Honduran Mango Avocado Salsa Recipes

FRESH MANGO SALSA RECIPE (5 INGREDIENTS)

Steps:

• In a medium bowl, combine diced mango, avocado, finely chopped red onion and chopped cilantro.
• Squeeze 2 Tbsp of fresh lime juice over the top or add lime juice to taste. Toss gently to combine and serve.

AVOCADO MANGO SALSA

Steps:

• Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.

HONDURAN MANGO AVOCADO SALSA

Steps:

• Cut up the mango avocados, tomato, red onion and red pepper in to the amounts described.
• For extra flavor, add a dash of garlic powder and/or a dash of lime juice.
• Then when all the work is done, let it sit in the bowl for about 20 minutes or over night with a plastic wrap over it to keep its flavor.
• After that, all you have to do is serve it with chips and enjoy!

AVOCADO-MANGO SALSA

Steps:

• Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with salt.

EASY MANGO & AVOCADO SALSA

Steps:

• Mix all ingredients together into a small bowl.
• Let stand in refrigerator 4 hours, or overnight for flavors to mix.
• To prevent avocado from browning, cover with plastic wrap directly touching salsa.

FISH TACOS WITH MANGO AVOCADO SALSA

Steps:

• Salsa -- now I won't go into the whole avacado and mango peel routine. I am sure most people have seen it. And if you haven't there are enough sites on the web to tell you how to do that. So I will skip that. So -- that aside -- Salsa -- after chopping all the fruit and vegetables, mix the mango, avocado, onion, jalapeno, cilantro, red pepper, oil, garlic, seasoning, lime juice, and just set to the side covered well with plastic wrap.
• Avocado Creme -- just a dash of salt if needed, I don't add more than just a pinch, sour cream and avocado. I just mash wish a fork. Honestly guys and gals -- just add to a baggie and squeeze. Save the bowl and fork. Why not. I like to add it to a small bowl when I serve it but for a quick make -- it works just fine.
• Take a couple of cups of the cabbage -- right out of the bag. Just hit it with salt and pepper. Nothing more. Like a pinch. It just reduces the juice. Put in a serving bowl and set to the side. Cover with plastic wrap. Nothing more.
• The garnish -- open can, drain and put in bowl -- I think we can all handle that. I will never be offended if someone doesn't like them. Black olives to me just work well with mango and avocado and fish, so. I like them as a topping.
• Now -- the salsa is made and all the flavors are mixing together. The avocado cream is chilling, And now the fish -- We are all done. Five (5) minutes and taco time.
• Fish -- in a large baggie mix the salt, pepper and flour. Then just lightly toss fish fish to coat lightly. Now in a large frying pan non stick I prefer for this, add the oil and heat to medium heat. Just pan saute the fish until lightly brown on each side. It only takes 2 or so minutes per side. Once done -- just remove the fish and drain on a paper towel.
• Beans -- just heat up in a measuring cup in the microwave. Nothing more for this -- ok some time a squirt some lime in it if if had some left. not a big deal. Enough big flavors for this dish.
• Tortillas -- I wrap my tortillas in foil and just warm up in the oven as I cook the fish. They just take 10 minutes. is all. Nothing much. They can also be heated up on a grill too.
• Dinner -- Just serve all the ingredients so everyone can put them together them selves. Taco Bar Style. A bowl of the fresh fish, just broken up, the cabbage, beans, the sauce, olives and the salsa. Now, if you want to add some salsa, tomato based you can. To me NO WAY.
• Ok - Tortilla warm, then -- Cabbage chilled, then -- Warm beans, then -- Fish warm, then -- Sauce chilled, then -- Salsa chilled, -- Now -- everyone has the best fish taco around trust me. I have a taco party every year. I make this and also make the traditional and then a chicken one. This is by far the requested one.
• If you want cheese, I prefer a provolone or monterey jack, bland, but I don't for this dish.
• That taco bar is worthy or any party. If I add the beans to the dish I don't add as a side. but a nice green salad and some rice is such a easy thing to add. This is one of my OH SO INEXPENSIVE MEALS. with summer prices for fruit and Tilapia so cheap. This easily feeds 6-8 and is worth entertaining with.
• Remember to make in steps. There are a lot, but nothing is hard.

MANGO-AVOCADO SALSA

Steps:

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

MANGO-AVOCADO SALSA

Steps:

• Combine all ingredients in a medium size bowl.
• Cover and chill for 20-30 minutes.
• Enjoy!

MANGO-AVOCADO SALSA

Steps:

• Stir together the avocado and lime juice.
• Stir in the mango, onion, hot pepper, red onion, cilantro, and salt (to your taste). Enjoy!