Sometimes the same old dinners can be jazzed up with something as simple as a new condiment. And sometimes that new condiment can be as simple as 5 easy ingredients.

Mangoes and avocados seem to be available year round, flown in from far flung, magical, tropical fruit producing lands. Though they can be pricey, they offer a little taste of something different when the local produce selection starts to become more and more slim and less colorful through the winter months.

Our daily cuisine has been all about ease lately. This month has been one of the busiest on record. Though I feel like I am always saying that, we have truly reached a new level of craze. I often have some slow-cooked, shredded pork or beef in the freezer, which I use to whip up easy tacos or nachos. Even frozen fish fillets or fish sticks taste good snuggled in a fresh tortilla. Add a can of black beans (doctored up with a little cumin and oregano), top with some shredded cheese or sour cream, and you have a decent meal.

If you want to take the easy, decent meal to the level of what I consider somewhat impressive weeknight fare, all you have to do is whip up this mango avocado salsa. Just five ingredients, that is all. (Okay, six if you count the salt)

A spoonful of this colorful salt-sweet blend will crown any taco elevating it to a new realm. Make plenty because you may want to eat it by the spoonful, or by the “chipful,” mounded high on a salted corn tortilla chip.

Mango Avocado Salsa

1 mango, peeled and cut into small chunks
1 avocado, peeled and cut into small chunks
1/2 cup of chopped red onion
Juice of 1 lime

Put mango, avocado, cilantro and red onion in a bowl and gently stir to combine. Squeeze juice over the mixture and sprinkle with salt to taste.