Cinco
de Mayo Recipe: Mango-Avocado Salsa
By FBWorld Team
Mango,
avocado, and cilantro. Can you say, yum? Serve this salsa
with tortilla chips or any of your other Mexican favorites
and say "olé" on Cinco de Mayo! Enjoy.
Mangoes
should be soft when you squeeze them and smell sweet at
the stem for the ripest picks. If there are no ripe mangoes,
substitute pineapple or papaya.
Mirin
is a sweet rice wine that can be difficult to find. For
a substitute, combine 2 Tablespoons water, 2 Tablespoons
sugar and 2 teaspoons rice wine vinegar and stir until
sugar dissolves.
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Mango-Avocado
Salsa
Ingredients:
1 Avocado
1 tbls. Fresh Lime Juice
3 Mangos
1 tbls. Fresh Cilantro
2 tbls. Green Onion
1 Red Bell Pepper
2 tbls. Mirin Oil
2 tbls. Rice Wine Vinegar
Procedures:
1. Cut both ends off the pepper. Cut
in half down the middle and remove the core and seeds.
Cut into 1/4 inch dice. Place in a large mixing bowl.
2.
Cut both ends off the mango. Stand the mango upright on
one flat end, then use a knife to cut down the sides to
remove the peel.
3.
The pit of the mango is hard and rough. Slice the tender
sides of the mango off the pit, then cut the flesh into
a 1/4 inch dice. Add to the bell pepper.
4.
Cut the ends off the green onions and peel away any loose
or damaged outer layers. Rinse under cold water and dry
thoroughly. Thinly slice the green onions to measure the
indicated amount. Add to the mango and bell pepper.
5.
Slice the avocado in half lengthwise and twist both halves
to separate. Stab the pit with the knife blade and twist
to release. Use the knife tip to score the avocado crosswise
in both directions, then use a spoon to scoop the flesh
out and add to the mango and bell pepper.
6.
Pick cilantro leaves off the stems and finely chop to
measure the indicated amount. Add to the mango and bell
pepper.
7.
Toss the mango mixture with lime juice, mirin and rice
wine vinegar. Cover and refrigerate until ready to serve.
Cook
Steps
1. Transfer the mango-avocado salsa to a serving
dish or dinner plates. Ready to eat!
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