Recipes

California Avocado and Mango with Yogurt, Honey and Lime

Serves 4

Recipe by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission

This unusual dish mixes cool yogurt, creamy avocados, zesty limes, and tropical mango for a refreshing dessert filled with exotic flavors and lucious textures.

Ingredients

2 ripe Fresh California Avocados, chilled, halved, seeded and peeled

2 mangos, chilled, halved, seeded and peeled

Cayenne pepper to taste

Salt, to taste

¾ cup plain low-fat yogurt (Greek style preferred)

2 large limes, juiced

3 tablespoons honey

4 mint sprigs, for garnish

Instructions

Slice avocado and mango halves lengthwise in ½-inch slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices. Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste.

Whisk together yogurt, lime juice and honey in a small bowl. Just before serving, spoon 2 to 3 tablespoons of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Courtesy of the California Avocado Commission.