Avocado and Mango Chutney/Salsa (Corey)

The title says chutney/salsa because they're pretty much the same thing, right? It all depends on what you do with it once you've made it. This recipe was invented to top fish (thus the chutney), but it's excellent with tortilla chips too (i.e. the salsa).

2 avocados

1 mango

1 bunch cilantro

lime juice

salt

pepper

minced garlic

Dice the avocados and mango into 1/4 to 1/2 inch pieces. Add about half a bunch of chopped cilantro (my mom doesn't remove the stems, but I do...it's up to you whether you want to take the extra time to pick all of the leaves off). Season with the juice of half a lime (or one to two tablespoons of bottled lime juice), salt, pepper, and a tablespoon of fresh minced garlic. Stir and enjoy.

I love to put this mixture on top of poached salmon, grilled tuna, and even fried tilapia...though I've also been known to eat it with chips or even just a spoon.