Mexican food was a staple of my diet all growing up. Mangos, unfortunately, were not. So now I find any excuse I can to sneak mangos into my meals (or salsa) because they’re rather delicious.
If you shop at Costco, you’ve probably seen the mango salsa they sell there. It’s pretty good, but nothing ever quite compares to making it fresh. Especially when you can find good mangos for a good price! One of the keys to making good mango salsa is starting with good mangos. How do you choose a good mango? Find one with as little green as possible! The more red, the more delicious! It should be mostly red, with some yellow (and probably a little green, cuz let’s face it – you’re probably not going to find a perfect one unless you go to the tropics) and it should be somewhat firm but not hard.
So once you’ve got your mangos, you might be wondering what exactly to do with them. They can be a bit tricky, with their big, weird-shaped seed in the middle, and the skin that needs peeled off, but once peeled the mangos are super slippery. Well, let me share what I’ve found to be the easiest, fastest way to cut up a mango:
Repeat on the other side, so you end up with two slightly curved pieces that you cut off, and the seed (with some usable fruit still).
Cut a cross-hatch pattern into the fruit, cutting dow to the skin but not through.
Then flip it inside out, pushing the fruit up and out of the skin. Some pieces will probably just fall out, and the rest you can just run the paring knife as close to the skin as possible.
Repeat these steps on the other two sides of the seed (there is much less fruit here, but still enough to be worthwhile).
And now you’ve got lots of delicious mango bits!
Now it’s salsa time! Chop up the green onion, crush the garlic, seed and chop the tomato and pepper, and cut up the avocado.
To seed the tomato, just cut it in quarters lengthwise, and then run a knife from one end to the other, just under the seeds, and they should fall right off.
To cut up the avocado, basically follow the same method as cutting the mango, but just slice it in half instead of cutting around the seed. Or look at this post for some pictures and tips.
Stir everything up, let it sit for at least 15 minutes so the flavors can mix a bit, and enjoy!
(I know, it doesn’t have any avocado yet here… but it’s still delicious and beautifully colorful!)
Just eat it on chips, or put it on tacos, burritos, quesadillas, nachos….
We made chicken burritos with leftover rotisserie chicken, some refried bean, and the mango avocado salsa, and it was super yummy! So simple, and a great use for any leftover chicken!
Mango Avocado Salsa
2 large ripe mangos
1 roma (or other small-medium) tomato
1 large avocado
1 red pepper
2 green onions
2 garlic cloves
1. Peel and chop the mangos (see tips above). Seed and chop the tomato and pepper. Cut up the avocado. Slice the green onions. Mince or crush the garlic. Mix all ingredients in a bowl.
2. Let sit for about 15 minutes (or longer if you want) for the flavors to mix. Stir and serve!
Makes about 2-3 cups salsa.