This Avocado Mango Salsa is a perfect summer side dish with some grilled chicken, pork, fish or tacos. It’s light, creamy, sweet and tangy, it can even be an appetizer with some chips or Crispy Wontons. It reminds me of the Caribbean and the ocean. I think I had it the first time in Roatan Honduras. It was my first scuba diving trip in 2007 and the rest was history. Since then, I’ve been in love with both! As of today, I have a little over 300 dives, but have had Avocado Mango Salsa countless times. Too bad we don’t live close to the ocean, but at least I can bring the ocean vibes home.
How to select an avocado?
When it’s ripe, the skin should be very dark green, almost black. To test, place it in the palm of your hand then gently squeeze without applying your fingertips, as this can cause bruising. If the avocado yields to firm gentle pressure, you know it’s ripe and ready-to-eat. If it’s still hard and green, then leave them on the counter top for a few days. Some people say to put a banana or apple in a brown bag with the avocados, it will release some sort of magic gas that helps them ripen faster. When ripe, but not ready to enjoy, then put them in the fridge to stop it from continuing to ripen. They’re good in the fridge for a week or so.
How to select a mango?
Don’t focus on color. It is not the best indicator of ripeness because there are many kinds of mango. Some are red, some are more yellow. Squeeze it gently, a ripe mango will give slightly. Sometimes ripe mangoes have a fruity aroma at their stem ends, so you can also smell it.
Growing up in Thailand, we were so spoiled with all kinds of fruit and different kinds of mangoes. We also eat the green ones, which is the color before they ripen. They are crunchy, some are sour and some are sweet. So good! My Thai favorite dessert is sweet sticky rice with coconut cream and mangoes, definitely a must try if you have a chance. It’s out of this world! I think I need to get some Thai sticky rice and should make it sometimes.
Here’s a picture from a Thai grocery store in my mom’s neighborhood. See all those green and yellow mangoes right next to pineapples and dragon fruits?
And if you love mangoes, check out these recipes.
Orange Mango Chutney Glazed Ham
Let’s cook some food! (Actually no cooking here, just mixing everything together, really.)
In a medium bowl, gently mix mangoes, avocados, shallot, cilantro, jalapeño, lime juice, Agave
Allow to sit 10-15 minutes before serving.
That is it! How easy?
Hope you give this Avocado Mango Salsa a try and enjoy it as much as I do. And please let me know how it goes, the recipe card and comment box is below.
- 2 fresh ripe mangoes, diced
- 2 ripe avocados, diced
- juice of one lime
- 1 tablespoon Agave (or sugar), more or less depends on how sweet your mangoes are
- 1 tablespoon chopped cilantro
- 1 tablespoon finely chopped shallot
- 1 finely chopped jalapeño pepper, seeds removed
- salt
- In a medium bowl, gently mix mangoes, avocados, shallot, cilantro, jalapeño, lime juice, Agave (or sugar) and a pinch of salt.
- Allow to sit 10-15 minutes before serving with some grilled chicken, pork, fish, tacos or as an appetizer with some chips or Crispy Wontons.
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