I'm having a juicy love affair. And, it's not with my squash hatin' boyfriend. Before you get your panties or briefs in a twist, let me clear the air. My love affair is with...mangoes!
Yep. A juicy fruit. Sorry, to disappoint.
For years, mangoes were an elusive fruit that I simply never ate. It's not that I never ran across it, but this particular fruit just never made it's way onto my plate.
If that seems surprising, keep in mind that I grew up in the Midwest where apples, peaches and strawberries were the fruit of choice. And I, along with many my age, coveted cartoon-shaped fruit snacks and neon fruit "drinks" rather than the real thing.
What Inspired Me to Try Mango
Fast forward 15-20 years. I'm sitting in a poetry class at UMKC and one of my classmates reads his latest piece, which is centered around eating a mango. The descriptions were vivid, concrete, and sensual.
My female professor seemed half flushed when he finished reciting the poem and my classmates wore smiles. I was intrigued, to say the least.
If a mango was that damn good, I needed to try it!
However, my first run-in didn't happen until several years later. Whoops.
When I finally bought a fresh mango and figured out how to cut it properly (thanks, Youtube!), I started eating the leftover fruit that clung to the long, elliptical shaped seed.
Let me tell you, that's the best part! Why?
Because once you start chowing down on it, there's no sharing. It's all yours. Unless you're one of those weird people who shares food with their dog. Like, a lick of your ice cream cone. Ewwwwww.
Let's not think about that. Sorry for the tangent.
How to Make Mango Salsa
Instead, imagine some juicy mango diced into bite sized pieces and mixed with avocado chunks, bits of spicy red onion, spices, cilantro and fresh lime juice.
This mango salsa is so good eaten with a fork, as a dip with chips, or as a topping for cooked meats like salmon, chicken, pulled pork, steak or pork chops.
It's versatile and doesn't require any inactive time to let the flavors marry. It's delicious right out of the gate!
Mango Salsa with Avocado, Cilantro & Lime
Want to learn how to make fresh mango salsa? It only takes a few simple and ripe ingredients to create a fresh, flavorful salsa that's perfect as a dip, and topping for cooked meats and veggies.
3 ripe mangoes, de-seeded & diced
2 ripe avocados, de-seeded & diced
1/4 of a bundle of cilantro, chopped
1/4 of a medium-sized red onion, diced finely
Juice from 1 1/2 limes
Sea salt, to taste
Garlic powder, to taste
wooden cutting board
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Peel the mango and cut off the fruit, making sure to avoid the seed, which you should save and suck on later for a snack! Dice the mango and place in a bowl. Halve the avocados, remove and discard the pits and skins with a spoon, then dice the fruit and add to the bowl. Remove the long stems from the cilantro, chop the leaves roughly, then add to the bowl.
Next, peel and dice 1/4 of a red onion and add that, as well. Roll out two limes under the palm of your hand to redistribute the juices, then slice in half and squeeze the juices from 1 1/2 of the lime into the bowl. Sprinkle with sea salt and garlic powder to taste, then stir everything gently. If you do it too hard, the avocado will lose its shape.
Taste and if it needs more seasoning, add it now. Serve immediately or place in the fridge to let the flavors mingle. Store in a container with a tight fitting lid in the fridge and use within 3-5 days for best taste.
Notes & Tips
Want something a spicier? Add in some cayenne pepper or minced fresh jalapeno with the seeds removed.
I'd like to hear from YOU!
What's your favorite dish to make with fresh mango?
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This post has been shared on Mostly Homemade Mondays, Whimsy Wednesdays, Wednesday Whatsits and The Wednesday Roundup.