Avocado and Mango Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Caribbean Food Made Easy

By Levi Roots

Published 2009

  • About

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.


  • 2 avocados
  • 1 just-ripe (but still firm) mango
  • 2 little gem lettuces, separated into


  1. Cut the avocados in half, remove the stones, peel 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 centre 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