Total Time
Prep 15 mins
Cook 0 mins

This is a light, refreshing salsa to serve with fish or chicken. It can stay good overnight one night, but that's about its limit. I rarely have to worry about leftovers, if there is any someone eats it as a salad.


  1. Peel and stone the mango and avocados.
  2. Dice into small cubes (1/4 inch).
  3. Peel and clean the onion, bell pepper, garlic, ginger and chile.
  4. Cut any large items into small chunks.
  5. Place all ingredients escept the mango, avocado and lime juice in a food processor and pulse until very finely minced.
  6. Scrape into a bowl.
  7. Gently stir in the mango and avocado.
  8. Sprinkle with lime juice, salt and pepper and toss lightly to combine.
  9. Serve immediately or cover tightly and chill for a couple of hours.
  10. Serve with fish, chicken or pork.
Most Helpful

Made for Aus/NZ Swap #14. This was yummy and a nice change from regular salsa. Will most definitely make this again. Thanks Sheynath for posting this.

LARavenscroft March 31, 2008

Wonderful fruit salsa to serve with fish and I imagine it will be great with chicken too. The sweet mango and bell pepper was a good flavour contrast with the chili and lime juice. Thankyou for sharing a great recipe and its gluten-free too. No added sugars or oils so would also be suitable for low-fat diet and diabetic.Photos also to be posted

**Jubes** February 07, 2008

Summer Central

50 Warm-Weather Picks
Up Your Grill Game
Bring On the Chill