VIDEO RECIPE | This is the easiest and yummiest salsa to make. However, the key is to make sure you have perfectly ripe avocados and mangoes, firm but not too ripe. A neat trick to ripening an avocado faster is to put it in a paper bag along with a ripe banana and leave it for a day or so.
Cut mango into two large pieces by slicing lengthwise from the top along the flat side of the stone on both sides. Then take each piece and make criss cross cuts through the flesh with a dull knife without slicing through the skin. Then hold the slice in the palm of your hand and spoon out the cubed pieces with a large spoon into a mixing bowl.
Slice avocados lengthwise through the middle. Separate and remove pit. Follow the same method as with the mango and scoop out the cubed pieces into the same bowl.
Add all remaining ingredients. Mix well. Serve immediately or cover and refrigerate until ready to serve with nacho chips or crostini.
Serving Size Cups