Cooking: Mango Salsa Stuffed Avocados (Gluten Free)
admit it...this looks absolutely delicious! | Source
Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: 1 serving
- 1 avocado
- 1/2 mango
- juice of 1/2 lime, to taste
- 1/4 cup cornflake crumbs
- cilantro, to taste
- sweet onion, to taste
- 1/8 cup crushed walnuts, pecans, or almonds, if desired
- 1 teaspoon minced garlic, if desired
- Take the avocado and slice a very small bit of the bottom off of it so that it can stand up on a plate by itself. Then, cut the top quarter of the avocado off. You should see the pit where you cut it. If you can get the pit out at this point with a spoon, do so - if you cannot, it's ok! Just cut it in half and take the pit out. Once the pit is out, take the skin off of the avocado by either using a vegetable peeler, or if the avocado is ripe enough, peel it off with your fingers.
- Put the cornflake crumbs on a plate and roll the outside of the avocado in the cornflake crumbs and set aside. ***You can also use your favorite crushed nut as the crust if you don't like or don't have cornflake crumbs.
- Cut the half mango into small chunks and place into a bowl. Chop desired amount of cilantro, and put into the bowl. Pour lime juice into bowl and stir. If desired, add crushed pecans, walnuts or almonds. For an extra kick, add minced garlic or cayenne pepper.
- Once you have made the salsa to your taste preferences, take the avocado and set it on a serving plate. (if you had to cut yours in half, take the two halves and put them together. stand them up on the plate.
- Carefully spoon the salsa into the middle of the avocado. If you had to cut your avocado in half, you may have to hold the avocado shut while you do this.Then spoon any leftover salsa onto the plate around the avocado for looks.
- I like this recipe because it's versatile. If you don't feel like doing all of these steps, you can just chop up all the ingredients, mix together and serve as an avocado-mango salad!