Mango, avocado, and cilantro. Can you say, yum? Serve this salsa with tortilla chips or any of your other Mexican favorites and say “olé” on Cinco de Mayo! Enjoy.
Mangoes should be soft when you squeeze them and smell sweet at the stem for the ripest picks. If there are no ripe mangoes, substitute pineapple or papaya.
Mirin is a sweet rice wine that can be difficult to find. For a substitute, combine 2 Tablespoons water, 2 Tablespoons sugar and 2 teaspoons rice wine vinegar and stir until sugar dissolves.
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1 tablespoon Fresh Lime Juice
1 tablespoon Fresh Cilantro
2 tablespoons Green Onion
1 Red Bell Pepper
2 tablespoons Mirin Oil
2 tablespoons Rice Wine Vinegar
- Cut both ends off the pepper. Cut in half down the middle and remove the core and seeds. Cut into 1/4 inch dice. Place in a large mixing bowl.
- Cut both ends off the mango. Stand the mango upright on one flat end, then use a knife to cut down the sides to remove the peel.
- The pit of the mango is hard and rough. Slice the tender sides of the mango off the pit, then cut the flesh into a 1/4 inch dice. Add to the bell pepper.
- Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount. Add to the mango and bell pepper.
- Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then use a spoon to scoop the flesh out and add to the mango and bell pepper.
- Pick cilantro leaves off the stems and finely chop to measure the indicated amount. Add to the mango and bell pepper.
- Toss the mango mixture with lime juice, mirin and rice wine vinegar. Cover and refrigerate until ready to serve.
- Transfer the mango-avocado salsa to a serving dish or dinner plates. Ready to eat!