For prepping the mango I peel and remove one half and leave the skin on the back half as it is slippery and it is easier to hold onto it with the skin on and then with just the seed on the second side. For the avocado I cut them in half and remove the seed by gently lifting it with the knife. I know lots of people recommend giving the seed a gentle whack with the knife and it will come right out. I do not recommend this. I did this once and the seed split in half the knife went through the avocado and skin like butter right into my palm. It wasn't deep, but it wasn't fun. So now I gently remove the seed.
|finely chop your mint|
|halve, seed, and score your avocados|
|use a spoon to scoop out the chunks|
|add a little salt and a squirt of lemon or lime in between layers to help keep the avocado green|
|for the mango, cut to the seed around the widest part|
|peel the first half then score into sections|
|use your knife to cut the sections away from the seed, then peel and repeat on the back half|
|add a little oil to help keep the avocado and mango separated|
|toss in your mint and add more salt/citrus to taste|
|and serve to the hungry munchkins who barely let you finish making the salad|
Ideally I would let it sit for about 30 minutes before serving, but my kids won't let that happen if they know I am making it. Avocado and mango are two of their favorite foods.