Avocado and Mango Salsa for Seafood Dishes
If you have ever lived in or spent any length of time in the Caribbean, mango salsa is something, which you are probably at least somewhat familiar with. You may also have come across a kind of mango salsa, which includes avocado – or even salsas where the amount of avocado outnumbers the mango.
These salsas are typically served as an accompaniment to seafood dishes, which of course make up a significant part of the average person’s diet in the Caribbean islands. This salsa is the perfect match for fish and just about any other type of seafood. It is also great with chips or served with many other dishes, so feel free to experiment with uses for this avocado mango salsa recipe.
You may notice that this recipe does not contain any jalapenos or other hot peppers. You are free to add them to your liking, but you will often find this salsa without any of the above as well as with peppers including jalapenos and fiery Caribbean Scotch Bonnet peppers (a type of habanero pepper, which is a good, if incendiary fit for this recipe if you are so inclined).
Although this salsa has a strong Caribbean influence, the fact it is made wholly of fresh produce is something very Mexican indeed, since Mexicans love to create a meal around whatever happens to be in season locally rather than being forced to use frozen or canned goods to make something unseasonal. Fresh produce is very much prized south of the border because it is appealing, nutritious and, above all, really tasty.
This is an unusual salsa but also one which you will find plenty of uses for, so maybe serve it with fish one day and then if you have some left over the following day you could open a bag of chips and enjoy the rest as a dip. Because this is a mild salsa, get the kids to try it too. Even if you normally have a tough time convincing them to sample anything which looks like it has a vegetable or two in it, they might be won over by the bright colors in this appetizing salsa, especially if they get chips with it!
- 1 mango, peeled and chopped
- 1 red bell pepper, diced
- 1 tomato, diced
- 2 avocados, peeled and chopped
- 1 small red onion, diced
- A dash of salt
- Juice of 2 limes
- Hot peppers (your choice, optional)
- Peel and chop the mango and avocados and add to a bowl and then cover with lime juice (this will prevent the avocado from turning brown due to oxidation).
- Chop the onion, tomato, and red bell pepper and add to the bowl. Sprinkle with a pinch of salt and mix thoroughly.
- Taste and adjust seasoning as necessary.
- Refrigerate for an hour or two before serving if possible; though there is definitely nothing wrong with serving this terrific avocado mango salsa at once if you cannot wait.
- Make only what you will use though – avocado does not keep well at all once it has been cut, so make sure to finish off this salsa within about a day.
- You can always make more and once you have tried it with your favorite seafood dishes, you probably will end up making this avocado salsa recipe quite often.
Avocado, tomato and mango combine to make a very colorful salsa, as you can see in the picture – one which boasts not only a visually pleasing look but also a delicate aroma and wonderful flavor. This pairs nicely with corn chips or tortilla chips, but it would also be good served as a relish on top of a burger or with some grilled chicken. In the Caribbean and in Mexico this kind of salsa is often paired with fish because it enhances the simple appeal of the fish without overwhelming those delicate seafood flavors. This fruity salsa is not spiced either, so you can expect a mild eating experience rather than a fiery one.
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