Cocktail Recipes, Spirits, and Local Bars

Curried mango avocado salad recipe

Curried mango avocado salad recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Avocado salad

A fruity and zesty side salad. It makes the perfect salad for a BBQ.

9 people made this

IngredientsServes: 8

  • 4 mangoes, peeled, seeded and diced
  • 4 avocados, peeled, pitted and diced
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons fresh lime juice
  • 1 teaspoon curry powder

MethodPrep:15min ›Extra time:30min chilling › Ready in:45min

  1. Toss together the mangoes, avocados, onion, lime juice and curry powder in a large bowl. Cover and refrigerate for 30 minutes before serving.

Recently viewed

Reviews & ratingsAverage global rating:(11)

Reviews in English (7)

by dabergmans

Yum! I'm not a big curry fan, but this was awesome! Great flavor combinations- very smooth texture- we had it as a side with enchiladas and rice, but I was envisioning many other ways to eat it- it'd be a great dip for quesadillas if you mashed it, great on chips, awesome on hot rice.... Thanks!!!-30 Jul 2008

by pennycandy

I was hesitant in trying this because I'm not a big curry fan, but I love the rest of the ingredients. I made exactly as the recipe says and it tasted just as I thought it would, too much curry. With this said, I would like to add, it is definatly worth trying, but next time I make it I will cut back on the curry to 1/4 tsp. I put some on garlic flatbread with turkey, lettuce, tomato and sprouts which helped the curry taste. thank you so much for a light and refreshing summertime treat.-03 Jul 2008


Tropical Quinoa Salad with Creamy Mango Dressing

Being Nigerian, I gravitate toward tropical fruits and veggies like pineapple, okra, plantain, mango, and avocado. The latter two ingredients star in this salad, which I believe should be on repeat in your kitchen all summer long. They work in complete harmony, the rich and creamy avocado balancing the sweetness of the mango.

Using mild baby spinach as the base lets the other ingredients sing quinoa adds heft and makes the salad feel like a complete meal (you could also use fonio or couscous). And because no salad is complete without crunch, a sprinkling of sliced almonds brings it all together.


Ayesha Curry's Spiced Salmon with Mango Avocado Salad

Try Ayesha Curry’s Spiced Salmon Mango Avocado Salad recipe!

Photo by Ayesha Curry on behalf of the National Mango Board.

Ayesha Curry shares a light, refreshing and the flavorful salmon recipe just in time for summer. Featuring delicious Honey Mangos, a tangy vinaigrette, and a sweet & spicy dry rub, it is the perfect recipe on a hot day!

Recipe courtesy of Ayesha Curry on behalf of the National Mango Board.


Keeping mango avocado salad fresh

To make sure the salad stays fresh once its made, the whole lot needs to be tossed in plenty of lime juice. Then placed in a sealable container or in a bowl wrapped with cling film and stored in the fridge until needed. Its worth noting that it doesn't take much for avocado to oxidise and start turning brown . I'd even suggest tossing the avocado in lime juice separately and making sure it fully coated, before adding to the rest of the salad and then adding more lime. The same method with lime juice also works with guacamole .

A mango and avocado salsa is a dish I like to make in advance as the mango and avocado chopping needs to be negotiated and I'd rather make sure that was done and out of the way. However, as a general rule I wouldn't make this salad more than a day in advance. For more salad ideas why not try my Vietnamese style beef salad, Italian pasta salad, roasted cauliflower salad or have a look at my salad recipes collection .


  • ½ cup low-fat plain yogurt
  • 2 tablespoons mango chutney
  • 2 teaspoons garam masala (see Note) or curry powder, mild or hot
  • 4 bone-in chicken thighs, (1 3/4-2 pounds), skin removed, trimmed of fat
  • ½ teaspoon kosher salt, divided
  • 1 mango, diced
  • ¼ cup finely diced red onion
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons brown sugar

Position rack in upper third of oven preheat broiler. Coat a broiler pan with cooking spray.

Whisk yogurt, chutney and garam masala (or curry powder) in a medium bowl. Add chicken turn to coat. Remove the chicken from the sauce and transfer to the prepared broiler pan sprinkle with 1/4 teaspoon salt.

Broil the chicken until the coating is charred in spots, 12 to 15 minutes. Turn the chicken over and continue cooking until it is slightly charred and cooked through, 12 to 15 minutes more.

Meanwhile, combine mango, onion, mint, vinegar, brown sugar and the remaining 1/4 teaspoon salt in a medium bowl. Serve the chicken with the mango salad.

