Mango-and-Avocado Salsa

3.4
(183)
5 Reviews
By
Martha Stewart Test Kitchen
woman using spoon to mix butter and sugar
Martha Stewart Test Kitchen

The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold.

Editorial Guidelines
Updated on February 24, 2023
med104768_0709_mango_avacado.jpg
Yield:
3 cups

Easy and delicious, our mango avocado salsa makes a colorful complement to all kinds of grilled or broiled chicken, fish, and meats. We also love it as a vegan dip with tortilla chips—the sweetness of the mango is balanced by fiery habanero chile and fresh lime juice. Make sure your mango and avocado are ripe and juicy so they add the most flavor to the salsa.

Ingredients

  • 1 avocado, halved, pitted, peeled, and diced medium

  • 1 ripe mango, peeled, pitted, and diced medium

  • 1 small red onion, diced small

  • ¼ cup finely chopped fresh cilantro leaves

  • 1/2 to 1 habanero chile (stem and seeds removed), minced

  • 2 tablespoons fresh lime juice

  • 1 tablespoon extra-virgin olive oil

  • ½ teaspoon coarse salt

Directions

  1. In a bowl, combine all ingredients.

Originally appeared: Everyday Food, July/August 2009
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