This recipe came about entirely by accident. I was trying to picture what sort of topping/salsa I might want on top of my Jalapeno Cilantro Lime Grilled Chicken, (pictured below) when it occurred to me that mango salsa would be really awesome. But of course I was running short on mangos, so I added what I did have, which happened to be strawberries. And from there, of course I needed to add avocado because those 3 just go together so well! What started out as an impromptu salsa has actually become a household favorite. Even my husband who is pretty traditional about food, loved this most un-traditional salsa.
While you can most definitely pair it with the above mentioned chicken, I highly recommend making it to eat like you would normal salsa… you know with chips of course! It’s also a really fun was to mix up your taco night, or in our house it’s usually taco bowl night because bowl food always seems easier.
As with any salsa, it’s really helpful to have the ripest most flavorful ingredients. There’s really no hiding it if you’re strawberries aren’t sweet and juicy, so always try and get the best ingredients you can.
For the mango in this recipe, I used a Champagne mango with are the ones with yellow skins, and they’re a about half the size of normal mangos. Champagne mangos are much sweeter and don’t have the same fibrous texture. They’re much more silky, so they make awesome salsa, (awesome everything for that matter).
I like to season with salt right before serving because once you add the salt, the produce begins to shed it’s water. By salting right before you eat it, the salsa retains the best texture and flavor. The first recipe below makes 5 cups of salsa which we found to be the perfect amount for the Jalapeno Grilled Chicken. But if you’d like to make less, there’s a smaller quantity recipe listed second. 5 from 3 reviews 5 from 3 reviews
