Apparently I like mangos now. I was in the store and saw one for 79cents so I decided to pick it up. Then I started thinking about what would go well with it and I decided to keep things simple with avocado and tomato. The silkiness of the avocado goes perfectly with the bright mango and the tomato adds some nice color and texture. This dish can keep but is probably best served soon after making. You can also serve it in different ways; it can be a side on its own, a topping for grilled meats/burgers/regular sandwiches, or even a fun and colorful appetizer with chips for your guests.
Note: If you want the salsa to have more of a kick you could finely dice a fourth to a half of a seeded jalepeno pepper and add it in.
You will need:
1 ripe mango, diced
1 ripe avocado, diced
1 tomato, seeded and diced
1 small handful parsley, chopped
Salt and pepper
Begin by cutting the mango, you will need to be careful of the pit in the middle. The easiest way I can recommend is to cut around each side of the mango and let the knife guide you, you should feel where the pit begins. Then remove the peel and dice.
For the tomato, cut in half and remove the bitter liquid and seeds. Dice.
For the avocado, cut into it and guide your knife around the pit in a circular motion, twist, and then pull apart. Use the knife of a spoon to carefully remove the pit. Dice.
As soon as you finish cutting the avocado place into a bowl and squeeze the half lemon over it, this will prevent it from turning brown. Add the tomato and salt and pepper for seasoning. Add the mango and parsley and carefully stir the mixture together.