Mango-Avocado-Ginger Salsa! (and a condiment building block to help make it)

In today’s post you’ll learn how to make a fabulous Mango-avocado-ginger salsa that livens up any grilled fish or chicken dish.  The salsa is based on a Sweet Mirin Lime Ginger condiment that you can use as a basic building block that will keep well in your freezer.

Sweet mirin lime ginger condiment

The recipe which inspired me to develop this ginger condiment is Lobster with Sweet Ginger from The Wolfgang Puck Cookbook, Recipes from Spago, Chinois and Points East and West. Puck cooks the ginger in plum wine or port and rice wine vinegar. I use mirin, Japanese rice wine, and fresh lime juice. A word about mirin–there is a wide range of quality available. Check the label, rice should be the first ingredient.

It is simple to make and what I really love is that it keeps well in the freezer, just waiting to add delicious sweet-citrus flavor to your cooking. It has an intense sweet ginger flavor, but the lime juice keeps it from being cloying so.

It makes sense to make a decent amount so you have it on hand. You won’t regret it!

  • 1 pound plump, smooth skinned, large rhizomes (bulbs) of fresh ginger
  • 1½ cups mirin
  • ½ cup fresh squeezed lime juice

1. Peel the ginger. Place in water as you finish each piece. I use a sharp potato peeler. Be careful not to slice your fingers. You can hold the ginger rhizome down with the tines of a fork while you peel.

2. There are different ways to cut the ginger. You can cut the ginger into thin coins down the length of the rhizome, about 1/16 inches thick. Or you can cut into thin strips and then julienne strips.

3. In a non-reactive small saucepan add the mirin, ginger and lime juice.

4. Bring to a boil, turn down the heat, and simmer for one hour. Keep an eye on the mixture and stir every 10 minutes. Add a bit of water if it gets too dry. The goal is a thick, syrupy coating on the ginger.

5. Allow to cool. The mixture can be kept in a sealed jar for a few weeks in the refrigerator or packed into a freezer container and frozen. The mixture never freezes solid.  I then remove it from the container, wrap it in plastic wrap, and put it back into the container. You can pry some loose with a fork or remove and slice with a sharp knife.  Re-wrap when done.

Mango avocado ginger salsa

This salsa is fabulous with grilled fish, chicken, as a side dish, or a dip with chips. Use top quality ingredients.

  • 2 cups diced ripe mango
  • 1 tablespoon fresh lemon or lime juice
  • 1 cup diced avocado
  • 2-3 tablespoons finely chopped mirin lime ginger condiment (see recipe above)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon soy sauce
  • ½ teaspoon fresh ground pepper
  • ½ cup fresh cilantro leaves rough chopped
  • toasted black and white sesame seeds

1. Peel and dice the mango into ½ inch cubes

2. Peel and dice the avocado into ½ inch cubes, toss in the table spoon of lemon/lime juice.

3. Combine the sesame oil, soy sauce, ginger and black pepper, stir to combine

4. Add the mango mix to coat with the ginger mixture.

5. Add the avocado and mix into the mango mixture.

6. This can be made 2-3 hours in advance. I recommend covering the mixture with plastic wrap.

Serve with a shower of sesame seeds and chopped cilantro.

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