Ingredients
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1 Ripe AvocadoFor the Avocado Base
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1 1/2 lemon Lemon juice
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to taste Salt
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to taste Crushed black pepper
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2 Ripe mangoes(peeled and cubed)
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2 Finely chopped Tomatoes
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1 small Finely chopped Onion
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1 Big bunch of fresh coriander
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2 Chopped fresh green chillies
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Roasted peanuts
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Slices of toasted multigrain bread
About
Indulge in the ultimate summer toast that balances creamy textures with a zesty, tropical punch. This recipe is an excellent way to make the most of mango season, offering a vibrant alternative to your usual breakfast. By opting for multigrain bread, you eliminate refined flour (maida), making this a wholesome choice for a quick morning meal, an impressive party starter, or a refreshing light dinner.
Steps
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1
Done
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Prepare the Avocado: Cut the avocado and scoop it into a bowl. Add the juice of half a lime, salt, and crushed pepper. Mash gently to maintain some texture and set aside. |
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2
Done
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Mix the Salsa: In a separate bowl, combine the cubed mangoes, tomatoes, coriander, onion, green chillies, lime juice, and roasted peanuts. |
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3
Done
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Final Seasoning: Just before serving, add salt to the mango salsa and mix well. Adding salt earlier may cause the fruits and vegetables to release too much water. |
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4
Done
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Assemble: Take your toasted multigrain bread and apply a thick layer of the mashed avocado. |
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5
Done
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Top & Serve: Generously place the mango salsa over the avocado layer and serve immediately. |
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6
Done
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