Our mint and basil are thriving but our lime tree has gone on vacation once more and it’ll probably be several months before we see fruits again. The juice of the last three limes and a handful of freshly picked mint leaves went into this fresh salsa that is creamy, tangy, zesty, sweet and spicy all at the same time.
This salsa is also great as a dip, as a garnish for grilled or fried meat or fish, or as a sandwich topping. Definitely something to make again and again. It’s easy, the dish is colorful and, oh, so festive and it won’t look out of place at a party or during holiday celebrations.
This vegan delight is dedicated to my good friend, lawyer and health buff Arnel Bañas, who is celebrating his birthday today.
Mango and avocado salsa
- Cut the mango to remove the stone. Scoop out the fresh and cut into small cubes or just roughly chop.
- Do the same with the avocado.
- Cut the onion and tomatoes (scoop out the seeds first) into the same size as the mango and avocado pieces.
- Finely slice the chili.
- Place everything in a mixing bowl. Season with salt and pepper. Pour in the lime juice. Toss.
- Roughly chop the mint leaves and cilantro. Stir into the salsa.
- Taste. Add more salt, pepper or lime juice, or all of them, depending on your preferred balance of flavors.
- Serve the salsa with tortilla chips, or spoon over grilled meat or fish, or use as a sandwich topping. Whichever way you decide to use this wonderful salsa, it will add a delightful freshness to your meal.