Note: Garam masala is a fragrant blend of ground spices commonly used in Indian cooking. It's in the spice section of most supermarkets and specialty stores.


Avocado with curried prawns and lime

Yotam Ottolenghi’s avocado with curried prawns and lime. Photography: Louise Hagger for the Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay

Retro, yes, but no less delicious for that. Serve with toasted sourdough to make a starter or a snack. Serves four.

100ml groundnut oil
1 banana shallot, peeled and halved lengthways, then each half cut lengthways into quarters
1 red chilli, deseeded and thinly sliced
20 fresh curry leaves
2 tsp coriander seeds
1 tsp black mustard seeds
2 limes, 1 finely shaved and juiced, the other cut into four wedges, to serve
Salt
300g sustainably sourced raw king prawns, peeled and deveined (cooked peeled prawns are a perfectly acceptable shortcut)
20g mayonnaise
80g Greek-style yoghurt
1½ tsp mild curry powder
1 tsp honey
2 ripe avocados, cut in half lengthways and stoned

Heat 85ml of oil in a small saute pan on a medium-high heat, then fry the shallot and chilli for 10 minutes, stirring occasionally, until the shallot is golden and fragrant. Add the curry leaves, fry for 20 seconds, until crisp, then take off the heat and stir in the coriander and black mustard seeds, lime skin and a pinch of salt. Set aside for 20 minutes, to cool and infuse, then discard the lime skin.

Put the remaining tablespoon of oil in a medium sauté pan on a high heat, then fry the prawns and an eighth of a teaspoon of salt for a minute or two, stirring, until the prawns are cooked through and fragrant. Transfer to a plate to cool.

Mix the mayonnaise, yoghurt, curry powder, honey, two teaspoons of lime juice and an eighth of a teaspoon of salt in a small bowl. Finely chop half the prawns and stir into the sauce toss the remaining prawns in the infused oil.

To serve, put an avocado half on each of four small plates and sprinkle with a small pinch of salt. Spoon in the creamy sauce, then top with the whole prawns, allowing some to fall off around the avocado. Drizzle each portion with a tablespoon of infused oil and sprinkle with the crisp aromatics. Serve with a lime wedge.


To begin making the Mango, Avocado And Chickpea Salad Recipe, first prep all the ingredients. Having a day old chickpeas, that has been refrigerated helps in making this salad faster.

In a small mixing bowl, combine the ingredients for the dressing and whisk it well and keep it aside.

In a large mixing bowl, add the mangoes, avocados, cooked chickpeas and lettuce. Mix well to combine them all together.

When you are ready to serve the Mango, Avocado and Chickpea Salad, drizzle the dressing over the salad, give it a gentle mix.

Serve the Mango, Avocado And Chickpea Salad along with Light And Creamy Broccoli Soup and Herb Mushroom Bruschetta.


Mango, Avocado, & Cucumber Salad

Salads don’t have to conform to a specific set of rules, but people perceive them that way. You don’t have to include leafy greens, tomatoes, bell peppers, or celery in every salad! This salad is proof of that, and boy does it taste delicious. The flavors and textures create a pleasant and exciting eating experience. The buttery avocado creates a flavorful marriage with the sweet mango and crisp cucumber. When you eat this salad, it almost feels like you are hydrating the body.

We have a couple quick notes about the salad. One major note is that the mangoes have to be perfectly ripe. You don’t want them overly ripe because then they turn to mush, and underripe mangos, while firm, are sour and bitter. Get a mature mango that has a little give, but still retains a certain amount of firmness. The same applies for the avocado. Lastly, try your best to dice the cucumber, avocados, and mangos exactly the same size. This makes for a pleasant eating experience, and it just looks a lot prettier.


Why I Love This Salad Recipe

This Thai Mango Avocado Salad is incredibly light and easy to make. It only has 10 ingredients, but you would never guess that based on the flavor explosion in your mouth. I&rsquom seriously in love with Mango after making this salad, in fact, I&rsquove literally bought Mango every week after making this salad.

WARNING: more mango recipes to come

But before you make those recipes you need to make this one first. It&rsquos gonna be perfect for the summer and I guarantee NO ONE else will be bringing something like this to any of the parties you go to. It&rsquos also perfect for a weeknight meal served along side some grilled chicken or salmon.


17 Mango Recipes to Celebrate Summer’s Most Luscious Fruit

A ripe mango is one of the most lush, fragrant, delicious fruits around—but as perfect as it is eaten right out of hand, it’s magnificent in recipes from drinks to dessert (raw or cooked). Even unripe green mangoes are great in certain applications, like salads and slaw. Below, some of the best mango recipes, both sweet and savory.

