2 mangoes$3
SCOOP, SPOON, REPEAT
Mango meets avocado
Sweet mango, creamy avocado and a little chili make a chunky salsa worth keeping close. Scoop with chips or spoon over rice bowls.
15 minutesServes 4Easy does it
Let’s make something good.
- Put the mango and bell pepper in a bowl with the cilantro and optional chili.
- Stir in the lemon juice or vinegar and salt. Taste and add a little more seasoning if needed.
- Fold in the avocado gently, keeping some chunky pieces intact.
- Serve straight away with chips or as a topping for a grain bowl. Cover and refrigerate if not serving immediately.
Use what you have.
Pineapple works well instead of mango. Leave out the chili for a mild version, or use fresh mint if cilantro is not your thing.
Meet the ingredients.
All the good stuff3 avocados$3
3 large bell peppers$3
1 bunch$1
125 g · mixed chilies$2