Maddeningly Good Mango, Mint & Avocado Salad
Allie Ketcham • April 27, 2026
Recipe Date: July 29, 2016
Serving Size: 6
Cook Time: 00:30:00
Difficulty: Easy
Measurements: Imperial (US)
Suggested Wine Pairing: Our Viognier
Ingredients
- 4 tbsps packed dark brown sugar
- 4 fresh limes, juiced
- 1 4″ fresh hot red chile, thinly sliced, including seeds
- 1 large shallot, diced
- 1/2 cup chopped fresh cilantro
- 4 tbsps chopped fresh mint
- 4 firm-ripe mangos, pitted, peeled, and cubed
- 3 firm-ripe avocados, pitted, peeled, and cubed
Directions
- Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently. Refrigerate for 15-20 minutes.
- When ready to serve, add cubed avocados. Mix gently, preferably by hand.
- Sprinkle fresh chopped mint over plated salad & garnish with one long stem of mint for each plate. Few things are more refreshing to eat on a warm summer evening.
Tasty Tuesday: Fall Comfort with Cabernet Sauvignon
Tasty Tuesday: Maple Apple & Brie Bites
Tasty Tuesday: Harvest Chicken with Grapes & Rosemary
Celebrate the first day of autumn with a Pinot Noir Harvest Board paired with Ketcham 2022 Pinot Noir Five Clone.
Tasty Tuesday: Creamy Wild Mushroom Pasta Paired with Ketcham Pinot Noir
A recipe from the Ketcham Table — seasonal recipes inspired by wine country, harvest, entertaining and Ketcham wines
Ketcham Estate Pinot Noir has the bright fruit, balanced acidity and subtle spice needed to complement the savory bratwurst without overpowering it.
🇩🇪 Tasty Tuesday – Eltmann & Bamberg, Germany
“Our river cruise takes us to Würzburg, the heart of Franconian wine country, so this week's Tasty Tuesday combines two things the region loves—bratwurst and wine.”
Pour a glass of Ketcham Estate Pinot Noir alongside this dish, complimenting the richness of the roasted pork while cutting through the crispy, savory crust.
