Growing up it was always the green-red mangoes. My dad would slice up a mango and we’d race through the pieces (my dad never went easy on me in anything, including competitive tropical fruit eating), trying to avoid that creepy sharp fiber that you find in the center of every one.
Since moving to New York, I’ve found that Ataulfo mangoes, the tropical cousin of my favorite green-red mango, are more commonly found round these parts. They’re nice n sweet, especially when straight from the fruit stand that lets you pay the last 65 cents out of your pocket when they’re really a dollar.
This mango and avacado “salad” comes together with ease and it’s going to transport you to a west coast beach town where you can find slices of mango sprinkled with Tajín. Even if you’re nowhere near a cute beach town, this dish will take you there. It’s giving sweet, creamy, bitter, spicy, and tangy all at once. People, I now present to you delicious ataulfo mango with avocado, tajín, and queso freso. Enjoy!
- 3 Ataulfo mangoes
- 2 small avocados
- 1/2 c sliced green onions
- 1/4 c crumbled queso
- 1/4 c lime juice
- 1/2 c thinly sliced red onion
- 1 tbsp Tajín seasoning (if you can’t find it you can make your own chili lime seasoning)
- Prepare the mangoes by slicing off large pieces and then carving cross-cuts into the flesh like a tic tac toe board. Do the same with the avocado. Carefully dump the chunks into a bowl.
- In a large bowl, carefully combine the mango and avocado with the lime juice and chili-lime seasoning.
- Garnish with green onions and the queso fresco. Squeeze more fresh lime juice and sprinkle with more Tajín to your liking.