This recipe combines the mango and avocado – two of Miamians favorite back yard tree fruits. The mangos delicious tropical ambrosia compliments the rich buttery avocado flesh.
Serves 4
1 teaspoon minced Jalepeno
2 tablespoons Fresh lime juice
1 tablespoon Thai fish sauce
1 teasoon Light Brown sugar
1 Tablespoon Peanut butter
1 Tablespoon Cold water
2 Tablespoons coconutmilk
1 Tablespoon Spiced rum
1 Tablespoon Freshly chopped cilantro
1 small Minced shallot
1 large ripe mango, peeled
2 Medium Avocados, each cut in half,seed removed, peeled
2 heads Organic Bibb lettuce,cleaned
2 tablespoons Toasted peanuts
To Prepare the peanut dressing:
In a medium sized bowl, whisk together the jalepeno, lime juice, fish sauce, sugar, peanut butter, water, rum and coconut milk. Stir in the cilantro and shallot.
To prepare the salad:
Cut the flesh of the mango from both sides of the stone, then slice with a thin bladed knife, to fan out the flesh. Similarly slice each half avocado into a fan. On 4 large plates arrange the bibb lettuce leaves with a fan of mango and avocado. Drizzle with peanut dressing and garnish with toasted peanuts.