Ingredients
- 1/2 cup parsley (finely chopped)
- 1/4 cup oil (peanut or canola oil)
- 1/4 cup fresh lime juice
- 2 tablespoon fresh orange juice
- 1 red chilli pepper (stemmed, seeded and finely chopped)
- Salt and freshly ground black pepper, to taste
- 14 ounces mango (peeled, pitted and cut into 1/2cm cubes, 2 ripe mango)
- 2 avocado (ripe, pitted, peeled and cut into 2cm chunks)
- 1 orange (small navel orange, peeled and cut into segments)
- 2 teaspoon unsweetened shredded coconut
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.