Mango Avocado Salsa

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.

mango avocado salsa

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:

time saverStart by slicing down one side of the seed, starting at the top towards the middle, and curving outward around the seed, down to the bottom.

how to cut a mango 1

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).

how to cut a mango 2

Cut a cross-hatch pattern into the fruit, cutting dow to the skin but not through.

how to cut a mango 3

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.

how to cut a mango 4

Repeat these steps on the other two sides of the seed (there is much less fruit here, but still enough to be worthwhile).

how to cut a mango 5

And now you’ve got lots of delicious mango bits!

mango salsa recipe

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.

mango salsa recipe deseed tomato

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!

mango salsa

(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….

mango avocado salsa burritos

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 chicken burrito

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.

change it upAdd a jalapeno or other chili pepper for a spicier salsa. Or add some chopped cilantro! (I just didn’t because my husband doesn’t like it!)

Mexican Rice

I love Mexican food. It’s totally comfort food for me. Few foods make me happier than super cheesy enchiladas or some shredded beef tacos or tamales. Oh, tamales.

Maybe it’s because of growing up in Southern California, but I don’t think I’ve ever gone more than a week without eating Mexican food except for the few months I lived in Europe. And even then, when  my mom sent me a package she included some tortillas and enchilada sauce!

That being said, I’m no expert at making authentic Mexican food (though I would love to be!) But I have come up with a few good recipes over the years, and am constantly searching for and working on more.

healthy taco salad with Mexican rice from scratch

This Mexican rice is pretty simple, and making it from scratch is a lot healthier than making packaged ones (they have soooo much sodium! and all sorts of preservatives and such). You basically just toss all the ingredients in a pot, put the lid on, and let it cook!

Mexican rice recipe

That’s fresh chopped cilantro on top of the bubbling rice. I love cooking with fresh herbs! Almost all of the ingredients for this recipe are fresh, and it makes the rice very flavorful.

Mexican rice from scratch

When it looks about like this, it’s done. Stir it up with a wooden spoon – the tomato sauce tends to be thicker on the top. If there’s still liquid, just cover it back up and cook for a few more minutes.

Mexican rice

It will be a little saucier than plain rice, but there shouldn’t be any standing liquid. It should look like this when it’s ready to serve.

Mexican Rice 

2 cups white rice
1 15 oz can tomato sauce
2 cups water
2 cloves garlic, minced or crushed
1 small onion, chopped
1/2 cup frozen peas and carrots
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 Tbsp chopped cilantro (optional)

Place all ingredients in a medium saucepan over medium-high heat on the stove. Once it reaches boiling, cover and reduce heat to simmer. Simmer about 20 minutes, or until liquid is absorbed and rice is tender. Stir and serve!

Makes 6-8 servings (about 4 cups cooked rice)

change it upSqueeze in some lime juice for a little more flavor, or if you like things a bit spicier, add 1/2 a chopped jalapeño or sprinkle in some cayenne pepper.

easy Mexican rice recipe

It’s great on taco salads, in burritos, or just as a side dish.