Mango & Avocado Salsa
This vibrant mango salsa really packs a flavourful punch. It is a great fresh tasting accompaniment to any Mexican food such as chicken fajita, quesadilla, fish tacos or black bean chilli. You can add zing to a BBQ with it, and it pairs beautifully with barbequed burgers, halloumi or fish.
Bursting with healthy plant polyphenols, this is a perfect way to reach your “5 a day”.
Get our lovely Healthy Bites newsletter!
Each week, you’ll get an amazing recipe, a useful health tip, and an ingredient to jazz up your shopping basket!
Mango & Avocado Salsa
Ingredients
- 1 Mango
- 1 Avocado
- 1 Bell Pepper (red)
- 2 Spring Onions
- 1 Lime
- 1 tbsp Coriander (fresh leaves, chopped)
Instructions
- Cut up the mango, removing the skin. Cut the avocado in half, remove the stone and the skin. Remove the seeds from the red pepper.
- Dice the mango, avocado and red pepper into small, evenly sized pieces. Pop into a mixing bowl.
- Slice the spring onions thinly, add to the bowl, then add the juice of the lime and chopped fresh coriander. Stir and serve!
Notes
- Try serving this salsa with my Sweet Potato and Black Bean Beef Chilli.
- You could swap the individual ingredients to suit your tastes – for example the mango could be replaced with a strawberries, or the spring onions with chopped red onion.
- Removing the stone and skin from a mango (and avocado) can be fiddly and messy. Here is a video if you need some guidelines.
- This salsa needs to be eaten fresh on the day that you make it.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
Tried this recipe?Let everyone know how it was!
Absolutely delicious. A firm favourite in our household. Goes with so many things – fish, chicken, halloumi. Light and zingy. Perfect