Mango Salsa

by foodsmarty

Mango’s are in season right now!


Mango’s are high in Vitamin C (46% DV), Vitamin A (25% DV), and polyphenolic flavonoids which are protective against oral and lung cancers. 

 If you can chop you can make this dish so delicious a final picture was impossible!

Just follow the rules of three to make this mouthwatering dish, best made three hours or a day ahead of time for the flavors to really meld and come out.



This picture show approximate portions of ingredients.

3 mangos

3 avocados

3 lemons (juice and zest of 2 if organic)

1/3 c cilantro, chopped

1/3 c parsley, chopped

1/3 of large red onion

3 large garlic cloves

2-3 jalepenos or spicy pepper, seeds removed

3T plus olive oil

1 t salt


1 T of diced ginger (optional)

 Dice all but mangos and avocado



Chop mango by cutting halves to either side of the seed and then scoring 1/2 in sections along both the length and width. Push skin up and run a knife underneath to cut off mango sections.

I suggest adding the avocado just before serving. Cut avocado in halves and score into a grid, squeeze flesh out in a bowl and soak with lemon or lime juice before stirring in.