Mango and Avocado Salsa

Nook Thanyaporn has mango trees growing around her house. It's mango season and she has more produce than she and her family can stomach. So she brought me 6 of them, still green. I gave away three and wrapped the other three with towel, and stored them in the kitchen cabinet. I was told to wait for a few days.

5 days in the closet and still no sign of ripening. I patiently await. Two weeks and the mangoes still look suspiciously premature. By this time, not only has Nook's family eaten whatever left of their harvest, but people whom I gave the mangoes to, too, had enjoyed the sweetness from these homegrown fruits. I was told my kitchen is not as warm. Hmmm....

16 days after first received and TA TAA!!! Not uniformly yellow but I could smell the sweetness nonetheless. First mango was used in an impromptu mixed fruit salad - not much to rave about. Since they were gifts from friend I felt they deserve better. Dessert? Mango lassi? Sticky rice?

For some reason Adrian craved for avocado coconut milk shake the other day and bought more than needed for a one-time fling. I decided to put two together and make a Mango Salsa. It's easy to put together and refreshing to serve in many way. In any case I know Adrian would definitely approve of the sweet tartness of the salsa. This would at least keep him happy and more opened to the Beet Hash Brown that came with it on breakfast table.

And it did.

Ingredients:

• 1 mango, diced
• 1 avocado, diced
• 4 cherry tomatoes, diced
• 1/2 jalapeno pepper, chopped
• 1 clove garlic, minced
• 1/2 red onion, chopped
• 1 Tablespoon lemon juice
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon cilantro leaves, chopped
• salt and black pepper to taste
  

Mix all the ingredients together, toss to coat well. Adjust and season with salt and pepper. Refrigerate for at least 30 minutes before serving.