Summary

Ingredients

• 2 mango (s), ripe
• 2 avocado (s), ripe
• 2 tablespoon balsamic vinegar, white
• 4 tablespoon olive oil
• 1 splash lime juice
• 2 small chilli peppers (Thai)
• 1 pinch (s) sugar
• salt

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Instructions

1. Peel the mangoes and cut into pieces. Peel the avocados, remove the core and cut into pieces. Put the mango and avocado in a bowl, add the avocado kernels so that the avocado meat does not turn brown. Add olive oil, white balsamic vinegar and lime juice. Core the Thai lilies and cut into small strips, add to the salad. Season with salt and sugar, mix well and ideally let it steep for a few hours in the refrigerator.