Recipe #25: Mango Avocado Salsa

I know everyone else hates Mondays because they usually symbolize the first day of the week but I always look forward to them for one reason: Manager's Specials. I always find the best deals for meats, vegetables, fruits, cheese and other dairy products on this day. The hardest part to my Mondays are waiting for my shift to be over so that I can get to the grocery store before all of the good sales have been purchased.

So speaking of good deals on a Monday, I found my ingredients for my salsa at hardly any cost at all. The mango and the avocados were only $1.00 each. Additionally, I had to buy a pound of onions, which only cost me $2.00. The most expensive item was my tiny amount of fresh cilantro, which ended up costing me $2.00. Plus I already had lemon juice and freshly ground pepper at home, which I got both on sale on a Monday previous to this recipe!

I found this recipe idea from here: http://princessmisia.com/blog/?p=2886. I altered the recipe since I could not find coriander at the grocery store so I bought the cilantro instead. Also, I already had lemon juice so the lime juice was an unnecessary purchase. For not adding any salt to this dish whatsoever it could have fooled me had I not been the one who had made this recipe. The fusion of all of these ingredients created a creamy, sweet, salty, and savory appetizer/snack/poultry or fish topping. I highly recommend this salsa to everybody this summer!

Ingredients:

* 1 Ripe Mango
* 2 Ripe Avocados
* 1 White Onion
* 1 package/0.66 oz of Cilantro
* 1 Tbsp of Lemon Juice
* 1/2 tsp of freshly ground pepper
* Unsalted Kettle Tortilla Chips







Cooking Directions:

First, with a very sharp pairing knife, peel the skin off of the mango on a cutting board.

Cut large slices off of the mango all the way down to the core. Then take the slices and make about 1/2 inch chopped pieces. Place the chopped pieces into a large bowl.

Next, place the two avocados on the chopping board. With a large chopping knife, cut the avocados in half long-ways.

The pit will be exposed only on one half of the avocado once it is pulled apart.

Take the chopping knife and very carefully chop into the avocado seed to remove it from the avocado.

Be very careful removing the avocado seed from the knife since the seed will be very slippery and it is very easy to cut yourself. (It works best for me to lightly bang the seed against the inside of the sink and it usually falls right off.)

If the avocados are ripe enough then taking a large spoon and removing the avocado from the skin should be very easy.

Chop the avocados into about 1/2 inch pieces as well. Place them in the bowl with the mango pieces.

On the chopping board dice the onion and then add the pieces to the bowl.

Mince the cilantro leaves and add them to the bowl as well.

Add the lemon juice as well as the ground pepper to the bowl. Then mix until the salsa is evenly coated.

Cover the bowl and place in the refrigerator for roughly 2 hours to let chill.

Then serve with the tortilla chips! Yum!