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Avocado and Mango Salsa

Avocado and Mango Salsa

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Yields: 10 servings

Ingredients:

  • 4 avocados, diced small
  • 1 mango, diced small
  • 1 small red onion, minced
  • 1 plum tomato, diced small, if desired
  • 1 Tb lemon juice
  • ¾ tsp salt

Method:

  1. Combine all ingredients in a mixing bowl and stir well.

Click here to watch Chef Jack making this dish.

Chef Jack Silberstein is the co-founder and Director of Culinary and Business Operations of Jack’s Gourmet, a national kosher company producing authentic handcrafted deli meats and sausages. Jack lives in Brooklyn, NY with his wife. In his spare time he works on writing his first cookbook.
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3 Comments
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Joan E Mitchell Camdenton September 26, 2016

On what do you eat this? New to Jewish cooking. What would you put this salsa on? Just looking for suggestions.... Thank you in advance! Reply

Laura Meyerovich Wakefield September 18, 2014

A slight variation in Thai style You can also drop tomato, and replace it with cilantro and pine nuts.
Add honey and white balsamic vinegar to the sauce.

Great salad all year round. Reply

New England Shluchah Boston, MA March 29, 2012

delicious combination! I made this one Pesach, desperate for a new salad combo. Everyone loves it! I make it year-round, too. It comes out good when diced using the larger blade of the Vidalia Onion Chopper for the avocado and mango. Reply

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Cook It Kosher - Food Blog