Here is the perfect salsa on a hot summer night…the mangos bring in sweetness, the cucumber adds the crunch, and the avocado creates the perfect dressing!
You will love this recipe, and it’s so versatile that you can serve it as a salsa with chips or leave it a little chunky and serve it as a chutney and pair it with your favorite chicken or fish recipe.
While I didn’t grow up eating mangos, I do have to say I love them…although I do not like peeling them or removing the pit.
There is a science to cutting a mango and here is a video to help you, it’s from Martha Stewart:
I planned on using this recipe to top a salad, so I left the pieces a bit more chunky if you are looking for more of a salsa, chop everything a bit smaller. Chop cucumber and place in a bowl
add chopped avocado to the bowl
top with chopped mango
make the dressing by adding lime juice with the zest
add to dressing
add to the cucumber, avocado, and mango…toss
For someone who didn’t grow up with mangos, I have to say…I knocked it out of the park. Adding the cucumber and the avocado made all the difference as you had the sweet from the mango, the crunch from the cucumber and the smooth flavor from the avocado…YUM!
You can play around with a few things with this recipe:
- Add red onions and omit the avocado
- Skip the mint and add more jalapeno
- Cut it small for a chutney for fish/meat
- Let it sit overnight, and the avocado gets thick and acts more of a dressing
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Thank you again ~ Patty Limatola-Tanenbaum