Mango-Avocado Salsa


I could eat avocados everyday. Often, I do. I grew up with an avocado tree in the back yard in the San Fernando Valley, so avocados and I go way back. And in California, they’re easy to come by. Here in Chicago, they’re easy to ignore. They’re hardly ever at all enticing at the supermarket, where they’re either rock solid and weeks from ripening or so over-ripe that they’d smoosh by just looking in their direction. But a ripe one–a somewhat firm globe that gives just slightly to the touch–that’s a thing of beauty. A ripe one is so buttery and creamy, and, with just a little salt, will start to sing sweet love songs to your taste buds. The Barry White of fruit, if you will.

Avocados have gotten a bad rap. They have the good fat, friends. And they are full of 20 essential nutrients, and are good for your heart and cholesterol. If I still lived in California, you know I’d be going to Avocado Fest to celebrate these beauties.

According to Wikipedia, avocados may be an evolutionary anachronism, adapted for an ecological relationship with a now extinct animal (probably the giant ground sloth! or gomphothere). There are no existing animals large enough to eat them whole and pass the seed through their digestive system. If this is true, then the avocado occupies a similar niche to the mango of Asia.

Giant Ground Sloth!

Which brings us to avocado-mango salsa. This is eating pleasure on all fronts: creamy, sweet, spicy, tart. And it’s really easy to throw together. I’ve served it on fish tacos and also just with tortilla chips. I bet you have a few summer picnics left in you, and the manna of the giant ground sloth would no doubt be a big hit!

Mango-Avocado Salsa

1 mango, peeled and diced into 1/2-inch chunks
2 avocados, peeled and diced into 1/2-inch chunks
2 garlic cloves, finely diced
1 jalapeno
2 limes
salt and pepper
cilantro, chopped

Mix all the ingredients in a bowl. Adjust seasonings to taste.


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About Kate Soto

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