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Top Rated Avocado and Mango Salsa Recipes
Allspice, cumin, thyme and orange juice make a quick Cuban-inspired marinade for this fun take on tacos.This recipe is courtesy of McCormick.
Spicy, sweet, and creamy, these tacos with mango salsa are great for a quick dinner or for an outdoor get together when it's warm outside (plus it pairs well with margaritas). While I sliced some avocado on top of these tacos, you can also add a scoop of homemade guacamole to make the dish even more filling (and delicious).The recipe can also be easily doubled or tripled to feed a group since it's incredibly easy to make and works perfectly for large-format meals.Click here to see Shrimp Recipes for Any Day of the WeekClick here to see 8 Quick & Easy Tacos Recipes.Click here to see A Healthy Super Bowl Menu.
Best Avocado Salsa Recipe – Easy & Low Carb
This is the best Avocado Salsa recipe and it&rsquos easy to make and perfect to serve with your favorite Low Carb cracker or chip or on top of meat or fish. It only takes a few minutes to make and is Keto friendly and Gluten-Free.
This avocado salsa recipe is a new one for me. I love making salsa and I love eating salsa. I&rsquom not a huge fan of avocados but most of my family likes them very much, and it seems that they are pretty popular on low carb diets because they have good fat content and you can add them to so many things.
So we went into the kitchen and started experimenting with some ripe avocados and a few other ingredients that we felt were staples in the equation.
We shared the Low Carb Salsa, together with our Low Carb Tortilla Chips, with some of our friends to get their opinions. The Low Carb Salsa and the Low carb Tortilla chips were a hit. So now this new recipe is ready to share with you! Make enough so that you can have some leftovers for the next day!
Avocado, Fruit, or Vegetable?
Avocado is grown on trees, making it a fruit! Even though we commonly associate it with savory dishes, that comes from the cultural influences of our southern neighbors in Mexico.
In other countries, for example in Indonesia and the Philippines, avocados are found in milkshakes and ice cream. With its high fat content and creaminess, vegans have discovered its usefulness in desserts and it is slowly becoming more commonly found in sweet recipes as well as savory.
Pineapple, Mango and Avocado Salsa
This post may contain affiliate links. Please read my disclosure policy.
So can you tell I’ve had fresh pineapple in the house this week?? :) Couldn’t resist…for $1.99, had to buy at least two!!
After using them to make this fabulous dessert and a smoothie, decided to combine them with two of my other absolute favorite produce section finds to make this salsa! Yep – avocados and mangoes were BOTH fresh, ripe, and on sale this week. Love it!
I actually made this salsa with a friend last week in Denver, and then recreated it when I arrived home. And it has been fantastic! Have already used it atop blackened tilapia, chicken, shrimp lettuce wraps, bruschetta, and of course….just on regular tortilla chips. YUM! (And yes, this recipe makes a large batch!!)
Best of all, it’s colorful and packed with fresh flavor and nutrients. A definite “keeper”!!
Recommended Ingredients & Equipment
Ingredients & Substitutions
- Portobello Steaks &ndash This is my 4-ingredient portobello steak recipe that includes portobello, olive oil, balsamic vinegar, and steak seasoning. Most steak spices are vegan, but make sure to check the label.
- Corn Tortillas &ndash I prefer corn but flour will also work.
- Oil &ndash Any high heat oil will do. I recommend coconut or avocado.
- Mango Avocado Salsa &ndash This is a combination of avocado, mango, jalapeño, cilantro, lime juice, and salt.
For this recipe you will need basic kitchen equipment like a mixing bowl, sauté pan, and basic utensils. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
Jerk Salmon with Mango and Avocado Salsa
Delicious, spice-blackened fish pairs beautifully with a refreshing, tropical salsa, this Jerk Salmon with Mango and Avocado Salsa is super quick, easy to make and pretty healthy, but tastes out of this world!
One of the most popular recipes on Easy Peasy Foodie is my One Pot Jerk Chicken, Rice and Beans. It’s a really simple recipe that is super tasty, quick to make and all cooked in one pot – so no wonder it’s popular! But the best part of that recipe, in my opinion, is the jerk marinade!
I just love those spicy, smoky Caribbean flavours and they pair so beautifully with chicken…but I’ve been meaning to do something else with my jerk marinade for ages.
Something else I’ve been meaning to do for ages is share more fish dishes on Easy Peasy Foodie. I do have a few fish and seafood recipes on my site, but not nearly enough! I do actually really love fish and eat it quite often, but I usually cook fish quite simply – just some herbs and lemon perhaps and served with steamed vegetables, so not really a recipe as such.
So, anyway, an idea started to form in my head – jerk marinade with fish…I just knew the jerk marinade would go well with salmon. And so the question was, what to serve with it? I wanted something that would be light and refreshing and compliment the spicy, smoky flavours of the salmon…an idea for a mango and avocado salsa began to form in my head.
It would be chunky, not smooth – sort of with the flavours of guacamole (which I LOVE), but mango too…I was starting to get hungry just thinking about it. I couldn’t get into the kitchen fast enough to try it out. And I was not disappointed!
The salmon, jerk marinade and tropical salsa all work brilliantly together. And, in fact, could be a meal in its own right, especially if you are looking for a low carb option. But I chose to pair this Jerk Salmon with Mango and Avocado Salsa with a mix of white and wild rice (they sell this ready mixed in my local supermarket) which works brilliantly and adds an extra dimension to the recipe.
