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Rof—parsley, garlic, scallions and chili—brighten a simple salad.
Milk Street Bowtie Senegalese Avocado and Mango Salad with Rof

Senegalese Avocado and Mango Salad with Rof

30 minutes

Senegalese Avocado and Mango Salad with Rof

Free

This colorful salad—adapted from a recipe in Pierre Thiam’s cookbook, “Yolele!”—is a refreshing combination of sweet, sour, spicy and herbal flavors. Rof is a Senegalese mixture of parsley, scallions, chilies and garlic. It’s typically used as a stuffing or garnish but here we make it into a pesto-like dressing. It’s worth seeking out roasted peanut oil for this salad, as it adds deep, nutty notes and a rich aroma, but regular peanut oil or extra-virgin olive oil worked, too. If you have flaky sea salt, use it instead of kosher salt for sprinkling on the mangoes and avocados; the crunch adds dimension to the dish.

2 cups lightly packed fresh flat-leaf parsley
4 scallions, roughly chopped
2 medium garlic cloves, peeled
1 habanero chili, stemmed and seeded
Kosher salt and ground black pepper
1 teaspoon grated lime zest, plus ¼ cup lime juice
1/4 cup roasted peanut oil
2 14- to 16-ounce ripe mangoes, peeled, pitted and thinly sliced
2 ripe avocados
1 cup grape tomatoes, chopped
Ingredients
  • 2

    cups lightly packed fresh flat-leaf parsley

  • 4

    scallions, roughly chopped

  • 2

    medium garlic cloves, peeled

  • 1

    habanero chili, stemmed and seeded

  • Kosher salt and ground black pepper

  • 1

    teaspoon grated lime zest, plus ¼ cup lime juice

  • ¼

    cup roasted peanut oil

  • 2

    14- to 16-ounce ripe mangoes, peeled, pitted and thinly sliced

  • 2

    ripe avocados

  • 1

    cup grape tomatoes, chopped

In the store
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Sides

Comments
  • Craig B.

    This was the first recipe I made for Milk Street. It was so good and beautiful. Roasted peanut oil has opened my world to a new flavor. I used green Thai bird's eye chilies since I couldn't find habaneros. I tasted until I got the heat right for me (4 bird's eye chilies). Thank you so much. I look forward to cooking more African food.

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Senegalese Avocado and Mango Salad with Rof

Get Ready to Cook

4

Servings

30 minutes

Tip

Don’t prep the avocados until you're ready to assemble the salad to prevent them from browning before the salad is served.

Ingredients
  • 2

    cups lightly packed fresh flat-leaf parsley

  • 4

    scallions, roughly chopped

  • 2

    medium garlic cloves, peeled

  • 1

    habanero chili, stemmed and seeded

  • Kosher salt and ground black pepper

  • 1

    teaspoon grated lime zest, plus ¼ cup lime juice

  • ¼

    cup roasted peanut oil

  • 2

    14- to 16-ounce ripe mangoes, peeled, pitted and thinly sliced

  • 2

    ripe avocados

  • 1

    cup grape tomatoes, chopped

Step 1 of 3

Combine and process

2
cups lightly packed fresh flat-leaf parsley
4
scallions, roughly chopped
2
medium garlic cloves, peeled
1
habanero chili, stemmed and seeded
1
teaspoon kosher salt
½
teaspoon ground black pepper
1
teaspoon grated lime zest
¼
cup roasted peanut oil

In a food processor, combine the parsley, scallions, garlic, habañero, 1 teaspoon salt and ½ teaspoon pepper. Process until finely chopped, about 1 minute, scraping the sides of the bowl as needed.


Add the lime zest and juice and peanut oil and process until smooth, about 30 seconds.

Step 2 of 3

Marinate the mangoes

2
14- to 16-ounce ripe mangoes, peeled, pitted and thinly sliced

In a medium bowl, combine the mango slices with 3 tablespoons of the parsley dressing and gently toss. Marinate at room temperature for 30 minutes.

Step 3 of 3

Slice the avocados, toss and serve

2
ripe avocados
Kosher salt, to serve
1
cup grape tomatoes, chopped

Lay the mango slices on a serving platter; do not wash the bowl. Halve, pit, peel and thinly slice the avocados. Arrange the avocados on top of the mangoes. Sprinkle lightly with salt and drizzle with 3 tablespoons of the remaining dressing.


In the same bowl used for the mangos, toss together the tomatoes and 1 tablespoon of the remaining dressing. Scatter the mixture over the mangoes and avocados. Serve with the remaining dressing on the side.

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Done!

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Senegalese Avocado and Mango Salad with Rof

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