Avocado-Mango Salsa

This is terrific with any grilled fatty fish, especially albacore, salmon, snapper or swordfish. It is also quite good with jerk chicken breasts.

1 large ripe mango, pitted*, peeled and diced
1 large, ripe avocado, pitted, peeled and diced
1/4 fresh jalapeño chile, minced**
1/4 cup diced white onion
1 clove garlic, minced
1/2 tsp lime zest
2 Tbs lime juice
3 Tbs fresh orange juice
1/4 cup chopped fresh cilantro sprigs for garnish
2 Tbs olive oil
Salt and pepper to taste

Mix all ingredients together in a bowl, and allow flavors to meld for about 1/2 hour before serving with grilled fish.

* To pit a mango, DO NOT PEEL FIRST. Be sure to work on a cutting board with the knife's blade moving away from you. With a sharp paring knife, score mango as deeply as possible into vertical quarters. Carefully insert knife between slices of flesh and run knife along the pit. The pit of a mango is flat and the flesh holds to it very firmly. Allow the knife to pry the flesh away from the pit. Cut each quarter away from the pit, you should be left with a pretty clean pit and four nice slices of mango. Now you can remove the peel.

** When handling chiles, be sure to wear rubber gloves.

From: Stacie and Ben's favorite Paleo Recipes [archive.org]