For a dramatic serving presentation, select the largest avocado you can find. This becomes a substantial luncheon entrée or elegant first course for dinner.
- 1 large avocado, about 1 1/2 lbs.
- 1 large ripe mango, peeled and cubed
- 1/2 cup crushed banana or plantain chips
- 1 to 2 tsp. curry powder, or to taste
- 2 Tbs. mayonnaise, or low-fat or vegan mayonnaise
- 2 Tbs. fresh lime juice
- 1/4 cup chopped fresh coriander leaves
- 3 Tbs. pickled ginger for garnish
Slice avocado in half, cutting lengthwise. Carefully pull or twist halves apart, and remove seed. Using sharp paring knife, cut crosshatch pattern into flesh almost to skin, and spoon out cubes, leaving 1/8-inch inside layer of avocado flesh. This keeps avocado shell stable.
In mixing bowl, combine avocado cubes, mango cubes, crushed banana chips, curry powder, mayonnaise, lime juice and coriander leaves, stirring together gently.
Mound mixture into avocado halves. Sprinkle each with pickled ginger slices.
This dish presents an interesting wine-pairing challenge: How to highlight the fruits’ acidity yet take advantage of the mayonnaise’s richness? The answer: Maintain the proper proportion of acid to fat, which this recipe does. Try matching it with a dry Riesling or medium-weight Syrah/Shiraz.
- Calories: 760
- Carbohydrate Content: 46 g
- Cholesterol Content: 10 mg
- Fat Content: 66 g
- Fiber Content: 19 g
- Protein Content: 7 g
- Saturated Fat Content: 17 g
- Sodium Content: 620 mg
- Sugar Content: 4 g