easy mango avocado salsa
An easy-to-make avocado mango salsa that’s easy to burst with a balance of citrus flavors, spice and natural sweetness from ripe mango.
INGREDIENTS
- 2 atafelo mangoes, peeled and chopped
- 2 avocados, pitted and diced
- 1 cup cherry tomatoes, quartered
- 1 cup frozen or fresh corn
- ¼ red onion, finely chopped
- ½ cup cilantro, loosely packed and roughly chopped
- Zest of a lemon
- Juice of 2 small lemons
- 1-2 teaspoons of maple syrup
- 1 tablespoon Pisqueya Spicy Sweet Hot Sauce
- Pepper and salt to taste
INSTRUCTIONS
- Add your chopped fruits, vegetables and herbs to a medium bowl.
- Add the zest, juice, syrup and hot sauce and sprinkle with a pinch of salt and pepper.
- Flip it slightly with a spatula and toss in the salsa until it is completely combined.
- Allow the salsa to sit in the refrigerator for about 15 minutes before serving to allow the flavors to mingle.
NOTES
- Take care to chop the ingredients into small pieces. Finely chopping the onion and dicing the mango and avocado into small cubes will ensure you get an equal scoop of all the ingredients in one bite.
- Stir your salsa lightly. You want your avocado to still look like chunks. Stir your salsa very carefully to combine the ingredients. I think the best way to mix it up is to scoop up the side of the bowl with your spoon and sweep it from the bottom.
- Reserve the mango and avocado if not serving immediately. Leftover ingredients should hold up well on their own in the refrigerator. When you’re ready to serve, you can add your mango and avocado. This will help prevent your avocado and mango from turning black or mushy.
- Adjust the seasoning to your taste. If you prefer a more spicy hot sauce, feel free to swap it out for a slightly hotter sauce. You can also chop up some fresh jalapeno for this salsa.
