Mango and Avocado Salsa / Dip
ByScoop with tortilla chips for a fantastic finger food or serve as a side to grilled or fried meat or fish, or as a sandwich topping. This mango and avocado dip / salsa is versatile as it is delicious!
Ingredients
- 1 mango ripe
- 1 avocado ripe
- 2 tomatoes must be plump and juicy
- 1 onion
- 1 bird’s eye chili
- 2 to 3 limes squeezed
- salt to taste
- pepper to taste
- 1 small handful basil leaves
- 1 small handful mint leaves
Instructions
- Cut the mango to remove the stone. Scoop out the fresh and cut into small cubes or just roughly chop.
- Do the same with the avocado.
- Cut the onion and tomatoes (scoop out the seeds first) into the same size as the mango and avocado pieces.
- Finely slice the chili.
- Place everything in a mixing bowl, season with salt and pepper, pour in the lime juice and toss.
- Roughly chop the basil and mint, and stir into the salsa.
- Taste. Add more salt, pepper or lime juice, or all of them, depending on your preferred balance of flavors.
Connie’s Notes
Serve the salsa with tortilla chips, or spoon over grilled meat or fish, or use as a sandwich topping. Whichever way you decide to use this wonderful salsa, it will add a delightful freshness to your meal.
Updated from a recipe originally published in March 11, 2014
Updated from a recipe originally published in March 11, 2014
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