Super delicious and simple! I used a champagne mango (small, bright yellow, also called ataulfo, I think) and a Haas avocado. I didn't have white wine vinegar, so I used some Japanese rice vinegar instead. This salsa was a perfect blend of flavors and textures (sweet, tart, crunchy, and soft) and oh, so beautiful in presentation. I will definitely be keeping this one to use again. Keep in mind that it's ready to go once mixed together, but that with time, the liquid is drawn from the mango, peppers, and onion, making it a little mushy - still delicious, but loses a few presentation points.
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Super delicious and simple! I used a champagne mango (small, bright yellow, also called...