Curried Mango in Avocado

I've been waiting for the perfect day to make Curried Mango in Avocado. Today was the day. This is an adapted version that I found in Vegetarian Times. It's a gorgeous late Spring/early Summer afternoon and I just so happened to have several ripe avocados on hand. All of the fresh herbs outside of my kitchen are practically begging to be snipped and cooked with. This is such a colorful and flavorful dish. For someone who was once intimidated to cook with curry, I sure seem to be in love with it these days! I would be remiss if I didn't give a shout out to my beloved kale chips that went alongside the avocado.



CURRIED MANGO IN AVOCADO

1 large ripe avocado
1 large ripe mango, peeled and cubed (I used Organic Frozen Mango Chunks)
1/2 cup crushed banana or plantain chips
1 to 2 teaspoons of curry, or to taste
2 Tablespoons mayonnaise
Juice of half a lime
1/4 cup (or a little less) fresh chopped basil

Slice avocado in half, lengthwise. Carefully twist halves apart and remove seed. Using sharp paring knife, cut crosshatch pattern into flesh, almost to skin, and spoon out cubes leaving 1/8 of an inch inside layer of avocado shell.

In mixing bowl, combine avocado cubes, mango cubes, crushed banana chips, curry powder, mayonnaise, lime juice and basil leaves together.

Mound the mixture in to avocado halves and sprinkle with a little more chopped basil.

FOR THE KALE CHIPS: break off some leafy bite sized pieces of raw kale and toss with A LITTLE olive oil (just enough to coat them). Sprinkle with sea salt, garlic, pepper and Parmesan cheese and place on a cookie sheet at 400 for about 9 minutes or until they start to brown slightly on the edges and get a little crispy.