What if my mango is not sweet enough?

If you are in a pinch and your mango is not sweet, add an extra teaspoon of maple syrup to help balance out the tang of the salsa.

How long will this salsa last?

This salsa is meant to be enjoyed immediately after preparation. If you leave it out for too long you run the risk of your avocado slowly oxidizing and turning brown.

How do you cube a mango for salsa?

The easiest way to cut a mango is to cut both halves of the mango away from the pit in the center. Once cut, face the flesh of the mango upwards, take your knife and cut a crisscross pattern into the flesh. With a spoon, you can scoop out the cubed mango and add to your salsa.

Can you replace the mango?

If you are allergic to mango, this salsa also works well with other ripe fruit like peaches, nectarines or fresh strawberries.

Easy Mango Avocado Salsa - Plant Based RD

Description

An avocado mango salsa that is easy to make, bursting with a balance of citrus flavors, spice and natural sweetness from the ripe mango.

Ingredients

Scale

2 atafelo mangos, peeled and diced
2 avocados, pit removed and cubed
1 cup cherry tomatoes, quartered
1 cup frozen or fresh corn
¼ red onion, finely diced
½ cup cilantro, loosely packed and roughly chopped
Zest of one lime
Juice of 2 small limes
1–2 tsp maple syrup
1 tbsp Pisqueya Spicy Sweet Hot Sauce
Salt and pepper to taste

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Instructions

To a medium bowl, add your diced fruits, vegetables and herbs.
Add your zest, juice, syrup and hot sauce then sprinkle a pinch of salt and pepper over top.
With a spatula, gently flip and toss your salsa until fully combined.
Allow your salsa to sit for about 15 minutes refrigerated before serving to allow the flavors to mingle.

Notes

Make sure to chop your ingredients small. Finely chopping the onion and making sure that your mango and avocado are diced small will ensure that you get an even scoop of all the ingredients in one bite.

Gently mix your salsa. You want your avocado to still resemble chunks. Very carefully mix your salsa to combine the ingredients. I find the best way to stir it is to scoop with your spoon around the edge of the bowl and sweep under to toss.

If not serving immediately, reserve the mango and avocado. The remaining ingredients should hold up fine on their own in the fridge. When ready to serve, you can add in your mango and avocado. This will help prevent your avocado and mango from browning or getting too mushy.

Adjust the spice to your liking. If you prefer a spicier hot sauce, feel free to take it up a notch and swap for something spicier. You can also dice up some fresh jalapeño for this salsa as well.