Mango Avocado Salsa

Mango Avocado Salsa

I received several avocados and mangoes in this week’s FFTY box. The avocados are never truly a problem, since I know that left to his own devices, Mr. Man would eat Avocados for breakfast, lunch and dinner – and probably have an extra one or two for snacks – I had some ideas for the mangoes, but – unfortunately, I had spaced on the fact that I had them until today, and upon opening the bag they were in, discovered that they were ALL ripe and ready to eat – one of the downsides to keeping them in a brown paper bag… out of sight, out of mind. ;-) mangos

Fortunately, they were fairly smallish Mangoes, so I was able to use them up in one meal. I started out with four – and used three of them making a Mango puree to use in the entree – Mango Glazed Pork Tenderloin. The fourth, I used in this salsa to serve with the tenderloin, although – next time I think I’ll make it to serve with CHIPS. Or maybe I’ll just grab a spoon and eat it straight from the bowl.

avocados

Italian Parsley

Ingredients:

  • 2 small Avocados (or 1 large); peeled and cut in to 1/2″ chunks
  • 1 small Mango (or 1/2 a large); peeled and cut in to 1/2″ chunks
  • 1/2  small Onion; finely diced
  • 2 cloves garlic; finely minced
  • 2 tbs Italian Parsley; finely minced
  • 1 tbs Fresh Basil; finely minced
  • 1 tbs Fresh Mint; finely minced
  • 3 tbs Rice Wine Vinegar
  • 1 tsp Habanero Hot Sauce (or to taste)
  • Kosher Salt (to taste)

Method:

Mango Avocado Salsa 1

2 Responses to “Mango Avocado Salsa”

  1. [...] « Mango Avocado Salsa [...]

  2. Wow, looks so good! Yeah, eating it with a spoon straight out of the bowl is definitely the option I'd go for hahaha

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