Fresh Mango Salsa – Super healthy kids

This fresh mango salsa has the perfect balance of flavor and texture. Sweet mango and creamy avocado balance the crunch of peppers and onions for a delicious and refreshing salsa that’s addictive.

Why You’ll Love This Mango Salsa

This mango salsa might be my absolute favorite. I know that’s a bold statement, but listen to me. It’s fresh and flavorful and has the perfect combination of textures. It’s healthy and so so delicious. And just look at all that color! Every time I return to the kitchen for a bite or two of a particular recipe, I know I have a winner. Not only did I do that with this mango salsa, I made a meal out of it. Several times. I hoarded the leftovers and wasn’t ashamed.

This salsa is also super easy to make, with just a handful of ingredients. The hardest part might be making sure you get your hands on ripe mangoes and avocados. But I have a tip for that too. The other beauty of this mango salsa is how versatile it is! You can eat it as a salad, serve with tortilla chips, toss in tacos, or layer on grilled meats. And it’s a guaranteed hit when I serve it as an appetizer.

Ingredients for mango salsa:

• mangoes– Make sure you use fresh, ripe mango. In a pinch, we used frozen mango. Thaw before dicing and adding to the salsa.
• avocado– Please do not leave out the avocado. But if you absolutely have to, black beans are a tasty substitute.
• paprika– We used red, mainly for color. Any sweet pepper will work.
• Red onion– I also used sweet yellow onions if I have them on hand.
• coriander– Fresh cilantro adds a deliciously fresh and lemony pop, but if you don’t like the flavor you can use fresh parsley or just leave it out.
• lime– We use the juice and zest in this recipe.
• salt pepper– For seasoning. I like kosher salt and freshly ground black pepper.

How to Make Mango Salsa:

1. dicing mangoes, Avocado, peppers and red onion. Remove the stalks from the coriander and roughly chop. Place everything in a medium-sized bowl and mix.
2. Peel and squeeze the lime. Pour into the salsa and season with salt and pepper. Swirl again slightly, taste and season if necessary.
3. Refrigerate for best flavor. Chill for 30 minutes before serving. It is best if eaten within 24 hours.
4. Serve with tortilla chipson grilled chicken or fish or with tacos.
5. Enjoy!

Tips & Suggestions:

This mango salsa is super customizable! Add or swap out ingredients to change the flavor profile or create a heartier dish.

Customizable add-ins:

• Fresh or frozen corn
• Black beans
• Fresh tomato
• Diced cucumber
• Fresh jalapeno
• Fresh Peaches
• Fresh garlic or garlic powder
• pineapple
• Andean millet
• couscous or orzo
• fresh berries
• Diced Jicima

How long does mango salsa keep in the fridge?

This salsa is best eaten within 24 hours of making it, but it will keep in an airtight container in the fridge for 3-4 days.

What do you eat mango salsa with?

Mango salsa is delicious as is, eaten with a fork or scooped onto tortilla chips. The bright, fresh flavors pair well with Mexican flavors. We love it on fish tacos! It’s also delicious served with rice and grilled chicken. Or throw in some quinoa or couscous and serve as a light main course.

How do I know if a mango is ripe?

Gently squeeze the mango. If it feels soft and dents slightly, it’s ripe. It shouldn’t be too firm or too mushy. The stem end should also smell sweet and tropical, like a mango! It should also feel heavy for its size.

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