Homemade chunky sweet and savory salsas are one of my favorite sides to make! Combining a handful of fresh, colorful, and flavorful ingredients is quick, nutritious and delicious.
Mango Avocado Salsa is a fun summer recipe for kids that I love to make for an after school snack because it’s a satisfying combination of healthy fats and real food carbs. The kids look forward to the crunch of the chips of course, and I choose grain-free, or non-GMO corn chips cooked in coconut or avocado oil. Plantain chips and sprouted seed crackers are also perfect vehicles for this rustic salsa.
Our family also loves to scoop this mango salsa on top of pork tenderloin, baked chicken, blackened halibut, or grilled steak. It brings any meat to a whole new level with such a pop of flavor. Or, try it on shredded pork and purple cabbage wrapped in large leaf lettuce!
- 2 ripe mangos, peeled and diced
- 2 ripe avocados, diced
- 1/2 red onion, finely diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, seeds removed, minced
- Juice from 2 limes
- 2 tbsp. avocado oil (or olive oil)
- 2 tbsp. chopped fresh cilantro
- Sea salt and black pepper to taste
- Dash of cayenne pepper (optional for a little added kick)
- Add all ingredients through cilantro to a medium bowl and mix well.
- Add salt and pepper to taste.