Prep 15 mins
Cook 0 mins
A few years ago I was looking through a mini Kraft cookbook and came across this recipe - everytime I make it I'm asked for the recipe! It is refreshing and very tasty. It's excellent with corn chips, but I think it would go nicely on some grilled chicken or fish, too.
- Mix all ingredients together into a small bowl.
- Let stand in refrigerator 4 hours, or overnight for flavors to mix.
- To prevent avocado from browning, cover with plastic wrap directly touching salsa.
This recipe was so easy and so delicious!! I was actually GLAD that my hubby doesn't eat mango or avocado because I wanted this all to myself! I didn't add the cilantro because I don't like it and it was still wonderful. I served this as a side to a Caribbean Chicken Stew and it was a wonderful compliment. I can't wait to get my hands on some tortillas and eat it as an actual salsa. I think the only thing I will add next time I make it is a pinch of course ground salt just 'cause I like it : )
This was easy to make with fabulous results. I made this as part of an Iron Chef-style mango challenge dinner party & this was a great starter. Thanks Rachie for sharing this wonderful keeper.
Yum! The mango is such a crisp and fresh flavor and surprisingly blends well with the Zesty Italian dressing that I used. I ate the entire bowl as a lunch/snack by myself. :shock: It is that good. :)