2 Fresh California Avocados, seeded and each cut into 6 wedges*

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As needed Hot and Crunchy Mix (recipe follows)

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1/2 cup all purpose flour

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1 egg

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3 oz. milk

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As needed Clarified butter, peanut oil, or canola oil for frying

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As needed Mango Jalapeño Sauce (recipe follows)

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As needed Mango Jalapeño Aioli (recipe follows)

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4 oz. mango, ¼" dice

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1/3 cup granulated sugar

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1 1/2 Tbsp. white wine vinegar

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1 1/2 tsp. minced garlic

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2 1/4 tsp. diced red onion

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1 jalapeño, seeded and sliced

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1 pinch salt

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1/2 cup Mango Jalapeño Sauce

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1 cup mayonnaise

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1 oz. fresh lemon juice

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1 oz. cilantro, chopped

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2 cloves garlic, minced

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1 tsp. salt

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1 tsp. pepper

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2 cups corn flakes

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1/4 cup almonds

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1/4 cup sesame seeds

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1/4 cup granulated sugar

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1 1/2 Tbsp. red chili flakes

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1 Tbsp. salt

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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.