1. Wash the lettuce and cook the crayfish.
  2. Put the lettuce in a bowl and add Salud's Avocado dices, Salud's Mango chunks and the crayfish.
  3. Garnish with chives and a little bit of olive oil.
breakfast/lunch/in between
  1. Put two avocado halves in a bowl, add a pear and yogurt and mix all ingredients together.
  2. Blend/process the mango chunks in the blender/food processor until juicy.
  3. Poor the avocado mixture in the glass and fill until half full.
  4. Fill the rest of the glass with the mango juice.



  • 1 kg Salud's Mango chunks
  • 1 Red chili pepper
  • 1 piece Ginger
  • 1 Sereh (Lemon grass)
  • 1 tablespoon Sushi vinegar
  1. Crush the sereh, cut the red pepper and remove the seeds. 
  2. Cut the fresh ginger into slices
  3. Put the mango cubes and the rest of the ingredients in a pan and heat it slowly over a low heat to allow all the flavours to infuse.
  4. Leave the chutney to cool.
  5. The chutney is now ready to use. 
Chutney can be used as a compote with a dessert, as jam on a cracker or as an addition to a starter. 
  1. Cut the Salud mango cubes into quarters so that they are a little smaller.
  2. Make a mixture of Salud avocado cubes and creme fraiche, with some olive oil, pepper and salt.
  3. Make a tartare using a stacker (round form).
  4. Start with the avocado tartar, press firmly and finish with the mango tartar.
  5. Remove the mould and garnish with an edible flower or some drops of oliveoil if desired.








  1. Take a few cups and put some mango chunks at the bottom.
  2. Now scoop the ice-cream in the cups.
  3. Put some more mango chunks on the top.
  4. And as last put some crumbled spiced biscuits and chopped dark chocolate on top.
  • 70 gram Salud Mango chunks
  • 60 gram white chocolate mousse
  • 1 orange
  • 2 ginger snaps
  • 1 piece of ginger root
  1. Thaw Salud's Mango chunks at room temperature for 2-2.5 hours.
  2. Arrange the two ginger snaps on a rectangular plate.
  3. Neatly top each biscuit with a generous dollop of white chocolate mousse.
  4. Spoon Salud's Mango chunks around the biscuits and finish by adding a thin curl of orange peel and grating a little ginger over the mousse.
  • 50 gram Salud Mango chunks
  • 2 large langoustine tails
  • 3 sun dried tomatoes
  • Iceberg lettuce
  • Rocket
Starter/Side Dish/Lunch
  1. Thaw Salud's Mango chunks at room temperature for 2-2.5 hours.
  2. Place a large leaf of lettuce on a plate and top with rocket.
  3. Thread two wooden skewers with mango, a langoustine tail and sun dried tomato and arrange on the bed of rocket.
  • Filet of halibut
  • Olive oil
  • Lime juice
  • Dark rum
  • Pepper and salt
  • Salud Avocado dices
  • Honeydew and cantaloupe melon
  • Salud Mango chunks
  • Dices red onion
  • Finely chopped red chili
  • Dill

Whisk together the oil, juices and rum in a small bowl.

Combine Salud's Avocado dices, Salud's Mango chunks, melons, onion, chili and dill in a bowl. 

Toss the fruit with the dressing so it is well coated.

Cover and refrigerate for 8 or 10 hours or until the avocado is thawed. Prepare the fish and top with the salsa.