Mango Avocado Salsa with Homemade Tortilla Chips
Taste and tweak as you go according to your tastes and ingredients. I swear by the addition of grape seed oil, as I think it prevents the avocados from oxidizing and turning brown. Mango avocado salsa also makes a perfect pair for grilled mahi tacos (a recipe surely to come).
Recipe type: Appetizer
Serves: 6 servings as an appetizer
  • 3 medium avocados (ripe but not too soft), halved, pitted, peeled, and diced
  • 2 medium to large mangoes (ripe, but not overly soft), peeled, cut away from the pit, and diced
  • 1 small to medium red onion, peeled, halved and finely chopped
  • 1 small habanero pepper, minced (use more or less to taste)
  • ½ to 1 jalapeno, minced
  • ⅓ cup chopped cilantro, tender upper stems and leaves
  • 3 tablespoons fresh lime juice, from about 2 limes
  • ½ teaspoon ground cumin
  • ½ teaspoon sea salt or kosher salt (or to taste)
  • homemade tortilla chips for serving (recipe below)
  1. Combine all ingredients in a medium bowl. Gently toss together, being careful not to mash the avocado. Taste and adjust the lime juice, cumin and salt to taste.
Recipe by Spoon With Me at