Mango Avocado Cucumber Salsa
This is a simple but delicious dip I like to serve with baked potato or tortilla chips, banana chips even rice crackers. Add more or less green chilli to suit your taste. Avocado blackens very quickly so if you plan to wait several hours before you eat this dip peel, chop and add the avocado just before you serve it.
Ingredients for 6-7 persons
2 large ripe but firm mangoes (lambda, Chausa) peeled and cubed into half inch pieces
1 large ripe avocado (1 Florida or 2 Haas) peeled and cubed into half inch pieces
Zest of one lemon
Juice of half a lemon
2-3 Indian green chillies or use 2 bird chillies finely chopped and mixed with a teaspoon of kitchen salt
5 bulbs scallions or green onions finely chopped, set aside 2 tablespoons as a garnish
5 inches of green onion stalks or scallion stalks finely chopped
1 seedless cucumber peeled and diced into half inch pieces
More salt to taste
Combine all the ingredients and toss well but do not mash, you want the pieces to stay intact. Add more salt to taste. Garnish with two tablespoons green onion stalks Serve cold with chips of your choice. If you are worried about spiciness serve some sour cream or strained yogurt on the side.