Lockdown Cookup: Satisfy Your Brunch Cravings With Chef Vikas Seth’s Avocado Mango Toast

PUBLISHED May 27th, 2020 06:00 am

If you’re craving brunch staples from your favourite café, try making it yourself instead of ordering in. Check out this easy recipe for a tasty Avocado Mango Toast (there’s more complexity in flavours than it sounds) by Chef Vikas Seth, who is also the Culinary Director of Bangalore’s Embassy Group in India.

With almost 30 years of experience under his belt and a good chunk of that travelling to and cooking in culinary capitals around the world, this Amritsar native likens Mexico’s Oaxaca to his hometown – they’re both food meccas. The connection he feels might explain why he’s known for authentic Mexican signatures. We hear the guacamole at Sanchez Taqueria & Cantina, located in Bangalore hip neighbourhood of Indiranagar, is to die for.

So we reckon this recipe is a must try – creamy, crunchy, and moreish, it hits all the right notes and leaves you wanting more.

Ingredients (serves 4)

1 large ripe avocado

1 medium sized mango (half goes into the avocado mash, half for garnish)

1 tablespoon chopped coriander

1 teaspoon chopped green chilli

1 teaspoon chilli powder or paprika

1 teaspoon lemon juice

1 tablespoon olive oil

2 pieces of sliced bread

Salt to taste

Method

Step 1: Cut the avocado in half and remove the seed. Scoop out the avocado flesh into a mixing bowl. Discard any brown areas.

Step 2: Using a fork, mash the avocado. Ensure not to mash it too finely, the avocado should still be chunky.

Step 3: Add the green chillies, lemon juice, half of the olive oil, coriander, and mix lightly. Taste and salt accordingly.

Step 4: Peel the mango and slice off the mango flesh, leaving the pit behind.

Step 5: Chop half of the sliced mango finely into small cubes. Mix this lightly into the avocado mixture.

Step 6: Cover this mixture with plastic wrap and make sure the wrap is directly touching the surface of the avocado mix to prevent the mixture from turning brown. Chill for 5 to 10 minutes to allow the flavours to mingle.

Step 7: Slice the reserved mango into bite-sized chunks to be used for garnishing.

Step 8: Toast the sliced bread and cut each piece into half.

Step 9: Top the toast with the avocado mix and garnish with the sliced mango pieces, a pinch of salt, a pinch of chilli powder/paprika, and the remaining half of olive oil.

Here’s the original recipe by Chef Vikas Seth on Instagram: