Mango-and-Avocado Salsa

This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.

  • Yield: Makes 3 cups
Mango-and-Avocado Salsa

Source: Everyday Food, July/August 2009


  • 1 avocado, halved, pitted, peeled, and diced medium
  • 1 ripe mango, peeled, pitted, and diced medium
  • 1 small red onion, diced small
  • 1/4 cup finely chopped fresh cilantro leaves
  • 1/2 to 1 habanero chile (stem and seeds removed), minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coarse salt


  1. In a bowl, combine all ingredients.


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