Avocado and Mango Salsa

 Look at this!  A healthy recipe!  And you guys didn't think I had it in me.  Okay, I know I have a few healthy ones on here, but I probably don't want to know the percentage of healthy vs not-healthy.

My brother, Davey, and I made this recipe about a year ago and served it with tortilla chips.  It was a hit.  When we went to prepare the ingredients, I was a little nervous.  I had never worked with mango before.  Davey said he knew what he was doing.
So, he was in charge of the mango and I did the rest.  By the time I had all the ingredients ready, he was still messing with that darned mango.  Apparently, in our family, we are good at faking it.  If ya don't know something, just act like you do and it will all work out.  When he was done, the mango wasn't all that pretty but it still tasted De-licous.  I have made this a few times since then and completely love it.  What else is new, right?  I think there are so many things to be done with this salsa.  My next may be to serve it over some fish (since I am so gosh-darn-healthy).  I served it the other night with our quiche, just over some spring mix greens (I was feeling pretty fancy).  Kinda like a salad dressing.  I might just eat it with a spoon.  Okay, I did that too.  

This time I chopped things by hand so it would be prettier, but I have used the food processor before successfully.

After the initial try, I decided to look up a youtube video on how to dice a mango and I also needed a lesson on how to buy a ripe one because my first attempt at that was a fail.  It really changes the flavor when the mango isn't ripe, and not in a great way.  If you need the same tutorials, here is the one I watched, this guy really loves mangos.

Avocado Mango Salsa
1 mango, peeled and diced
1 avocado,  peeled, pitted, and diced
4 medium tomatoes, diced
1/4 cup chopped red onion
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1.5 tablespoons olive oil

Combine mango, avocado, tomatoes, red onion and cilantro and combine.  In a separate bowl, mix garlic, salt, lime juice and olive oil.  Pour over mango-avocado mixture.  Cover and refrigerate for about 30 minutes before serving.

Food processor instructions: Add red onion, cilantro, garlic, salt, lime juice and olive oil to food processor. Pulse 3-4 times until roughly chopped. Add tomatoes, mango and avocado and pulse 2-3 times until desired consistency.

If you like heat, you can also mince a jalapeno and throw it in, but as I have said before, I am a sissy.  When using the food processor, it would go in first with the onions.

Printer friendly recipe