The best Middle Eastern Hass avocado and Alfonzo mangos from India and Pakistan (some of the best mangos around) overlap in their seasonality for a few weeks in March. Try serving this salsa with something crispy and slightly salty, like our feta and sundried tomato galette.
Serves: 6 – 10 as an accompaniment
Ingredients
- 1 high quality ripe Mango
- 1 high quality ripe Avocado
- ½ medium Red Onion (70g, peeled and finely diced)
- ½ small Red Pepper
- Juice of half a Lime
- A small bunch of Coriander Leaves (25 – 30g)
- 1tbsp Raspberry Vinegar
- 1tbsp Maple Syrup
- Pinch of Sea Salt
- A good pinch of Cayenne Pepper
- 3tbsp of a good quality salad oil, like cold pressed rapeseed
Method
Carefully peel the Mango, take the flesh away from the stone then cut into 3 – 4mm cubes. Transfer to a bowl with the diced onion. Remove the skin carefully from the Avocado, cut into two and remove the stone. Cut into same diameter cubes as the Mango and add to the bowl.
Remove the seeds and the inner membrane of the pepper, then dice to the same size as the Mango and Avocado, add this to the mix.
Carefully wash and shake dry the Coriander leaves then roughly chop so some texture is retained. Add this to the bowl.
Mix together the Limejuice, Raspberry vinegar, Oil and Maple syrup and add to the salsa. Season with the sea salt and cayenne pepper, gently mix and leave to marinate. Serve after 1 hour, will keep for up to 2 – 3 days in the refrigerator.
