Name: Mango and Avocado Salsa with Coriander, Mint and Lime
Prep time: 15 min
Ingredients: 300g fresh mango, peeled, stone removed and cut into small dice (roughly 1 medium sized mango); 300g/1 large avocado, peeled, stone removed and diced; 15g coriander leaves, finely chopped; 15g mint leaves, finely chopped; 30g spring onions, trimmed and finely sliced (around 3); 1 red chilli, stem and seeds removed and finely chopped; 2 – 3 tablespoons lime juice – roughly 1 large lime; sea salt, to taste; freshly ground black pepper, to taste

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Incredibly quick to come together and bursting with the flavours of summer, this fresh and zesty Mango and Avocado Salsa with Coriander, Mint and Lime is a wonderful accompaniment to barbecues, buffets, picnics, grilled meats, grilled fish, in tacos – you name it, it works every single time.

Dressed only in lime juice, allowing all the ingredients to shine, you can have this on the table in 5 minutes. The only challenge is making sure that both your avocado and mango are at the perfect level of ripeness at the same time!

Like a lot of chopped salads, this is a pretty forgiving recipe. I make mine with roughly equal quantities of mango and avocado, but you can play around with this to suit your palate. We love ours with a cheeky, finely chopped red chilli mixed in, but this is up to you. It is delicious whether you make it with little or no spice, or whether you really want to turn the heat up. Equally, if you don’t like coriander, miss it out. Fresh basil would be a lovely addition instead, or simply let the mint sing!

How to make Mango and Avocado Salsa with Coriander, Mint and Lime

Collect all your ingredients together:

mango, peeled, stone removed and cut into small dice
avocado, peeled, stone removed and diced
coriander leaves, finely chopped
mint leaves, finely chopped
spring onions, trimmed and finely sliced
red chilli, stem and seeds removed and finely chopped
lime juice
sea salt and freshly ground black pepper, to taste

How to make this fabulous salad:

Prepare all your ingredients –
- Mango – chop the mango flesh into small cubes. To do this, I leave the skin on and cut the cheeks from the the mango. I score cubes into the flesh, push in from the skin side to invert the cheeks, and then remove the cubes of mango from the skin. Chop any flesh from the stone and cube these as well.
- Avocado – half the avocado and remove the stone. Peel away the skin and chop the flesh.
- Coriander – large stems removed and finely chopped.
- Mint – stems removed and the leaves finely chopped.
- Spring onions – trimmed and finely sliced.
- Red chilli – stem and seeds removed and finely chopped.
- Lime – juice only.
Place the chopped avocado in the base of the bowl and cover with the chopped mango.
Add the finely sliced spring onions, chopped herbs and chilli and cover the mango.
Squeeze over the lime juice and add some salt and pepper to taste.
Just before serving, toss the salad. It is important not to toss the salad until you serve – covering the avocado with the mango and lime juice will prevent it from browning and keep it lovely and fresh.

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Mango and Avocado Salsa with Coriander, Mint and Lime

Incredibly quick to come together and bursting with the flavours of summer, this Mango and Avocado Salsa with Coriander, Mint and Lime is a wonderful accompaniment to barbecues, buffets, picnics, grilled meats, grilled fish, in tacos – you name it, it works every single time.

Course Salad, Side Dish

Keyword Avocado, Coriander, lime, mango, Mint

Prep Time 15 minutes

Servings 4

Author Susan

Ingredients

300g fresh mango, peeled, stone removed and cut into small dice (roughly 1 medium sized mango)
300g/1 large avocado, peeled, stone removed and diced
15g coriander leaves, finely chopped
15g mint leaves, finely chopped
30g spring onions, trimmed and finely sliced (around 3)
1 red chilli, stem and seeds removed and finely chopped
2 – 3 tablespoons lime juice – roughly 1 large lime
sea salt, to taste
freshly ground black pepper, to taste

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Prepare all your ingredients:
Mango – chop the mango flesh into small cubes. To do this, I leave the skin on and cut the cheeks from the the mango. I score cubes into the flesh, push in from the skin side to invert the cheeks, and then remove the cubes of mango from the skin. Chop any flesh from the stone and cube these as well.
Avocado – half the avocado and remove the stone. Peel away the skin and chop the flesh.
Coriander – large stems removed and finely chopped.
Mint – stems removed and the leaves finely chopped.
Spring onions – trimmed and chopped.
Red chilli – stem and seeds removed and finely chopped.
Lime – juice only.
Place the chopped avocado in the base of the bowl and cover with the chopped mango.
Add the finely sliced spring onions, chopped herbs and chilli and cover the mango.
Squeeze over the lime juice and add some salt and pepper to taste.
Just before serving, toss the salad. It is important not to toss the salad until you serve – covering the avocado with the mango and lime juice will prevent it from browning and keep it lovely and fresh.