Mango Avocado Salsa

Since summer is also outdoor cooking season, I always like to have a quick salsa recipe at hand. It helps keep my guests going while I show them my moves on the grill!

This chunky mango avocado salsa is a stunning pocket starter. Cut up some ripe fruit and this recipe is ready in no time.

Tommy Atkins, the most common variety of mango (at least here in the US), is the best variety of mango for such recipes. Their skin is typically green with a yellow or red tinge, and their firm, sweet and tart flesh contrasts well with the avocado’s creamy, softer flesh.

Francis mangoes would be my second recommendation if Atkins isn’t available, that is if You can find them. The former have a sharper flesh and look almost the same as the latter except for their skin. When ripe, Francis mangoes have a yellower skin.

Also known as champagne mangoes, the small, yellow Ataulfo ​​are too fibrous (and often sold overripe) to use in this recipe.

Mangoes: how ripe is too ripe?

Having stolen many mangoes from my family’s trees in Puerto Rico, I consider myself a mango lover.

The mango you want for this particular recipe isn’t excessive ripe. It should be minimally green on its skin, but it will Not give slightly when squeezed with fingers. The mango you want to use for this salsa needs to be slightly firm so that you don’t get a “mango mush” in your salsa when you stir it.

What is the best way to cut a mango?

While there are many different ways to cut a mango, the least cumbersome is to cut off the fleshy “front and back” of the fruit and score it while it’s still in the skin. Here is a great picture of this process.

How to choose the best avocado

Much like picking the perfect mango, the best avocado for this chunky salsa is Not extremely soft. Choose an avocado that still has the knobbly stem attached, as this will be more ripe but still firm enough to hold its shape. The color is dark (not brown) and still has green spots on the skin.

When you press lightly, the avocado should feel like its flesh is just about to give way. If you find your fingers sinking into the peel, hide it in the trash can and choose a firmer avocado. On the other hand, if the avocado feels rock hard when you try to squeeze in, you can always take it home; It just needs to hang on the counter for a few days before you cut into it.

This will prevent your salsa from turning brown

The lime juice used in this recipe is our secret weapon to keep the avocado from discoloring in the salsa. But while it’s a necessary ingredient in the fight against tanning, it’s not a panacea. Avocado when exposed to air will eventually brown no matter what tricks you use.

At the last minute, slice the avocado, gently toss in the sour juice, and leave covered until ready to enjoy.

Oxygen is the enemy of a sliced ​​avocado. The acidity in citrus juices will help inhibit browning, but it won’t work forever. A combination of juice covering the salsa with plastic wrap pressed against the fruit and a lid, and eating it quickly will keep your mango avocado salsa in top, eye (and stomach) pleasing shape.

Best tips for storing this salsa

Prepare your mango avocado salsa 30 minutes before serving. That way, the salsa’s flavors have enough time to blend while avoiding the dreaded browning.

If you’re pressed for time or worried you’ll be wrist-deep salsa-making by the time your guests arrive, prep all the ingredients except the avocados ahead of time. Then slice the avocados and quickly toss everything together when everyone arrives.

Store the salsa in the refrigerator until ready to serve. Once made, covered and refrigerated, this mango avocado salsa keeps for up to two days.

Need more avocados in your life?

• Guacamole with charred sweetcorn, bacon and tomato is what dreams are made of.
• Eggs with guacamole devils!
• Bacon makes everything better. Try this guac with bacon and blue cheese.
• Edamame Avocado Dip goes perfectly with pita!
• 7 Layer Bean Dip is an oldie but a goodie!