2 Ataulfo (champagne) mangos (or other mango), peeled, center core removed*

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2 ripe, Fresh California Avocados halved, peeled and seeded

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3 tsp. olive oil

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1 lime juiced

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1/2 tsp. sea salt

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1/2 cup red onion finely diced

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1/2 jalapeño finely diced, some seeds removed**

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1/4 cup cilantro fresh, finely chopped (optional)

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.