Basically, chunk up everything, mix, and give it enough time for the avocado to break down some to form a creamy sauce. Use one or two Chipotle peppers, chopped up. If you like more heat, add more peppers. The peppers are the unexpected element to this salsa. You get sweet, and hot. Vidalia onions are probably best.
NOTE [05/11/22]: I fixed this again recently and put some left overs in the refrigerator. It took me a couple of days to finish it, and I had put the remainder in a small Tupperware container which had cooled in the refrigerator for a couple of days. By the time I ate the last of it, the avocado had plenty of time to break down and form a delicious, mild sauce. The food was really cold, and by the time I had finished it, I said to myself, “That was almost like ice cream.” Not the texture of the salsa, but how good ice cream is… a really good desert, and that is what this salsa can become!
I used some other brand of Mangos in a jar, the last time, and I had a couple of raw Champaign Mangos, which I sliced up and added to the salsa.
I wrote about making this Chipotle/Mango Salsa while travelling in my posting called, “Road Gourmet.” I would have to re-read the posting to see if I mentioned about not being able to find some of the ingredients, or not find them all at one grocery. I haven’t made this is a while because I think it affected my blood sugar negatively.
I was recently looking in an old cookbook [Southern Living Homestyle Cookbook published in 2008 by Oxmoor House p.153] that I had bought a short time ago and found a version of this:
Mango and Avocado Salsa
- 2 ripe large mangoes, peeled and chopped
- 1 large avocado, peeled and chopped
- 1 cup chopped fresh cilantro
- ½ medium-size red onion, finely chopped
- 2 tablespoons fresh lime juice
- ½ teaspoon hot sauce
- ¼ teaspoon salt
- ⅛ teaspoon pepper
This recipe includes fresh chopped cilantro, but uses hot sauce instead of chopped Chipotle peppers.
[06/23/25]:
Spicy Mango Habanero Guacamole at Trader Joe’s
I rarely look to Trader Joe’s for any grocery items, so it was unusual for me to be on the Trader Joe’s web site today. But, during my brief visit, I happened to see an add for “Spicy Mango Habanero Guacamole.” As I looked at the image and read the following list of ingredients, I began to realize that with an addition of pineapple chunks & cilantro, and a substitution of chipotle peppers for habanero/jalapenos, I would have a satisfying guacamole that mimicked all the salsa flavors.
| Chunks of golden Mango provide the sweet. The spicy comes from a combination of jalapeño peppers and Habanero pepper purée. These sweet & spicy components are complemented by just a handful of other fresh (never frozen) ingredients, including onion, red bell pepper, and cilantro. Of course, we can’t forget the avocados! Our Mexican supplier acquires Hass variety avocados from nearby farms and scoops them by hand to create the creamy and delicious Guacamole base. (Description from Trader Joe’s web site.) |
I normally do not fixt this salsa because the mango and pineapple affect my blood sugar negatively, but I do love the flavors, and as I recall, if you leave the dish a couple of days in the fridge and allow the avocado to break down to a smooth, cool sauce, this becomes “a dessert.”
The last several times I’ve been in Food Lion, I’ve walked past where they sell the DelMonte Brand of canned fruit, but I haven’t seen any sliced mangos, which a few years ago they always had one or two glass jars of mangos. The mangos in a jar are not as good looking as the fresh mangos. *Oh, and I have seen and bought several cans of mangos at Dollar Tree ($T). I’m not sure if I still have them, or if $T still sells them, but I know that $T does sell the canned pineapple for $1.25, because the price is prominently displayed on the can, as part of it’s advertising by the company.
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Bill Gibson, II 