🥘 Ingredients
- peeled and diced ripe mango 11 oz
- diced red onion ½ cup
- diced Persian or English cucumber ½ cup
- cherry tomatoes 6 oz
- jalapeño peppers 2-3
- freshly squeezed orange juice 3 tbsp
- freshly squeezed lime juice about limes 1 ½ tbsp
- cilantro ½ cup
- Sea
- Freshly
- large ripe avocado 1
📝
This is about 3 medium Ataúlfo/honey mangos. If using larger tomatoes, dice or finely chop them about the same size as the cucumbers. For mild heat, use 1 and remove the membranes/seeds before chopping. For spicy, use 2-3 and keep in the membranes/seeds. Storage: Store leftover salsa in the fridge without the avocado for about 2 days (but it's best fresh). Dice your avocado and mix in gently right before serving.
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1Gather: peeled and diced ripe mango , diced red onion , diced Persian or English cucumber , cherry tomatoes , jalapeño peppers , freshly squeezed orange juice , freshly squeezed lime juice about limes , cilantro , Sea salt, Freshly cracked black pepper, large ripe avocado .
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2In a medium/large bowl, combine the diced mango, red onion, cucumber, cherry tomatoes, jalapeños, orange juice, lime juice, and cilantro. Mix to combine. Season to taste with salt and pepper.
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3If possible, allow the salsa to rest at room temperature (or in the fridge) for 20-30 minutes to allow the flavors to deepen.
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4Before serving, add the diced avocado and gently mix to combine, taking care to not smash the avocado. Taste for seasonings and adjust as needed. TIP: Add avocado only to the amount of salsa you plan to eat.