Equipment
Chef's knife
or Utility knife
Cutting board
Mixing bowl
Ingredients
6 servings
Main
- 1 mango, chopped
- 10 cherry tomato, halved
- ½ red onion, finely chopped
- 1 avocado, chopped
- 30 g cilantro, chopped
- 2 lime, juice and zest only
- salt
- 15 ml olive oil
- 1 jalapeno chilli pepper, finely chopped
Nutrition (per serving)
101
Calories
1g
Protein
12g
Carbs
6g
Fat
4g
Fiber
6g
Sugar
71mg
Sodium
Method
01
Place the chopped mango, halved tomatoes, onion, avocado, cilantro, lime juice, zest, salt, olive oil, and jalapeno into a mixing bowl.
02
Stir the ingredients gently until the oil and lime juice are evenly distributed across the produce.
Look for: Ingredients should be evenly coated with no pools of oil at the bottom.
03
Serve the salsa immediately while fresh.
Chef's Notes
- For the best flavor and texture, use ripe but firm mangoes. Overripe mangoes will become mushy when mixed.
- Adjust the amount of jalapeno based on your spice preference. Remember to remove the seeds and membranes for less heat.
- Chop all ingredients to a similar, bite-sized consistency for a pleasant mouthfeel and visual appeal.
- If making ahead, add the avocado just before serving to prevent browning. You can also toss the avocado with a little extra lime juice.
- Taste and adjust seasoning (salt and lime juice) before serving. The sweetness of the mango can sometimes mask the need for more acidity.
Storage
Refrigerator: 72 hours — Store in an airtight container; avocado may brown slightly over time.
Reheating: Serve chilled or at room temperature.
