Follow these steps for perfect results
mango
peeled, pitted, and diced
avocado
halved, pitted, peeled, and diced
serrano chile
charred, stemmed, seeded, and diced
fresh cilantro
chopped
fresh lime juice
Salt
freshly ground black pepper
Peel, pit, and dice the mango.
Halve, pit, peel, and dice the avocados.
Char, stem, seed, and dice the serrano chile.
Chop the fresh cilantro.
Gently mix the diced mango, diced avocados, diced serrano chile, chopped cilantro, and lime juice in a bowl.
Season the salsa to taste with salt and pepper.
Serve immediately.
Expert advice for the best results
For best flavor, use ripe but firm mangoes and avocados.
Adjust the amount of serrano chile to your preferred heat level.
Serve with tortilla chips or as a topping for tacos.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance, but best served fresh.
Serve in a colorful bowl or ramekin. Garnish with extra cilantro.
Serve with tortilla chips.
Serve as a topping for grilled meats or fish.
Serve as a side dish with tacos or burritos.
Pairs well with the spice and freshness of the salsa.
The acidity cuts through the richness of the avocado.
Discover the story behind this recipe
Commonly served as a side dish or condiment in Mexican cuisine.
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