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For a fresh and tasty mango salsa with avocado, gather these ingredients: - Ripe mango (peeled and diced) - Ripe avocado (diced) - Red onion (finely chopped) - Red bell pepper (diced) - Jalapeño pepper (minced) - Fresh cilantro (roughly chopped) - Fresh limes (juiced) - Extra virgin olive oil - Salt and freshly cracked black pepper Each ingredient plays a key role. The mango adds sweetness, while the avocado gives creaminess. The red onion and bell pepper offer crunch and color. Jalapeño adds a spicy kick. Fresh cilantro brightens the flavor, and lime juice brings in acidity. Olive oil helps blend all the flavors together. Salt and pepper enhance the taste, making it all pop. This recipe is not just about flavors; it also packs in nutrition. Mango is rich in vitamins A and C. Avocado provides healthy fats and fiber. Together, they create a salsa that is both healthful and delicious. For the complete cooking steps, check out the Full Recipe. 1. In a medium bowl, combine the diced mango, avocado, red onion, red bell pepper, and jalapeño. 2. Carefully add the chopped cilantro. Use a spatula to gently fold the mix. This keeps the avocado pieces intact. 3. In a small bowl, whisk together the lime juice and olive oil until fully mixed. 4. Drizzle the lime and oil dressing over the salsa mixture. 1. Season the salsa with salt and freshly cracked black pepper. Stir gently to blend the flavors. 2. Let the salsa marinate at room temperature for at least 15 minutes. This helps the flavors mix and taste better. For the full recipe, check out the detailed instructions. Enjoy making this fresh and vibrant mango salsa with avocado! To choose a ripe mango, look for one that feels slightly soft when you press it. The skin should have a vibrant color, often yellow or red, depending on the type. A ripe mango will also have a sweet, fruity aroma at the stem end. Avoid any that feel too hard or have dark spots. When it comes to avocados, check for a slight give when you squeeze them gently. The skin should be dark green or black, depending on the variety. If it feels firm, it is not ripe yet. A few brown spots are fine, but avoid any with large dark patches or wrinkles. To dice mangoes without waste, start by cutting off the cheeks from the pit. Hold the mango upright, slice down along the pit, and then carefully dice the flesh in a grid pattern before scooping it out. For jalapeños, use a sharp knife. Cut off the stem and slice it in half lengthwise. Use a spoon to remove the seeds and ribs, which hold most of the heat. Then, chop the halves into small pieces. Always wash your hands after handling jalapeños to avoid irritation. {{image_4}} You can switch up the peppers in this salsa. Try using green bell peppers for a milder taste. For more heat, use a serrano pepper instead of jalapeño. You can also add fruits like pineapple or peach. These fruits add sweetness and extra flavor. Diced pineapple gives a nice tropical twist. Chopped peaches can make it juicy and fresh. This mango salsa fits many diets. To make it vegan, ensure your olive oil is pure and fresh. The salsa is naturally gluten-free, so it’s great for gluten-sensitive folks. Serve it with corn chips or on top of grilled meats. If you want a light meal, add it to salads or grain bowls. This makes the dish versatile for everyone. For the full recipe, check out the details above. To keep your mango salsa fresh, choose the right container. I recommend using an airtight container. This helps keep out air and moisture. Glass or plastic containers work well. Make sure to store the salsa in the refrigerator. It can last about 3 to 5 days. If you see any signs of spoilage, it's best to throw it away. If you want to save salsa for later, you can freeze it. To freeze fresh salsa, divide it into smaller portions. This makes it easy to thaw just what you need. Use freezer-safe bags or containers. Leave some space in the container for the salsa to expand as it freezes. When you’re ready to use it, thaw the salsa in the fridge overnight. You can also use the microwave for quick thawing. Just heat it on low power for a short time. After thawing, stir the salsa well before serving. The texture may change slightly, but the flavor stays great! For the full recipe, check back to enjoy this delicious twist on salsa. Yes, you can! Make the mango salsa a few hours before serving. This gives the flavors time to blend. Just keep it covered in the fridge until you are ready to serve. Fresh salsa tastes best when made close to serving time, but it still holds up well. Mango salsa will last about 2 to 3 days in the fridge. Store it in an airtight container for the best results. If you notice that the avocado starts to brown, you can add more lime juice to slow this process. You can use frozen mango if fresh mango is not available. Just let it thaw completely and drain any excess liquid. Frozen mango may be softer but will still add great flavor to your salsa. Mango salsa pairs well with many dishes. Enjoy it with tortilla chips for a crunchy snack. You can also serve it on tacos, grilled chicken, or fish. The fresh flavors of the salsa enhance any meal. Check out the Full Recipe for more ideas! Mango salsa brings vibrant flavors to any dish. You learned about the fresh ingredients, step-by-step prep, and tips for the best results. I shared ideas for fun variations, storage options, and answered common questions. Creating this salsa is easy, tasty, and versatile. Enjoying it with friends makes it even better. Make this dish your own, and experiment with flavors. You’ll impress everyone at your next gathering. Happy salsa making!

Mango Salsa with Avocado

Add a zesty twist to your meals with this delightful Mango Salsa with Avocado! This recipe combines sweet mangoes and creamy avocados for a fresh, nutritious dip that's perfect for any occasion. Discover how to make this vibrant salsa with simple, wholesome ingredients and impress your friends at your next gathering. Click now to explore the full recipe and elevate your appetizer game!
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Ingredients
  

1 ripe mango, peeled and diced into small cubes

1 ripe avocado, diced into bite-sized pieces

1 small red onion, finely chopped

1 red bell pepper, diced

1 jalapeño pepper, deseeded and minced very finely

1/4 cup fresh cilantro, roughly chopped

Juice from 2 fresh limes

1 tablespoon extra virgin olive oil

Salt and freshly cracked black pepper, to taste

Instructions
 

In a medium mixing bowl, combine the diced mango, diced avocado, finely chopped red onion, diced red bell pepper, and minced jalapeño.

    Carefully add the chopped cilantro, taking care to gently fold all the ingredients together with a spatula, ensuring the avocado maintains its shape and does not turn into a puree.

      In a separate small bowl, whisk together the freshly squeezed lime juice and extra virgin olive oil until the mixture is well combined.

        Drizzle this lime and olive oil dressing over the salsa mixture.

          Season the salsa with salt and freshly cracked black pepper, stirring gently just once more to ensure that all the flavors are evenly distributed.

            For optimal flavor fusion, let the salsa rest at room temperature for at least 15 minutes before serving. This allows the ingredients to marinate and enhance their natural flavors.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4-6

                - Presentation Tips: Serve the vibrant salsa in a colorful bowl to showcase the fresh ingredients. Garnish with a few sprigs of extra cilantro and lime wedges for an inviting look. For a perfect appetizer, pair it with crispy tortilla chips or use it as a topping for tacos!