Author Notes
One day I had ripe mangoes and avocados on hand and some fish to grill, so I thought I would make a simple salsa to go with the fish. It turns out that this beautiful salsa is wonderful with chicken, Mexican food, and curries as well as grilled fish. (Note: I just made this substituting 1/2 minced jalapeno in place of my normal addition of hot sauce, and I like it better!) —Bevi
Ingredients
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2 tablespoons
shallots, finely chopped
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1/2 to 1
red bell pepper, diced
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1
ripe mango
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1/2
jalapeno, seeded and finely chopped
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1
ripe avocado
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2 teaspoons
fresh lime juice
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2 tablespoons
Extra Virgin Olive Oil
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1 teaspoon
balsamic vinegar, or whatever you have around
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1 teaspoon
maple syrup, Grade B
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1/2 teaspoon
Dijon mustard
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Salt and Pepper to taste
Directions
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Put the chopped shallot and the diced bell pepper in a small bowl.
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Chop the mango, as illustrated in the photo, by scoring each half and slicing it off the mango skin. Add to the bowl. Then add the chopped jalapeno.
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Rough chop the avocado and add to the bowl. Sprinkle the lime juice over the contents. This will help keep the avocado from turning brown.
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Mix the olive oil, vinegar, maple syrup, and Dijon mustard to make a vinaigrette (this is a great dressing on green salads and slaws as well). Pour the dressing on the chopped ingredients.
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Fold the dressing into the salsa carefully, so as not to bruise the mango or avocado.
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Add salt and pepper to taste. Carefully combine and serve.
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