Avocado Mango Salsa
This salsa is a great accompaniment to Mojo Chicken. However, without fail, at some point when nobody’s looking I end up eating it with a spoon. That’s just how I roll.
Avocado Mango Salsa
- 1 avocado
- 1 mango
- 1/4 red onion
- small handful cilantro
- 2 limes
- salt and pepper

Chop up the onion. I usually like a somewhat fine cut for raw onions, but if you’re a chunky onion person than by all means go for it. This salsa is rustic, so I don’t mind a looser chop.

Cut the mango into 1/4 inch chunks. The best way that I know to do this is to slice off both fat halves of the mango, and then cut the vertical slices that are left.

Score each half into 1/4 inch sections and push the inside out.

Cut horizontally (parallel to the peel) halfway down the mango segments so each center piece yields 2 chunks. Or you can saw the whole thing off and do them piece by piece, but that’s a bit of a time sink if you ask me.

Cut the avocado in half and score this into 1/4 inch chunks as well.

Using a soup spoon, scoop the flesh out of the shell and add this to the mango.

Finely chop the cilantro.

Finally, squeeze in the juice of the 2 limes and season with salt and pepper to taste.

This is so fresh, healthy, fast and easy. It’s a great accompaniment to chicken as well as fish, and although it is best served immediately it will keep for up to 2 days in the fridge if you can’t use it all right away.
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