Someone mentioned last week that mangoes are now in season, which instantly made me want a huge pile of mango salsa. I dreamt about mangoes for days until I finally made it to the grocery store — only to find out that they didn’t get the memo on the whole “mango season” thing. Definitely slim pickins on mangos. In fact, at first I thought they didn’t even have mangos, since they didn’t look at all what I’m used to (they were tiny little baby mangoes!).
I had a huge craving for pineapple anyway, so I grabbed one of those and some avocado for good measure, because avocado. I really just threw things together out of necessity, and the result was amazing. I served it over black beans seasoned with cumin and chili powder in lettuce leaves. Wholeheartedly expecting Josh to turn up his nose at this meal of rabbit food, I was beyond shocked when he inhaled four and asked if he could have the left overs on his lunch salad the next day — clearly it’s a winning recipe when Josh willingly adds extra fruit to his lunch! It’s sweet, savory, a little bit spicy, and I wish I would’ve had tortilla chips to shovel it into my mouth with.
Side note: I really, truly wanted to call this post “How the eff do you cut a mango?” as I was struggling for 20 minutes to pry the delicious bits off of the pit and skin, but then I thought about some sad person (i.e., me) trying to make mango salsa Googling that phrase and seeing this helpless post. But seriously. How the eff do you cut a mango? Don’t give me that BS I saw in a video about somehow turning it into a hedgehog. My mango did not want to be a hedgehog (nor did it apparently want to be salsa), it just wanted to be a stubborn mango. So. No judgment zone when you look closely and see how mangled my mango pieces are. Thanks in advance.
The citruses will help keep the avocado from browning if you want to let it sit for a little while and let the flavors meld, but I wouldn’t recommend making it more than a few hours in advance. Leftovers will keep fine in an airtight container for a day or two in the fridge, though I thought it was best the day it was made. Fruits tend to go bad super fast in my house, so I think I’m just overly paranoid.
Tagged with: Dairy Free • Egg Free • Gluten Free • Hidden Fruits • Nut Free • Party Food • Soy Free • Vegan • Vegetarian
Avocado and mago are such a magical combo, I could eat this entire bowl in a second!
Kelly, you my dear, made me bust out laughing! How the eff do you cut a mango! And the BS mango hedgehog. Good grief girl, you crack me up!!!
So assuming I can actually get the mango off the skin, I would totally eat this all up before I could even show my family. And with the black beans … YUM! Black beans are delicious with everything!! (Ok. Maybe not with Cheerios, but pretty much everything else!)
And yes. Tortilla chips will be mandatory for shoveling. Mandatory.
I love salsaa! I like that this one is a tad on the sweet side. 🙂 Haha…I never seem to be able to cut mangos (or even avocados) well. I seem to struggle like crazy and it never comes out looking pretty…Lol.
Oh yum I’d eat of whole bowl of this!! I hateee cutting mangoes. I always hope my husband will do it. I have no tricks for you, but I hope other people do!
Umm… yum!! How summery (and Advo-friendly!) of a recipe to post on a such a gloomy day 🙂 I love mangoes but they are a pain in the behind… I buy the frozen ones that are already cut for me, haha!
Mangoes really are a pain in the butt to cut. I usually just peel them with a vegetable peeler and then cut along the pit on both of the flatter sides, and then kind of angle off the other two more narrow sides. And then I just eat the rest of the flesh off the pit! 😛 This salsa sounds fabulous. I’m totally picking up more mangoes today to make it!
Thanks for the tip, Joanne! Peeling first is pretty wise as I ended up peeling tiny chunks after I cut them off, which probably wasn’t the safest move I’ve ever made.