Avocado Mango Salsa Recipe

Avocados: These provide a creamy base for the salsa.

Mango: Adds a sweet and tangy flavor to the mix.

Red onion: Offers a sharp, pungent taste that balances the sweetness.

Cilantro: Brings a fresh, herbaceous note to the salsa.

Lime: The juice adds acidity and brightness.

Jalapeño: Adds a bit of heat and spice.

Salt: Enhances all the flavors in the salsa.

When dicing avocados, use a sharp knife to make clean cuts and avoid mashing the flesh. To easily remove the pit, slice the avocado in half lengthwise, twist the halves apart, and gently tap the pit with the blade of the knife. Twist the knife to dislodge the pit, then scoop out the flesh with a spoon.

• avocados - Substitute with diced cucumber: Cucumber provides a refreshing crunch and a mild flavor that complements the other ingredients.

• mango - Substitute with pineapple: Pineapple offers a similar sweetness and tropical flavor, adding a juicy texture to the salsa.

• red onion - Substitute with green onions: Green onions have a milder taste and add a fresh, crisp element to the salsa.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can stand in for cilantro if you prefer a different herb.

• lime - Substitute with lemon: Lemon juice offers a similar acidity and brightness, enhancing the flavors of the salsa.

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile, adding the necessary spice to the salsa.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the overall taste of the salsa.

• To keep your avocado mango salsa fresh, store it in an airtight container. This will help prevent the avocado from browning and keep the flavors vibrant.
• Place a piece of plastic wrap directly on the surface of the salsa before sealing the container. This minimizes air exposure and helps maintain the bright colors of the mango and avocado.
• Store the container in the refrigerator. The salsa will stay fresh for up to 2 days, though it's best enjoyed within the first 24 hours for optimal flavor and texture.
• If you need to store it for longer, consider freezing. However, be aware that the texture of the avocado may change slightly upon thawing.
• To freeze, transfer the salsa to a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date so you can keep track of its freshness. The salsa can be frozen for up to 2 months.
• When ready to use, thaw the salsa in the refrigerator overnight. Give it a gentle stir before serving to redistribute any separated juices.
• For an extra burst of freshness, consider adding a squeeze of lime juice and a sprinkle of cilantro after thawing to revive the flavors.

• For a quick and easy method, place the avocado mango salsa in a microwave-safe bowl. Cover it with a microwave-safe lid or plate to prevent splattering. Heat on medium power for 30 seconds, then stir and check the temperature. Repeat in 15-second intervals until it reaches your desired warmth. Be cautious not to overheat, as the avocado can become mushy.

• If you prefer a more controlled reheating process, use a stovetop method. Place the salsa in a small saucepan over low heat. Stir gently and continuously to ensure even heating. This method helps maintain the texture of the mango and avocado.

• For those who enjoy a bit of a smoky flavor, consider reheating the salsa on a grill. Place a piece of aluminum foil on the grill and spread the salsa evenly over it. Heat on low for a few minutes, stirring occasionally. This method adds a subtle charred taste that complements the jalapeño.

• If you have an air fryer, you can use it to reheat the salsa. Place the salsa in an air fryer-safe dish and heat at 300°F for 2-3 minutes. Stir halfway through to ensure even heating. This method helps retain the freshness of the cilantro and lime juice.

• For a no-heat option, simply let the salsa sit at room temperature for about 15-20 minutes before serving. This allows the flavors to come back to life without altering the texture of the avocado and mango.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Cutting board: A surface to safely dice the avocados, mango, and chop the other ingredients.

• Chef's knife: A sharp knife to finely chop the red onion, cilantro, and jalapeño, as well as to dice the avocados and mango.

• Citrus juicer: A tool to extract juice from the lime efficiently.

• Measuring cups: To measure out the exact quantities of red onion and cilantro.

• Measuring spoons: To measure the salt accurately.

• Spoon: To gently toss the ingredients together in the mixing bowl.

• Refrigerator: To chill the salsa for 30 minutes if you want the flavors to meld.

Prep ingredients in advance: Dice the avocados and mango ahead of time and store them in airtight containers in the fridge.

Use a food processor: Quickly chop the red onion, cilantro, and jalapeño using a food processor to save chopping time.

Juice the lime efficiently: Roll the lime on the counter before juicing to get the most juice with minimal effort.

Batch make: Double the recipe and store extra salsa in the fridge for up to two days to save time on future meals.