MANGO SALSA

The do ahead tip is to mix the mango salsa together in a bowl except for the avocado and put in the refrigerator.  When you are ready to serve, cut up the avocado and add that and the dressing to the bowl.  Avocados turn brown very quickly and your salsa will not look pretty. Have the dressing mixed ahead of time and leave covered on the counter for a quick assembly.

Mango Salsa

Ingredients

• 2 - Ripe Mangoes, cut into cubes* or 2 - 7 oz containers of mango chunks, rinsed and drained  

• 1 avocado, diced

• ¼ c red pepper, diced

• 2 Tbsp diced red onion

• 2 Tbsp chopped cilantro

Directions

In a bowl mix the mango, red pepper, red onion, avocado and cilantro. Set aside. 

*Tip: Stand the Mango upright and slice downward with a sharp knife as close as you can to the seed, on both sides.  Score the flesh of the mango into cubes, slightly turn the mango inside out, and use a spoon or paring knife to scrape out the cubes.

Dressing

Ingredients

• 1 ½ Tbsp extra virgin olive oil  

• ¾ Tbsp balsamic vinegar

• 1 Tbsp honey

• 1 Tbsp fresh lemon juice

Directions

Mix the dressing well and add it to the salsa.  

Serve immediately with tortilla chips and tacos.