1 ripe, but firm mango, peeled, seeded and diced
1 ripe, but firm avocado, peeled, pitted and diced
3 Roma tomatoes, diced
3 Tbsp. onion, minced
1 Tbsp. garlic clove, minced
1 small jalapeno, seeded and minced
2 Tbsp. fresh lime juice
2 Tbsp. extra virgin olive oil
1-1/2 tsp. red pepper flakes
Salt and pepper (optional)
Mix all ingredients except avocado in a large bowl.
Add avocado to salsa and stir gently to combine.
Salt and pepper (optional) to taste.
Serve fresh as a dip with baked tortilla chips or as a topping for tilapia or any grilled fish. If making ahead of time and not serving for a couple of days, don’t dice or add the avocado, until prior to serving.
Karen’s Note: Fresh mango salsa can be stored chilled for a day or two and is also a great topping for grilled chicken too…Happy Cinco de Mayo!