I know it’s not quite summer yet. And I know I’m currently curled up under a blanket, wishing these gray skies would turn blue, and seriously contemplating turning the heat on again. But if you close your eyes, turn on some summer jams, and eat this salsa, it’s pretty close to the real deal.
This salsa was born out of a few obsessions.
Obsession #1: Champagne mangoes. Or Ataulfo mangoes, if you are a fancy person who prefers names you can’t pronounce. I have been in love with these since sampling one at Whole Foods a few years ago. They are so sweet. So magical. And they put those plain old mangoes to shame. Lucky for me, I can currently pay way too much for these at the grocery store down the street.
Obsession #2: Fresh strawberries. When walking to that grocery store down the street, I saw a little shop selling fresh strawberries on the sidewalk. And when I walked by, the smell was so intoxicating that I had to buy them. The shop owner told me they were picked fresh that morning (!), which made me even happier. And we all know that strawberry season means that the rest of the berries are on their way (raspberries! marionberries! blackberries! blueberries!).
Obsession #3: Avocado. No explanation needed.
By the way, if you are a person who appreciates charts and interesting information, Eric showed me this chart of how the American diet has changed over the last 40 years. The three big stars of this salsa have become way more popular in the last 40 years, with American consumption of strawberries increasing by 370%, avocados by 1,134%, and mangoes by a whopping 2,801%! Insanity.
There’s nothing complicated about this recipe that showcases some of the tastiest fruits in all the land. But it does involve a lot of chopping. Basically, you want everything chopped small enough to sit nicely on a tortilla chip. So enlist some friends to help, or give yourself plenty of time. Or turn on a little Brooklyn Nine-Nine and dice with Andy Samberg and the gang.
- 1 cup small diced strawberries
- 1 cup small diced mango (2 mangoes)
- ¼ cup small diced red onion
- 1 teaspoon small diced jalapeno (or more, depending on your preferred level of heat)
- ¼ cup chopped cilantro
- 1 cup small diced avocado (1 large avocado)
- ½ tablespoon lime juice (or more to taste)
- 1 teaspoon honey (or more to taste)
- Stir together all the ingredients and serve immediately with lots of tortilla chips.