Reviewed: May 22, 2012

This gets five stars if you are able to have avocado and mango locally. I first made this while at school in Hawai'i with avocados from the backyard and scavenged mangoes. Coming back to a temperate region the flavors in long shipped produce usually can't compare.

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Reviewer:

M. Cann

Reviewed: May 9, 2012

Delicious and refreshing!

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rdapaul

Reviewed: May 5, 2012

Just soooooo good! I doubled the recipe, but as I only had 1 mango from the season that has now ended locally, I added 1 small, sweet pineapple as it is also a tropical type fruit. I have never seen habanero peppers in South Africa, so used 2 green chillies with seeds (could have used some more, even red chillies). I found sweet jalapenos, and added one chopped. I was able to get excellent seeded tortilla wraps, bought creme fraische, stir fried a couple of chicken breasts (sliced), and we filled our wraps with this. Absolutely delicious! Will definitely be making this salsa again (and will try the canned mango someone referred to also, until it is mango season again). Thanks so much for posting this recipe!

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FoodloverZA

Reviewed: May 3, 2012

Delicious, especially when served with fish tacos.

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tryingtocook

Reviewed: May 3, 2012

good reminder about gloves

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Reviewer:

William50

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: Canoga Park, California, USA

Reviewed: May 3, 2012

I make salsa exactly like this but I use a generous amount of Cayenne instead of the habanero. Much easier and still great taste. Also you can make a delicious salad from the same recipe by adding about an equal part of diced jicama, maybe 2 more limes worth of juice and serve on baby spinach or greens of your choice. YUM!

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Reviewer:

TracyNJ

Reviewed: Apr. 13, 2012

This is good but a little dry, needs to be made and have the next day so it can develop some juice, but overall good flavor.

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ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

Reviewed: Jan. 9, 2012

A huge hit at my New Years party!!!!!!! I doubled everything but the habernero & actually only used 1/2 of the habenero, was excellent & stayed fresh for several days. Will be making often!!!!

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campingqueen

Cooking Level: Expert

Home Town: Fredericktown, Ohio, USA

Reviewed: Dec. 3, 2011

We had this on fish tacos and it was absolutely amazing! I used 2 jalapenos instead of the habanero but other than that I followed it exactly. I like the consistency better with the avocado softened so I think its a good idea to stir it quite a bit.

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Roni Dollface

Cooking Level: Expert

Home Town: Vicksburg, Mississippi, USA

Living In: Cleveland, Mississippi, USA

Reviewed: Nov. 6, 2011

I left out the pepper, everything else according to recipe. Served it as an appetizer at a dinner party and everyone liked it and complimented me on it. I'd make it again as an app, but it wasn't extremely special in my opinion. I'll probably keep looking for a salsa recipe, but this was a great recipe to serve with fish tacos.

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