Each flavorful bite offers a pop of sweet, a hint of spice, a dash of sour and a burst of deliciousness. With red, green, purple, white and golden hues, this is one vibrant and colorful salsa. And I haven’t even mentioned the textures. Crispy tostaditas, luscious mangoes and velvety smooth avocado. Chunky Mango Avocado Salsa has a just right balance of taste, color and texture.
One of my favorite ways to enjoy Mango Avocado Salsa is scooped into tender-crisp butter lettuce leaves. You feel like you’re eating lunch rather than just a very special dip for chips. Though, when you bake your own tostaditas (corn chips), you’ve got some very special chips as well.
You can also serve Mango Avocado Salsa as a topping for black beans and rice or as a flavorful accent for grilled fish and seafood tacos.
Picking a ripe mango
Preparing your salsa with ripe mangoes makes all the difference. A bit impatient the first time, I used an only partially ripe mango. The resulting salsa was more tart than sweet. Okay, but just not as juicy, sweet and well-balanced as it could be. Here are a few tips to help you pick a ripe mango.
- Gently soft to the touch is the key feature of a ripe mango. But, too soft to the touch and the mango is past its prime.
- Full, plump and rounded are good. Wrinkled skin points to the mango being over-ripe. Unless you’re inspecting an Ataulfo mango—slender, yellow-gold mangoes. When ripe, Ataulfos are soft with slightly wrinkly and vibrant gold skin.
- Color is a good clue to ripeness only if you’re familiar with the variety of mango you’re looking at. Ripe mangoes can be bright yellow, green pink or red.
- Leave mangoes on the counter to ripen. However, when mangoes are picked too green they may not even ripen at all.
A Cinco de Mayo Celebration – Healthy Cooking Class
Sunday, April 26th, 2015, 10:30-2:00
At the end of April, I’ll introduce you to a Mexican feast in preparation for Cinco de Mayo. Our first course will be today’s fresh and flavorful Mango Avocado Salsa with Tostaditas. Our main dish will be Tortilla Soup with a buffet of toppings. This is a recipe that originated with Wolfgang Puck. I used to make it when working as a private chef in Malibu.
For dessert we’ll make something chocolate – a creamy and luscious Mexican Chocolate Flan made with coconut milk and topped with the season’s fresh strawberries.
The 3 ½ -hour class includes lunch. $60 per person, payable upon registration.
Contact me today as space is limited.
For more information and to register, send me a comment in the “Leave a Reply” box below or email me: Janice@EverydayHealthyEverydayDelicious.com.
Serve Mango Avocado Salsa as a dip with tostaditas (recipe below). This salsa can also be enjoyed as a flavorful accent to black beans and rice, grilled seafood or fish tacos.
Be sure to use ripe mangoes or your salsa will be on the tart side. Also, for the flavors to marry, let the salsa sit for 15 minutes before you enjoy it. The perfect amount of time for preparing the tostaditas.
Oops! I forgot the cilantro! Please add 1/4 cup coarsely chopped cilantro to the Printer-Friendly Recipe.
Makes: 3 cups Printer-Friendly Recipes.
Start to Finish: 35 minutes
1/3 cup finely diced purple onion
1/3 cup tomato, seeded, ¼ -inch dice
2 teaspoons minced Serrano pepper, seeded
½ teaspoon sea salt, or more to taste
1 tablespoon fresh lime juice
1 ½ cups ripe mango, ½ -inch diced (about 1 ½ large mangoes)
1 large avocado, ½ -inch diced
1/4 coarsely chopped cilantro
8 twists freshly ground black pepper
- Place all ingredients in a mixing bowl. Use a rubber spatula to combine. Adjust the salt and pepper to taste.
- Serve with freshly baked tostaditas, slices of jicama and inner leaves of butter lettuce.
Lightly adapted from Cooking with the Seasons at Rancho La Puerta.
Stored at room temperature in an air-tight container, tostaditas will stay crisp for up to a week. Note: depending on the corn tortillas you have, the baking time may be longer than in this recipe. When I tried organic, sprouted corn tortillas, they took an additional 3 minutes to crisp all the way through.
1 package organic corn tortillas
Olive oil spray
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Cut the corn tortillas into 6 wedges each. Place the wedges into a large mixing bowl.
- Lightly spray them with olive oil. Then give them a toss. Repeat a few more times to lightly coat each chip.
- Spread them in a single layer on the prepared baking sheets. Sprinkle lightly with salt.
- Bake for 10 minutes. Turn the chips over. Bake for another 4-5 minutes or until crisp and golden brown.
- Serve with Mango Avocado Salsa, Classic Guacamole or your favorite salsa.