Since most of these do feature fresh, ripe mango, before you start, you’ll want to know how to pick a mango, and how to cut a mango too.

Zyliss Mango Splitter, $16 from Sur La Table

One tool that claims to make the job easier.

There are a few cases where you can use frozen mango instead—so there’s always some way to get a taste of your favorite fruit.

1. Mango Salsa

While hardly novel, our homemade Mango Salsa recipe is miles better than anything store-bought and worth getting right. You don’t even have to use a recipe if you stick to our rules for perfect salsa. Serve it with jerk chicken skewers, salmon burgers, carnitas tacos, or anything grilled, or simply scoop it up with chips.

2. Mango Lassi

Yogurt-enriched lassi is a refreshing summer drink from India, and this classic fruity version is especially nice on a warm, sunny day. Any type of mango works here, but if Ataulfo or honey mango is in season, it’s especially sweet. Get our Mango Lassi recipe.

3. Shrimp Salad with Mango and Cucumber

Tired of your usual shrimp salad? Liven it up with soft, ripe mango and crisp cucumber, plus a cooling dose of fresh dill. You can serve it as a sandwich, but it’s especially good over crisp lettuce. Get our Shrimp Salad with Mango and Cucumber recipe.

4. Mango Jalapeño BBQ Pork Ribs

You won’t see the mangoes in this finished dish since they’re blitzed into the sauce, but they lend their sweet, complex flavor to balance out the spicy and savory notes for the glaze on the ribs. Get the Mango Jalapeño BBQ Pork Ribs recipe.

5. Spicy Jicama, Grapefruit, and Mango Salad

Call it a salad or call it a slaw this texture-rich and flavor-packed mixture of mango, grapefruit, and jicama with a kick of cayenne and spark of lime is a perfect foil to richer foods from BBQ ribs to fried fish tacos. Get our Spicy Jicama, Grapefruit, and Mango Salad recipe.

6. Blackened Tilapia with Chayote Mango Pasta Salad

You’ve heard of zoodles, but what about choodles? OK, so that name isn’t likely to take off, but thin strands of chayote squash can also stand in for pasta combined with thin slivers of ripe mango and red bell pepper, it’s a light and refreshing side for blackened tilapia—or whatever else you’re cooking. Get the Blackened Tilapia with Chayote Mango Pasta Salad recipe from the “Inspiralized” cookbook. (If you can’t find chayote but can get green mango, that makes a good substitute for the squash!)

7. Curried Calamari Ceviche with Mango and Avocado

Cubes of tender mango provide a sweet counterpoint to the curry and serrano pepper in this squid ceviche, served in an avocado bowl (though you can dice that too and mix it in if you prefer) for an extra cool and creamy touch. Get our Curried Calamari Ceviche with Mango recipe.

8. Coconut Farro Porridge with Mango

Oatmeal is a breakfast stalwart, but if it’s seeming stale, try this whole grain tropical twist with ripe fruit and rich coconut milk. Get our Coconut Farro Porridge with Mango recipe. Or, if you’re not feeling farro, try our Slow Cooker Mango Tapioca Pudding recipe.


Curried mango avocado salad recipe - Recipes

It’s another scorcher here in DC. Temperatures like this tend to diminish my appetite for cooking, but they don’t dampen my enthusiasm for salad. This summery salad with mango, cucumber, avocado, and curry vinaigrette is a perfect antidote to all of the heat, and it’s also a wonderful medley of flavor and color.

A few years ago, I confessed to a raw foodist friend that I didn’t much care for mango. She looked at me as if I’d just confessed to disliking babies or puppies. “I know,” I said. “I’m pretty weird about fruit.”

It’s true: I disliked most fruit as a kid, and to this day I have certain strange aversions. I like to think, though, that blogging has opened me up to more fruit and helped me to expand my tastes. Green smoothies encourage me to eat more pineapple and citrus, and lately, I’m loving cherries as a mid-morning snack. Most shockingly of all, I’m really warming up to mango, so long as it’s fresh and ripe, and now’s the right moment in the year for it.

Not surprisingly, I suppose, the way I learned to love mango was by throwing it into my meal-sized salads. (I wonder if you could persuade me to eat just about any food by putting it in the right salad? Probably.) This mango and avocado kale salad is now a favorite of mine:

…and I recently made a spicy mango and tomato salad that I loved, too. Today’s salad—a random mix of greens, mango, red pepper, and a curry dressing that brought it all together beautifully—is my new favorite, and I hope it’ll be one of yours, too.


Watch the video: Mango Avocado Salad. 10 Minute Recipe. Dish u0026 Devour (August 2022).