A slightly crunchy and creamy topping for either pan-fried or grilled fish fillets. The slightly crunchy texture comes from an almost ripe mango while creamy comes from avocado. It’s so easy to prepare you can make it with your eyes closed which I wouldn’t recommend at all since you’ll be doing a lot of dicing so make sure to watch the knife and your precious fingers.
1 almost ripe mango, peeled and diced
2 sprigs of scallions, chopped finely
1 ripe avocado, diced (do it right before serving)
2 wedges of lemon
few sprigs of cilantro, chopped finely
salt & pepper
sprinkle of red pepper flakes, optional
In a bowl, combine the diced mango, chopped scallions, cilantro, juice of 1 lemon wedge, salt and black pepper. Sprinkle red pepper flakes too if you want. Stir everything. Taste the seasoning. Add more salt if necessary. Cover the bowl, then store in the fridge until serving.
Add the avocado right before serving. This will prevent the avocado from turning brown. Once you scooped the avocado from its shell, squeeze the juice of the other lemon wedge on top. Then chop in small cubes.
Add it to the mango mixture that’s been chilling in the fridge. Stir everything gently.
Scoop a few spoonfuls to place on top of a pan-fried (or grilled) fish fillet. It’s a very nice and refreshing combination. It’s healthy too.