Hi everyone! I’m back for a mid-week quickie. Today we have a delicious, simple and quick to make Vegan Mango Avocado Salsa. There’s nothing I love more than a fresh, vibrant and delicious Salsa that isn’t out of a jar. Jarred shyt is disgusting, yo. This time round, instead of opting for the usual tomato based Pico de Gallo, I’ve gone for a sweet and zesty Mango Avocado Salsa – perfect for Summer, which is the season we are now soaking up in Australia.
Don’t get me wrong – you don’t need to be basking under the sun to enjoy this Mango Avocado Salsa. It’s perfect any time of the year, and is simple as pie to make. All you need is 5 minutes, an Avocado, a Lime, a Mango, Jalapeno, Red Onion, Cilantro/Coriander and Salt/Pepper. Got all of that? You’re ready to go.
Once everything is combined, you’re rewarded with a lush Mango Salsa, studded with creamy knobs of Avocado. Most knobs are creamy, as we all know. Gotta love a creamy knob before bed time. Lest I digress…This salsa is the perfect topping to Tacos, or you can enjoy it in my favourite fashion – with good ol’ Corn Chips. I personally love getting a little bowl of this Mango Avocado Salsa and crushing some Corn Chips into medium sized bits, then stirring it into the Salsa and eating with a bloody spoon. Classy! Scroll down to grab the recipe for my Mango Avocado Salsa – Gluten Free, takes 5 minutes to make and completely bloody fat free!
Crazy Vegan Kitchen
Serves 4
Delicious Mango Avocado Salsa, ready in under 5 minutes.
5 minPrep Time
5 minTotal Time
Save RecipeIngredients
- 1 Avocado, cut into small cubes
- 1 ripe Mango, cut into small cubes
- 1/2 a Red Onion, minced
- 2 teaspoons minced Fresh Jalapeno Pepper
- Juice of 1 Lime
- 1/4 cup chopped Cilantro/Coriander
- Salt/Pepper, to taste
Instructions
- In a large bowl, combine all ingredients. Season with Salt and Pepper and serve fresh on Tacos or with Corn Chips.
- Keep leftovers in a bowl covered with cling film.
Calories
Fat
Carbs
Protein
Talk Back To Me