Mango and Avocado Salsa with Peaches and Nectarines


mango and avocado salsal

Mango and avocado salsa with peaches and nectarines!

For the past several weeks I have been on a mission to find yellow mangoes.  Ever since the National  Mango Board sent us a box of fresh mangoes and other assorted goodies after Camp Blogaway,   I’ve been trying to recreate the magical experience of my first taste of the creamy sweetness.   The official name is Ataulfo mango,  but sometimes they’re called champagne or honey mangoes.  The ones we find in our  stores right now are grown in Mexico, and  are available from March to July.  Not only are these champagne mangoes sweet,  but the flesh is not stringy like the mangoes I’ve had before.

Yesterday I made Mango Salsa with  peaches, nectarines and AVOCADOS!

fruits and seasonings for mango salsa

Aren't these fruits pretty?


Hey, don’t forget the avocados!

avocados with mangos and fruit for salsa

We started cutting up the fruit into small chunks….and then added the lime juice on top!

cutting up fruit for the salsa

Mangoes, peaches, nectarines and avocados...into the bowl!

I conveniently happened to have the fresh herbs and spices from Gourmet Garden in my freezer too!   I just love having all the herbs and spices on hand so that I can make whatever I want without running to the store.  I was showing them to my niece, and as we opened each one we would take a whiff…it’s just like having a fresh herb garden in your kitchen!

Everyone loved the combination of sweet fruit with the heavenly avocado.   We added garlic, basil, ginger and a little red chili pepper too.   For 2 mangos, 2 small peaches,  2 large avocados,  2 medium nectarines, and one lime,  we used  3 tsp. basil, 1 tsp. ginger, 1 tsp. chili pepper and  3 tsp. garlic.  We mixed a little and tasted it first,  then mixed up some more and tasted again until we liked it!  No chopping,  no grating…just squeeze those lovely organic herbs….grown in Australia,  washed, cut, blended and packed into these ingenious tubes!  I keep mine in the freezer so they’ll last for 6 months.

Gourmet Garden herbs and spices

Convenient fresh herbs and spices from the fridge!

This time we enjoyed the salsa with crackers,  but I will be making this again to serve with fish,  chicken or pork tenderloin.  I was hoping that we had made enough to use later,  but it all got eaten for lunch!   I’m glad I still have plenty of mangoes left!

Thanks to our niece Mary Oldham for being the “hand model” for this post.  She’s here for a visit, on vacation  from her job in Kenya as a Maryknoll Lay Missioner,  where she leads an education project for children orphaned by Aids.   Her blog is Growing on the Journey.




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