Sometimes food takes my taste buds on an adventure around the world somewhere, even though my body is plopped on the couch, looking outside at a grey, cloudy day. This mango avocado salsa takes me to sunny Mexico, with their perfect fresh mangoes and juicy limes.
This recipe was created as a pairing for my Jerk Tofu Tacos, which I’ll be posting later this week, but I thought this salsa stood out on its own, so it deserves its own recipe post. If you want a sneak peek at the tacos, check out my Instagram page for a tease.
This salsa is not only incredibly fresh tasting, it’s also quick and easy to prepare. You could be dipping chips in this in 5 minutes. What are you waiting for?
The rice vinegar was a last minute addition, that I recommend you don’t omit. It gives the salsa a nice tangy kick that works with the other ingredients without overpowering them.
That’s all for now. I’ll be back later this week with a taco party!
- 2 Mangoes 2 cups, diced
- 1 Ripe Avocado 1 cup diced
- 2 Tbsp diced Green Onion
- 2 Tbsp chopped Cilantro
- 2 tsp Lime Juice
- 2 tsp Rice Vinegar
- ¼ tsp Sea Salt
Remove skin and pit from the mango and avocado, then dice into bite sized pieces. Place in a small mixing bowl. Chop cilantro and green onion, then add to bowl. Season with lime juice, vinegar and salt. Gently stir and taste. Serve with chips or tacos.