Mango Avocado Salsa Recipe

Mangoes: Provide a sweet and juicy flavor that balances the heat of the jalapeño.

Avocados: Add a creamy texture and rich taste to the salsa.

Red onion: Offers a sharp and tangy bite that complements the sweetness of the mangoes.

Cilantro: Brings a fresh and herbaceous note to the dish.

Jalapeño: Adds a spicy kick to the salsa, which can be adjusted to taste.

Limes: The juice provides acidity that brightens the flavors and prevents the avocados from browning.

Salt: Enhances all the other flavors and brings the ingredients together.

When preparing the mangoes and avocados, make sure to dice them into uniform pieces to ensure even distribution of flavors in the salsa. To prevent the avocados from browning too quickly, you can toss them in a bit of the lime juice before combining with the other ingredients. This not only helps maintain their vibrant color but also enhances the overall taste of the salsa.

• ripe mangoes - Substitute with pineapple: Pineapple provides a similar sweetness and tropical flavor that complements the salsa well.

• ripe avocados - Substitute with cucumber: Cucumber offers a refreshing crunch and mild flavor, though it lacks the creaminess of avocado.

• red onion - Substitute with green onions: Green onions have a milder taste and add a nice color contrast to the salsa.

• fresh cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro for those who don't enjoy its taste.

• jalapeño - Substitute with serrano pepper: Serrano peppers are similar in heat and flavor, making them a good alternative to jalapeños.

• limes - Substitute with lemons: Lemons offer a similar acidity and citrus flavor, though they are slightly more tart than limes.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the salsa.

• To keep your mango avocado salsa fresh and vibrant, store it in an airtight container. This helps to prevent oxidation and keeps the flavors intact.
• Place a piece of plastic wrap directly on the surface of the salsa before sealing the container. This minimizes air exposure and helps maintain the bright colors of the mangoes and avocados.
• Store the container in the refrigerator. The salsa will stay fresh for up to 2 days. Beyond that, the avocados may start to brown, and the texture could become mushy.
• If you need to prepare the salsa ahead of time, consider keeping the mangoes and avocados separate from the other ingredients. Combine them just before serving to ensure the best texture and flavor.
• For freezing, note that avocados do not freeze well and can become mushy upon thawing. However, if you must freeze the salsa, do so without the avocados. Add fresh avocados when you are ready to serve.
• To freeze, place the salsa (minus the avocados) in a freezer-safe container, leaving some space at the top for expansion. Seal tightly and label with the date.
• When ready to use, thaw the salsa in the refrigerator overnight. Add freshly diced avocados before serving to restore the creamy texture and rich flavor.
• Always taste and adjust the seasoning after thawing, as freezing can sometimes dull the flavors. A fresh squeeze of lime juice and a pinch of salt can help revive the salsa.

• If you have leftover mango avocado salsa, it's best to enjoy it cold or at room temperature. Reheating can cause the avocado to become mushy and the mango to lose its fresh texture.
• However, if you prefer it slightly warmed, you can try these methods:
  • Microwave Method: Place the salsa in a microwave-safe bowl. Heat on low power for 10-15 seconds, just enough to take the chill off without cooking the ingredients.
  • Room Temperature Method: Remove the salsa from the refrigerator and let it sit at room temperature for about 30 minutes before serving. This will help bring out the flavors without compromising the texture.
  • Warm Water Bath: Place the container of salsa in a larger bowl filled with warm water. Let it sit for a few minutes, stirring occasionally, until it reaches the desired temperature. This method gently warms the salsa without cooking it.
• Remember, the key to enjoying leftover mango avocado salsa is to maintain its fresh and vibrant flavors. Avoid high heat to preserve the integrity of the avocado and mango.

• Cutting board: A sturdy surface to safely dice the mangoes, avocados, and chop the red onion, cilantro, and jalapeño.

• Chef's knife: Essential for dicing the mangoes and avocados, and finely chopping the red onion, cilantro, and jalapeño.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Citrus juicer: Useful for extracting juice from the limes efficiently.

• Measuring cups: To measure out the 0.25 cup of fresh cilantro accurately.

• Spoon: For gently tossing the ingredients together to combine them evenly.

• Refrigerator: To store the salsa if you decide to refrigerate it for later.

Pre-chop ingredients: Dice mangoes, avocados, and red onion in advance and store them in airtight containers.

Use a food processor: Quickly chop the cilantro and jalapeño using a food processor to save time.

Juice limes efficiently: Roll the limes on the counter before juicing to extract more juice quickly.

Batch prep: Prepare larger quantities of the salsa and store in the fridge for up to two days for quick access.

Organize your workspace: Keep all ingredients and tools within reach to streamline the preparation process.