Mango Coconut Avocado Toast

By ltrodrigu

Whole wheat toast is spread with a combination of creamy/chunky avocado mash and mango chutney with toasted coconut flakes. Yum!

Ingredients

• 2 ripe Haas avocados, pitted
• Juice of 1/2 lemon, plus an additional squeeze
• 1 teaspoon cilantro, finely chopped
• 1 tablespoon extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 1/4 cup unsweetened coconut flakes
• 1 small mango, peeled, pitted and diced
• 1 tablespoon mint, chopped
• 4 large slices 7-grain whole-wheat bread, toasted

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

In a bowl, smash one avocado to a chunky paste, then mix with juice of ½ lemon, cilantro, olive oil and salt and pepper to taste. Dice remaining avocado and fold it into avocado-olive oil mixture.

In a small skillet over low heat, toast coconut flakes until golden brown, 2-3 minutes. Combine with mango, mint, a squeeze of lemon juice and salt to taste.

Evenly distribute avocado over each slice of toast and top with mango-coconut mixture. Cut in half and serve.