This Mango Tajin Lime Salsa is hands down my favourite of all. It is so refreshing and incredibly easy to make. It’s perfect on its own with tortilla chips, as a side, on taco’s, or even on top of protein like seafood. It is honestly my favourite summer dish to make and I can eat it every single day.
Mango Tajín Lime Salsa
- 2 ripe mangoes — sliced and diced
- 1 ripe avocado — slices and diced
- 1 Jalapeño or 1/4 of a green bell pepper if you don’t like spice — sliced and diced
- juice of one lime
- handful of chopped parsley or cilantro to taste
- pinch of salt
- tablespoon of olive oil
- Tajin seasoning is optional but highly recommended
- tortilla chips are optional but recommended
- Please the mango pit side down and cut down along each side of the pit. Scoop out the mango from each halve with a spoon and slice and dice it. I like to eat the mango flesh around the pit as a chefs treat but you can definitely cut any leftover mango that sits around the pit.
- Add it to a bowl and cut and cube the avocado. I like to make a cut around the middle of the avocado making a slit, I then twist it open and gently remove the pit. You can remove the pit by pressing it out with your hands or gently insert a knife in the middle and twist.
- Slice and dice one jalapeño and add the diced avocado & jalapeño to the bowl with the rest of the ingredients and stir. To make tortilla chips simply cut 3 small flour tortillas into triangles, place them on a baking sheet lined with parchment paper and spray them with oil spray and add a touch of salt.
- If you don’t have any avocado oil spray you can simply drizzle a little bit of oil on top. Bake them for 10 minutes at 400F or until crispy and golden. Enjoy this salsa with tortilla chips, on tacos, or as a side.