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.
Course Appetizer, Side Dish, Snack
Keyword Avocado, Mangoes
Prep Time 10minutes
Cook Time 0minutes
Total Time 10minutes
Author Connie Veneracion
2tomatoesmust be plump and juicy
1bird’s eye chili
2 to 3limessqueezed
1small handfulbasil leaves
1small handfulmint leaves
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.
Updated from a recipe originally published in March 11, 2014
Connie Veneracion's Mango and Avocado Salsa / Dip https://renaissance.mom/mango-and-avocado-salsa-dip/ April 27, 2021