"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Mango and Avocado Salad Recipe

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This recipe for Mango and Avocado Salad, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Kenealey
Added: Sunday, May 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 large, ripe mangos, peeled, pitted, and cut into 1-inch chunks
2 medium ripe avocados, halved, pitted, and cut into 1-inch chunks
1/4 cup juice from 2 limes
1/4 cup minced red onion
1/4 cup minced fresh cilantro leaves
1 small jalapeņo chile, stemmed, seeded, and minced
salt and ground black pepper

Directions:
Directions:
Mix all of the ingredients together and season with salt and pepper to taste. Cover with plastic wrap and refrigerate until chilled, at least 1 hour and up to 24 hours.

Personal Notes:
Personal Notes:
This recipe is from a good friend, Angela Rampton. I am not sure where she got it, but it is delicious! The following is a note she passed on when she gave me the recipe: "This salad is often made with unripe mango, which is harder and more tart than ripe mango; if using an unripe mango, cut it into thin matchsticks rather than large chunks. If you like your food spicy, add the ribs and seeds from the jalapeņo."

 

 

 

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