Pale and creamy, but with a tangy taste, West Indian Avocados may be served as an unusual first course or as a refreshing dessert.
2 tablespoons finely chopped fresh pineapple
1 tablespoon double cream
2 medium-sized fresh mango, blanched, peeled, stoned and chopped
1 canned guava, drained and chopped
2 ripe avocados, halved and stoned juice and grated rind of
In a small mixing bowl, using a wooden spoon, beat together the pineapple, cream, mango and guava. Set aside. Sprinkle the avocado flesh with the lemon juice. Spoon one-quarter of the pineapple mixture in to each avocado half, spreading the filling evenly over the surface.
Sprinkle over.the lemon rind. Place the avocados in the refrigerator to chill for 15 minutes before serving.