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WTF Do I Do With
Freska Avocados & Mangos ?!

‐ Mahi Mango Tostadas ‐

For cream:

3 cloves of garlic, finely minced

2 chipotle chilies en adobo, seeded and chopped

½ tsp adobo sauce from can of chipotle chilies

2 lemons, divided

½ tsp cumin powder

8 oz 2% fat strained Greek yogurt


For salsa:

2 mangos, peeled, pitted, and diced (about 1½ cup)

6 scallions, thinly sliced (white and light green parts only)

½ cup fresh cilantro leaves, chopped

1 tbsp fresh orange juice

1 ripe avocado, diced


For fish:

1 tbsp cumin powder

1 tbsp chili powder

1 lb mahi mahi (or other firm white fish, 1½” thick) at room temperature

1 tbsp olive oil, divided

Coarse salt and freshly ground black pepper to taste


Additional ingredients:

4 tostada shells

1 cup shredded lettuce


Servings: 4

1 For the cream, combine garlic, chipotle chilies, adobo sauce, juice from 1 lemon, and cumin powder in a food processor. Blend to form a smooth paste.

2 Add yogurt and pulse until thoroughly combined. Season with salt and pepper and set aside.

3 For the salsa, combine mango, scallions, cilantro, orange juice, and salt and pepper in a medium bowl. Stir well.

4 Just before serving, gently fold in avocado. In a small mixing bowl, combine cumin, chili powder, and salt and pepper.

5 For the fish, brush fish with ½ tablespoon of olive oil and coat with spice mixture. Let it stand for 15 minutes.

6 Lightly brush grill pan or cast iron skillet with remaining olive oil and heat over high flame.

7 Cook the fish, turning once, 3 minutes per side for medium rare (or 4½ minutes per side for medium). Remove from heat and slice into ½” thick pieces.

8 To assemble tostadas, arrange shredded lettuce and cubes of fish over tostada on a plate.

9 Top with 3 generous tablespoons of salsa and spoon cream liberally on top. Serve with lemon wedge.

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