Although I'm sure that no one is interested in making mango salsa in November, I hosted a little fish taco dinner last week and couldn't resist making this after spotting some mangoes at the market. For those of your who don't know, mangoes are usually in season in during late spring/summer, so I'm not really sure what I was thinking. Luckily, this mango was really sweet and juicy, so with the rest of the fresh ingredients- the salsa came together really well. The beautiful colors didn't hurt, either.
1 avocado (or 3 baby avocados), pitted and chopped
1 mango, peeled and chopped
1/2 red onion, diced
2 tomatoes, chopped
1/4 cup cilantro, chopped (optional, for all you cilantro-phobes out there)
3 cloves garlic, chopped very finely
2 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
salt and pepper to taste
Gently combine the ingredients, being cautious not to smush the avocado too much. Keep refrigerated until ready to eat.*
*For best results, serve with paprika fish tacos and homemade guacamole. And seasoned black beans. And hot-sauce-sour-cream. Oh... maybe I should just do an entire fish taco post. They. Are. Heaven.