bell pepper adds a slight bit of spice, and another depth of flavor to the salsa.
- Red Onion – add extra flavor and color to the salsa.
- Jalapeno – Jalapeno’s add a bit of a kick to your salsa!
- Cilantro – an essential ingredient in any salsa recipe.
How to Make Mango Salsa
- Dice all of your ingredients except the limes, and add them to a bowl.
- Cut the limes in half and squeeze the juice on the salsa.
- Mix until well combined.
- Serve with a meat and enjoy!
Fresh Mango Avocado Salsa
Fresh Salsa for Many Uses!
- 1 mango, peeled and diced (peeled and diced)
- 1/2 red bell pepper, diced
- 1/4 cup finely chopped cilantro
- 1/2 red onion, diced
- 1/2 jalapeno, diced
- 1 avocado, diced
- 1/2 lime, squeezed for juice
- salt, pepper and garlic powder to taste
Chop all of your ingredients, mango, bell pepper, cilantro, red onion, jalapeno , avocado and lime, and combine in a medium sized bowl.
Add salt, pepper and garlic powder to taste.
Place the salsa in the fridge for 15 minutes to help cool the salsa and let the flavors meld.
What to Serve the Salsa With
The first time I made this salsa, I had it with teriyaki chicken and rice. The second time I made the salsa, I had it with grilled salmon and rice. I am not a big salmon fan, but this salsa helped balance the fish flavor and gave it a nice sweetness.
You could easily add this salsa to your taco night, on top of a burrito bowl, or simply eaten with chips.
Storage of Salsa
This mango salsa can be kept in the fridge in an air tight container for 2-3 days.