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Mango Avocado Sandwich

a sandwich cut in half

Photo: Ajna Jai / Contributor 

Originating in the Mexican states of Michoacán, Veracruz and Chiapas, among others, the first-of-the-season, small golden Atuaulfo mango recently started popping up in grocery stores and wholesale markets.

With nonfibrous, buttery yellow flesh with sweet rich flavor and a thin pit, these delicious mangoes are in season from March through September. Early in the season, they are not very sweet with tart overtones. It’s the best stage to turn it into a tangy instant chutney.

Chutneys are to India what salsa is to Mexico and then some. India’s love affair with mangoes goes back millennia. One of the main tenets of Ayurveda is to always eat fruits alone; however, they make an inexplicable exception with mango.

You can line a sandwich with mango chutney, eat it on the side with eggs and toast or top grilled fish or chicken with it. My favorite way to eat it is for breakfast with a slice of avocado and toast. Here is a sandwich version.

Read More  |  Recipe: India1948