Outrageously easy to make, our Spicy Mango Avocado Salsa recipe is super popular for the crowds. Fresh, zesty with mango, avocado, radish, tomatoes, pomegranate and a good kick of jalapeno, you will love this delicious fruit salsa variation.
Cut the pomegranate in half. Over a bowl, place the pomegranate face down on your palm. With a wooden spoon, knock on the back of the pomegranate; the seeds will fall through your fingers into the bowl.
Cut cherry tomatoes in half.
Wash and rinse radishes thoroughly. Trim the stalks and then cut radish into quarters.
Remove the seeds from the jalapeno. Finely dice.
Wash and roughly chop cilantro (coriander) leaves.
Wash and finely slice 2 sprigs of scallion (spring onion).
Salad Dressing
Add lime juice, honey and olive oil in a mason jar.
Shake well to combine.
Assembly
Place mango, avocado, radish, tomatoes and pomegranate together in a mixing bowl.
Add chopped jalapeno (to your liking) to salad.
Drizzle honey-lime dressing and season with salt.
Mix well together.
Scatter chopped scallion (spring onion) and cilantro (coriander) to the bowl and gently toss.
Tumble into a serving bowl and serve.
Video
Notes
Select ripe but firm mangoes to avoid having a mushy mango avocado salsa.
If you can’t find jalapenos, you can substitute them with serrano or long red chillies. Do adjust the heat to your liking.
You can prepare the salad ahead of time and dress when you serve.
Serve with grilled fish, barbeque chicken, fish or pulled pork tacos or fresh prawns.
To make it a vegan salad, you can replace honey for rice malt syrup or your preferred vegan sweetener.