Mango Avocado Salsa

This salsa was featured in my Smoked Spanish Paprika and Cumin Spiced Barbecue Shrimp recipe. The only hard work with this recipe is chopping and slicing the ingredients going into the salsa. The easy part is that you just combine all of the ingredients together, refrigerate it, and take it out when you’re ready to use it.

Ingredients
1 Whole Mango
1 Whole Avocado
1/2 Red Onion
1 Kiwi
2/3 Cup Pineapple Juice
Salt
Pepper

Steps
Start by slicing the avocado. I find it easier to cut the avocado vertically and opening it to remove the seed. Take a spoon and scoop the meat out of the avocado. Now it’ll be easier for you to work with. Slice the avocado into strips.

Approach the kiwi with the same spoon scoop method, but instead of slicing, chop the kiwi.

Cut the mango next by slicing it vertically down by its seed. Slice the open face of the mango making a square pattern. Once you have this square pattern going, take a spoon to scoop the meat out.

Go ahead and chop the onion.

Combine the ingredients in a large bowl. Next, add in the pineapple juice. Season the salsa with a teaspoon of salt and pepper. Carefully toss the ingredients together and refrigerate it when you’re done.

Following these simple steps leaves you with salsa bursting with sweet flavors of mango and pineapple that you can pair with a variety of dishes.

Share This Article

•