Mango-Avocado Salsa

Salsa de Mango y Aguacate
Servings: 21/2 cups


  • 1small red onion, chopped into ¼-inch pieces
  • 3tablespoons fresh lime juice
  • 1large (about 12 ounces) (preferably the variety called Honey Manila or Champagne), peeled and cut into ½ inch pieces
  • 1large avocado, flesh scooped from the skin and roughly chopped
  • 1 to 2fresh red Fresno or red jalapeño chiles, stemmed, seeded and finely chopped
  • A tablespoon or two chopped fresh herbs (I really love the combination of mint and cilantro here)
  • Salt


In a medium bowl, combine the red onion and lime juice.  Let stand for a few minutes while you gather and prepare the other ingredients.  Add the remaining ingredients to the bowl, stir to combine, then taste and season with salt, about ½ teaspoon.  The salsa’s ready.  


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