Mango & Avocado Salad

5
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"Another find from my favourite paper "The Weekly Times". This is so perfect to serve on a hot evening in summer. The flavours go so well together. I have added a note on cutting of the mango that was published with this recipe."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (274.8 g)
  • Calories 337.2
  • Total Fat - 25.4 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 0 mg
  • Sodium - 15 mg
  • Total Carbohydrate - 30.1 g
  • Dietary Fiber - 8.6 g
  • Sugars - 19.8 g
  • Protein - 3.2 g
  • Calcium - 56.6 mg
  • Iron - 1.2 mg
  • Vitamin C - 91.1 mg
  • Thiamin - 0.1 mg

Step 1

Whisk together 6 tablespoons parsley, the oil, both of the citrus juices, the chilli, salt and pepper in a large bowl. Add mangoes and avocados, and toss gently to combine. Cover with plastic wrap and refrigerate to meld the flavours for about 1 hour.

Step 2

To serve, transfer salad to a serving bowl; halve the orange segments crosswise and lay over salad.

Step 3

Sprinkle with remaining parsley and coconut.

Step 4

Serve chilled.

HOW TO CUT A MANGO NOTE


Step 5

To slice the meat from the mango, you’ll need to orient yourself with the large flat seed. By examining the mango, you should be able to determine its flatter sides.

Step 6

Slice the unpeeled mango from stem end to bottom end parallel to the flat seed on either side. You’ll have two large slices with most of the meat. The remaining thin slice of meat surrounding the seed can then be carefully pared away from the seed. Take each large slice and cut down to, but not through, the skin in a cross-hatch pattern and then push the skin side up and out to pop the mango cubes easily from the skin.

Tips & Variations


No special items needed.

Related

TwisSis RIP Forever in our Kitchen

Made for Pick Me! Recipe Tag - Those who know me well also know avocado is 1 of my favorite ingredients & I have 18 recipes devoted to it as proof. I hope you'll forgive that I made some changes. I sadly cannot always count on fresh herbs being available & had to use dried parsley. My oranges were very lrg, so I used thin slices vs segments. Lastly, I used toasted coconut as I favor it & had it on-hand. That said, I loved your recipe! It was an easy-fix, well-rec'd by our dinner guests & excellent served w/glazed salmon, green bean casserole & homemade bread. Thx for sharing this tasty recipe w/us. :-)

(13 Dec 2017)