Avocado-Mango Salsa Stack
Posted by goodcookbecky on May 12, 2012
My husband and I celebrated our 19th Anniversary in March and we went to eat at Peohe’s in San Diego. I bought their appetizer stack, which had three layers of goodness. The bottom layer had diced avocado, then a layer of Mango Salsa and the top layer had seasoned crab meat (Pictured below). They had a lovely sauce drizzled around it and served them with toasted cheese toasts. It was a meal I ate with my eyes first. Their presentation was amazing!
I didn’t want to go quite as elaborate on the quick snack I made before I had to head out to my son’s baseball game, but I did want to make mango salsa. I pulled out my Weber’s Big Book of Grilling and found a mango salsa recipe that I used as a guide for creating it. The ingredients were simple: diced fresh mango, minced red onion, minced jalapeno pepper, mint, lime juice and salt. Easy enough. After I made it, I remembered that I had fresh avocados, so I thought I would make a mini stacks and serve them with tortilla chips. I used a simple biscuit cutter to make the forms. Using a whole avocado per form, and slightly pressing the chopped avocado down a little, but not squishing it into a paste, just enough to have them hold together, and added a squeeze of lime juice. Then I slid the biscuit cutter up the stack of avocado and put in my layer of mango salsa, then sliding the biscuit cutter off carefully leaving a mini tower in tact. Two of my children loved it – the oldest preferred to eat just avocado. I showed the picture to a friend at the baseball game and she said (in a most loving way possible): “You suck!” Apparently the only thing she had eaten that day was a bean burrito! Sorry Erin!
3 mangoes, peeled and diced
1/2 cup finely chopped red onion
1/2 jalapeno pepper, seeds and white ribs removed and minced
1 Tbsp fresh mint, chopped (or cilantro would be fine here)
juice of one lime
pinch of kosher salt
Combine the ingredients in a medium bowl and stir. You could easily change this recipe up by adding something like red bell peppers for color.
Pictured below: Peohe’s Avocado, Mango, Crab stack