Mango, Serrano and Avocado Salsa

Name: Mango, Serrano and Avocado Salsa
Yield: makes 3 cups
Ingredients: 1 mango, peeled, pitted, and diced; 2 avocados, halved, pitted, peeled, and diced; 1 serrano chile, charred (see page 35), stemmed, seeded, and diced; 1 tablespoon chopped fresh cilantro; 2 teaspoons fresh lime juice; Salt and freshly ground black pepper

December 20, 2011

Mangoes sprinkled with a mixture of chile and salt and served on a stick are popular street-corner fare in Mexico. I love the combination of flavors so much that I used it to create this salsa, with the addition of avocado for extra richness. Mangoes come in several varieties, and any type will work as long as the fruit is ripe but firm enough that it won’t fall apart in the salsa.

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