Fresh and fruity, this mango avocado salsa is the perfect pairing for just about any summertime meal. Pile it on blackened fish or chicken, add it to a fish taco, eat it chip and dip style, or dive right into it with a fork!
The best holiday ever is quickly approaching – yes, the one that encourages me to bust out the fat pants and shovel as much salsa, guac, and chips into my face as humanly possible – CINCO De MAYO! Does it GET any better?
Nooo way, Jose.
Side note: did you know that Cinco de Mayo is actually NOT Mexico’s Independence Day? I always thought it was until last year, when I learned that it’s actually El Día de la Batalla de Puebla. You learn something new every day!
Something I love about the melting pot that is the United States, is that we gladly celebrate the past victories of other countries — especially when there’s good food and a margarita involved. I mean, I think we can get all on board with that. This tequila-loving girl will definitely raise a glass – Salud! – and down some salsa in celebration.
I actually wasn’t planning on sharing a Mexican-ish recipe in time for Cinco de Mayo — I’m sure you have been bombarded with more Mexican recipes than you can even wrap your head around already — but I whipped up a batch of this mango avocado salsa for dinner last night, and knew I had to share it with you ASAP. It just felt wrong to keep it from you for another week or two.
And so here it is, friends: the most perfectly summery salsa.
This recipe holds a special place in my heart, not only because it’s soooo fresh and fruity, but because it’s actually my husband’s recipe. It came about when he was cooking for me – one of our very first dates many, many moons ago.
**aweeee** Adorbs, right?
Ok, truth be told, it’s actually more of our beloved friend Rob’s brainchild, as he was coaching Anthony through the whole ordeal, but, po-tay-toe/po-tah-toe.
“Ordeal?” you ask? Ok here’s the story: Anthony called me and asked me if I’d like to come over to this place later that day – he’d “love to cook me dinner.” He asked if I was craving anything in particular and I said “something caribbean and fresh.” (How’s that for demanding on date 3ish- ha!) Not knowing what in the heck to make, he tried scouring the internet for ideas with no luck. In passing, he mentioned to our friend, “RobMan”, that he was cooking for me, what I requested, and that he was stuck. Rob being the flavor master — seriously this man just gets food. Everything he touches turns to edible gold — said “ok, man: here’s what you’re going to do…”
Anthony took his direction, and it was one of the best meals I’ve ever had — with this salsa being the star of it all. Totally hit the spot.
I mean, how on earth can you go wrong with avocado, mango, tomatoes, and cilantro all hanging out together? You really can’t.
Since it’s only a few simple ingredients, it comes together really quickly but some advice: let it hang out for at least an hour if possible – best if you can give it 2-3 hours – to let the flavors start to develop.
Another tip (and this can be our little secret): you’ll want to hide the leftovers in the back of the fridge where no one else will find it. Once it has sat and marinated over night — OMG, I can’t even. It’s soooooo goooooood. I will totally confess to being a mango avocado salsa hider and hoarder. #sorrynotsorry.
And, speaking of which, another tip: you might want to double the recipe so there’s actually a chance for leftovers. This stuff goes fast.
Our favorite way to eat this salsa? Just about any way we can.
The original way we used this salsa was as a garnish over jerk chicken and quinoa (yum!) but one of our top go-to’s these days is smothering blackened fish with it or — Anthony’s favorite — using it as a fish taco topping.
It takes both from amazing to un-be-liev-a-ble.
Or if you’re like me, you’ll probably want to just take a chip to it — or better yet — stick a fork straight in. Honestly, this stuff is so good I prefer to eat it by itself so I can really experience the flavor. In my opinion, all of the other pairings just get in its way (but as we know from my confessed granola problems, I’m a bit of a food purist, so there’s that.)
I’ve even had it as a side with scrambled eggs. I know, sounds kinda iffy, but don’t knock it ‘til you’ve tried it.
There’s always room for one more item on the Cinco De Mayo menu — can I get an AMEN?? — and you will definitely want to make room for this salsa. CHEERS to Mexico!
- 1 large mango
- ¾ cup grape tomatoes, quartered
- 2 Tablespoons honey
- 1 garlic clove, finely minced
- 1 large lime, juice of
- 1 large hass avocado
- 3 Tablespoons fresh cilantro, chopped
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon salt
- Peel and chop mango into small chunks. Add to a large bowl and add quartered grape tomatoes, honey, garlic, and lime juice. Toss well to combine.
- Season mango mixture with salt and pepper. Stir to combine.
- Cut avocado into small chunks. Add avocado and cilantro to the mango and tomato mixture, stirring very gently, being careful not to smash the avocado chunks.
- Cover and refrigerate for at least one hour (2-3 is best) to allow the flavors to develop.