Hot, cool, sweet, spicy - a new way with avocado

My daughter’s boyfriend’s family sent over a fresh-from-the-tree avocado (grown right here in Central Florida) the other day that was one of the most delicious fruits I’ve ever had. I sat down with a fork and a lime and just started eating it just like that.
It was huge, though, and when I had eaten my fill, there was still a lot left over so I decided to make something with the remaining piece that was larger than an average avocado. Guacamole is great, but there’s more to an avocado than guacamole. I settled on a great salsa that I can put into jars and save for later or give as gifts.
I dug through the refrigerator and grabbed a few things from the fruit bowl and baskets of veggies and came up with a spicy, tasty mix of things that makes a dip for your chips that is at once cool and hot, fruity and spicy.
It’s easy, tasty and oh, so good.
And, now, I have a gift I can send back to Jeff's family as well.

Avocado-Mango Salsa

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Vegan.