Avocado sure knows how to tango with mango. As a taste and texture combo, it’s one of the most refreshing two-steps I’ve come across. Mangoes are sweet, but not overly so. Avocados are creamy, but with some heft. Together, they make for a fantastic salsa that’s especially great for people dealing with a metallic taste in the mouth due to treatment. With the added perkiness of the red bell pepper, cilantro, and lime, this salsa whirls around the dance floor of your palate.
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Step 1
Mix all of the ingredients together then do a FASS check. For optimal flavor, let the salsa sit for 30 minutes.
variation
Step 2
Substitute tomatoes or papaya for the mango.
Step 3
For a beautiful fall salsa, and the ultimate antioxidant rush, substitute 1/2 cup of pomegranate seeds for the mango.
Step 4
Goes with My Family’s Favorite Chicken (page 111), as well as fish, grilled chicken, and salads.
storage
Step 5
Store in an airtight container in the refrigerator for 4 days.
nutrition information
Step 6
(per serving)
Step 7
Calories: 30
Step 8
Total Fat: 2.3g (0.3g saturated, 1.6g monounsaturated)
Step 9
Carbohydrates: 3g
Step 10
Protein: 0g
Step 11
Fiber: 1g
Step 12
Sodium: 40mg
