Mango, Corn and Avocado Salsa
Fruit salsa’s may not be the real deal. But I love their versatility. This Mango, Corn and Avocado Salsa is no exception. This is a versatile idea, that I play around with depending on the season. A summer version is this strawberry salsa. Simple sweet and savory flavors, they work well as a healthy snack, works with tacos, and makes a great pairing with grilled or baked fish. I will confess that is probably my favorite way to enjoy this.
The Salsa Story
Anyhow, all in all, this was a crazy week, I was away at a conference for work. Got back late on Friday and my mother is here for a visit through the rest of the month. In the middle of this I did squeeze in a little bit of a seasonal and festive meal – Mexican inspired for Cinco De Mayo. As the weather gets warmer, the markets are proliferated with mangoes, lot and lots of mangoes. Yes, I realize that mangoes are not local, but if you have grown up with mangoes, they are seasonal all right! Most mangoes that we tend to get here are from Mexico justifying them in my mind as rather appropriate for our Saturday table, which consisted of a meal of this salsa and Quesadillas.
Flavors and Variations
In season, I believe that this salsa will work very well with ripe peaches. Do not skip on the chilies, the heat works very well with the sweetness of the mangoes. If you want, you can add in about 1/2 teaspoon ground cumin.
Let the salsa rest at room temperature for at least 30 minutes. It helps the fruit, release its juices and also absorb the flavors. The black or pink salt adds a nice depth of flavor to the recipe, and yes, a little does go a long way.
A fresh tasting salsa, made with mangoes, corn and avocado
Ingredients
- 1 mango
- 1 ripe Haas avocado
- ½ cup frozen corn kernels
- 1 lime
- ½ teaspoon black or pink salt.
- 3 tablespoons finely chopped cilantro.
- 1 green chili, minced (this I added later, but it works well without it as well)
- ½ red onion, finely diced
Instructions
- Peel and dice the mango and place this in a mixing bowl.
- Peel and dice the avocado.
- Place in a mixing bowl with the corn kernels and mix well.
- Cut the lime and squeeze in the juice and mix in the salt. Stir in the cilantro and the green chili, if using.
- Add in the red onion and stir well. Check for flavors. Allow this to rest for 30 minutes before serving.
Notes
The prep time includes about 20 minutes of chilling time.
Rainy Day Quesadillas
[…] I knew I would be soaked, but I walked out anyway. Three blocks was enough to drench me completely. The five minutes of spontaneous activity was rejuvenating! It refreshed me, sped me through memory lane of playing as a child in the rain and back. Returning home, I wanted comfort food for dinner, thinking of grilled cheese sandwiches, I opted for quesadillas complete with my fruity salsa recipe. […]