I remember the first time I made fruit salsa – it was Recipe Girl’s Strawberry Avocado Salsa from her cookbook:The Recipe Girl Cookbook: Dishing Out the Best Recipes for Entertaining and Every Day
My mom raised her eyebrows in suspicion, my neighbors raised their eyebrows in doubt, and then everyone tried it and fell head over heels in love with the salsa.
A few weeks ago, I was playing around with Mangoes and trying to come up with a delicious recipe for the National Mango Board’s Cookbook, when I remembered that salsa. I loved the fresh, bright flavors of the fruit, combined with the creaminess of the avocado. I grabbed some California avocados, strawberries, mangoes, and to give it a bit of a surprise – a habanero.
BOOM!!!!!
Nathan, ever the skeptic just raised his eyebrows at the salsa and reluctantly dipped a chip in, scooped out a small bit of salsa and stuck it in his mouth. I could see in his eyes that he was only tasting it to amuse me. I could also see the moment the flavors burst in his mouth, the exact moment that he caught the sweet, the creamy, the tangy… and then the slight bite from the habanero.
It took him about 2.2 seconds to finish that bite and go back for more.
When he hollered for our neighbor, Felix, the salsa king of our street to come taste it, I knew I had a winner. When Felix proceeded to help Nathan devour the entire bowl of salsa without stopping….
I did a little happy dance.
I hope y’all enjoy the salsa as much as we did {and if your family doesn’t eat it all first, it’s fantastic on grilled tilapia!}
Mango, Avocado, Strawberry, Habanero Salsa
Ingredients
- 2 ripe medium mangos - peeled and chopped
- 1 large or 2 small ripe, California avocados - cut, pitted, peeled and chopped
- 2 Tablespoons lime juice the juice of 2 limes
- 1 Tablespoons lime zest
- 1/4 Cup chopped cilantro
- 1 habanero pepper seeded and diced
- 1 Cup chopped Strawberries
- Dash of Kosher Salt
Instructions
- Zest and juice the lime
- Prep and chop the mangos, avocados, habanero, and strawberries
- Chop the cilantro
- Combine all the ingredients into a bowl, toss to coat and mix.
Notes
Eat with unsalted tortilla chips, cinnamon sugar chips, or on your favorite grilled fish or fish tacos
Nathan likes it with a bit more heat - so I make him a special batch with TWO habaneros! ay yi yi!
I received Mangoes and a gift card from The National Mango Board to help me in my recipe creation for the cookbook. The avocados used were part of a shipment from The California Avocado Commision, for whom I am a 2014 Ambassador. I was under no requirements to share the recipe on my blog, but it was just so good I couldn’t NOT share it with y’all!
This is right up my alley! So bright and gorgeous!
Thank you, Gaby!! It definitely looks pretty on the table, and it tastes just as bright and zesty as it looks! Have a great week, friend.
This looks delicious! I thought the same thing the first time I made a fruit salsa…then ate it and wow! The one I made with mango had jicama! And, the most recent was strawberries and jalapeño. So tasty!