Figs, Avocado, and Green Mango Salad with Cream

Name: Figs, Avocado, and Green Mango Salad with Cream
Yield: 6
Ingredients: 1/2 cup of peeled almonds, cut into sticks (75 g for garnish); 6 medium figs (420 g), without skin; 6 slices of green mango, without skin, 1.5 cm thick (480 g); 1 medium green mango (200 g), with skin, cubed in 1 cm pieces; For the cream; 1 cup of fresh heavy cream (240 ml); 1/4 cup of sugar (45 g); 2 tablespoons of lemon juice

1
1/2 cup of peeled almonds, cut into sticks (75 g for garnish)
2
6 medium figs (420 g), without skin
3
6 slices of green mango, without skin, 1.5 cm thick (480 g)
4
1 medium green mango (200 g), with skin, cubed in 1 cm pieces
5
For the cream
6
1 cup of fresh heavy cream (240 ml)
7
1/4 cup of sugar (45 g)
8
2 tablespoons of lemon juice

Ingredients

1
1/2 cup of peeled almonds, cut into sticks (75 g for garnish)
2
6 medium figs (420 g), without skin
3
6 slices of green mango, without skin, 1.5 cm thick (480 g)
4
1 medium green mango (200 g), with skin, cubed in 1 cm pieces
5
For the cream
6
1 cup of fresh heavy cream (240 ml)
7
1/4 cup of sugar (45 g)
8
2 tablespoons of lemon juice

Directions

1
In a medium skillet, toast the almonds over high heat, stirring occasionally (approximately 2 minutes)
2
Transfer to a plate and reserve
3
Cut the figs into quarters, leaving the base intact
4
Open them up and reserve
5
Distribute the mango slices among six plates, topping each with the reserved figs
6
Surrounding, distribute the green mango cubes. Reserve
7
Prepare the cream: in a blender, blend the heavy cream with sugar until stiff peaks form (approximately 2 minutes)
8
Add the lemon juice and mix well with a spatula
9
With a spoon, place a little of the cream on each fig
10
Garnish with reserved almonds and serve
11
300 calories per serving