Dive into this vibrant and refreshing stuffed avocado, bursting with the creamy goodness of avocado, the sweet tang of mango, and juicy tomato. A perfect light meal or starter, packed with healthy fats and vitamins!
ripe
good drizzle
juice only
fresh
Carefully cut the two ripe avocados in half lengthwise and remove the stone. Gently scoop out the flesh, ensuring the avocado skins remain intact to be used as serving bowls. Dice the scooped-out avocado flesh into small pieces.
Peel and dice the mango into small cubes. Dice the tomato into small pieces.
In a large bowl, combine the diced avocado, mango, and tomato.
Add the mustard, a good drizzle of extra virgin olive oil, the juice of half a lemon, a pinch of salt, and a pinch of black pepper to the bowl. Finely chop the fresh basil and add it to the mixture.
Gently mix all the ingredients together until well combined. Spoon the mixture back into the empty avocado skins and serve immediately.
For an extra zing, add a tiny pinch of chilli flakes to the mixture.
To prevent the avocado from browning, mix in the lemon juice immediately after dicing.
This dish is best served fresh, but if you need to prepare it ahead, keep the avocado mixture covered tightly in the fridge and add the basil just before serving.