If you prefer, you could serve this Jerk Salmon recipe with normal white rice, brown rice or tortillas – all would work brilliantly.
The really great thing about this Jerk Salmon with Mango and Avocado Salsa recipe is that it all cooks so quickly and with very little effort: mix together the marinade, add the fish, make the salsa, cook the rice, grill the fish and it’s all done and dusted in well under 30 minutes – perfect for busy days when you still want to eat well.
Although I cooked the fish inside under the grill (broiler). I see no reason why this wouldn’t also taste fab on outside on the BBQ this summer. And the salsa would go brilliantly with all sorts of other BBQ foods too.
For me this is a white wine dish and would go beautifully with a zingy, zesty Sauvignon Blanc or a tropical-tasting, oaked Chardonnay. Alternatively, a spicy, aromatic Gewürztraminer would also work well with this dish.
What Is the Best Way to Cut a Mango?
While there are many different ways cut a mango, the least cumbersome is to lop off the fleshy “front and back” of the fruit and score it while it’s still in its peel. Here’s a great visual on that process.
Grilled Avocado and Mango Salsa
We are gradually starting to have very intimate outdoor gatherings and firing up our grill is definitely part of the family plan for Spring/Summer 2021. I choose to use heart healthy Mazola® Corn Oil as a marinade for grilling and as a base for my salsas and ceviche because a clinical study shows it reduces cholesterol 2x more than extra virgin olive oil. If this claim peaks your interest and you want to learn more, visit MAZOLA.com.
Like I said it’s grilling season and time to think of better for you meals! This means I will be making my heart healthy Grilled Avocado and Mango Salsa, which is a hybrid between a salsa and a pico de gallo. It’s the perfectly light topper for tacos or an amazing fresh snack to have with chips. I always start off by pouring a few tablespoons of Mazola® Corn Oil into my molcajete along with a splash of lime juice, garlic cloves and a half of roasted bell pepper, then I use the tejolote to grind it into a paste/flavorful base. The Mazola® Corn Oil creates a great-tasting fuller base because it has a neutral taste that lets the flavor of my chunky salsa stand out.
I chop up some grilled avocado, grilled mango, tomatoes, jalapeno, red onion, and cilantro and mix them into my Mazola® Corn Oil paste. It’s seriously the perfect salsa and better for you too! I hope you’ll try the recipe.
Ingredients for Grilled Avocado and Mango Salsa:
For the grilled avocado and mango:
- 4 teaspoons Mazola® Corn Oil
- 1/4 teaspoon salt
- 2 avocados (cut in half and pit removed)
- 2 mangos (peeled and sliced 1 inch thick lengthwise)
For the paste:
- 3 tablespoons Mazola® Corn Oil
- Lime juice from 2 limes
- 2 garlic cloves
- 1/2 red roasted/grilled bell pepper
- 1/2 teaspoon salt (or to taste)
The other ingredients for the salsa:
- 3 tomatoes (chopped into ¼ inch cubes)
- 1 small red onion (thinly sliced)
- 2 jalapenos (minced)
- 1/2 cup cilantro (chopped fine)
For the grilled avocado and mango:
- Place avocado and mango slices on a baking sheet.
- Coat Mazola® Corn Oil with a pastry brush on both sides of mango and on fleshy side of avocado.
- Sprinkle with salt.
- Grill for 10 minutes.
- Remove from the grill and chop mango into ½ inch cubes. Remove peeling from avocado and dice into ½ inch cubes as well.
- Set to the side until ready to use.
For the paste:
- Pour Mazola® Corn Oil, and lime juice into a molcajete. Then add in garlic cloves, half of roasted/grilled red bell pepper, and salt.
- Using a tejolote grind the ingredients down to a pureed paste.
- Set to the side.
Rest of the ingredients:
- In a bowl mix tomatoes, red onion, jalapenos, and cilantro together.
- Then take the paste from the molcajete and pour it into the bowl over the ingredients. Mix to combine.
- Add in the chopped grilled mango and avocado.
- Lastly place the ingredients back into the molcajete.
- Serve with chips or eat on top of tacos.
DISCLAIMER: Corn Oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on the product label or at mazola.com for fat and saturated fat content.
DISCLAIMER *very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of Corn Oil daily may reduce the risk of heart disease due to the unsaturated fat content in Corn Oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, Corn Oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of Corn Oil.
Prepare a grill to medium-high heat. Gently combine the avocado, mango, tomatoes, basil, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally.
Place fish fillets in a 13x9x2" glass baking dish. Drizzle remaining 2 tablespoon oil and 2 tablespoon lime juice over. Season fish with salt and pepper. Let marinate at room temperature for 10 minutes, turning fish occasionally.
Brush grill rack with oil. Grill fish until just opaque in center, about 5 minutes per side. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve.
How would you rate Gwyneth Paltrow's Grilled Halibut with Mango-Avocado Salsa?
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What foods go with Mango Avocado Salsa?
First off, you can serve this chunky dip as an appetizer or snack with tortilla chips.
Plus it's delicious as a topping for tacos.
Or to step up your brunch game, try it with Tofu Scramble Breakfast Tostadas.
And when it's grilling season, try using this mango salsa as a topping for grilled tofu and vegetables, kebabs, or even Cauliflower Curry Grill Packets.
However you serve it, Mango Avocado Salsa is sure to be a hit!