Mango Avocado Salsa is a crunchy, colorful, and crowd-pleasing appetizer, bursting with flavors. It is a perfect starter for parties and potlucks. Instead of traditional salsa, serve the tortilla chips with this bright mango avocado salsa from Honduras.
After a month’s break, I am participating back in the monthly blogging marathons. This week’s theme is “Latin American Cuisine.” So kicking off BM with this yummy salsa from Honduras.
For the monthly blogging marathon, we need to pick the theme and send it to Valli, on or before the 8th of every month. So for June month, I had to send it before May 8th. I completely lost track of the dates and sent my preferences at the last moment. But as they got picked by others, I ended up selecting two other themes (one is the Latin American Cuisine and the other one coming up next week) which were not on my list. I don’t know what kept me from choosing those themes, especially this one. :-)
After reading about Latin American Cuisine, I realized there is a lot of a vegetarian recipe to explore, and I ended up making a huge list of recipes to try. As I had to post only three recipes, I decided to go with one starter recipe, one main course, and a dessert from three different Latin American Countries. To be honest, this theme turned out to be a blessing in disguise.
When I was reading about the Latin American cuisine, I stumbled upon this International Vegetarian Union Recipe site and picked all three recipes from there which I modified as per our preference. The first recipe is the mango avocado salsa, and it is a super simple recipe. Just chop all the ingredients, toss them together with lemon juice, and boom the recipe is ready. :-)
Mango Avocado Salsa Recipe
The recipe is super simple. We just need to chop and mix them all. You can adjust the measurements according to your preference. Make sure to use firm avocados for this salsa recipe.
Steps:
-
- Chop the tomatoes, onions, cilantro, and bell pepper.
- Peel the mango and avocado skin and cut them into small squares.
- In a mixing bowl, add all the vegetables and mangoes.
- Mix them gently and add the salt and lemon juice just before serving.
That’s it. Serve it with tortillas. I served it with red bean tortillas. By the way, if you enjoy beans, I’ve got a lot of recipes with beans here.
Notes:
- For this recipe, I prefer firm avocado and mango. Ripe ones might turn mushy.
- Toss them gently so as to prevent the mango and avocado from mashing.
- Adjust the salt and lemon juice as per your preference.
- The original recipe calls for garlic powder too. If you prefer garlic powder, you can add a dash of garlic powder.
- This salsa stayed safe for up to 3 days when refrigerated.
Mango Avocado Salsa
Ingredients
Measurement Details: 1 cup=240ml;1tbsp=15ml;1tsp=5ml
- 1 cup Mangoes diced
- 1/2 cup Tomatoes chopped
- 1/2 cup Bell pepper chopped
- 2 tbsp Onion chopped
- 1 Avocado firm medium-sized one, approx 3/4 cup when chopped
- 2 tsps Lemon Juice
- 1/2 tsp Salt
- 1 tbsp Cilantro
Instructions
- Chop the tomatoes, onions, cilantro and bell pepper.
- Peel the mango and avocado skin and cut them into small squares.
- In a mixing bowl, add all the vegetables and mangoes.
- Mix them gently and add the salt and lemon juice just before serving.
- That's it. Serve it with tortillas. I served it with red bean tortillas.
Notes
- For this recipe, I prefer firm avocado and mango. Ripe ones might turn mushy.
- Toss them gently so as to prevent the mango and avocado from mashing.
- Adjust the salt and lemon juice as per your preference.
- The original recipe calls for garlic powder too. If you prefer garlic powder, you can add a dash of garlic powder.
- This salsa stayed safe for up to 3 days when refrigerated.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Sending this blogging marathon #77. Check out the other bloggers participating in this marathon.
