Mango salsa . . . it’s delicious and I’ve been making it once a week! A wonderful salsa with fresh, ripe mangoes, and it’s equally refreshing made with frozen mangoes in the winter. Today I’m piling it into lettuce wraps with Mexican-spiced pulled pork. Mango salsa is a tasty accompaniment to grilled salmon or a salad.
- 2 cups organic frozen mangoes, thawed, or fresh ripe mangoes
- 1 organic avocado, diced
- 1/2 organic onion, finely chopped
- 1 small organic chilli, finely chopped or 1/2 tsp red chilli flakes (adjust amount to your taste)
- juice of one organic lime
- 2 TBSP organic olive oil
- 1/3 cup organic cilantro, chopped
- 1/4 tsp fresh pepper
- 1/4 tsp salt
- Cut fresh peeled or frozen mangoes into bite sized chunks.
- Dice the avocado.
Tip: You can tell if an avocado is ripe if you pull off the stem and it shows green flesh underneath. It may require more ripening, but will not be overripe. Brown inside indicates spoilage. A ripe avocado should have some give when you press the fruit.
To cut up an avocado, I start by cutting it in half lengthwise, around the seed. To open, grasp the halves, one in each hand, and twist in opposite directions. Hold the half with the seed in one hand, and gently bury the middle of the knife into the seed, using a swift downward motion. Twist the knife gently, and out comes the seed. I then score it into pieces with a knife, cutting just to the skin, and work pieces out with my hands.
- Finely chop the onion and chilli and rough chop the cilantro.
- Combine all the chopped ingredients in a bowl, add the olive oil & fresh lime juice, spices, and gently mix. Garnish with a sprig of cilantro.
Piled into lettuce wraps with Mexican-spiced pulled pork.