This divine Jamaican salsa is nicknamed superfruit salsa in the Mille Fleurs kitchen as it combines our 2 favourites, mango and avocado. The job of any good salsa is to reawaken any lost appetite whilst putting a refreshing zip in your step on a hot summer’s day and we can guarantee this tangy one does exactly that. If you are serving fish at your barbecue, make sure you have this salsa to serve alongside.
Avocados were brought to Jamaica in the 1600s by Europeans with their first recorded mention on the island in 1696. They were used as a healthy replacement to butter and known as Midshipman’s butter or butter pear and are still eaten on the island this way. In this tangy salsa the avocado acts as the binding ingredient, the lime and the chilli helping to digest the protein rich fruit of the avocado whose fat is unsaturated and similar to olive oil, the mango delivers complementary sweetness and beautiful summer day hues. Enjoy!
- For the Salsa :
- 1 ripe mango, peeled, stoned and diced
- 1 red chilli, deseeded and finely chopped
- 1 ripe avocado, peeled, stoned and diced
- 2 spring onions, sliced
- Small bunch of coriander
- Zest and juice of 1 lime
- 1 tbsp Olive oil
- For the Salsa: mix all the ingredients together
- Season fish fillet and grill or bake.
- Serve the fish on a bed of cooked green beans with the mango salsa.