Avocado Mango Salsa Food

MANGO-AND-AVOCADO SALSA

Steps:

• In a bowl, combine all ingredients.

AVOCADO MANGO SALSA

Steps:

• Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.

AVOCADO-MANGO SALSA

Steps:

• Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with salt.

AVOCADO-MANGO SALSA

Steps:

• Toss all ingredients together and serve with tortilla chips or as a condiment to grilled meats.

MANGO AND AVOCADO SALAD

Steps:

• In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

MANGO-AVOCADO SALSA

Steps:

• Peel and stone the mango and avocados.
• Dice into small cubes (1/4 inch).
• Peel and clean the onion, bell pepper, garlic, ginger and chile.
• Cut any large items into small chunks.
• Place all ingredients escept the mango, avocado and lime juice in a food processor and pulse until very finely minced.
• Scrape into a bowl.
• Gently stir in the mango and avocado.
• Sprinkle with lime juice, salt and pepper and toss lightly to combine.
• Serve immediately or cover tightly and chill for a couple of hours.
• Serve with fish, chicken or pork.

AVOCADO-MANGO SALSA

Steps:

• Combine first 5 ingredients in bowl. (Can be made 3 hours ahead; refrigerate.)
• Stir in diced avocado and season to taste with salt and pepper.

MANGO SALSA-STUFFED AVOCADO RECIPE BY TASTY

Steps:

• Preheat gas grill on high heat.
• Using a sharp knife, slice the avocados in half by cutting in a straight line around the pit.
• Place the avocado half containing the pit in your hand and face it away from you. Gently stick the tip of the knife into the side of the pit and carefully pry it out of the avocado. For a ripe avocado, the pit will pop out with little effort. You can hold a kitchen towel in your hand and place the avocado in the towel for added protection from the edge of your knife.
• Place the avocado halves on a tray. Using a pastry brush, brush oil on each of the avocado halves.
• Place the avocados on the grill, flesh side down, and grill for 3-4 minutes, until grill marks appear.
• Remove the avocados and brush with honey.
• In a small bowl, mix the mango, onions, jalapeños, cilantro, lime juice, and salt until well combined.
• Spoon the salsa into the avocados and serve.
• Nutrition Calories: 2461 Fat: 262 grams Carbs: 37 grams Fiber: 8 grams Sugars: 24 grams Protein: 3 grams
• Enjoy!

MEXICAN SEAFOOD SAUTé WITH AVOCADO-MANGO SALSA

Steps:

• For salsa:
• Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
• For seafood:
• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
• Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
• Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
• Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
• What to drink:
• Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.