Though this may look like guacamole, technically it is a salsa, but you could easily use it as an alternative to guac. After a ‘guacamole pedant’ the other week decried the addition of blue cheese to my Roq-n-roll-a-mole, I won’t make the same mistake again, for fear of angering the mob. I make this mango and avocado salsa in two different ways, one chunky, usually to go with grilled meats and the other smooth and creamy as a dip for tortilla chips. The ingredients for both are the same, the only difference is in the method of creating.
I don’t add any garlic or onions to this salsa, since I think they over power the flavour, however for a slight twist I sometimes add a little chopped fresh mint to it.
- 1 fresh mango, peeled and de-stoned
- 1 fresh avocado, peeled and de-stoned
- 1 jalapeño, de-seeded
- juice from half a fresh lime
- 1 handful of cilantro (fresh coriander)
- Salt and freshly ground black pepper
For chunky mango avocado salsa, chop the mango and avocado into small cubes into a bowl. Finely chop the jalapeño and cilantro and add to the bowl with the lime juice and seasoning. Mix together, cover and leave for a few hours in the refrigerator for the flavours to mingle. This is best served with grilled fish, seafood, chicken or to tacos.
For the smooth and creamy mango avocado salsa, add all the ingredients to a blender or food processor and blend until smooth. You may need to add a little water to help the process along. Season to taste and serve with tortilla chips as a dip.