Greek-Style Mango Salsa Avocado Toast
This Greek-style mango salsa avocado toast combines the creamy richness of avocado with the sweet-tart brightness of ripe mango, the salty bite of feta cheese, and the freshness of herbs like mint and parsley. Cherry tomatoes and red onion add crunch and color, while lemon juice ties everything together with zesty acidity.
⏱️ Time:
Prep Time: 10 minutes
Cook Time: 5 minutes (to toast bread)
Total Time: 15 minutes
Ingredients:
For the Toast:
2 slices sourdough or multigrain bread
1 ripe avocado
Salt & black pepper, to taste
1 tbsp extra virgin olive oil (optional)
For the Greek Mango Salsa:
½ ripe mango, diced
6–8 cherry tomatoes, halved or quartered
2 tbsp red onion, finely chopped
2 tbsp cucumber, finely diced (optional for Greek flair)
2 tbsp crumbled feta cheese
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
Juice of ½ lemon
1 tsp extra virgin olive oil
Salt & black pepper, to taste
Optional toppings:
Crushed red pepper flakes (for a kick)
A drizzle of balsamic glaze
Toasted sunflower or pumpkin seeds
Instructions:
1. Toast the Bread:
Toast the slices of bread in a toaster, grill pan, or skillet until golden brown and crisp. Set aside.
2. Mash the Avocado:
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Mash lightly with a fork until creamy but slightly chunky.
Season with salt, pepper, and a drizzle of olive oil (optional).
3. Make the Greek Mango Salsa:
In a small bowl, combine diced mango, cherry tomatoes, red onion, cucumber (if using), parsley, mint, and feta.
Add lemon juice, olive oil, salt, and pepper.
Gently mix to combine. Adjust seasoning to taste.
4. Assemble the Toast:
Spread the mashed avocado generously over each slice of toasted bread.
Spoon the mango salsa on top.
Optionally top with red pepper flakes, balsamic drizzle, or seeds.
5. Serve Immediately:
Serve fresh with a lemon wedge on the side. Best eaten immediately for the perfect texture and flavor.
Notes & Tips:
Avocado: Use a just-ripe avocado for best flavor and texture — not too firm or mushy.
Feta Cheese: Use block feta in brine for the creamiest, saltiest taste. Crumble just before mixing.
Mint + Parsley: These two herbs give it that unmistakable Greek freshness. You can use one if you don’t have both.
Bread Choice: Sourdough or whole-grain bread provides a hearty base and toasts well.
❓ Frequently asked questions FAQs:
Q: Can I make this ahead of time?
A: The toast is best assembled just before serving. You can prep the mango salsa up to 6 hours ahead and store in the fridge. Mash the avocado just before serving to avoid browning.
Q: What other proteins can I add?
A: For a more filling version, top with a poached egg, grilled shrimp, or chickpeas.
Q: Is this spicy?
A: Not inherently. Add chili flakes or a dash of harrisa if you like heat.
Q: Can I make it vegan?
A: Yes! Just skip the feta or use a vegan feta alternative.
Nutritional Value
Calories: ~280–320 kcal
Protein: 5–7 g
Carbohydrates: 30–35 g
Dietary Fiber: 7–9 g
Sugars: 6–8 g
Fat: 17–20 g
Sodium: 250–300 mg