created at: 2013-03-27

If you’ve perused your supermarket’s produce section in the last few days, you may have noticed something else to be thankful for this Passover: Champagne mangos are back! After putting up with months of hard, stringy fruit, these super juicy, super sweet beauties are finally back in a produce aisle near you. That, along with the warmer temps (did I just jinx it?), always puts me in the mood for one of my favorite concoctions, a Passover-friendly mango and avocado salsa.

The first time I brought this dish with me to a friend’s house, it was because I didn’t have time to cook anything. I knew it was good, but I wasn’t expecting a big reception. I underestimated the power of the mango. Now, it’s all my friends ever request from me.

I think it’s because this isn’t just about mixing a few ingredients together, like some homemade salsas do. Instead, all the flavors and textures meld. A few rigorous stirs roughs up the avocado, which envelopes the other ingredients. A bit of oil contributes to its creaminess, and jicama adds a sweet crunch.

This salsa is a great dip for matzoh, but I also like to serve it atop fish and chicken. I encourage you to find more ways to use it this Passover holiday and beyond.

Mango and Avocado Salsa

Makes about 2 cups

1 ripe Champagne mango, peeled and cut into ¼-inch dice
2 avocados, cut into ¼-inch dice
1 small jicama bulb, peeled and sliced into ¼-inch dice
1 small onion, cut into ¼-inch dice
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
½ cup cilantro, minced
Salt

In medium bowl, stir together mango, avocado, jicama, and onion. Add lime juice, oil, and cilantro. Stir well. Season with salt and adjust lime juice to taste.

This post has been contributed by a third party. The opinions, facts and any media content are presented solely by the author, and JewishBoston assumes no responsibility for them. Want to add your voice to the conversation? Publish your own post here.