Avocado sure knows how to tango with mango. As a taste and texture combo, it’s one of the most refreshing two-steps I’ve come across. Mangoes are sweet, but not overly so. Avocados are creamy, but with some heft. Together, they make for a fantastic salsa that’s especially great for people dealing with a metallic taste in the mouth due to treatment. With the added perkiness of the red bell pepper, cilantro, and lime, this salsa whirls around the dance floor of your palate.

　　

Ingredients

makes 2 cups

　　1 cup diced mango

　　1 cup diced avocado

　　3 tablespoons finely diced red bell pepper

　　3 tablespoons finely chopped fresh cilantro

　　2 tablespoons freshly squeezed lime juice

　　1 tablespoon extra-virgin olive oil

　　1/4 teaspoon sea salt

　　Pinch of cayenne

　　

Step 1

Mix all of the ingredients together then do a FASS check. For optimal flavor, let the salsa sit for 30 minutes.

　　

variation

Step 2

Substitute tomatoes or papaya for the mango.

　　

Step 3

For a beautiful fall salsa, and the ultimate antioxidant rush, substitute 1/2 cup of pomegranate seeds for the mango.

　　

Step 4

Goes with My Family’s Favorite Chicken (page 111), as well as fish, grilled chicken, and salads.

　　

storage

Step 5

Store in an airtight container in the refrigerator for 4 days.

　　

nutrition information

Step 6

(per serving)

　　

Step 7

Calories: 30

　　

Step 8

Total Fat: 2.3g (0.3g saturated, 1.6g monounsaturated)

　　

Step 9

Carbohydrates: 3g

　　

Step 10

Protein: 0g

　　

Step 11

Fiber: 1g

　　

Step 12

Sodium: 40mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.