Prep 15 mins
Cook 0 mins
Looks delicious. Saw Sunny Anderson make this on Cooking for Real. She said it's a great side dish for hot dishes such as jerk chicken. UPDATE: I just made this recipe and WOW is it good! I left out the onions and it was fabulous. I used my expensive balsamic vinegar (which is thick and sweet), however if you want it to be pretty in the end, you may want to use white balsamic and add a pinch of sugar. Great meal starter.
- 1 tablespoon balsamic vinegar
- 1 tablespoon lime juice
- 2 tablespoons extra virgin olive oil
- 2 mangoes, cubed
- 2 avocados, cubed
- 1⁄2 small red onion, diced
- salt & freshly ground black pepper
- In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste.
- Slowly whisk in oil.
- Toss in mangoes, avocado and red onion to coat.
- Serve immediately.
This was very good - everything complemented.
I really enjoyed this! I had to use tinned mango but apart from that, I made it as written. I loved the combination of flavours, and would live to try it as a side to grilled chicken. I think a finely sliced red chilli would go really nicely in it also! Made for ZWT7-Pacific Islands. (Vivacious Violets)
This was excellent, but seeing avocado and mango in the same recipe name, I had a feeling what's not to like? I made half a recipe (I'm one person; I'll make larger in the future for guests), and had white balsamic vinegar available, although I skipped the suggested pinch of sugar that would go with the white balsamic. The smoothness of the avo complemented the sweet tartness of the mango, and the mild sharpness of the sweet red onion, all tied together with lime and balsamic. Excellent, and I'll be serving it for guests. Btw, just because I was in the mood, I topped the first serving off with a couple sprigs of cilantro.