Mango Avocado Salsa Recipe

Mangoes: Provide a sweet and juicy base for the salsa.

Avocado: Adds a creamy texture and rich flavor.

Red onion: Offers a sharp, tangy contrast to the sweetness of the mango.

Cilantro: Adds a fresh, herbal note to the salsa.

Jalapeño: Brings a mild heat and additional flavor complexity.

Lime: The juice adds acidity and brightness, balancing the flavors.

Salt: Enhances all the other flavors in the salsa.

When dicing the mangoes and avocado, make sure to use a sharp knife to achieve clean cuts and avoid mashing the fruit. This will help maintain the salsa's texture and presentation. Additionally, to prevent the avocado from browning, you can toss it with a bit of lime juice before mixing it with the other ingredients.

• mangoes - Substitute with pineapple: Pineapple provides a similar tropical sweetness and juicy texture that complements the salsa well.

• avocado - Substitute with cucumber: Cucumber offers a refreshing crunch and mild flavor, making it a good alternative to avocado.

• red onion - Substitute with green onions: Green onions have a milder flavor and add a nice color contrast to the salsa.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace the herbaceous notes of cilantro.

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile to jalapeños.

• lime - Substitute with lemon: Lemon juice offers a similar acidity and brightness to lime juice.

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

• To keep your mango avocado salsa fresh, store it in an airtight container. This prevents air from oxidizing the avocado and keeps the flavors vibrant.
• Place a piece of plastic wrap directly on the surface of the salsa before sealing the container. This extra layer helps minimize exposure to air, which can cause the avocado to brown.
• Store the container in the refrigerator. The salsa will stay fresh for up to 2 days. Beyond this, the texture of the avocado may become mushy, and the flavors may start to degrade.
• If you need to prepare the salsa ahead of time, consider adding the avocado just before serving. This ensures the avocado remains fresh and maintains its texture.
• For freezing, note that avocado doesn't freeze well and can become mushy upon thawing. However, if you must freeze the salsa, do so without the avocado.
• To freeze, place the mango, red onion, cilantro, and jalapeño mixture in a freezer-safe container or bag. Squeeze out as much air as possible before sealing.
• Label the container with the date and contents. The salsa base can be frozen for up to 2 months.
• When ready to use, thaw the salsa base in the refrigerator overnight. Once thawed, dice a fresh avocado and mix it in along with freshly squeezed lime juice and a pinch of salt to taste.
• Always taste and adjust the seasoning after thawing, as freezing can sometimes dull the flavors. A bit more lime juice or salt can help revive the salsa.

• If you must reheat the mango avocado salsa, do so gently to preserve the fresh flavors and textures. Here are some methods:
  • Room Temperature Method: Remove the salsa from the refrigerator and let it sit at room temperature for about 15-20 minutes. This will take the chill off without compromising the avocado and mango.
  • Microwave Method: Place the salsa in a microwave-safe bowl. Microwave on low power for 10-15 seconds. Stir gently and check the temperature. Repeat if necessary, but be cautious not to overheat as it can make the avocado mushy.
  • Warm Water Bath: Place the salsa in a sealed plastic bag or airtight container. Submerge it in a bowl of warm water for a few minutes. This method gently warms the salsa without cooking it.
  • Stovetop Method: If you prefer a slightly warm salsa, you can use a non-stick pan. Heat the pan on the lowest setting and add the salsa. Stir continuously for about 1-2 minutes, just until it reaches the desired temperature. Be careful not to overheat to maintain the integrity of the mango and avocado.

Remember, the goal is to gently warm the salsa without cooking it, preserving the fresh and vibrant flavors.

• Cutting board: A sturdy surface for safely chopping and dicing the mangoes, avocado, red onion, and jalapeño.

• Chef's knife: A sharp knife for efficiently and precisely cutting the ingredients.

• Peeler: Useful for peeling the mangoes and avocado.

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

• Citrus juicer: Handy for extracting juice from the lime.

• Measuring cups: To measure out the cilantro accurately.

• Spoon: For gently tossing the ingredients together.

• Refrigerator: To store the salsa if you decide to refrigerate it for later.

Prep ingredients ahead: Dice the mangoes, avocado, and red onion in advance and store them in airtight containers.

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

Juice 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 later use.

Keep tools handy: Have your knife, cutting board, and bowls ready before you start to streamline the process.