Fresh Mango Salsa

This vibrant mango salsa combines the sweetness of ripe mangoes with the creamy richness of avocado and a bright citrus kick. Perfect as a refreshing side dish, chip dip, or topping for grilled fish and chicken, this colorful salsa brings a taste of the tropics to any meal. Recipe by Clark Ciolacu

Ingredients

• 2 medium ripe mangoes

• 1/2 ripe avocado

• 1 lime, juiced (about 2 tablespoons)

• 1 splash of red wine vinegar (about 1 tablespoon)

• 1/2 medium sweet onion

• 1 hot pepper (jalapeño or serrano), optional

• 1/2 bunch fresh cilantro

• Salt to taste

Instructions

1. Prepare the mangoes: Peel the mangoes and cut the flesh away from the pit. Dice into small, uniform cubes (about 1/4-inch pieces) and place in a large mixing bowl.

2. Add the avocado: Cut the avocado in half, remove the pit, and scoop out the flesh. Dice into similar-sized pieces as the mango and gently fold into the bowl to avoid mashing.

3. Prep the aromatics: Finely dice the sweet onion into small pieces. If using the hot pepper, remove the stem and seeds (for less heat) or leave them in (for more kick), then finely mince. Add both to the bowl.

4. Finish with herbs and citrus: Roughly chop the cilantro, including some of the tender stems for extra flavor. Add to the bowl along with the fresh lime juice and vinegar.

5. Season and combine: Sprinkle with salt to taste, starting with about 1/2 teaspoon. Gently fold all ingredients together until well combined, being careful not to mash the avocado and mango pieces too much.

6. Let it meld: Allow the salsa to sit for 10-15 minutes before serving to let the flavors blend together.

Chef's Tips

• Always follow your heart and modify recipe as desired. Yet, we advise against adding too much avocado, as it can take over.

• Adjust the heat level by adding more or less hot pepper, or try different varieties like habanero for extra fire

• This salsa pairs beautifully with tortilla chips, grilled shrimp, fish tacos, or as a fresh topping for salads

Prep Time: 15 minutes
Serves: 4-6 people
Best served: Fresh and chilled

Ayurvedic Effect:

Vata pacifying. Slightly pitta provoking.

This salsa is be primarily Vata-pacifying due to the sweet, grounding mango and avocado. It is moderately Pitta-increasing due to the lime, onion, and hot pepper, though the cilantro provides some cooling balance. For Kapha, it is relatively balanced the heavy avocado and sweet mango could increase Kapha, but the pungent onion, spicy pepper, and astringent lime help to balance this.

Dhatu Impact:

Avocado helps maintain moisture content benefiting Rasa dhatu (plasma/lymph). The combination would primarily nourish Rasa and Mamsa dhatus (muscle tissue) due to the grounding, sweet qualities of mango and avocado. Mangoes contain enzymes like amylase that assist in digestion supporting general dhatu formation by increasing agni. Watch with pitta style tikshna agni.

Recommendation: This salsa would be especially beneficial for Vata types or during Vata season (fall/early winter), but those with high Pitta should not overindulge, or consider using less onion and pepper.