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Mango-Avocado Salsa

If you don’t know about the wonderfulness of mango, let me introduce you to each other. You, this is mango, a juicy, sweet, and intensely yellow tropical fruit that’s available pretty much year-round. Mango, this is your new fan, someone who will no longer ignore you in the grocery store; who will instead buy you, take you home, and let you hang out with the avocados in the bowl on the counter for a day or two until you’re fully ripe.

I’ve been eating lots of mangoes lately because they’ve been priced at about a buck apiece, and I only buy them when they’re on sale. They go on and off of sale throughout the year, it seems.

Mangoes are great on their own, scored, and turned inside-out and eaten with a squeeze of lime; tossed into a leafy salad; made into a sorbet or granita; or transformed into this simple salsa that’s great on fish tacos.

I think of mango as sort of a more perfumey, exotic peach, so when peach season comes into play, I’ll make this same salsa with peaches instead. Then I’ll wait for the sales again. Chips up, peoples.


Mango-Avocado Salsa

Makes about 2 cups


1. Halve the avocado and remove the pit. Score the flesh with a sharp knife, making a crisscross pattern, so you have small cubes. Using a spoon, scoop it out and put it into a bowl.


2. Slice off the two fleshy parts off of the mango, and score it like you did the avocado, but instead of using a spoon to scoop out the flesh, turn it inside-out and slice off the diced bits. Put this into the bowl with your avocado. Add the rest of the ingredients, stir gently with a spoon and taste for seasonings.