Mango avocado salsa just might be my new favorite thing on this planet. Yes, its that good. Mangos have made it into my shopping cart pretty much every week lately. I just can’t help myself. Apparently its mango season and we can all thank our lucky stars that we can get plump juicy mangos right now.
I know some of you reading this might think, whats the big deal. If that’s how you feel, you’re probably one of the lucky ones that lives in mango land where its mango season every day. Us northerners envy you (and your tan) because it just doesn’t happen like that up in this part of the world. Sometimes, the mangos here straight up suck. They’re either unripe or totally mushy and gross. So, when they’re good, we rejoice and eat as many as we can.
Someday I hope to join you and pick mangos every day from a tree right outside my window, but for now, my hammock is in storage and I’ll have to settle for imports. When they’re good, I buy them and when they’re not, we go without.
And when they’re good, what better way to enjoy them than a mango avocado salsa that showcases the fruit in all its glory. This stuff puts all other salsas to shame. The fruitiness is toned down by just enough salt and savory ingredients to make this a totally snack worthy appetizer.
Or, serve it with a main dish. Mango avocado salsa goes fabulously with fish tacos or anything else along those lines that needs a pop of fresh fruity flavor.
I’ve been raving about mangos since sharing that coconut mango chia pudding with you, and have been adding them to smoothies and smoothie bowls like crazy.
I used to think I didn’t like mangos, but I just hadn’t met the right mango. When they’re good, they’re crazy delicious. When they’re bad, you might as well just pass on the mango.
Anyone else remember that SNL skit – “You cannot have the mango!” Anyone? Pretttty much one of the best moments of Chris Kattan’s career and SNL history. My sisters and I repeated that line in situations, relevant or not, throughout our childhoods. Yes, to clarify further we were complete dorks.
If you’re trying to minimize the chip eating, I’ve got just the thing for you. I discovered and fell in love with these bean chips recently that are loaded with protein, but still satisfy that chip lust that we all get from time to time.
No, I’m not sponsored by this company by any means, I just looove their products. Chips made out of beans that actually taste like chips? I mean, what’s not to love there. This mango avocado salsa goes seamlessly with the plain sea salt flavor. The nacho ones are just fine and dandy on their own.
I actually made this recipe when I first started this blog over two years ago, but never shared it with you. Not sure why, but I’m making it up to you now so please don’t hold it against me.
There are just sooo many good recipes to share that it’s easy to lay one by the wayside and move right on to the next. I’ve got some fall recipes coming though that I know you’ll just love. Pumpkin season is upon us in all its glory.
In the meantime though, take advantage of these awesome mangos while they’re here. They could be gone tomorrow!
Mango Avocado Salsa
Ingredients
- 3 ripe mangos, peeled and diced (approximately 3 cups)
- 1/4 cup finely chopped red onion
- 1 red pepper, seeds removed and diced (approximately 1 cup)
- 1 jalapeño, seeds removed and finely chopped
- 1/4 cup chopped cilantro
- 1/4 cup fresh lime juice
- 1 large avocado, pit removed and diced
- 1/2 tsp. salt
Instructions
- When chopping, red pepper and avocado should be diced into 1/4" pieces while onion and jalapeño pieces should be half that size or smaller.
- Combine mango, onion, red pepper, jalapeño, cilantro, and lime juice in a medium sized bowl and stir with a spoon.
- Gently fold in avocado.*
- Season with salt and stir gently to mix in and evenly distribute. Serve with chips.
Recipe Notes
* If making the day before serving, combine all ingredients except avocado and store in a sealed container in the refrigerator. Add avocado right before serving and stir to combine.
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