/gheeː peaː teaː/
Servings: 4 | 15 minutes | 250 kcal
The origins of this recipe can be traced back to the coastal regions of Mexico, where both avocados and mangoes are abundant. Avocado boats have been a popular dish in these areas, and with the increased interest in vegan and plant-based diets, the combination of mango salsa and avocado has become more widespread.
The first time I tried these delightful avocado boats was at a beachside cafe in Mexico. The harmonious blend of creamy avocado and tangy mango salsa transported my taste buds to paradise. Since then, I've enjoyed this refreshing dish at countless gatherings, potlucks, and even as a light lunch on a warm summer day.
Ingredients
- 2 large ripe avocados
- 1 large ripe mango
- 1 cup diced red bell pepper
- 1 cup diced red onion
- 1 cup chopped fresh cilantro
- 1 large lime, juiced
- 1 tsp sea salt
- 1 tsp black pepper
Instructions
- Cut the avocados in half, removing the pits. Scoop out a little bit of the avocado flesh to create a hollow space for the mango salsa.
- Dice the mango into small pieces and place them in a mixing bowl.
- Add the diced red bell pepper, red onion, chopped cilantro, lime juice, sea salt, and black pepper into the mixing bowl with the diced mango. Mix well until all ingredients are combined.
- Spoon the mango salsa mixture into the hollowed-out avocados, filling the space generously.
- Serve immediately as an appetizer or side dish. Enjoy!