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.
Delicious! As Trinkets mentioned, I wouldn't have thought of the mango, avocado and balsamic combo on my own. It was really good. I agree that the white balsamic would probably make a better presentation - I also used the regular dark I had on hand. Thanks for sharing!
Wow! Love the flavor combo of the mango, avocado and balsamic. I don't think I would ever have thought to do this on my own so thank you very much for introducing me to a great new salad. I used a sweet onion rather than the red and it was delicious. We had this last night with Bayou Shrimp Creole and that was perfect!
I really liked the mangoes, avocados, and balsamic vinegar. I would use less onion next time and maybe mince it. I served it with enchiladas. Yummy! Thanks! Reviewed for the Veg*n Recipe Swap.