Just in time for the weekend!
Summer means fresh Mangos and Avocados. Adding just a little spice and chilling this salsa brings a refreshing new flavor to your taste buds! Serve with corn tortilla chips and a Mango Margarita and everyone will go crazy.
Ingredients
1/4 teaspoon ground Ancho Pepper powder
1/4 teaspoon ground Coriander
1/4 teaspoon Kosher Salt
3 Garlic Cloves, minced
1 Shallot, minced and fried
1 small Avocado, peeled, pitted and diced
1 small Mango, peeled, pitted and diced
3 tablespoons Lime juice
Directions
Slice the bottom of the mango; peel the skin of the mango either using a knife or a peeler. Cut the flat side of the mango; going around the seed of the mango while cutting. Do the same for all the sides of the mango. Dice the mango.
Note: The mango seed is very skinny.
Dice the avocado into chunks.
Combine fresh ground pepper, coriander and salt mix well. Set the mixture aside.
Add diced avocado, diced mango in a bowl.
In a skillet add the shallot and garlic and fry it in oil.
Add the garlic mixture to the mango and avocado in the bowl and stir. Squeeze fresh key lime juice over the salsa and stir the salsa.
Sprinkle the spice mixture over the top of the salsa and stir it well. refrigerate the salsa for at least hour.
Take out the salsa out of the refrigerator and put it in a serving bowl. Serve with some corn chips.
Real Texas Mango Avocado Salsa is ready to be served!
{ 3 comments… read them below or add one }
How do you know when a mango is ripe?
Most of the time, when I purchase a mango, it is green with a little red color. It can also have a little yellow color too. The mango should be firm, but you should be able to gently push using your thumb on the end of the mango and it should give a little. If it is too firm, then I have found it won’t ripen, but instead will spoil.
I leave the mangos on the counter top in a fruit bowl. When the mango gives a little when squeezed it is ready to be eaten. I have used a little more ripened mango blended in drinks. But for the salsa, you will want it to be a little firmer, not mushy.
Mmmmmm these look dicolieus! Thanks for sharing, I never know what to do with eggs, I always end up just scrambling them!