Avocado and Mango Salad

When I first came across this dish it was a salsa, eaten as an accompaniment to grilled meat and fish. Then I chopped it all up differently and turned it into a colourful salad. Eat on its own as a starter or serve alongside simply cooked chicken, pork, fish, prawns or baked sweet potato.

Recipe author: Levi Roots
Caribbean Food Made Easy
Photography by Chris Terry
Reproduced courtesy of Mitchell Beazley

Publisher's Copyrighted Material
Category:  Starters & Salads Accompaniments  - 


For 4 people


  • 2 avocados
  • 1 just-ripe (but still firm) mango
  • 2 little gem lettuces, separated into leaves, washed and dried
  • 1/2 long, mild red chilli, deseeded and chopped into slivers
  • 1/2 red onion, thinly sliced
  • 2 sprigs of thyme, leaves only
  • juice of 1 lemon
  • olive oil
  • salt

Avocado and Mango Salad Directions

  1. 1.Cut the avocados in half, remove the stones and cut the flesh into long thin slices. Cut both cheeks from the mango stone and cross-hatch the flesh, making sure your knife goes right down to the skin but not through it. Press the center of each piece of the mango skin with your fingers so that the straight, cut flesh side becomes rounded (it will look like a mango hedgehog), then use the knife to disconnect the squares of mango: you will have cubes of mango. Remove any remaining mango flesh that you can reach, peel and dice it and add to the rest.

    2.Put the lettuce leaves on to 4 plates. Arrange the avocado, mango, chilli and onion on top. Sprinkle over the thyme leaves, squeeze over the lime and drizzle over some olive oil. Season with salt.
  2. Levi's tip to make this recipe as a salsa:
  3. Chop the avocados, mango, chilli and onion finely. Sprinkle over the thyme leaves, squeeze over the lime, drizzle over some olive oil, then season with salt. Mix with cooked white crab meat, if you like. Spoon the salsa into individual little gem lettuce leaves and serve.