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
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.
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