I found this recipe in all places, the comments of an NPR article about avocados. I had bought both an avocado and mango at the farmer’s market because they each looked so ripe and delicious. I got home and realized I didn’t really have anything in my recipe book that called for either as a main ingredient. I really wanted to make them the star of a dish. The pair evoked a Caribbean inspiration in me, so I set out to create an entire Caribbean-themed meal. To that end, I stumbled across this little gem of a recipe and instantly thought it would be a wonderfully flavorful topping for Jerk Chicken. Something sweet to balance out the heat of the Jerk spices. I have also served this on it’s own as a dip with tortilla chips. It’s is so good though, I am not ashamed to share that I have eaten this straight out of the bowl by itself.
Mango and Avocado Salsa
2 ears grilled corn on the cob*
1 mango, diced
1 Hass avocado, diced
1 small red onion, finely diced
1 roasted red pepper, diced*
1 small jalapeno, diced without seeds
3 tablespoons chopped cilantro
1 tablespoon olive oil
1/2 lime, juiced
Salt to taste
- Once corn is grilled, hold corn upright on a cutting board and slice corn kernels off cob.
- Mix kernels in bowl with all remaining ingredients except avocado.
- Let sit in refrigerator for at least half an hour for the flavors to mingle.
- Before serving, add diced avocado.
- Mix gently, adding more olive oil and salt to taste.
* I can’t endorse trying this yourself for safety reasons, but I got this idea for roasting red peppers and corn indoors from one of the cooks on the Food Network after she demonstrated it on an episode of her Saturday morning show. I use my all-metal steamer basket placed over one of my gas burners to roast both my corn and red pepper. While this has turned my steamer basket some funny colors, it seems to be holding up fine and the corn and peppers turn out perfect! I just turn the items every few minutes with long tongs over medium heat to roast them on all sides.