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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
Serves 4 portions
- 2 tablespoons shallots, finely chopped
- 1/2 to 1 red bell pepper, diced
- 1 ripe mango
- 1/2 jalapeno, seeded and finely chopped
- 1 ripe avocado
- 2 teaspoons fresh lime juice
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon balsamic vinegar, or whatever you have around
- 1 teaspoon maple syrup, Grade B
- 1/2 teaspoon Dijon mustard
- Salt and Pepper to taste
- Put the chopped shallot and the diced bell pepper in a small bowl.
- 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.
- 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.
- 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.
- Fold the dressing into the salsa carefully, so as not to bruise the mango or avocado.
- Add salt and pepper to taste. Carefully combine and serve.
- This recipe was entered in the contest for Your Best Avocados
- This recipe was entered in the contest for Your Best Maple Recipe
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Condiment