Avocado–Mango Salad (Saladu Awooka àk Mango)

  • Serves

    serves 4-6


The creamy avocado, sweet mango, and bright citrus in this salad make a refreshing counterpoint to Senegal's rich and savory stews. This recipe first appeared in our May 2012 issue along with John O'Connor's story A Feast For All.


  • 12 cup finely chopped parsley
  • 14 cup peanut or canola oil
  • 14 cup fresh lime juice
  • 2 tbsp. fresh orange juice
  • 1 jalapeño, stemmed, seeded, and minced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 ripe mangoes, peeled, pitted, and cut into 1/4″ cubes
  • 2 ripe avocados, pitted, peeled, and cut into 1″ chunks
  • 1 small navel orange, peeled and cut into segments
  • 2 tsp. unsweetened shredded coconut (optional)


Step 1

Whisk together 6 tbsp. parsley, oil, both citrus juices, jalapeño, and salt and pepper in a large bowl. Add mangoes and avocados, and toss gently to combine; cover with plastic wrap, and refrigerate to meld flavors, about 1 hour.

Step 2

To serve, transfer avocado salad to a serving bowl; halve orange segments crosswise, and lay over salad. Sprinkle with remaining parsley, and coconut if using. Serve chilled.

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