Crispy Chickpea Snack Pan
25 min • 190 cal
Mexican • Snacks
Mango Avocado Salsa
10 minEasy4 servings
🧮Serving Size Calculator
4
servings
110
calories
2g
protein
14g
carbs
6g
fat
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 ripe avocado, diced
- 1/2 red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeno, seeded and minced
- 2 tbsp fresh lime juice
- 1 tbsp fresh orange juice
- 1/4 tsp sea salt (adjust to taste)
- Pinch of cumin
- Tortilla chips for serving
Instructions
- 1
In a large bowl, combine diced mango, red onion, jalapeno, and cilantro.
- 2
Drizzle with fresh lime juice and orange juice. Add a pinch of cumin and sea salt.
- 3
Toss gently to combine.
- 4
Just before serving, fold in the diced avocado gently - do not overmix or it will become mushy.
- 5
Taste and adjust seasoning with more salt or lime juice as needed.
- 6
Let sit at room temperature for 10 minutes for the flavors to meld.
- 7
Serve with tortilla chips.
Pro Tips
💡
Dice everything uniformly - uneven pieces look messy and make the salsa harder to eat.
💡
Add the avocado last so it stays chunky and green rather than turning brown and mushy.
💡
Let it sit for 10 minutes at room temperature before serving - the flavors meld beautifully.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How do I make Mango Avocado Salsa?
This one-pan recipe takes approximately 10 min. Start by preparing all ingredients, then follow the step-by-step instructions above.
What is the difficulty level of Mango Avocado Salsa?
This recipe is rated as Easy difficulty. Even if you're new to cooking, you can make this recipe successfully.
Can I substitute ingredients?
Most ingredients in this recipe can be substituted. For protein, try chicken, tofu, or seafood. For vegetables, use whatever you have on hand.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
