This mango papaya salsa is a light and fruity twist to the traditional salsa recipes. This is a colourful, tasty treat which can be enjoyed as a side dish with fish or chicken. Mango papaya salsa is a great treat on a warm summer day and can also be consumed with chips or as a topping with fish or poultry. This fresh salsa for summer uses mango, papaya, bell pepper and avocado with a drizzle of balsamic vinegar. I add salt and pepper in addition to balsamic vinegar to give it that extra flavour. You can also add minced or chopped jalapenos to make it hot and spicy. In this recipe, I an not using jalapenos.
Let’s start…..
Ingredients
- 1 Mango, peeled, stone removed and diced
- 1/2 Red onion, peeled and diced
- 1 Papaya, peeled, pips removed and diced
- A handful of fresh coriander leaves, chopped
- 1 large Bell pepper (any colour), seeded and diced
- 2 tbsps. Balsamic vinegar
- 1 Avocado, peeled, stone removed and diced
- Salt, to taste
- Pepper powder, to taste
Method
- Chop mango, papaya, bell pepper and avocado to 1/2 inch pieces.
- Dice the red onion to small pieces.
- Chop a handful of fresh coriander leaves to small pieces.
- In a medium bowl, mix mango, papaya, red pepper, avocado, red onion, coriander.
- Add balsamic vinegar to the mixed fruits.
- Season with salt and pepper.
- Cover, and let sit at least 30 minutes before serving.
