Mango Avocado Salsa

I'm kind of a mango newbie. I recently discovered them, and have subsequently been devouring them. I say I recently discovered them because I recently learned how to extract the fruit from the peel. Funny story...

Back when I was first learning how to cook (about 6 years ago) it seemed like everything I cooked with was an experiment. I remembering wanting to try a grilled halibut with mango salsa recipe. I bought a lovely, plump mango from the Whole Foods down the street from the apartment in Portland, OR that I shared with my future hubby. Sheesh, did I take that for granted. Anyhoo, I brought the mango home and it didn't even cross my mind to Google how to cut it up. I just a took a knife to it. In the end, it looked like a scene from "Dexter" except instead of blood spatter, it was mango-guts splatter. I was peeved, the meal was scrapped, and I left mangoes alone for a long time. Till now.

This stuff is goooood. So good in fact, I found myself rustling around for the tortilla chips and sneaking bites of this salsa before I served it for dinner. And then I kept sneaking bites of it after dinner. Yum-me! It's sweet, it's salty, and it's spicy, all at the same time. A fiesta for your mouth, if you will. I served this on grilled tilapia, but I strongly suspect it would be fantastic on any other white fish, chicken, or even as an appetizer with chips.

Don't make me tell you twice now! Go make this!

Ingredients:

1 avocado, peeled and quartered
1 mango, peeled and roughly chopped
1/2 small red onion, halved
1/4 cup cilantro leaves
1 jalapeno, seeds and membrane removed
2 tbsp lime juice
1 tbsp olive oil
1 tsp kosher salt

Directions:

1. Combine all ingredients in a food processor. Pulse lightly until salsa has reached desired texture. Add more salt to taste. Chill 30 minutes before serving.

Recipe adapted from Martha Stewart