Avocado Mango Salsa

Three unique mango varieties from Australia’s summer harvest are now available in the U.S. for the first time ever, thanks to the good people at Melissa’s Produce. They are available now through March, so run, don't walk to your local market to get some because, trust me when I tell you, you have never tasted a sweeter, juicier mango than these. Perfect for use in smoothies or blended drinks and cocktails, they are also wonderful when added to salads, or used as the main ingredient in salsas.

Mr. O-P. has recently needed to watch his carbs, so we’ve been enjoying a lot of wrap sandwiches. This salsa (that, truth be told, I have also eaten as a side salad) proved a delicious addition to wraps containing turkey, chicken, taco meat, or when used in a combination with other vegetables such as shredded lettuce, and steamed and blanched asparagus.

Avocado Mango Salsa

1 ripe Melissa’s Australian mango, peeled, seeded, diced

1 tomato, seeded, diced

2 green onions, minced

1/4 cup fresh lime juice

1/2 jalapeno chili, minced

½ Tablespoon minced cilantro

1 avocado, peeled, seeded, diced

Combine all ingredients EXCEPT avocado in bowl. (Can be made ahead and refrigerated.)

Just before serving, stir in diced avocado and season to taste with salt and pepper.

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