mango, avocado, salsa, cilantro- Mango Avocado Salsa- anti-cancer recipes- cook for your life
Mango, Avocado Salsa
Servings: Makes about 3 cups
Prep time: 20

Mangoes and avocados make great salsa! This delicious Mango Avocado Salsa side adds a tropical touch to the most prosaic of meals, and with corn chips, well, there’s nothing to say really except YUM. Give it a try!

To learn how to cut and pit mangoes click here.

Preparation

1. Combine all ingredients in a bowl. Taste for seasonings.  Eat immediately.


Ingredients:


  • 1½ cups diced, peeled and pitted mango
  • 1½ cups diced, peeled and pitted ripe avocado
  • 2 teaspoons minced shallot or red onion
  • 2 teaspoons minced jalapeño
  • 2 tablespoons chopped cilantro
  • 2 teaspoons lemon or lime juice

Nutritional Information

Calories

516 cals

Fat

34 g

Saturated Fat

5 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

22 g

Carbohydrates

58 g

Sugar

36 g

Fiber

19 g

Protein

7 g

Sodium

22 mg

*per serving


Ann's Tips and Tricks

This recipe is also good a good way to use mangoes that are a little under-ripe. The salsa will just be a little more tart.

If you see the large, glossy, bright green Florida avocados in your market, try them in this salsa. They are sweeter and not quite as creamy as the usual Haas variety, and I think a perfect complement to the mangoes.

 


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