Mango Avocado Salsa


We’ve been blessed with some ridiculously beautiful weather in LA recently – with temps ranging from mid 70’s to low 80’s – and I couldn’t be more thrilled.  As one of those “rare-bird” native Angelenos, you might think I take it for granted. I assure you I do not. There is nothing like London in the winter to make you appreciate this beautiful city I live in. But, as the days grow longer and the sun grows stronger, my west facing apartment can get a little balmy right around dinner time – and balmy quickly becomes sweltering if I attempt to roast anything in the oven. So I do as much as I can with as little heat as possible.

This Mango Avocado salsa is great because it’s refreshing, requires no heat, and can be served a few different ways. Obviously it’s a salsa, so it’s no stranger to chips, but my favorite way to serve it is over a simple piece of seared or grilled salmon. The sweetness of the mango is cut by the citrus from the lime juice, and the avocado adds a rich creaminess to it. **Also a great way to spruce up a simple salad**

Mango Avocado Salsa


2 large mangoes, peeled, cored and cubed
1 large avocado, cut into small cubes
3 tbsp fresh chopped cilantro
1 garlic clove finely chopped
¼ cup fresh squeezed lime juice
A pinch of cayenne pepper (optional)
3 green onions chopped (white and green parts)
3 tbsp “good” olive oil
Fresh ground salt and pepper


1. In a medium mixing bowl, add the mango, avocado, and garlic.
2. In a separate bowl mix the cilantro, lime juice, red pepper flakes, green onion, and salt and pepper.
3. Add the olive oil as you stir the mixture. Once the dressing is emulsified (the olive oil is blending with the other ingredients, and it resembles a vinaigrette), pour it over the mango, avocado, and garlic mixture and gently fold the ingredients using a spatula until everything is mixed and coated. 
4. Refrigerate for 20 minutes before serving to allow flavors to marry. –China Moss

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