Keto Mango Salsa Recipe

A Sweet, Tangy, and Spicy Delight

Thick Brush Stroke

- ½ medium-sized ripe mango - 1 medium avocado, diced - 1 tablespoon cilantro, chopped - 2 teaspoons fresh lime juice - 2 tablespoons avocado oil - A pinch of sea salt, or more to taste - 1 tablespoon green onions, sliced (optional) - finely diced chilies (optional)

Shopping list 

1. In a medium bowl, toss in all the ingredients, including mango pulp, avocado, cilantro, lime juice, salt, green onions (optional), and chilies (optional).

Cooking instructions

2. Drizzle avocado oil on it and gently stir to combine.

3. Using a masher, mush together all the ingredients. Then, use an immersion blender to make a thick puree.

4. Adjust the individual elements according to taste. And serve it.

Refrigerator: Store the mango salsa in an airtight container for 3-4 days. Freezer: For longer storage, freeze in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator and stir before serving

Storage Instructions