Avocado toast has gained a lot of popularity over the past few years. It has become a breakfast staple, available across several cafes and restaurants. This summer season, give it a seasonal twist by adding
another fan-favourite – the mango!
This mango‑avocado toast is a sunny, summery riff on the beloved avocado classic – where creamy avocado meets the floral, honeyed sweetness of Alphonso mango for a bright, balanced bite. Rather than hiding mango as a dessert ingredient, this recipe makes it the savoury star alongside avocado, jalapeños, and limes. The result is sweet, spicy, creamy and crisp all at once.
It’s ideal for warm mornings or light lunches when you want something fresh, fast and colourful. Use thick, well‑toasted sourdough or multigrain for contrast, and finish with a squeeze of lemon and a scatter of coriander to lift the flavours. This recipe was shared to Instagram by food content creator Aishwarya Sane (@eatwithaishwarya)
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Mango & Avocado Toast Recipe
Ingredients:
- 1 Alphonso mango (ripe but firm)
- 1/2 ripe avocado
- 1/2 small red or white onion, very finely diced
- 1/2 small tomato, seeded and finely diced
- 4–5 jalapeño slices, seeded and finely chopped (adjust to taste)
- 1/2 lemon (juice)
- 1 tbsp red chilli flakes or finely chopped fresh green chillies (choose one)
- Salt to taste (about 1/4–1/2 tsp)
- Fresh coriander (cilantro), chopped, for garnish
- 1–2 slices good-quality bread (sourdough, multigrain, or rye)
- 1 tsp olive oil or butter for toasting (optional)
Method:
- Prepare the bread:
- Toast or grill your bread slices until golden and crisp at the edges. For extra flavour, brush lightly with olive oil or butter before toasting. Set aside on a plate.
- Prep the fruit and veg:
- Peel the Alphonso mango and cut the flesh off the stone. Finely dice about three-quarters of the mango; reserve a few small cubes for garnish.
- Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork—leave some small chunks for texture.
- Make the mango‑avocado mix:
- To the mashed avocado, add the finely diced mango, onion, tomato, and chopped jalapeño.
- Sprinkle in the chilli flakes (or chopped green chillies), add salt, and squeeze in the juice of half a lemon. Mix gently but thoroughly so flavours combine without turning into a puree. Taste and adjust salt, lemon, or heat as needed.
- Assemble the toast:
- Pile the mango‑avocado mixture generously onto the toasted bread. Press lightly so it adheres but keep it rustic.
- Finish with the reserved mango cubes, a sprinkle of chilli flakes if you like more heat, and a generous scattering of chopped coriander.
- Serve suggestions:
- Serve immediately while the toast is still crisp. Pair with a chilled herbal tea, coffee, or a citrusy sparkling water. For a heartier meal, add a fried or poached egg on top.
- To eat with chips: spoon the mixture into a shallow bowl and serve with sturdy tortilla or papad chips for scooping.
