Thursday, February 3, 2011

Mango and Avocado Salsa

I love this fresh and colorful salsa.  You can serve it with corn chips, or spoon over fish or chicken dishes.  When ripe mangoes aren't available, I've found them prepared and sliced in large jars or plastic clam shells, in the refrigerated produce section at the grocery store.  I've even bought them fresh, but prepared in a light syrup, and they still made a wonderful salsa.

2 large mangos, halved, pitted, peeled, diced
2 ripe avocados, halved, pitted, peeled, diced
1/2 fresh jalapeno pepper, seeded and finely minced
1/3 cup finely diced red onion
1/4 cup fresh cilantro, finely chopped
3 tablespoons fresh lime juice
1/4 cup orange juice
2 tablespoons olive oil
salt and pepper to taste

Combine all ingredients and mix well.  Season to taste with salt and pepper.

Spoon over fish and chicken dishes.  Excellent with green chili enchiladas and fish tacos.

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