Mango and avocado salsa
Sweet, tangy, spicy and deliciously creamy, I made this salsa on a terribly humid summer day and served it with tortilla chips for a mid-afternoon snack.
Servings 3 cups
Ingredients
- 1 ripe mango
- 1 ripe avocado
- 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 Thai basil leaves
- 1 small handful mint leaves
Instructions
- Cut the mango to remove the stone (see illustration). 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.
- Serve the salsa with tortilla chips, or serve as a side dish to grilled meat, chicken or seafood.
