Crabe Beninoise, Avocado And Mango Salad

1. 1

   Dice champagne mango or regular mango and set aside in a medium-sized bowl. (Champagne mangos are less fibrous and have a thin pit.)

2. 2

   Split the avocado in half and remove the pit. Dice the flesh and drop into a medium-sized bowl. Add the zest and juice of lime and salt and pepper. Lightly toss.

3. 3

   Combine crabmeat, chopped scallions, chopped cilantro, diced tomatoes, minced scotch bonnet, mayonnaise and salt and pepper to taste. Lightly toss.

4. 4

   Use the crabmeat mixture to fill the bottom layer of a clear container. Repeat with the avocado mixture and then the diced mango. You can eat immediately, but it's best refrigerated for at least an hour.

* Per serving · 4 servings · Values may vary.