This refreshing and flavorful Mango and Avocado Salsa with Cherry Tomatoes is a delightful twist on traditional salsa. The sweetness of ripe mango combined with the creamy avocado, juicy cherry tomatoes, and the spicy kick of jalapeño creates a perfect balance of flavors. This salsa is versatile, light, and packed with nutrients, making it an excellent appetizer, topping for grilled meats, or a dip for chips. Whether you’re having a casual gathering or simply want to add a fresh side dish to your meal, this mango and avocado salsa is a crowd-pleaser.
Full Recipe:
Ingredients:
- 1 Mango – peeled and diced
- 1 Avocado – peeled, pitted, and diced
- 200-250 g Cherry Tomatoes – halved or quartered
- 1 Jalapeno – finely chopped (remove seeds for less heat)
- 4-5 cloves Garlic – minced
- Fresh Mint – chopped, about a handful
- 1/2 Lemon – juiced
- Olive Oil – about 2 tablespoons
- Salt – to taste
Step-by-Step Instructions:
Step 1: Prepare the Mango and Avocado
- Peel and Dice the Mango: Start by peeling the mango. Use a sharp knife to remove the skin, then cut the flesh away from the pit. Dice the mango into small, bite-sized pieces and place them into a medium-sized mixing bowl.
- Dice the Avocado: Cut the avocado in half, remove the pit, and scoop out the flesh using a spoon. Dice the avocado into small cubes and add it to the bowl with the mango.
Step 2: Prepare the Other Ingredients
- Cut the Cherry Tomatoes: Halve or quarter the 200-250 grams of cherry tomatoes depending on their size. Add them to the bowl with the mango and avocado.
- Chop the Jalapeño: Remove the seeds from the jalapeño for a milder flavor, or leave them in if you prefer more heat. Finely chop the jalapeño and add it to the bowl.
- Mince the Garlic: Peel and mince 4-5 cloves of garlic. Add the garlic to the mixture in the bowl.
- Chop the Fresh Mint: Finely chop a handful of fresh mint and add it to the salsa mixture for a burst of freshness.
Step 3: Add the Dressing
- Squeeze the Lemon Juice: Cut the lemon in half and squeeze the juice from half of it over the salsa mixture. This will add acidity and help preserve the avocado from browning.
- Drizzle with Olive Oil: Add about 2 tablespoons of olive oil to the bowl. The olive oil will bring all the flavors together and give the salsa a rich, smooth texture.
- Season with Salt: Sprinkle salt to taste over the salsa. Stir the mixture gently to combine, being careful not to mash the avocado.
Step 4: Serve
- Serve Immediately or Chill: The salsa is best served immediately to retain its vibrant colors and fresh flavors. However, if you’re preparing it in advance, cover the bowl with plastic wrap and refrigerate for up to 2 hours.
- Garnish: For a final touch, garnish the salsa with a few whole mint leaves before serving.
Cooking Tips:
- Choosing the Mango: Use a ripe, but not overly soft mango for the best balance of sweetness and texture.
- Avocado Selection: Choose an avocado that yields slightly to pressure but isn’t too soft to avoid it turning mushy in the salsa.
- Customizing the Heat: Adjust the heat by controlling the amount of jalapeño and the seeds. For a spicier kick, include the seeds and add more jalapeño.
- Additions: You can enhance the salsa by adding diced red onion for an extra crunch or a splash of balsamic vinegar for added depth.
- Serving Suggestions: This salsa pairs well with tortilla chips, grilled chicken, fish, or as a topping for tacos and wraps.
Nutritional Information (Approximate per serving, based on 4 servings):
- Calories: 180 kcal
- Carbohydrates: 18 g
- Protein: 2 g
- Fat: 14 g
- Fiber: 6 g
- Sugar: 8 g
FAQs:
- Can I make this salsa ahead of time?
- Yes, you can make this salsa ahead of time, but it’s best served fresh to maintain the texture of the avocado. If preparing in advance, store it in an airtight container in the refrigerator and add the avocado just before serving.
- What if I don’t like spicy food?
- If you prefer a milder salsa, you can omit the jalapeño or use just a small amount without the seeds. You can also substitute the jalapeño with a milder pepper like a poblano.
- Can I substitute lemon juice with lime juice?
- Absolutely! Lime juice will give the salsa a slightly more tangy and traditional flavor. Use it as a direct substitute for lemon juice.
- How long does this salsa last in the fridge?
- This salsa can last up to 1 day in the fridge, but keep in mind that the avocado may brown slightly over time. To prevent this, store it with plastic wrap pressed directly onto the surface to minimize air exposure.
- What can I serve with this salsa?
- This salsa is great as a dip with tortilla chips, or as a topping for grilled meats like chicken, steak, or fish. It’s also excellent in tacos, wraps, or served alongside roasted vegetables.
Conclusion:
This Mango and Avocado Salsa with Cherry Tomatoes is a fresh, colorful, and healthy dish that’s perfect for summer or anytime you crave a refreshing side. With a mix of sweet mango, creamy avocado, and a hint of heat from jalapeño, this salsa is not only delicious but packed with vitamins and healthy fats. Whether you’re serving it as an appetizer or a side dish, this salsa is sure to be a hit with family and friends. Make sure to prepare enough as it will disappear quickly! Enjoy this quick and easy recipe that bursts with flavor in every bite.