Yesterday, I was preparing a light Asian dinner for some friends coming over and while looking at my lime and coriander shrimps next to my rice cake, I was thinking that it desperately lacked color….
That’s how I ended up with the idea of the mango & avocado salsa….. the green of the avocado and the deep yellow of the mango were a perfect choice to make the whole dinner look amazing!
- a ripe avocado still firm
- a ripe mango still firm
- a lime
- a handful of coriander
- salt & pepper
Peel the mango then cut lengthways into two large pieces. To do that, cut it along the stone of the mango, then cut the small part that remains around the stone if it is not too mushy.
Cut the mango parts into 1 cm wide stripes then into cubes. Reserve them in a bowl.
Cut the avocado lengthways and remove the stone delicately.
Using a large spoon, remove the flesh from the skin. As the spoon is curved, it will easily separate the avocado flesh from its skin without damaging it. You will end-up with a two nice halves of avocado.
Cut them into 1 cm wide stripes then into cubes. Pour them with the mango.
Squeeze 1 to 2 lime juices on top of the preparation. If your lime is hard as a stone, roll it and press it at the same time on the working surface before cutting it. It will help to release the juice. It is important to squeeze the juice on top of the avocado as it will prevent it from getting dark (because of oxidation).
Roughly chop the coriander and spread it on top of the avocado and mango mix.
Season with salt and pepper or fish sauce and chili if you want to make it more Asian. Taste and adjust.
Serve it straight away with fish, shrimps, white meat or as an appetizer with corn chips.