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