Mango Coconut Avocado Toast
This is so seriously good! If you love avocado, mango, cilantro and coconut this recipe is for you. The avocado gets a hint of citrus tang from lemon juice enhanced by the citrus-like hint of cilantro and an extra smooth mouth feel from a dash of olive oil. Sprinkle on a hint of red pepper flakes for that little zing. The mango reminds me of Florida blue skies and tropical weather. Toasted coconut to top it off and, wow, what a flavor explosion. My toast was Udi’s multi-grain, gluten-free. Do serve this for breakfast, lunch, or anytime you need a healthy snack. I think it would also be delicious with a chili or chicken tortilla soup. Introduce it to the kiddos! Yum!
MANGO COCONUT AVOCADO TOAST
INGREDIENTS:
2 ripe Haas avocados, pitted
Juice of 1/2 a lemon, plus an additional squeeze
1 teaspoon finely chopped cilantro
1 tablespoon extra-virgin olive oil
Sea salt & freshly ground black pepper
1/4 cup unsweetened coconut flakes
1 small mango, peeled, pitted, and diced
1 tablespoon mint (optional)
Light sprinkle of red pepper flakes (optional)
4 slices multi-grain bread, toasted
PROCEDURE:
- In a small bowl, smash one avocado, leaving some chunks. Mix with juice of 1/2 lemon, cilantro, olive oil and salt and pepper to taste. Dice and add second avocado to mix.
- In a small skillet over low heat, toast coconut until golden brown, 2-3 minutes or spread in a small, shallow pan and toast in 350 degree oven for 4-5 minutes, stirring halfway through, until lightly golden brown. Combine in a small bowl with mango, mint, a squeeze of lemon juice and salt and pepper to taste.
- Evenly divide and spread avocado over each slice of toast. Sprinkle very lightly with a few flakes of red pepper. Top with mango-coconut mixture and a sprinkle of mint or cilantro. Serves: 4 Source: Adapted from Wall Street Journal, Jan. 9-10, 2016. Adapted from Franklin Becker of the Little Beet, New York.