Mango-avocado salad with coriander-lime dressing

I once ate this in a restaurant in Stockholm and immediately set upon re-creating the dish when I got home. It's AMAZING! The combination of flavors is perfect and it's great both as a starter and a main course. In this case I served it with some seared tuna, but garlic infused jumbo shrimp off the barbecue work a treat too.

One cautionary note though: you need to make sure (!!) that you get RIPE avocados and a RIPE mango. This dish won't work at all if you end up with a half-ripe avocado or one of those horrible mangos that tastes like nothing. Unless you have a reliable source, I therefore recommend buying both a few days in advance.

Ingredients (serves 2 as a main or 4 as a starter):

2 ripe avocados
1 large mango
1 bunch of coriander
2 limes
2 large tomatoes
Vegetable oil (olive oil doesn't work here)
1-2 red chilis
salt

Preparation: 

1. Peel the avocados and the mango and cut both in 1cm cubes. Finely chop the coriander leaves, putting the stems aside. Halve the tomatoes and remove the seeds, then cut the tomato into smallish cubes. In a salad bowl, mix the mango, the avocado and the tomato. 

2. For the dressing, mix 3-4 tablespoons of vegetable oil, the juice of 1-1 1/2 limes (see note below), the chili and roughly 2 tablespoons of the coriander stems in a blender. Add some salt and pepper and season to taste. Depending on the limes, you might need to add a little bit of sugar, but be careful, you want this to be quite acidic. It should also be quite spicy :-)

3. Just before serving (and really JUST before), add the dressing to the salad and mix thoroughly. Season to taste and add the coriander. 

A quick note on the dressing: it is a bit difficult to give exact amounts here. Much will depend on the sweetness of the mango and the sourness of the limes. Essentially, what you are aiming for is a balance between the sweetness of the fruit and the acidity of the dressing. The salad should have a nice zing to it.