1 ripe, but firm mango, peeled, seeded and diced
1 ripe, but firm avocado, peeled, pitted and diced
3 Roma tomatoes, diced
3 Tbsp. onion, minced
1 Tbsp. garlic clove, minced
1 small jalapeno, seeded and minced
2 Tbsp. fresh lime juice
2 Tbsp. extra virgin olive oil
1-1/2 tsp. red pepper flakes
Salt and pepper (optional)
Mix all ingredients except avocado in a large bowl.
Add avocado to salsa and stir gently to combine.
Salt and pepper (optional) to taste.
Serve fresh as a dip with baked tortilla chips or as a topping for tilapia or any grilled fish. If making ahead of time and not serving for a couple of days, don’t dice or add the avocado, until prior to serving.
Karen’s Note: Fresh mango salsa can be stored chilled for a day or two and is also a great topping for grilled chicken too…Happy Cinco de Mayo!
Always reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried.