This spicy, mouth-tingling salad is wonderfully fruity and satisfyingly filling.
Mix the mangoes with the red onion, lime, coriander, beans and jalapeños. Quarter, de-stone and peel the avocados, dice roughly and stir into the mango salad. Grind the cumin seeds with the garlic and salt in a pestle and mortar and stir in the olive oil. Dress the mango salad and check for seasoning.
Toast two slices of sourdough or granary bread, and serve with the salad – this is delicious with a fried egg on the side.
There are so many jobs suitable for small hands in these avocado recipes from Thomasina, including making the dressing, mixing the tahini with lemon juice and oil, rubbing the toasted bread with garlic and salt and mashing the avocado.