Ingredients
1 large Ripe mango, peeled, pitted, and diced
2 medium Avocados, peeled, pitted, and diced
½ small Red onion, finely diced
¼ cup packed Fresh cilantro, chopped
1 small Jalapeño pepper, seeds and ribs removed, finely minced
2 tablespoons Fresh lime juice
½ teaspoon Fine sea salt (or to taste)
Pinch of freshly ground black pepper (optional)
Instructions
1. Prep Ingredients: Dice the mango and avocado into 1/4 to 1/2-inch pieces. Finely dice red onion, mince the jalapeño, and chop the cilantro.
2. Soak Onion: In a mixing bowl, combine diced red onion with 1 tablespoon of the lime juice. Let sit for 5 minutes to mellow the bite.
3. Combine: Add the mango and minced jalapeño to the onion mixture and stir gently.
4. Fold: Gently fold in the diced avocado and cilantro. Drizzle with the remaining tablespoon of lime juice and season with salt and pepper.
5. Rest & Serve: Fold gently to incorporate all ingredients. Let the salsa rest at room temperature for 10-15 minutes before serving to allow flavors to meld.
Notes
Pro-Tips:
• Dice mango and avocado uniformly for a balanced bite in every spoonful.
• Soaking the diced red onion in lime juice first takes the raw, sharp edge off the onion.
• Fold the ingredients together gently to avoid breaking down the delicate avocado and mango.
• Serve immediately; if making ahead, press plastic wrap directly onto the salsa surface to prevent browning.
Variations:
• Tropical: Replace half the mango with diced pineapple or papaya.
• Smoky: Replace jalapeño with a teaspoon of minced chipotle pepper in adobo.
• Crunchy: Stir in ¼ cup finely diced cucumber or jicama for extra crispness.
- Prep Time: 15
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican-inspired
- Diet: Vegan